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Scopus Author ID: 57219124067

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Københavns Universitet: København K, DK

2023-10-31
Employment
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University of Copenhagen

Education and qualifications (1)

University of Copenhagen: Copenhagen, DK

Education
Source: Self-asserted source
Huiwen Yu

Works (16)

Optimization methods for tensor decomposition: A comparison of new algorithms for fitting the CP(CANDECOMP/PARAFAC) model

Chemometrics and Intelligent Laboratory Systems
2025-02 | Journal article
DOI: 10.1016/j.chemolab.2024.105290
Contributors: Huiwen Yu; Kasper Green Larsen; Ove Christiansen
Source: check_circle
Crossref

Current Application of Advancing Spectroscopy Techniques in Food Analysis: Data Handling with Chemometric Approaches

Foods
2023-07-19 | Journal article
DOI: 10.3390/foods12142753
Contributors: Mourad Kharbach; Mohammed Alaoui Mansouri; Mohammed Taabouz; Huiwen Yu
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Authentication of extra virgin Argan oil by selected-ion flow-tube mass-spectrometry fingerprinting and chemometrics

Food Chemistry
2022 | Journal article | Author
DOI: 10.1016/j.foodchem.2022.132565
SOURCE-WORK-ID:

f0a55d7f-69cc-4e5a-8da6-96331802bc1b

PMID: 35245834
EID:

2-s2.0-85125499537
Contributors: Mourad Kharbach; Huiwen Yu; Rabie Kamal; Ilias Marmouzi; Katim Alaoui; Joeri Vercammen; Abdelazize Bouklouze; Yvan Vander Heyden
Source: check_circle
University of Copenhagen

Multi-way data analysis

2022 | Dissertation or Thesis | Author
SOURCE-WORK-ID:

08b0d076-804e-4cc6-a6f0-6aba5d515739
Contributors: Huiwen Yu
Source: check_circle
University of Copenhagen

Secondary-metabolites fingerprinting of Argania spinosa kernels using liquid chromatography–mass spectrometry and chemometrics, for metabolite identification and quantification as well as for geographic classification

Journal of Chromatography A
2022 | Journal article | Author
DOI: 10.1016/j.chroma.2022.462972
SOURCE-WORK-ID:

85932010-7f7b-4138-b7ec-ba44c5761903

EID:

2-s2.0-85126835630

PMID: 35339746
Contributors: Mourad Kharbach; Johan Viaene; Huiwen Yu; Rabie Kamal; Ilias Marmouzi; Abdelazize Bouklouze; Yvan Vander Heyden
Source: check_circle
University of Copenhagen
grade
Preferred source (of 2)‎

PARASIAS: A new method for analyzing higher-order tensors with shifting profiles

Analytica Chimica Acta
2022-04 | Journal article
DOI: 10.1016/j.aca.2022.339848
Part of ISSN: 0003-2670
Source: Self-asserted source
Huiwen Yu
grade
Preferred source (of 3)‎

Accelerating PARAFAC2 algorithms for non-negative complex tensor decomposition

Chemometrics and Intelligent Laboratory Systems
2021 | Journal article | Author
DOI: 10.1016/j.chemolab.2021.104312
SOURCE-WORK-ID:

19c794e7-0dc4-4f43-87bb-bda2293a2362

EID:

2-s2.0-85105298289
Contributors: Huiwen Yu; Dillen Augustijn; Rasmus Bro
Source: check_circle
University of Copenhagen
grade
Preferred source (of 2)‎

In Vitro & In Vivo Anti-Hyperglycemic Potential of Saponins Cake and Argan Oil from Argania spinosa

Foods
2021 | Journal article | Author
DOI: 10.3390/foods10051078
SOURCE-WORK-ID:

c5d8eec0-75f2-496f-ac8e-63b6954dc07d

EID:

2-s2.0-85106973358

PMID: 34068075
Contributors: Rabie Kamal; Mourad Kharbach; Yvan Vander Heyden; Huiwen Yu; Abdelazize Bouklouze; Yahia Cherrah; Katim Alaoui
Source: check_circle
University of Copenhagen
grade
Preferred source (of 4)‎

