Author

Zhuying Wu

Institutions: Tianjin University of Science and Technology, Sinolight (China), State Administration for Market Regulation

Observed institutions: Tianjin University of Science and Technology, Sinolight (China), China National Research Institute of Food and Fermentation, State Administration for Market Regulation

ORCID: 0009-0000-6419-5191

Observed ORCID: 0009-0000-6419-5191

OpenAlex ID: A5111179946

Qingxiangxing Baijiu sensory quality grade classification by 1H NMR and GC combined with multivariate statistical analysis

2024 · Shuangxi Fan, Yicong Li, et al. · Food Control · 21

Quantitative nuclear magnetic analysis of human milk oligosaccharides 2’-fucosyllactose and 3-fucosyllactose in complicated food matrices

2025 · Puchang An, Dongming Lan, et al. · Food Chemistry · 14

A new method to analysis synthetic acetic acid to vinegar: Hydrogen isotope ratio at the methyl site of acetic acid in vinegar by GC-IRMS

2024 · Daobing Wang, Di Feng, et al. · Food Chemistry · 9

A rapid method for the determination of stable hydrogen isotope ratios of acetic acid in vinegar

2024 · Di Feng, Daobing Wang, et al. · Rapid Communications in Mass Spectrometry · 5

Application of gas chromatography-stable isotope mass spectrometry to determine the oxygen isotope ratio of water in concentrated fruit juice

2023 · Yulong Huang, Daobing Wang, et al. · Journal of Agriculture and Food Research · 2

Fragment-Specific Stable Carbon Isotope Analysis for Screening the Authenticity of Red Yeast Rice Products

2026 · Zhuying Wu, Daobing Wang, et al. · Foods

A Rapid Method for the Determination of the Stable Oxygen Isotope Ratio of Ethanol in Wine

2024 · Liting Zheng, Daobing Wang, et al. · SSRN Electronic Journal

Works count: 7

Citation count: 51

H-index: 4

I10-index: 2