Hasil Pencarian - Shun-Yu Han

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  1. 1
    Development and Application of a New QuEChERS Method in UHPLC-QqQ-MS/MS to Detect Seven Biogenic Amines in Chinese Wines

    Development and Application of a New QuEChERS Method in UHPLC-QqQ-MS/MS to Detect Seven Biogenic Amines in Chinese Wines oleh Shun-Yu Han, Lan-Lan Hao, Xiao Shi, Jian-Ming Niu, Bo Zhang

    Diterbitkan 2019-11-01
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  2. 2
    Effect of Different Clarification Treatments on the Volatile Composition and Aromatic Attributes of ‘Italian Riesling’ Icewine

    Effect of Different Clarification Treatments on the Volatile Composition and Aromatic Attributes of ‘Italian Riesling’ Icewine oleh Teng-Zhen Ma, Peng-Fei Gong, Rong-Rong Lu, Bo Zhang, Antonio Morata, Shun-Yu Han

    Diterbitkan 2020-06-01
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  3. 3
    Simultaneous Analysis of 20 Mycotoxins in Grapes and Wines from Hexi Corridor Region (China): Based on a QuEChERS–UHPLC–MS/MS Method

    Simultaneous Analysis of 20 Mycotoxins in Grapes and Wines from Hexi Corridor Region (China): Based on a QuEChERS–UHPLC–MS/MS Method oleh Bo Zhang, Xia Chen, Shun-Yu Han, Min Li, Teng-Zhen Ma, Wen-Jun Sheng, Xia Zhu

    Diterbitkan 2018-08-01
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  4. 4
    Techniques for Dealcoholization of Wines: Their Impact on Wine Phenolic Composition, Volatile Composition, and Sensory Characteristics

    Techniques for Dealcoholization of Wines: Their Impact on Wine Phenolic Composition, Volatile Composition, and Sensory Characteristics oleh Faisal Eudes Sam, Teng-Zhen Ma, Rafia Salifu, Jing Wang, Yu-Mei Jiang, Bo Zhang, Shun-Yu Han

    Diterbitkan 2021-10-01
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  5. 5
    Physicochemical, Oxidative Stability and Sensory Properties of Frankfurter-Type Sausage as Influenced by the Addition of Carrot (<i>Daucus carota</i>) Paste

    Physicochemical, Oxidative Stability and Sensory Properties of Frankfurter-Type Sausage as Influenced by the Addition of Carrot (<i>Daucus carota</i>) Paste oleh Faisal Eudes Sam, Teng-Zhen Ma, Richard Atinpoore Atuna, Rafia Salifu, Bilal-Ahmad Nubalanaan, Francis Kweku Amagloh, Shun-Yu Han

    Diterbitkan 2021-12-01
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  6. 6
    Volatile composition and aromatic attributes of wine made with Vitisvinifera L.cv Cabernet Sauvignon grapes in the Xinjiang region of China: effect of different commercial yeasts

    Volatile composition and aromatic attributes of wine made with Vitisvinifera L.cv Cabernet Sauvignon grapes in the Xinjiang region of China: effect of different commercial yeasts oleh Wei-Peng Duan, Bao-Qing Zhu, Ru-Ru Song, Bo Zhang, Yi-Bin Lan, Xia Zhu, Chang-Qing Duan, Shun-Yu Han

    Diterbitkan 2018-01-01
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