[1]Discrimination of black onion flavor using the electronic nose. Wang, Dan,Liu, Panpan,Ma, Yue,Wang, Yubin,Zhao, Xiaoyan,Wang, Dan,Liu, Panpan,Ma, Yue,Wang, Yubin,Zhao, Xiaoyan,Liu, Panpan. 2016

[2]Effect of Microwave Treatment on Sinapic Acid Derivatives in Rapeseed and Rapeseed Meal. Niu, Yanxing,Jiang, Mulan,Wan, Chuyun,Yang, Mei,Hu, Shuangxi,Niu, Yanxing,Jiang, Mulan,Wan, Chuyun,Yang, Mei,Hu, Shuangxi. 2013

[3]Evaluation of tomato maturity by electronic nose. Gomez, Antihus Hernandez,Hu, Guixian,Wang, Jun,Pereira, Annia Garcia. 2006

[4]Effects of maltose and lysine treatment on coffee aroma by flash gas chromatography electronic nose and gas chromatography-mass spectrometry. He, Yuqin,Zhang, Haide,Wen, Nana,Zeng, Ying,Li, Xiong,Hu, Rongsuo,Wu, Guiping,Miao, Xiaodan. 2018

[5]The Feasibility and Stability of Distinguishing the Kiwi Fruit Geographical Origin Based on Electronic Nose Analysis. Ma, Yiyan,Guo, Boli,Wei, Yimin,Wei, Shuai,Zhao, Haiyan.

[6]Differentiation of Chinese robusta coffees according to species, using a combined electronic nose and tongue, with the aid of chemometrics. Dong, Wenjiang,Zhao, Jianping,Hu, Rongsuo,Dong, Yunping,Tan, Lehe,Dong, Wenjiang,Zhao, Jianping,Hu, Rongsuo,Tan, Lehe,Dong, Wenjiang,Zhao, Jianping,Dong, Yunping,Tan, Lehe.

[7]Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC-MS coupled with E-nose. Chen, Qinqin,Song, Jianxin,Bi, Jinfeng,Wu, Xinye,Chen, Qinqin,Song, Jianxin,Bi, Jinfeng,Wu, Xinye,Song, Jianxin,Bi, Jinfeng,Meng, Xianjun. 2018

[8]Optimizing an Electronic Nose for Analysis Honey from Different Nectar Sources. Liu, Ningjing,Qing, Zhaoshen,Ji, Baopin,Zhou, Feng,Shi, Bolin,Zhao, Lei,Tian, Wenli.

[9]Classification of Rice by Combining Electronic Tongue and Nose. Lu, Lin,Deng, Shaoping,Tian, Shiyi,Lu, Lin,Zhu, Zhiwei.

[10]Effect of Se treatment on the volatile compounds in broccoli. Lv, Jiayu,Wu, Jie,Zuo, Jinhua,Fan, Linlin,Shi, Junyan,Gao, Lipu,Wang, Qing,Wu, Jie,Li, Miao,Wu, Jie,Li, Miao. 2017

[11]Pulp volatiles measured by an electronic nose are related to harvest season, TSS concentration and TSS/TA ratio among 39 peaches and nectarines. Su, Mingshen,Zhang, Bo,Chen, Kunsong,Shen, Jiyuan,Su, Mingshen,Ye, Zhengwen,Gu, Xiaojun,Guo, Juan.

[12]Studies on the chemical and flavor qualities of white pepper (Piper nigrum L.) derived from five new genotypes. Liu, Hong,Wang, Qing Huang,Wu, Hua Song,Tan, Le He,Zeng, Fan Kui. 2013

[13]Effect of Packaging on Quality and Flavor of Fresh-Cut Perilla. Zhang, Chao,Li, Yunfei,Wang, Yubin,Ma, Yue,Zhao, Xiaoyan. 2015

[14]Effect of Detergents on Quality and Flavor of Fresh-Cut Mint. Zhang, Chao. 2015

[15]Profiling Taste and Aroma Compound Metabolism during Apricot Fruit Development and Ripening. Xi, Wanpeng,Zheng, Huiwen,Zhang, Qiuyun,Xi, Wanpeng,Li, Wenhui. 2016

[16]Effect of detergents on quality and flavor of fresh-cut perilla. Zhang, Chao. 2015

[17]Effect of drying temperature on sensory and flavor of perilla. Zhang, Chao. 2015

[18]Effect of Drying Temperature on Sensory and Flavor of Mint. Zhao, Xiaoyan. 2015

[19]Effect of packaging on quality and flavor of fresh-cut mint. Zhang, Chao. 2015

[20]Flavor characteristic analysis of soymilk prepared by different soybean cultivars and establishment of evaluation method of soybean cultivars suitable for soymilk processing. Shi Xiaodi,Li Jingyan,Guo Shuntang,Wang Shuming,Zhang Lei,Qiu Lijuan,Han Tianfu,Wang Qianyu,Chang Sam Kow-Ching.