New insights into the Argan oil categories characterization

Talanta
2021 | Journal article | Author
DOI: 10.1016/j.talanta.2020.122073
SOURCE-WORK-ID:

d9e45b5f-cbb9-46d5-8f33-a9781e0cd04c

EID:

2-s2.0-85099792857

PMID: 33592791
Contributors: Mourad Kharbach; Huiwen Yu; Rabie Kamal; Issam Barra; Ilias Marmouzi; Yahia Cherrah; Katim Alaoui; Abdelazize Bouklouze; Yvan Vander Heyden
Source: check_circle
University of Copenhagen
grade
Preferred source (of 2)‎

PARAFAC2 and local minima

Chemometrics and Intelligent Laboratory Systems
2021 | Journal article | Author
DOI: 10.1016/j.chemolab.2021.104446
SOURCE-WORK-ID:

9a87b641-fdde-45de-a9ba-b6c127be8b14

EID:

2-s2.0-85118861499

EID:

2-s2.0-85118861499
Contributors: Huiwen Yu; Rasmus Bro
Source: check_circle
University of Copenhagen
grade
Preferred source (of 2)‎

The response of nutrient uptake, photosynthesis and yield of tomato to biochar addition under reduced nitrogen application

Agronomy
2021 | Journal article | Author
DOI: 10.3390/agronomy11081598
SOURCE-WORK-ID:

76d5c627-2a54-45a3-9d0c-bffc0e6c60fb

WOSUID:

000688660100001

EID:

2-s2.0-85113761062
Contributors: Lili Guo; Huiwen Yu; Mourad Kharbach; Jingwei Wang
Source: check_circle
University of Copenhagen
grade
Preferred source (of 3)‎

Biochar Improves Soil-Tomato Plant, Tomato Production, and Economic Benefits under Reduced Nitrogen Application in Northwestern China

Plants
2021-04-13 | Journal article
DOI: 10.3390/plants10040759
Contributors: Lili Guo; Huiwen Yu; Mourad Kharbach; Wenqian Zhang; Jingwei Wang; Wenquan Niu
Source: check_circle
Crossref
grade
Preferred source (of 4)‎

Multi-Way Analysis Coupled with Near-Infrared Spectroscopy in Food Industry: Models and Applications

Foods
2021-04-08 | Journal article
DOI: 10.3390/foods10040802
Contributors: Huiwen Yu; Lili Guo; Mourad Kharbach; Wenjie Han
Source: check_circle
Crossref
grade
Preferred source (of 3)‎

Biochar Promotes Nitrogen Transformation and Tomato Yield by Regulating Nitrogen-Related Microorganisms in Tomato Cultivation Soil

Agronomy
2021-02-20 | Journal article
DOI: 10.3390/agronomy11020381
Contributors: Lili Guo; Huiwen Yu; Wenquan Niu; Mourad Kharbach
Source: check_circle
Crossref
grade
Preferred source (of 3)‎

All-at-once Nesterov-like Extrapolated PARAFAC2-ALS: A Fast And Robust Complex Tensor Decomposition Algorithm for Analyzing GC-MS Data

Annual Conference of the Federation of Analytical Chemistry and Spectroscopy Societies , 12/10/2020
2020 | Conference abstract | Author
SOURCE-WORK-ID:

8c376700-354c-4ccf-a6b8-8847a1ae3606
Contributors: Huiwen Yu; Rasmus Bro
Source: check_circle
University of Copenhagen

Extra Virgin Argan oils' shelf-life monitoring and prediction based on chemical properties or FTIR fingerprints and chemometrics

Food Control
2020 | Journal article | Author
DOI: 10.1016/j.foodcont.2020.107607
SOURCE-WORK-ID:

0c415e49-fc08-4b0b-9636-3d6d9a61f931

EID:

2-s2.0-85091371976
Contributors: Mourad Kharbach; Ilias Marmouzi; Rabie Kamal; Huiwen Yu; Issam Barra; Yahia Cherrah; Katim Alaoui; Yvan Vander Heyden; Abdelazize Bouklouze
Source: check_circle
University of Copenhagen
grade
Preferred source (of 2)‎
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