[1]Changes of Flavor Compounds of Hydrolyzed Chicken Bone Extracts during Maillard Reaction. Sun, Hong-Mei,Wang, Jin-Zhi,Zhang, Chun-Hui,Li, Xia,Dong, Xian-Bing,Hu, Li,Li, Chun-Hong,Xu, Xiong.

[2]Impacts of shading in field on micro-environmental factors around plants and quality of pineapple fruits. Liu, Yan. 2012

[3]Evaluation of Leymus chinensis quality using near-infrared reflectance spectroscopy with three different statistical analyses. Chen, Jishan,Xu, Ruixuan,Zhang, Wenjun,Shen, Yue,Zhang, Yingjun,Chen, Jishan,Zhu, Ruifen. 2015

[4]A Method for Identification of Exogenous Formaldehyde in Bombay Duck (Harpodon nehereus). Shen, Yu,Wu, Yan Yan,Shen, Yu,Wu, Yan Yan,Shen, Yu,Wang, Wei Feng.

[5]Chemical composition and sensory profiles of mulberry wines as fermented with different Saccharomyces cerevisiae strains. Tao, Yang,Wang, Yilin,Yang, Jun,Wang, Qi,Jiang, Na,Han, Yongbin,Dinh-Toi Chu,Dinh-Toi Chu,Zhou, Jianzhong. 2017

[6]Contribution of Bacillus Isolates to the Flavor Profiles of Vanilla Beans Assessed through Aroma Analysis and Chemometrics. Gu, Fenglin,Chen, Yonggan,Fang, Yiming,Wu, Guiping,Tan, Lehe,Chen, Yonggan,Chen, Yonggan.

[7]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

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

[9]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

[10]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.

[11]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.

[12]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

[13]Effect of Pretreatment with Dehulling and Microwaving on the Flavor Characteristics of Cold-Pressed Rapeseed Oil by GC-MS-PCA and Electronic Nose Discrimination. Zhou, Qi,Yang, Mei,Huang, Fenghong,Zheng, Chang,Deng, Qianchun,Zhou, Qi,Yang, Mei,Huang, Fenghong,Zheng, Chang,Deng, Qianchun. 2013

[14]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.

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

[16]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

[17]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.