Nan Shu

Characterization of the Key Aroma Volatile Compounds in Nine Different Grape Varieties Wine by Headspace Gas Chromatography–Ion Mobility Spectrometry (HS-GC-IMS), Odor Activity Values (OAV) and Sensory Analysis

Weiyu Cao, Nan Shu, Jinli Wen et al. · Foods · 2022 · 73 citations · Full text

Flavoromics, Chemical Composition, Food Analysis +16

Comparison of ‘Beibinghong’ dry red wines from six producing areas based on volatile compounds analysis, mineral content analysis, and sensory evaluation analysis

Yuning Jin, Nan Shu, Suyan Xie et al. · European Food Research and Technology · 2021 · 18 citations

Food Chemistry, Mineral Content Analysis, Chemical Composition +6

Widely Targeted Metabolomics Was Used to Reveal the Differences between Non-Volatile Compounds in Different Wines and Their Associations with Sensory Properties

Weiyu Cao, Nan Shu, Jinli Wen et al. · Foods · 2023 · 14 citations · Full text

Analysis of Volatile Components in Dried Fruits and Branch Exudates of Schisandra chinensis with Different Fruit Colors Using GC-IMS Technology

Yiping Yan, Wenpeng Lu, Taiping Tian et al. · Molecules · 2023 · 14 citations · Full text

Flavor Quality Analysis of Ten Actinidia arguta Fruits Based on High-Performance Liquid Chromatography and Headspace Gas Chromatography–Ion Mobility Spectrometry

Jinli Wen, Yue Wang, Yanli He et al. · Molecules · 2023 · 12 citations · Full text