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Scopus Author ID: 53984190400
SciProfiles: 15288

Keywords

flavor, Baijiu, functional compounds, food safety

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Employment (1)

Beijing Technology and Business University: Beijing, Beijing, CN

2005-07-01 to present | teacher (School of Food and Chemical Engineering)
Employment
Source: Self-asserted source
Huang Mingquan

Education and qualifications (1)

Shannxi University of Science & Technology: Xi'an, Shaanxi Province, CN

2009-09-01 to 2012-06-30 | Doctor Degree (School of Chemistry and Chemical Engineering)
Education
Source: Self-asserted source
Huang Mingquan

Funding (1)

Study on peptides and their formation mechanisms in Baijiu

2019-01 to 2022-12 | Grant
National Natural Science Foundation of China (Beijing, CN)
GRANT_NUMBER:

31471665
Source: Self-asserted source
Huang Mingquan

Works (50 of 65)

Items per page:
Page 1 of 2

Molecular Sensomics Combined with Random Forest Model Can Reveal the Evolution of Flavor Type of Baijiu Based on Differential Markers

Foods
2024-09 | Journal article | Author
DOI: 10.3390/foods13193034
Contributors: He Huang; Yiyuan Chen; Yaxin Hou; Jiaxin Hong; Hao Chen; Dongrui Zhao; Jihong Wu; Jin-Chen Li; Jinyuan Sun; Xiaotao Sun et al.
Source: check_circle
Multidisciplinary Digital Publishing Institute

Study on Interaction of Aromatic Substances and Correlation between Electroencephalogram Correlates of Odor Perception in Light Flavor Baijiu

Journal of Agricultural and Food Chemistry
2024-07-24 | Journal article
DOI: 10.1021/acs.jafc.4c02979
Contributors: Zhen Wang; Xiaoyue Chang; Wenjun Hao; Ying Wang; Mingquan Huang; Baoguo Sun; Xin-An Zeng; Hongqin Liu; Jihong Wu; Dongrui Zhao
Source: check_circle
Crossref

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

Journal of Agricultural and Food Chemistry
2024-03-13 | Journal article
DOI: 10.1021/acs.jafc.3c09142
Contributors: Juan Wang; Danqing Wang; Mingquan Huang; Baoguo Sun; Fazheng Ren; Jihong Wu; Jinglin Zhang; Hehe Li; Xiaotao Sun
Source: check_circle
Crossref

Identification of nonvolatile chemical constituents in Chinese Huangjiu using widely targeted metabolomics

Food Research International
2023-10 | Journal article
DOI: 10.1016/j.foodres.2023.113226
Contributors: Juan Wang; Danqing Wang; Mingquan Huang; Baoguo Sun; Fazheng Ren; Jihong Wu; Nan Meng; Jinglin Zhang
Source: check_circle
Crossref

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

Journal of Food Composition and Analysis
2023-09 | Journal article
DOI: 10.1016/j.jfca.2023.105479
Contributors: Ting Li; Juan Wang; Bingzheng Xu; Huibin Sun; Hongqin Liu; Danqing Wang; Yi Shen; Jihong Wu; Jinglin Zhang; Mingquan Huang et al.
Source: check_circle
Crossref

Integrated distilled spent grain with husk utilization: Current situation, trend, and design

Renewable and Sustainable Energy Reviews
2023-06 | Journal article
DOI: 10.1016/j.rser.2023.113275
Contributors: Yan-Chao Ma; Yang Zheng; Li-Hua Wang; Bao-Guo Sun; Mou-Ming Zhao; Ming-Quan Huang; Ji-Hong Wu; He-He Li; Xiao-Tao Sun
Source: check_circle
Crossref

Huangshui Polysaccharide Exerts Intestinal Barrier Protective Effects through the TLR4/MyD88/NF-κB and MAPK Signaling Pathways in Caco-2 Cells

Foods
2023-01-18 | Journal article
DOI: 10.3390/foods12030450
Contributors: Jiaying Huo; Wenhao Pei; Guoying Liu; Weizheng Sun; Jihong Wu; Mingquan Huang; Wei Lu; Jinyuan Sun; Baoguo Sun
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Analysis of the Microbial Community Structure and Volatile Metabolites of JIUYAO in Fangxian, China

