Jingming Li

Determination of red wine flavonoids by HPLC and effect of aging

Fang Fang, Jingming Li, Qiu‐Hong Pan et al. · Food Chemistry · 2006 · 148 citations

Food Chemistry, Polyphenolics, Medicine +8

Comparison of Phenolic Acids and Flavan-3-ols During Wine Fermentation of Grapes with Different Harvest Times

Rongrong Tian, Qiu‐Hong Pan, Jicheng Zhan et al. · Molecules · 2009 · 76 citations · Full text

A comparison of electronic nose and gas chromatography–mass spectrometry on discrimination and prediction of ochratoxin A content in Aspergillus carbonarius cultured grape-based medium

Xiaoxu Zhang, Meng-Hua Li, Cheng Zhan et al. · Food Chemistry · 2019 · 64 citations

Gas Chromatography–mass Spectrometry, Allergy, Mycotoxin Formation +8

Correlation analysis of the age of brandy and volatiles in brandy by gas chromatography-mass spectrometry and gas chromatography-ion mobility spectrometry

Siying Li, Huafeng Yang, Hehe Tian et al. · Microchemical Journal · 2020 · 49 citations

Food Chemistry, Gas Chromatography, Mass Spectrometry +8

Preparative isolation and purification of cuminaldehyde and p-menta-1,4-dien-7-al from the essential oil of Cuminum cyminum L. by high-speed counter-current chromatography

Qinqin Chen, Xuefang Hu, Jingming Li et al. · Analytica Chimica Acta · 2011 · 46 citations

Preparative Isolation, Biochemistry, Bioassay-guided Isolation +5