Dong W - Search Results

1

Validation of a QuEChERS-Based Gas Chromatography-Mass Spectrometry (GC-MS) Method for Analysis of Phthalate Esters in Grain Sorghum.

Sun X, Dong W, Liu M, Shen C, Zhang Y, Sun J, Sun B, Li H, Chen F. Sun X, et al. Among authors: dong w. J Food Sci. 2018 Apr;83(4):892-901. doi: 10.1111/1750-3841.14063. Epub 2018 Mar 25. J Food Sci. 2018. PMID: 29577291

2

Characterization of 3-Methylindole as a Source of a "Mud"-like Off-Odor in Strong-Aroma Types of Base Baijiu.

Dong W, Shi K, Liu M, Shen C, Li A, Sun X, Zhao M, Sun J, Li H, Zheng F, Huang M. Dong W, et al. J Agric Food Chem. 2018 Dec 5;66(48):12765-12772. doi: 10.1021/acs.jafc.8b04734. Epub 2018 Nov 9. J Agric Food Chem. 2018. PMID: 30392373

3

Assessment of phthalate ester residues and distribution patterns in Baijiu raw materials and Baijiu.

Dong W, Guo R, Sun X, Li H, Zhao M, Zheng F, Sun J, Huang M, Wu J. Dong W, et al. Food Chem. 2019 Jun 15;283:508-516. doi: 10.1016/j.foodchem.2019.01.069. Epub 2019 Jan 19. Food Chem. 2019. PMID: 30722905

4

Characterization of key odorants causing the roasted and mud-like aromas in strong-aroma types of base Baijiu.

Dong W, Guo R, Liu M, Shen C, Sun X, Zhao M, Sun J, Li H, Zheng F, Huang M, Wu J. Dong W, et al. Food Res Int. 2019 Nov;125:108546. doi: 10.1016/j.foodres.2019.108546. Epub 2019 Jul 11. Food Res Int. 2019. PMID: 31554090

5

Polyamine-Modified Magnetic Graphene Oxide Nanocomposites and HPLC-MS/MS Allow the Determination of Two Indolic Derivatives in Strong-Aroma Types of Base Baijiu.

Dong W, Guo R, Lin W, Liu M, Shen C, Sun X, Sun B, Deng B. Dong W, et al. J Agric Food Chem. 2020 Mar 18;68(11):3594-3606. doi: 10.1021/acs.jafc.9b08235. Epub 2020 Mar 6. J Agric Food Chem. 2020. PMID: 32100525

6

Quick classification of strong-aroma types of base Baijiu using potentiometric and voltammetric electronic tongue combined with chemometric techniques.

Ao L, Guo K, Dai X, Dong W, Sun X, Sun B, Sun J, Liu G, Li A, Li H, Zheng F. Ao L, et al. Among authors: dong w. Front Nutr. 2022 Sep 12;9:977929. doi: 10.3389/fnut.2022.977929. eCollection 2022. Front Nutr. 2022. PMID: 36172528 Free PMC article.

7

Insights into a new alternative method with graphene oxide/polyacrylamide/Fe₃O₄ nanocomposite for the extraction of six odor-active esters from Strong-aroma types of Baijiu.

Ao L, Lian X, Lin W, Guo R, Xu Y, Dong W, Liu M, Shen C, Sun X, Sun B, Deng B. Ao L, et al. Among authors: dong w. Food Chem X. 2022 Jun 28;15:100379. doi: 10.1016/j.fochx.2022.100379. eCollection 2022 Oct 30. Food Chem X. 2022. PMID: 36211730 Free PMC article.

8

Reducing the background interference of liquid-liquid extraction method during Baijiu aroma analysis.

Dong W, Lin W, Chen X, Lian X, Shen C, Liu M, Lin F, Sun X, Xu Y, Xiong Y, Deng B. Dong W, et al. Food Chem. 2023 Mar 15;404(Pt A):134557. doi: 10.1016/j.foodchem.2022.134557. Epub 2022 Oct 10. Food Chem. 2023. PMID: 36240557

9

Association between Baijiu chemistry and taste change: Constituents, sensory properties, and analytical approaches.

Dong W, Dai X, Jia Y, Ye S, Shen C, Liu M, Lin F, Sun X, Xiong Y, Deng B. Dong W, et al. Food Chem. 2024 Mar 30;437(Pt 1):137826. doi: 10.1016/j.foodchem.2023.137826. Epub 2023 Oct 20. Food Chem. 2024. PMID: 37897822 Review.

10

Nanotechnology-based optical sensors for Baijiu quality and safety control.

Dong W, Fan Z, Shang X, Han M, Sun B, Shen C, Liu M, Lin F, Sun X, Xiong Y, Deng B. Dong W, et al. Food Chem. 2024 Jul 30;447:138995. doi: 10.1016/j.foodchem.2024.138995. Epub 2024 Mar 15. Food Chem. 2024. PMID: 38513496 Review.

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