PREPARATIVE SEPARATION AND PURIFICATION OF ALKYLAMIDES FROM ZANTHOXYLUM BUNGEANUM MAXIM BY HIGH-SPEED COUNTER-CURRENT CHROMATOGRAPHYSHI WANG; JIANCHUN XIE; WEI YANG et al.Journal of liquid chromatography & related technologies. 2011, Vol 34, Num 17-20, pp 2640-2652, issn 1082-6076, 13 p.Article

Preparative Separation and Purification of β-Caryophyllene from Leaf Oil of Vitex negundo L. var. heterophylla (Franch.) Rehd. by High Speed Countercurrent ChromatographyJIANCHUN XIE; SHUAIBIN WANG; BAOGUO SUN et al.Journal of liquid chromatography & related technologies. 2008, Vol 31, Num 17-20, pp 2621-2631, issn 1082-6076, 11 p.Article

Affinitive separation and on-line identification of antitumor components from Peganum nigellastrum by coupling a chromatographic column of target analogue imprinted polymer with mass spectrometryJIANCHUN XIE; LILI ZHU; XIAOJIE XU et al.Analytical chemistry (Washington, DC). 2002, Vol 74, Num 10, pp 2352-2360, issn 0003-2700Article

Heteroscedastic Sparse Representation Based Classification for Face RecognitionHAO ZHENG; JIANCHUN XIE; ZHONG JIN et al.Neural processing letters. 2012, Vol 35, Num 3, pp 233-244, issn 1370-4621, 12 p.Article

Isolation and purification of nootkatone from the essential oil of fruits of Alpinia oxyphylla Miquel by high-speed counter-current chromatographyJIANCHUN XIE; BAOGUO SUN; SHUAIBIN WANG et al.Food chemistry. 2009, Vol 117, Num 2, pp 375-380, issn 0308-8146, 6 p.Article

Constituents of top fragrance from fresh flowers of Robinia Pseudoacada L. occurring in ChinaJIANCHUN XIE; BAOGUO SUN; MIN YU et al.Flavour and fragrance journal. 2006, Vol 21, Num 5, pp 798-800, issn 0882-5734, 3 p.Article

Volatile flavor constituents in roasted pork of Mini-pigJIANCHUN XIE; BAOGUO SUN; FUPING ZHENG et al.Food chemistry. 2008, Vol 109, Num 3, pp 506-514, issn 0308-8146, 9 p.Article

Selective extraction of functional components derived from herb in plasma by using a molecularly imprinted polymer based on 2,2-bis(hydroxymethyl)butanol trimethacrylateJIANCHUN XIE; LIRONG CHEN; CHONGXI LI et al.Journal of chromatography. B. 2003, Vol 788, Num 2, pp 233-242, issn 1570-0232, 10 p.Article

Meaty aromas: Characteristic structural unit of sulfur-containing compounds with a basic meat flavorBAOGUO SUN; HONGYU TIAN; FUPING ZHENG et al.Perfumer & flavorist. 2005, Vol 30, Num 1, pp 36-45, issn 0272-2666, 7 p.Article

Resolution of racemic 3-hydroxy-4,5-dimethyl- 2(5H)-furanone (sotolon) by packed column supercritical fluid chromatographyJIANCHUN XIE; HUILAN HAN; LEI SUN et al.Flavour and fragrance journal. 2012, Vol 27, Num 3, pp 244-249, issn 0882-5734, 6 p.Article

Resolution of racemic γ-lactone flavors on Chiralpak AD by packed column supercritical fluid chromatographyJIANCHUN XIE; JIE CHENG; HUILAN HAN et al.Food chemistry. 2010, Vol 124, Num 3, pp 1107-1112, issn 0308-8146, 6 p.Article

Direct extraction of specific pharmacophoric flavonoids from gingko leaves using a molecularly imprinted polymer for quercetinJIANCHUN XIE; LILI ZHU; HONGPENG LUO et al.Journal of chromatography. 2001, Vol 934, Num 1-2, pp 1-11, issn 0021-9673Article

Effect of In content of the buffer layer on crystalline quality and electrical property of In_0.82Ga_0.18As/InP grown by LP-MOCVDTIEMIN ZHANG; GUOQING MIAO; YIXIN JIN et al.Microelectronics journal. 2007, Vol 38, Num 3, pp 398-400, issn 0959-8324, 3 p.Article

Effect of buffer layer thickness and epilayer growth temperature on crystalline quality of InAs_0.9Sb_0.1 grown by MOCVDSHUZHEN YU; GUOQING MIAO; JIANCHUN XIE et al.Journal of alloys and compounds. 2008, Vol 466, Num 1-2, pp 507-511, issn 0925-8388, 5 p.Article