Publications by authors named "Shun-Yu Han"

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Illite/Poly(vinyl alcohol) Hydrogel Electrolytes with High Mechanical Strength and Ionic Conductivity for Flexible Energy Storage Devices.
He Wang, Yan Wang, Dan Zhao, Shun-Yu Han, Wan Meng

Langmuir· August 2025

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Rapid Determination of Sunset Yellow in Soft Drinks Using Silicon Nanoparticles Synthesized under Mild Conditions.
Fu-Xia Yang, Xiao-Tong Ma, Shun-Yu Han

Anal Sci· December 2021

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Physicochemical, Oxidative Stability and Sensory Properties of Frankfurter-Type Sausage as Influenced by the Addition of Carrot () Paste.
Faisal Eudes Sam, Teng-Zhen Ma, Richard Atinpoore Atuna, Rafia Salifu, Bilal-Ahmad Nubalanaan, Shun-Yu Han

Foods· December 2021

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Techniques for Dealcoholization of Wines: Their Impact on Wine Phenolic Composition, Volatile Composition, and Sensory Characteristics.
Faisal Eudes Sam, Teng-Zhen Ma, Rafia Salifu, Jing Wang, Yu-Mei Jiang, Bo Zhang, Shun-Yu Han

Foods· October 2021

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Effect of Different Clarification Treatments on the Volatile Composition and Aromatic Attributes of 'Italian Riesling' Icewine.
Teng-Zhen Ma, Peng-Fei Gong, Rong-Rong Lu, Bo Zhang, Antonio Morata, Shun-Yu Han

Molecules· June 2020

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Copigmentation evidence of oenin with phenolic compounds: A comparative study of spectrographic, thermodynamic and theoretical data.
Bo Zhang, Qiang Wang, Pan-Pan Zhou, Ning-Ning Li, Shun-Yu Han

Food Chem· May 2020

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Development and Application of a New QuEChERS Method in UHPLC-QqQ-MS/MS to Detect Seven Biogenic Amines in Chinese Wines.
Shun-Yu Han, Lan-Lan Hao, Xiao Shi, Jian-Ming Niu, Bo Zhang

Foods· November 2019

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Monitoring of 49 Pesticides and 17 Mycotoxins in Wine by QuEChERS and UHPLC-MS/MS Analysis.
Jia He, Bo Zhang, Huan Zhang, Lan-Lan Hao, Teng-Zhen Ma, Shun-Yu Han

J Food Sci· September 2019

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Simultaneous Analysis of 20 Mycotoxins in Grapes and Wines from Hexi Corridor Region (China): Based on a QuEChERS⁻UHPLC⁻MS/MS Method.
Bo Zhang, Xia Chen, Shun-Yu Han, Min Li, Teng-Zhen Ma

Molecules· August 2018

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Colorimetric study of malvidin-3-O-glucoside copigmented by phenolic compounds: The effect of molar ratio, temperature, pH, and ethanol content on color expression of red wine model solutions.
Bo Zhang, Xue-Shan Yang, Ning-Ning Li, Xia Zhu, Wen-Jun Sheng, Chang-Qing Duan, Shun-Yu Han

Food Res Int· December 2017

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Development of lysozyme-combined antibacterial system to reduce sulfur dioxide and to stabilize Italian Riesling ice wine during aging process.
Kai Chen, Shun-Yu Han, Bo Zhang, Min Li, Wen-Jun Sheng

Food Sci Nutr· September 2015

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