Fermentation
2022-12 | Journal article | Author
DOI: 10.3390/fermentation8120754
Contributors: Wendi Zhang; Qing Ren; Zhongchao Wang; Huijie Liu; Huang Mingquan; Jihong Wu; Baoguo Sun
Source: check_circle
Multidisciplinary Digital Publishing Institute
grade
Preferred source (of 2)‎

Comprehensive Transcriptomic Analysis of Heterotrophic Nitrifying Bacterium Klebsiella sp. TN-10 in Response to Nitrogen Stress

Microorganisms
2022-02-03 | Journal article
DOI: 10.3390/microorganisms10020353
Contributors: Dan Li; Mingquan Huang; Shirong Dong; Yao Jin; Rongqing Zhou; Chongde Wu
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

A new method to predict the content changes of aroma compounds during the aging process of Niulanshan Baijiu using the GM (1,1) gray model

Flavour and Fragrance Journal
2022-01 | Journal article
DOI: 10.1002/ffj.3682
Contributors: Zhen Wang; Jinwang Wei; Ying Wang; Tingting Zhu; Mingquan Huang; Jihong Wu; Youqiang Xu; Jinglin Zhang; Bowen Wang
Source: check_circle
Crossref

Cover image

Flavour and Fragrance Journal
2022-01 | Journal article
DOI: 10.1002/ffj.3687
Contributors: Zhen Wang; Jinwang Wei; Ying Wang; Tingting Zhu; Mingquan Huang; Jihong Wu; Youqiang Xu; Jinglin Zhang; Bowen Wang
Source: check_circle
Crossref

Studies on the key odorants in Maopu buckwheat finished Baijiu and the effect of tartary buckwheat extract on its flavor

LWT
2022-01 | Journal article
DOI: 10.1016/j.lwt.2021.112650
Contributors: Juan Wang; Xiang Yi; Mingquan Huang; Yuancai Liu; Weiyi Meng; Qiang Yang; Jiaying Huo; Qian Zhang; Xuelian Luo; Jihong Wu et al.
Source: check_circle
Crossref

Optimization of Jiuzao protein hydrolysis conditions and antioxidant activity in vivo of Jiuzao tetrapeptide Asp-Arg-Glu-Leu by elevating the Nrf2/Keap1-p38/PI3K-MafK signaling pathway

Food & Function
2021 | Journal article
DOI: 10.1039/D0FO02852E
Contributors: Yunsong Jiang; Rui Wang; Zhongtian Yin; Jinyuan Sun; Bowen Wang; Dongrui Zhao; Xin-an Zeng; Hehe Li; Mingquan Huang; Baoguo Sun
Source: check_circle
Crossref

Recent advances in the understanding of off-flavors in alcoholic beverages: Generation, regulation, and challenges

Journal of Food Composition and Analysis
2021-10 | Journal article
DOI: 10.1016/j.jfca.2021.104117
Contributors: Jihong Wu; Yue Liu; Hu Zhao; Mingquan Huang; Ying Sun; Jinglin Zhang; Baoguo Sun
Source: check_circle
Crossref

Characterization of aroma‐active compounds in Jasminum sambac concrete by aroma extract dilution analysis and odour activity value

Flavour and Fragrance Journal
2021-03 | Journal article
DOI: 10.1002/ffj.3631
Contributors: Jinglin Zhang; Juan Li; Juan Wang; Baoguo Sun; Yuping Liu; Mingquan Huang
Source: check_circle
Crossref

Automatic and Intelligent Technologies of Solid-State Fermentation Process of Baijiu Production: Applications, Challenges, and Prospects

Foods
2021-03-23 | Journal article
DOI: 10.3390/foods10030680
Contributors: Hong Ye; Juan Wang; Jie Shi; Jingyi Du; Yuanhao Zhou; Mingquan Huang; Baoguo Sun
Source: check_circle
Crossref

Evaluation of health‐related composition and bioactivity of five fruit juices following Lactobacillus plantarum fermentation and simulated digestion

