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Ning Wang

Sichuan University of Science and Engineering

China

  • Sichuan University of Science and Engineering

SCHOLARLY PAPERS

3

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130

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0

Scholarly Papers (3)

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1.

Comprehensive Analysis of Theabrownin Structure in Tibetan Tea

Number of pages: 35 Posted: 18 Jul 2023
Weili Li, Huanzhen Zhou, Shanshan Yao, Ning Wang, Hui Zhu, Muhammad Aamer Mehmood and Tao Wu
Xihua University, Xihua University, Xihua University, Sichuan University of Science and Engineering, Sichuan University of Science and Engineering, Government College University Faisalabad and Xihua University - School of Food and Biotechnology
Downloads 56 (1,000,027)

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Tibetan tea, Theabrownin, Structural characterization, chemical composition, Py-GC-MS, UHPLC-Q-TOF-MS

2.

Influence of Two Sorghum Varieties on Metabolic Factors, Microbial Community, and Flavor Component Precursors of Strong-Flavor Baijiu Zaopei

Number of pages: 39 Posted: 25 Nov 2024
Hui Zhu, Qiang Li, Ahmed H. El-Sappah, Yong Sun, Ying Liu, Shijiang Pan, Ke Zhu, Xiaoke Sun, Tao Xiong, Huibo Luo, Tao Wu, Linjuan Li, Yi Ma and Ning Wang
Sichuan University of Science and Engineering, Sichuan University of Science and Engineering, Yibin University, Nanchang University, Sichuan University of Science and Engineering, affiliation not provided to SSRN, affiliation not provided to SSRN, Yibin University, affiliation not provided to SSRN, Sichuan University of Science and Engineering, Xihua University, Sichuan University of Science and Engineering, Sichuan University of Science and Engineering and Sichuan University of Science and Engineering
Downloads 44 (1,133,231)

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Strong-flavor Baijiu, Sorghum variety, Zaopei, microbial community；glycerophospholipids

3.

Integrated Volatolomics and Lipidomics Reveal Flavor Formation Mechanisms in Baijiu Brewed from Diverse Sorghum Varieties

Number of pages: 39 Posted: 03 Mar 2025
Hui Zhu, Linjuan Li, Ying Liu, Huibo Luo, Xiaoke Sun, Ying Liu, Xiaoke Sun, Shijiang Pan, Muhammad Aamer Mehmood, Yong Sun and Ning Wang
Sichuan University of Science and Engineering, Sichuan University of Science and Engineering, Sichuan University of Science and Engineering, Sichuan University of Science and Engineering, Yibin University, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Government College University Faisalabad, Nanchang University and Sichuan University of Science and Engineering
Downloads 30 (1,318,317)

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strong-flavor Baijiu, sorghum, volatile organic compounds, lipidomics, flavor