Jinglin Zhang - Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU)

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论文共 51 篇作者统计合作学者相似作者

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Relatively Reliable and Rapid Identification of Colorant Compounds in Food Matrices by HPLC-DAD-QTOF-MS Combined with Theoretical Calculation

Jie Shi,Mingquan Huang,Qiang Yang, Yin Xu,Jihong Wu,Hongqin Liu,Jinglin Zhang,Fuping Zheng,Wei Dong

FOOD CHEMISTRY (2025)

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A Colorimetric and NIR Fluorescent Probe for Ultrafast Detecting Bisulfite and Organic Amines and Its Applications in Food, Imaging, and Monitoring Fish Freshness

Keli Zhong,Yang Li,Xiaoling Hu,Yangyang Li,Lijun Tang,Xiaofei Sun,Xuepeng Li,Jinglin Zhang,Yuqiong Meng,Rui Ma,Shulin Wang,Jianrong Li

FOOD CHEMISTRY (2024)

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A Sensing Label or Gel Loaded with an NIR Emission Fluorescence Probe for Ultra-Fast Detection of Volatile Amine and Fish Freshness

Keli Zhong, Yafei Zhao,Yuqing He,Tianyu Liang,Mingyu Tian,Chengyan Wu,Lijun Tang,Xiaofei Sun,Jinglin Zhang,Yang Li,Jianrong Li

Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy (2024): 124501-124501

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Application and Cell Imaging of Turn-On Fluorescent Probe for Hydrogen Sulfide Based on Benzopyran in Food Samples

Liu Lin,Chen Lin, Hu Xiaoling,Zhong Keli,Zhang Jinglin, Tang Lijun

CHINESE JOURNAL OF ORGANIC CHEMISTRYno. 6 (2024): 2027-2032

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Decoding Molecular Mechanism Underlying Human Olfactory Receptor OR8D1 Activation by Sotolone Enantiomers

Juan Wang, Danqing Wang,Mingquan Huang,Baoguo Sun,Fazheng Ren,Jihong Wu,Jinglin Zhang,Hehe Li,Xiaotao Sun

Journal of agricultural and food chemistryno. 10 (2024): 5403-5415

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A Novel Fluorescence Probe for Ultrafast Detection of SO2 Derivatives/biogenic Amines and Its Multi-Application: Detecting Food and Fish Freshness, Fluorescent Dye and Bioimaging

Yaxin Yang,Xiaomei Yan,Tianyu Liang,Mingyu Tian,Chengyan Wu,Lijun Tang,Xiaofei Sun,Jinglin Zhang,Yang Li,Keli Zhong

Journal of hazardous materials (2024): 134003-134003

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Comparative analysis of the differences among Langya flavor Baijiu and strong and soy sauce flavor Baijiu by targeted flavor analysis

Ting Li,Juan Wang, Bingzheng Xu,Huibin Sun,Hongqin Liu, Danqing Wang,Yi Shen,Jihong Wu,Jinglin Zhang,Mingquan Huang,Hehe Li

Journal of Food Composition and Analysis (2023): 105479-105479

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Identification of Nonvolatile Chemical Constituents in Chinese Huangjiu Using Widely Targeted Metabolomics

Juan Wang, Danqing Wang,Mingquan Huang,Baoguo Sun,Fazheng Ren,Jihong Wu,Nan Meng,Jinglin Zhang

FOOD RESEARCH INTERNATIONAL (2023)

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The Production of Intensified Qu and Its Microbial Communities and Aroma Variation During the Fermentation of Huangjiu (chinese Rice Wine)

Siman Zheng,Wendi Zhang,Qing Ren,Jihong Wu,Jinglin Zhang,Bowen Wang,Nan Meng,Jinchen Li,Mingquan Huang

FOODS（2023）

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Synthesis of a Turn-On Fluorescent Probe for Hydrogen Sulfide and Its Application in Red Wine and Living Cells

Yang Yaxin,Chen Lin,Hu Xiaoling,Zhong Keli,Li Shidi,Yan Xiaomei,Zhang Jinglin,Tang Lijun

Youji huaxue（2023）

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