Syntheses and Biological Evaluation of Novel Hydroxamic Acid Derivatives Containing Purine Moiety as Histone Deacetylase Inhibitors von Xu, Zhaoxing, Yang, Yongchao, Mai, Xi, Liu, Bin, Xiong, Yuanzhen, Feng, Lihuang, Liao, Yijing, Zhang, Yu, Wang, Huanlu, Ouyang, Leiting, Liu, Shuhao

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Use of UHPLC-QTOF-MS/MS with combination of in silico approach for distributions and metabolites profile of flavonoids after oral administration of Niuhuang Shangqing tablets in ra... von Zhang, Yu, Ouyang, Leiting, Mai, Xi, Wang, Huanlu, Liu, Shuhao, Zeng, Huifen, Chen, Ting, Li, Jian

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Comparative Pharmacokinetics and Metabolic Profile of Rhein Following Oral Administration of Niuhuang Shang Qing Tablets, Rhubarb and Rhein in Rats von Zhang, Yu, Ma, Huiling, Mai, Xi, Xu, Zhaoxing, Yang, Yongchao, Wang, Huanlu, Ouyang, Leiting, Liu, Shuhao

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Novel law enforcement record appearance von WANG HUANLU

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Prefabricated structural member hoisting device and hoisting method von WANG HUANLU, LIU XIAOMIAO, ZHANG WEI, WANG BIN, SUN QIAN

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Characterization of Key Aroma-Active Compounds in Black Garlic by Sensory-Directed Flavor Analysis von Yang, Ping, Song, Huanlu, Wang, Lijin, Jing, Hao

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Characterization of key odor-active compounds in commercial high-salt liquid-state soy sauce by switchable GC/GC × GC–olfactometry–MS and sensory evaluation von Wang, Xiaojun, Guo, Mengyao, Song, Huanlu, Meng, Qi, Guan, Xiaosheng

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Characterization of odor-active compounds in high-salt liquid-state soy sauce after cooking von Wang, Xiaojun, Meng, Qi, Song, Huanlu

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Characterization of key aroma compounds in traditional Chinese soy sauce through the molecular sensory science technique von Wang, Xiaojun, Guo, Mengyao, Song, Huanlu, Meng, Qi

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Screening of the volatile compounds in fresh and thermally treated watermelon juice via headspace-gas chromatography-ion mobility spectrometry and comprehensive two-dimensional gas... von Yang, Fan, Liu, Ye, Wang, Bei, Song, Huanlu, Zou, Tingting

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Detection of odor difference between human milk and infant formula by sensory-directed analysis von Zhang, Hao, Zhang, Yu, Wang, Lijin, Song, Huanlu, Li, Zhenghong

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Identification of odor compounds and odor-active compounds of yogurt using DHS, SPME, SAFE, and SBSE/GC-O-MS von Liu, Chen, Yang, Ping, Wang, Haili, Song, Huanlu

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Characterization of Key Odor-Active Compounds in Draft Beers for the Chinese Market Using Molecular Sensory Science Approaches von Zhang, Yu, Li, Sinuo, Meng, Qi, Song, Huanlu, Wang, Xiaojun

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Sensory-Based Identification of Aroma-Active Compounds in Hotpot Seasoning before and after Boiling von Yu, Mingguang, Wan, Suyan, Song, Huanlu, Zhang, Yu, Wang, Chuanming, Wang, Hongqiang, Wang, Haowen

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Sensory-directed establishment of sensory wheel and characterization of key aroma-active compounds for spicy tallow hot pot seasoning von Yu, Mingguang, Li, Ting, Wan, Suyan, Song, Huanlu, Zhang, Yu, Raza, Ali, Wang, Chuanming, Wang, Hongqiang, Wang, Haowen

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Key meat flavour compounds formation mechanism in a glutathione–xylose Maillard reaction von Wang, Ran, Yang, Chao, Song, Huanlu

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Differences of characteristic aroma compounds in Rougui tea leaves with different roasting temperatures analyzed by switchable GC-O-MS and GC × GC-O-MS and sensory evaluation von Yang, Ping, Song, Huanlu, Lin, Yanping, Guo, Tianyang, Wang, Lijin, Granvogl, Michael, Xu, Yongquan

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Characterization of odor-active compounds in Dahongpao Wuyi Rock Tea (Camellia sinensis) by sensory-directed flavor analysis von Wang, Baosong, Yu, Mingguang, Tang, Yuan, Wang, Ying, Xia, Tianze, Song, Huanlu

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Exploring the visualization of human milk odor profiles: Intuitive characterization and construction of the link between odor compounds and sensory attributes von Yu, Mingguang, Li, Ting, Wang, Lijin, Song, Huanlu, Li, Xiaole, Ding, Hao, Yang, Rongqiang

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Optimization and Preparation of Tallow with a Strong Aroma by Mild Oxidation von Jin, Yanjing, Raza, Junaid, Song, Huanlu, Wang, Lijin, Wang, Qiaojun, Ma, Guoli, Xiao, Yang

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