International Journal of Food Science & Technology
2021-02 | Journal article
DOI: 10.1111/ijfs.14713
Contributors: Huawei Zeng; Yuying Shuai; Xin Zeng; Bingyue Xin; Mingqua Huang; Bin Li; Jie Qiao; Yijia Wang; Xiaoli Qiu; Chengtao Wang
Source: check_circle
Crossref

Assessment of in vivo antioxidant activity of a tripeptide Ala‐Tyr‐Ile from Jiuzao (a by‐product of baijiu distillation) protein hydrolysates and its stability in baijiu

Journal of Food Processing and Preservation
2021-02-19 | Journal article
DOI: 10.1111/jfpp.15163
Contributors: Yunsong Jiang; Jinyuan Sun; Dongrui Zhao; Xin‐an Zeng; Hehe Li; Mingquan Huang; Jihong Wu
Source: check_circle
Crossref

Immunomodulatory activity of a novel polysaccharide extracted from Huangshui on THP-1 cells through NO production and increased IL-6 and TNF-α expression

Food Chemistry
2020-11 | Journal article
DOI: 10.1016/j.foodchem.2020.127257
Contributors: Jiaying Huo; Jihong Wu; Mouming Zhao; Weizheng Sun; Jinyuan Sun; Hehe Li; Mingquan Huang
Source: check_circle
Crossref

Structural characterization and immuno-stimulating activities of a novel polysaccharide from Huangshui, a byproduct of Chinese Baijiu

Food Research International
2020-10 | Journal article
DOI: 10.1016/j.foodres.2020.109493
Contributors: Jiaying Huo; Jihong Wu; Mingquan Huang; Mouming Zhao; Weizheng Sun; Xiaotao Sun; Fuping Zheng
Source: check_circle
Crossref

A fluorescent nanoprobe for 4-ethylguaiacol based on the use of a molecularly imprinted polymer doped with a covalent organic framework grafted onto carbon nanodots

Microchimica Acta
2019 | Journal article
DOI: 10.1007/s00604-019-3306-z
EID:

2-s2.0-85061582580
Contributors: Liu, H.; Zhang, Y.; Zhang, D.; Zheng, F.; Huang, M.; Sun, J.; Sun, X.; Li, H.; Wang, J.; Sun, B.
Source: Self-asserted source
Huang Mingquan via Scopus - Elsevier

Application of Carbon Stable Isotope in the Authenticity of Baijiu,碳稳定同位素在白酒真实性中的应用

Journal of Chinese Institute of Food Science and Technology
2019 | Journal article
DOI: 10.16429/j.1009-7848.2019.01.024
EID:

2-s2.0-85062168553
Contributors: Li, H.; Hu, X.; Sun, B.; Zhang, F.; Sun, J.; Huang, M.; Sun, X.
Source: Self-asserted source
Huang Mingquan via Scopus - Elsevier

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

Food Chemistry
2019 | Journal article
DOI: 10.1016/j.foodchem.2019.01.069
EID:

2-s2.0-85060519602
Contributors: Dong, W.; Guo, R.; Sun, X.; Li, H.; Zhao, M.; Zheng, F.; Sun, J.; Huang, M.; Wu, J.
Source: Self-asserted source
Huang Mingquan via Scopus - Elsevier

Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science

Food Chemistry
2019 | Journal article
DOI: 10.1016/j.foodchem.2019.01.102
EID:

2-s2.0-85060750637
Contributors: Li, H.; Qin, D.; Wu, Z.; Sun, B.; Sun, X.; Huang, M.; Sun, J.; Zheng, F.
Source: Self-asserted source
Huang Mingquan via Scopus - Elsevier

Characterization of typical potent odorants in raw and cooked Toona sinensis (A. Juss.) M. Roem. by instrumental-sensory analysis techniques

Food Chemistry
2019 | Journal article
DOI: 10.1016/j.foodchem.2018.12.112
EID:

2-s2.0-85060286027
Contributors: Yang, W.; Cadwallader, K.R.; Liu, Y.; Huang, M.; Sun, B.
Source: Self-asserted source
Huang Mingquan via Scopus - Elsevier

Roles of aging in the production of light-flavored Daqu

Journal of Bioscience and Bioengineering
2019 | Journal article
DOI: 10.1016/j.jbiosc.2018.08.005
EID:

