Fan Yang, Ye Liu, Bei Wang, Huanlu Song, Tingting Zou, Screening of the volatile compounds in fresh and thermally treated watermelon juice via headspace-gas chromatography-ion mobility spectrometry and comprehensive two-dimensional gas chromatography-olfactory-mass spectrometry analysis, LWT-Food Science and Technology, 2021 (137) 110478, https://doi.org/10.1016/j.lwt.2020.110478
Xiaojun Wang, Mengyao Guo, Huanlu Song, Qi Meng, Xiaosheng Guan, Characterization of key odor-active compounds in commercial high-salt liquid-state soy sauce by switchable GC/GC × GC–olfactometry–MS and sensory evaluation, Food Chemistry 342 (2021) 128224
Dong-Yu Shen, Meng-ke Li, Huan-Lu Song, Ting-ting Zou, Lei Zhang, Jian Xiong, Characterization of aroma in response surface optimized no-salt bovine bone protein extract by switchable GC/GC×GC-olfactometry-mass spectrometry, electronic nose, and sensory evaluation, LWT (2021) 147 111559,
Ping Yang, Huanlu Song, Yanping Lin, Tianyang Guo, Lijin Wang, Michael Granvogl and Yongquan Xu, Differences of characteristic aroma compounds in Rougui tea leaves with different roasting temperatures analyzed by switchable GC-O-MS and GC × GC-O-MS and sensory evaluation, Food Funct., (2021) 12, 4797-4807
