Haili Wang

Identification of odor compounds and odor-active compounds of yogurt using DHS, SPME, SAFE, and SBSE/GC-O-MS

Chen Liu, Ping Yang, Haili Wang et al. · LWT · 2021 · 88 citations · Full text

Food Chemistry, Shelf Life, Food Analysis +13

Characterization of key odor-active compounds in thermal reaction beef flavoring by SGC×GC-O-MS, AEDA, DHDA, OAV and quantitative measurements

Haili Wang, Ping Yang, Chen Liu et al. · Journal of Food Composition and Analysis · 2022 · 47 citations

Food Chemistry, Quantitative Measurements, Flavoromics +6

Aroma-active compounds related to Maillard reaction during roasting in Wuyi Rock tea

Ping Yang, Haili Wang, Qing-Qing Cao et al. · Journal of Food Composition and Analysis · 2022 · 47 citations

Food Chemistry, Wuyi Rock Tea, Food Quality +5

Filter paper- and smartphone-based point-of-care tests for rapid and reliable detection of artificial food colorants

Shuangshou Wang, Haili Wang, Yuwen Ding et al. · Microchemical Journal · 2022 · 25 citations

Food Forensics, Food Authentication, Smartphone-based Point-of-care Tests +13

Development of Double‐Layer Active Films Containing Pomegranate Peel Extract for the Application of Pork Packaging

Shuaifeng Hu, Haili Wang, Weiyue Han et al. · Journal of Food Process Engineering · 2016 · 22 citations

Edible Film, Food Packaging, Engineering +17