2-s2.0-85053719295
Contributors: Fan, G.; Fu, Z.; Sun, B.; Zhang, Y.; Wang, X.; Xia, Y.; Huang, M.; Li, X.
Source: Self-asserted source
Huang Mingquan via Scopus - Elsevier

Analysis of Physicochemical Indices, Volatile Flavor Components, and Microbial Community of a Light-Flavor Daqu

Journal of the American Society of Brewing Chemists
2018 | Journal article
DOI: 10.1080/03610470.2018.1424402
EID:

2-s2.0-85052114369
Contributors: Fan, G.; Sun, B.; Fu, Z.; Xia, Y.; Huang, M.; Xu, C.; Li, X.
Source: Self-asserted source
Huang Mingquan via Scopus - Elsevier

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

Journal of Agricultural and Food Chemistry
2018 | Journal article
DOI: 10.1021/acs.jafc.8b04734
EID:

2-s2.0-85058023110
Contributors: Dong, W.; Shi, K.; Liu, M.; Shen, C.; Li, A.; Sun, X.; Zhao, M.; Sun, J.; Li, H.; Zheng, F. et al.
Source: Self-asserted source
Huang Mingquan via Scopus - Elsevier

Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography–olfactometry, quantitative measurements, and sensory evaluation

Food Research International
2018 | Journal article
DOI: 10.1016/j.foodres.2017.11.074
EID:

2-s2.0-85035776391
Contributors: Zhao, D.; Shi, D.; Sun, J.; Li, A.; Sun, B.; Zhao, M.; Chen, F.; Sun, X.; Li, H.; Huang, M. et al.
Source: Self-asserted source
Huang Mingquan via Scopus - Elsevier

Characterization of key aroma compounds in Meilanchun sesame flavor style baijiu by application of aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission/addition experiments

RSC Advances
2018 | Journal article
DOI: 10.1039/C8RA02727G
Contributors: Jinyuan Sun; Qinya Li; Siqi Luo; Jinglin Zhang; Mingquan Huang; Feng Chen; Fuping Zheng; Xiaotao Sun; Hehe Li
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Characterization of Potent Aroma Compounds in Preserved Egg Yolk by Gas Chromatography-Olfactometry, Quantitative Measurements, and Odor Activity Value

Journal of Agricultural and Food Chemistry
2018 | Journal article
DOI: 10.1021/acs.jafc.8b01378
EID:

2-s2.0-85047626603
Contributors: Zhang, Y.; Liu, Y.; Yang, W.; Huang, J.; Liu, Y.; Huang, M.; Sun, B.; Li, C.
Source: Self-asserted source
Huang Mingquan via Scopus - Elsevier

Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Beijing Douzhi by Gas Chromatography-Olfactometry, Quantitative Analysis, and Odor Activity Value

Journal of Agricultural and Food Chemistry
2018 | Journal article
DOI: 10.1021/acs.jafc.7b04839
EID:

2-s2.0-85041130330
Contributors: Huang, J.; Liu, Y.; Yang, W.; Liu, Y.; Zhang, Y.; Huang, M.; Sun, B.
Source: Self-asserted source
Huang Mingquan via Scopus - Elsevier

Cytoprotective effects of a tripeptide from Chinese Baijiu against AAPH-induced oxidative stress in HepG2 cells via Nrf2 signaling

RSC Advances
2018 | Journal article
DOI: 10.1039/C8RA01162A
Contributors: Jihong Wu; Baoguo Sun; Xuelian Luo; Mouming Zhao; Fuping Zheng; Jinyuan Sun; Hehe Li; Xiaotao Sun; Mingquan Huang
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Interactions between p-Cresol and Ala-Lys-Arg-Ala (AKRA) from Sesame-Flavor-Type Baijiu

Langmuir
2018 | Journal article
DOI: 10.1021/acs.langmuir.8b02662
EID:

2-s2.0-85054993477
Contributors: Huang, M.; Huo, J.; Wu, J.; Zhao, M.; Zheng, F.; Sun, J.; Sun, X.; Li, H.
Source: Self-asserted source
Huang Mingquan via Scopus - Elsevier

Isolation and evaluation of two angiotensin-I-converting enzyme inhibitory peptides from fermented grains (Jiupei) used in Chinese Baijiu production

