Xinguang Guo

机构：China National Research Institute of Food and Fermentation

发表论文 9 篇 · 总被引 37 次 · h-index 3

代表论文

• Chemometrics combined with comprehensive two-dimensional gas chromatography-mass spectrometry for the identification of Baijiu vintage (2024 · Food Chemistry · 被引 19)
• Flexible nano-cloth-like Ag cluster@rGO with ultrahigh SERS sensitivity for capture-optimization-detection due to effective molecule–substrate interactions (2022 · Nanoscale · 被引 13)
• Analysis of non-volatile organic acids based on silanization combined with gas chromatography-mass spectrometry and chemometrics: A robust strategy to discriminate geographical origin of sauce-flavor Baijiu (2025 · Journal of Chromatography A · 被引 3)
• Geographic discrimination of Sauce-flavor rounded-base Baijiu using GC–MS/MS combined with multivariate analysis and machine learning (2026 · Food Chemistry · 被引 1)
• Short-term forecast research based upon multi-robot soccer match (2010 · 被引 1)
• Analysis of Non-Volatile Organic Acids in Baijiu Based on Gc-Ms Combined with Chemometrics: A Novel Strategy to Discriminate the Origin of Sauce-Flavor Baijiu (2025 · SSRN Electronic Journal)