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黄

黄星奕 (Xingyi Huang)

jiangsu university

40H指数
137论文数
4.6K被引数
收录论文 46
发表时间
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Integrating cross-modal sensory technologies with machine learning for enhanced characterization and assessment of rice wine flavor
errFOOD BIOSCIENCE
IF5.9
err2026-01-01
err0
PREAI
errWang, Yu; Yu, Shanshan; Huang, Xingyi; Zhang, Xiaorui
err分享
err收藏
Machine Learning-Enhanced Taste Sensing for Dual Additive Quantification: Simultaneous Salt and MSG Prediction in Complex Food Liquid机器学习增强型味觉传感用于双添加剂量化：复杂食品液体中盐和MSG的同时预测
errFood and Bioprocess Technology
IF5.8
err2025-07-02
err0
PREAI
errFangkai Han; Dongjing Zhang; Marwan M. A. Rashed; Chunxia Dai; Xiaorui Zhang; Bianling Jiang; Xingtao Zhang; Xingyi Huang
err分享
err收藏
Production monitoring and quality characterization of black garlic using Vis-NIR hyperspectral imaging integrated with chemometrics strategies
errSPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
IF4.6
err2025-02-01
err2
PREAI
errYu, Shanshan; Huang, Xingyi; Xu, Foyan; Ren, Yi; Dai, Chunxia; Tian, Xiaoyu; Wang, Li; Zhang, Xiaorui
err分享
err收藏
Characterization and quantification of the taste profiles of black garlic via a novel multi-channel colorimetric sensor array and chemometrics
errJOURNAL OF FOOD COMPOSITION AND ANALYSIS
IF4.6
err2025-02-01
err0
PREAI
errYu, Shanshan; Huang, Xingyi; Wang, Yuena; Wang, Li; Chang, Xianhui; Ren, Yi; Zhang, Xiaorui
err分享
err收藏
Ni supported on Al2O3-La2O3 derived from layered double hydroxides for efficient thermal catalytic decomposition of ammonia to hydrogen
errCHEMICAL ENGINEERING SCIENCE
IF4.3
err2025-02-01
err1
PREAI
errLi, Zheng; Chen, Guang-Hui; Gong, Xing-Chen; Yao, Jun-Jun; Guo, Jun-Kang; Chen, Lang; Peng, Chao; Huang, Xin-Yi; Hu, Qing; Xiong, Juan; Yin, Shuang-Feng
err分享
err收藏
Characterization of the volatile flavor profiles of black garlic using nanomaterial-based colorimetric sensor array, HS-SPME-GC/MS coupled with chemometrics strategies使用基于纳米材料的比色传感器阵列，hs-spme-gc/MS结合化学计量学策略表征黑蒜的挥发性风味特征
errFOOD CHEMISTRY
IF9.8
err2024-11-01
err4
PREAI
errYu, Shanshan; Huang, Xingyi; Wang, Li; Wang, Yuena; Jiao, Xueya; Chang, Xianhui; Tian, Xiaoyu; Ren, Yi; Zhang, Xiaorui
err分享
err收藏
Comparable analysis of flavor compounds and quality assessment of fermented bean curd using HS-SPME-GC/MS and colorimetric sensor array使用hs-spme-gc/MS和比色传感器阵列对风味化合物进行比较分析和发酵豆腐的质量评估
errFOOD BIOSCIENCE
IF5.9
err2024-08-01
err1
PREAI
errZhang, Xiaorui; Huang, Xingyi; Aheto, Joshua Harrington; Ren, Yi; Wang, Li; Yu, Shanshan; Wang, Yu
err分享
err收藏
Qualitative and quantitative assessment of flavor quality of Chinese soybean paste using multiple sensor technologies combined with chemometrics and a data fusion strategy
errFOOD CHEMISTRY
IF9.8
err2023-03-01
err15
PREAI
errYu, Shanshan; Huang, Xingyi; Wang, Li; Chang, Xianhui; Ren, Yi; Zhang, Xiaorui; Wang, Yu
err分享
err收藏
Rapid quantitative assessment of lipid oxidation in a rapeseed oil-in-water (o/w) emulsion by three-dimensional fluorescence spectroscopy
errJOURNAL OF FOOD COMPOSITION AND ANALYSIS
IF4.6
err2022-12-01
err10
PREAI
errGu, Haiyang; Lv, Riqin; Huang, Xingyi; Chen, Quansheng; Dong, Yining
err分享
err收藏
Authentication of duck blood tofu binary and ternary adulterated with cow and pig blood-based gel using Fourier transform near-infrared coupled with fast chemometrics
errFRONTIERS IN NUTRITION
IF5.1
err2022-10-26
err2
errOAAI
errHan, Fangkai; Ming, Li; Aheto, Joshua H.; Rashed, Marwan M. A.; Zhang, Xiaorui; Huang, Xingyi
err分享
