Huachang Wu

机构：Sichuan Tourism University

发表论文 33 篇 · 总被引 189 次 · h-index 10

代表论文

• Effect of Sichuan Pepper (Zanthoxylum genus) Addition on Flavor Profile in Fermented Ciba Chili (Capsicum genus) Using GC-IMS Combined with E-Nose and E-Tongue (2023 · Molecules · 被引 28)
• Polymorphs and Solvates of Molnupiravir: Crystal Structures and Solid Forms Transformation Analysis (2024 · Crystal Growth & Design · 被引 13)
• Characterization of Flavor Profile of Sauced Pork from Different Regions of China Based on E-Nose, E-Tongue and Gas Chromatography–Ion Mobility Spectroscopy (2024 · Molecules · 被引 13)
• Probiotics fermentation improves physicochemical properties, bioactivity, and flavor quality of malus toringoides fruit juice (2025 · LWT · 被引 12)
• Effect of Different Salt Additions on the Flavor Profile of Fermented Ciba Pepper (2024 · Fermentation · 被引 12)
• Cocrystals of Favipiravir: Improved Physicochemical Properties and Solution Stability Study (2023 · Crystal Growth & Design · 被引 12)