RSC Advances
2018 | Journal article
DOI: 10.1039/C8RA07251E
Contributors: Limo Zhang; Yunsong Jiang; Zhongtian Yin; Jinyuan Sun; Hehe Li; Xiaotao Sun; Mingquan Huang; Fuping Zheng
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Joint direct injection and GC–MS chemometric approach for chemical profile and sulfur compounds of sesame-flavor Chinese Baijiu (Chinese liquor)

European Food Research and Technology
2018 | Journal article
DOI: 10.1007/s00217-017-2938-7
EID:

2-s2.0-85023196511
Contributors: Sun, J.; Zhao, D.; Zhang, F.; Sun, B.; Zheng, F.; Huang, M.; Sun, X.; Li, H.
Source: Self-asserted source
Huang Mingquan via Scopus - Elsevier

Research Progress on the Potential Chemical Contaminants in Chinese Baijiu,白酒中潜在化学污染物的研究进展

Journal of Chinese Institute of Food Science and Technology
2018 | Journal article
DOI: 10.16429/j.1009-7848.2018.05.023
EID:

2-s2.0-85051455308
Contributors: Dong, W.; Shi, K.; Sun, X.; Sun, B.; Zheng, F.; Sun, J.; Huang, M.
Source: Self-asserted source
Huang Mingquan via Scopus - Elsevier

Structural characterization of a tetrapeptide from Sesame flavor-type Baijiu and its interactions with aroma compounds

Food Research International
2018 | Journal article
DOI: 10.1016/j.foodres.2018.10.055
EID:

2-s2.0-85055523870
Contributors: Huang, M.; Huo, J.; Wu, J.; Zhao, M.; Sun, J.; Zheng, F.; Sun, X.; Li, H.
Source: Self-asserted source
Huang Mingquan via Scopus - Elsevier

Intracellular antioxidant effect of vanillin, 4-methylguaiacol and 4-ethylguaiacol: Three components in Chinese Baijiu

RSC Advances
2017 | Journal article
DOI: 10.1039/c7ra09302k
EID:

2-s2.0-85030675379
Contributors: Zhao, D.; Sun, J.; Sun, B.; Zhao, M.; Zheng, F.; Huang, M.; Sun, X.; Li, H.
Source: Self-asserted source
Huang Mingquan via Scopus - Elsevier

Matrix Effects in Detection of Phthalate Esters from Wheat by a Modified QuEChERS Method with GC/MS

Food Analytical Methods
2017 | Journal article
DOI: 10.1007/s12161-017-0892-4
EID:

2-s2.0-85017119010
Contributors: Dong, W.; Sun, B.; Sun, J.; Zheng, F.; Sun, X.; Huang, M.; Li, H.
Source: Self-asserted source
Huang Mingquan via Scopus - Elsevier

Pressure-Induced Polymerization and Disproportionation of Li <inf>2</inf> C <inf>2</inf> Accompanied with Irreversible Conductivity Enhancement

Journal of Physical Chemistry Letters
2017 | Journal article
DOI: 10.1021/acs.jpclett.7b01779
EID:

2-s2.0-85029041060
Contributors: Wang, L.; Dong, X.; Wang, Y.; Zheng, H.; Li, K.; Peng, X.; Mao, H.-K.; Jin, C.; Meng, Y.; Huang, M. et al.
Source: Self-asserted source
Huang Mingquan via Scopus - Elsevier

Structural Characterization of a Tetrapeptide from Sesame Flavor-Type Baijiu and Its Preventive Effects against AAPH-Induced Oxidative Stress in HepG2 Cells

Journal of Agricultural and Food Chemistry
2017 | Journal article
DOI: 10.1021/acs.jafc.7b04815
EID:

2-s2.0-85037525767
Contributors: Wu, J.; Huo, J.; Huang, M.; Zhao, M.; Luo, X.; Sun, B.
Source: Self-asserted source
Huang Mingquan via Scopus - Elsevier

Analysis of 3-methylthiopropanol in 2 types of liquor by internal standard method with GC-MS/SIM

Journal of Chinese Institute of Food Science and Technology
2016 | Journal article
DOI: 10.16429/j.1009-7848.2016.05.028
EID:

2-s2.0-84975496963
Contributors: Zhao, D.; Liu, J.; Zhang, F.; Sun, J.; Sun, X.; Huang, M.; Zheng, F.; Sun, B.
Source: Self-asserted source
Huang Mingquan via Scopus - Elsevier

Characterization of the key odorants in Chinese zhima aroma-type baijiu by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies

Journal of Agricultural and Food Chemistry
2016 | Journal article
DOI: 10.1021/acs.jafc.6b01390
EID:

2-s2.0-84978066417
Contributors: Zheng, Y.; Sun, B.; Zhao, M.; Zheng, F.; Huang, M.; Sun, J.; Sun, X.; Li, H.
Source: Self-asserted source
Huang Mingquan via Scopus - Elsevier

Discovery of a bioactive peptide, an angiotensin converting enzyme inhibitor in Chinese Baijiu

Journal of Chinese Institute of Food Science and Technology
2016 | Journal article
DOI: 10.16429/j.1009-7848.2016.09.002
EID:

2-s2.0-85003429912
Contributors: Wu, J.; Sun, B.; Zhao, M.; Zheng, F.; Sun, J.; Sun, X.; Li, H.; Huang, M.
Source: Self-asserted source
Huang Mingquan via Scopus - Elsevier

Residual solvent analyses in plant extracts by static headspace gas chromatographymass spectrometry

Tobacco Science and Technology
2016 | Journal article
DOI: 10.16135/j.issn1002-0861.2016.0150
EID:

2-s2.0-85013641717
Contributors: Lu, B.; Zhang, J.; Zeng, S.; Sun, S.; Li, J.; Sun, B.; Huang, M.
Source: Self-asserted source
Huang Mingquan via Scopus - Elsevier

Analysis of nitrogen-containing compounds of Sesame-flavour liquors by headspace-solid/phase microextraction coupled with GC/NPD

Journal of Chinese Institute of Food Science and Technology
2015 | Journal article
DOI: 10.16429/j.1009-7848.2015.04.033
EID:

2-s2.0-84937954842
Contributors: Wang, B.; Xin, C.; Han, J.; Sun, J.; Huang, M.; Sun, B.
Source: Self-asserted source
Huang Mingquan via Scopus - Elsevier

Analysis of umami components in sweet bean sauce

Modern Food Science and Technology
2015 | Journal article
DOI: 10.13982/j.mfst.1673-9078.2015.2.045
EID:

2-s2.0-84928233620
Contributors: Huang, M.-Q.; Wang, L.; Zhang, J.-L.; Sun, B.-G.
Source: Self-asserted source
Huang Mingquan via Scopus - Elsevier

Analysis of volatiles in Dezhou Braised Chicken by comprehensive two-dimensional gas chromatography/high resolution-time of flight mass spectrometry

LWT
2015 | Journal article
DOI: 10.1016/j.lwt.2014.09.006
EID:

2-s2.0-84922294100
Contributors: Duan, Y.; Zheng, F.; Chen, H.; Huang, M.; Xie, J.; Chen, F.; Sun, B.
Source: Self-asserted source
Huang Mingquan via Scopus - Elsevier

Discovery and research of propyl lactate from 30 kinds of Chinese liquors

Journal of Chinese Institute of Food Science and Technology
2015 | Journal article
DOI: 10.16429/j.1009-7848.2015.03.026
EID:

2-s2.0-84930829107
Contributors: Wu, J.; Li, A.; Huang, M.; Chen, H.; Sun, J.; Sun, B.
Source: Self-asserted source
Huang Mingquan via Scopus - Elsevier
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Page 1 of 2

Peer review (100 reviews for 14 publications/grants)

Review activity for Arabian journal of chemistry. (1)
Review activity for Atmospheric pollution research journal. (1)
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Review activity for Food bioscience. (3)
Review activity for Food chemistry (2)
Review activity for Food chemistry. (48)
Review activity for Food control. (8)
Review activity for Food research international. (25)
Review activity for Future foods. (1)
Review activity for Journal of agricultural and food chemistry. (2)
Review activity for Journal of food composition and analysis. (1)
Review activity for Journal of food measurement and characterization. (2)
Review activity for Microchemical journal. (4)
Review activity for Ultrasonics sonochemistry. (1)
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