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[1]PeipeiZhong,YiChen*,QingYu,AiyanZhu,andYuanxingWang*.DeterminationofthePolarCompoundsinVegetableOilbyUltra-PerformanceLiquidChromatography-Quadrupole-Time-of-Flight-MassSpectrometrywithChemometrics,AnalyticalLetters.2019,52,(3),465-478
[2]PeipeiZhong,WeilingChen,YiChen,QingYu,andYuanxingWang*;DeterminationofPolysaccharideHydrolyzatesinChineseHerbalMedicinebyUltra-HighPerformanceLiquidChromatography-QuadrupoleTime-of-FlightMassSpectrometryandEvaporativeLightScatteringDetection,AnalyticalLetters.2018,51(12),1826-1839
[3]XueJ.Mao,YaoZhong,AiPYan,BinWang,YuanX.Wang*,YiQ.Wan*,SimultaneousdeterminationoforganochlorineandpyrethriodpesticideresiduesintheChinesepatentmedicinesbygaschromatography-tandemmassspectrometry,JournalofEnvironmentalScienceandHealthPartB,2018,53(2):126~134
[4]XiaojunZhou;LuanHe;XinxingWu;YanxiaZhong;JuanZhang;YuanxingWang*;BinWang;ZhifangXu;ShengxianQiu(*),TwonewxanthonesfromthepericarpofGarciniamangostana,NaturalProductResearch,2015,Vol.29(1):19~23
[5]YiChen;JingDeng;YuanxingWang*;BopingLiu;DingJian;MaoXuejin;ZhangJuan;HuHaitao;LiJing.Studyondiscriminationofwhiteteaandalbinoteabasedonnear-infraredspectroscopyandchemometrics.JSciFoodAgric.,2014,94(5):1026-1033
[6]Li,Fan;Li,Bo;Dang,Hui;Kang,Quanmin;Yang,Liu;Wang,Yuanxing*;Aguilar,ZoraidaP.;Lai,Weihua;Xu,Hengyi*;ViablepathogensdetectioninfreshvegetablesbyquadruplexPCR,LWT-FOODSCIENCEANDTECHNOLOGY,2017.8,81:306~313
[7]Wang,Dingyi;Yan,Zhaohua;Xie,Qihuang;Zhang,Rongxing;Lin,Sen*;Wang,Yuanxing*.Three-componentdifunctionalizationofalkenesleadingtoβacetamidosulfidesandβacetoxysulfidesOrg.Biomol.Chem.,2017,15(9):1998-2002
[8]Zhang,Rongxing;Yan,Zhaohua;Wang,Dingyi;Wang,Yuanxing*;Lin,Sen*.NaI-MediatedAcetamidosulfenylationofAlkeneswithBunteSaltsasThiolatingReagentLeadingtoβ-AcetamidoSulfides.Synlett,2017.6,28(10):1195~1200
[9]祝爱艳,梁露,侯金雪,李昱昊,孙雪峰,杨延峰,王远兴*.基于赣南脐橙指纹图谱的主成分及UPLC-Q-TOF-MS分析[J].中国食品学报,2019,19(08):257-264.
[10]刘晔,徐春晖,王远兴*.色谱质谱技术结合主成分分析鉴别庐山云雾茶真伪[J].中国食品学报,2019,19(07):262-274.
[11]周宸丞,陈振桂,葛丽琴,杜金林,王远兴*.钙、铁强化剂配方对营养包气味和稳定性的影响[J].中国食品学报,2019,19(04):140-154.
[12]杨延峰,王远兴*.基于超高效液相-四级杆-飞行时间串联质谱的南丰蜜桔幼果化学成分分析及抗氧化活性研究[J].中国食品学报,2019,19(02):273-280.
[13]陈玮玲,钟培培,王远兴*.青钱柳叶活性成分的抗氧化活性及UPLC-QTOF-MS/MS分析[J].食品科学,2017,38(08):122-128
[14]刘晔,葛丽琴,王远兴*.庐山云雾茶挥发性成分主成分分析及产地判别[J].食品科学,2017,38(24):60-67.,
[15]廖俊昭,王远兴*,陈熠敏.人参多糖部分酸水解物的HPLC-ESI-QTOF-MS分析[J].分析科学学报,2015,31(3):1-6.
[16]唐圣芸,王远兴*,温平威,辛贞.高效液相色谱-电喷雾串联质谱法测定饲料中的N-氨基甲酰-L-谷氨酸[J].色谱,2014,32(2):184-188.
[17]邓静,王远兴*,陈赟喆,张娟,胡海涛,辛贞,廖俊昭,丁建.顶空_三重串联四级杆气质联用法测定靖安白茶香气成分,食品科学,2013,34(22):115-118
[18]张娟,王远兴*,胡海涛,张汇,邓静,柱前衍生HPLC-UV-Q-TOF-MS分析黑灵芝多糖的酶解产物,食品工业科技,2014,2014,35(5):285-288
[19]邓静,王远兴*,毛雪金,辛贞,张娟,胡海涛,固相微萃取(SPME)在茶叶香气分析中的应用,食品工业科技,2014,35(2):346-349
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