Hou‐Yin Wang

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Active since

2018

Affiliations

China National Institute of Standardization(Current)

Zhejiang Gongshang University

Hou‐Yin Wang is an author at China National Institute of Standardization specializing in food analysis, flavor compound analysis, and high-performance liquid chromatography-mass spectrometry.

Publications per year

2018–2018

Publications

The relationship between alkylamide compound content and pungency intensity of <i>Zanthoxylum bungeanum</i> based on sensory evaluation and ultra‐performance liquid chromatography‐mass spectrometry/ mass spectrometry (UPLC‐MS/MS) analysis

Lulu Zhang, Lei Zhao, Hou‐Yin Wang et al. · Journal of the Science of Food and Agriculture · 2018 · 49 citations

Natural Sciences, Chemistry, Analytical Chemistry +16

Evaluation of the pungency intensity and time‐related aspects of Chinese <i>Zanthoxylum bungeanum</i> based on human sensation

Lulu Zhang, Shanshan Xu, Bolin Shi et al. · Journal of Sensory Studies · 2018 · 27 citations

Agriculture, Food Science, Food Analysis +14

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