err收藏
Characterization of the volatile flavor profiles of Zhenjiang aromatic vinegar combining a novel nanocomposite colorimetric sensor array with HS-SPME-GC/MS新型纳米复合比色传感器阵列与hs-spme-gc/MS联用表征镇江香醋挥发性风味特征
errFOOD RESEARCH INTERNATIONAL
IF8
err2022-09-01
err13
PREAI
errWang, Li; Huang, Xingyi; Yu, Shanshan; Xiong, Feng; Wang, Yu; Zhang, Xiaorui; Ren, Yi
err分享
err收藏
Fast monitoring the dynamic change of total acids during apple vinegar fermentation process using a colorimetric IDA sensor array
errFOOD CHEMISTRY
IF9.8
err2022-09-01
err18
PREAI
errWang, Li; Xiong, Feng; Huang, Xingyi; Aheto, Joshua Harrington; Yu, Shanshan; Wang, Yu; Zhang, Xiaorui; Ren, Yi
err分享
err收藏
Development of a sensor-based fluorescent method for quality evaluation of used frying oils
errJOURNAL OF FOOD COMPOSITION AND ANALYSIS
IF4.6
err2022-09-01
err5
PREAI
errGu, Haiyang; Dong, Yining; Zhu, Shuangjie; Huang, Xingyi; Sun, Yanhui; Chen, Quansheng
err分享
err收藏
Fabrication and evaluation of chitosan modified filter paper for chlorpyrifos detection in wheat by surface-enhanced Raman spectroscopy用于小麦毒死蜱表面增强拉曼光谱检测的壳聚糖改性滤纸的制备及评价
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2022-07-20
err7
PREAI
errAheto, Joshua Harrington; Huang, Xingyi; Wang, Chengquan; Tian, Xiaoyu; Yi, Ren; Wang Yuena
err分享
err收藏
Rapid quantification of acid value in frying oil using iron tetraphenylporphyrin fluorescent sensor coupled with density functional theory and multivariate analysis
errFOOD QUALITY AND SAFETY
IF4.4
err2022-07-08
err5
errOAAI
errGu, Haiyang; Dong, Yining; Lv, Riqin; Huang, Xingyi; Chen, Quansheng
err分享
err收藏
Characterization of selected Chinese soybean paste based on flavor profiles using HS-SPME-GC/MS, E-nose and E-tongue combined with chemometrics使用hs-spme-gc/MS，e-nose和e-tongue结合化学计量学基于风味特征的精选中国大豆酱的表征
errFOOD CHEMISTRY
IF9.8
err2022-05-01
err53
PREAI
errYu, Shanshan; Huang, Xingyi; Wang, Li; Ren, Yi; Zhang, Xiaorui; Wang, Yu
err分享
err收藏
A feasibility study for rapid evaluation of emulsion oxidation using synchronous fluorescence spectroscopy coupled with chemometrics
errSPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
IF4.6
err2022-01-01
err2
PREAI
errGu, Haiyang; Huang, Xingyi; Chen, Quansheng; Sun, Yanhui; Lv, Riqin
err分享
err收藏
An evaluation of biochemical, structural and volatile changes of dry-cured pork using a combined ion mobility spectrometry, hyperspectral and confocal imaging approach
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2021-04-29
err12
PREAI
errTian, Xiao-Yu; Aheto, Joshua H.; Huang, Xingyi; Zheng, Kaiyi; Dai, Chunxia; Wang, Chengquan; Bai, Jun-Wen
err分享
err收藏
Intelligent evaluation of total polar compounds (TPC) content of frying oil based on fluorescence spectroscopy and low-field NMR
errFOOD CHEMISTRY
IF9.8
err2021-04-01
err23
PREAI
errGu, Haiyang; Huang, Xingyi; Sun, Yanhui; Chen, Quansheng; Wei, ZhaoJun; Lv, Riqin
err分享
err收藏
Nondestructive monitoring, kinetics and antimicrobial properties of ultrasound technology applied for surface decontamination of bacterial foodborne pathogen in pork
errULTRASONICS SONOCHEMISTRY
IF9.7
err2021-01-01
err18
errOAAI
errBonah, Ernest; Huang, Xingyi; Yang Hongying; Aheto, Joshua Harrington; Yi, Ren; Yu, Shanshan; Tu, Hongyang
err分享
err收藏

研究方向

【研究领域】 食品农产品检测中的多信息融合技术研究食品风味智能检测方法研究农产品品质无损检测技术嗅觉可视化技术电子舌应用技术
合作学者
合作期刊
H
Haile Ma
H 指数: 96 · 论文数: 933
陈全胜 封面图
陈全胜 (Quansheng Chen)
H 指数: 87 · 论文数: 873
刘
刘倩 (Qian Liu)
H 指数: 84 · 论文数: 1.3K
X
Xiaobo Zou
H 指数: 81 · 论文数: 636
C
Chin Ping Tan
H 指数: 77 · 论文数: 712
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