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[21] Shuo Wang,Xiaofang Liu.Rapid Detection of the Quality of Miso (Japanese Fermented Soybean Paste) Using Visible/Near-Infrared Spectroscopy.Analytical Letters,2020,54(14):2304-2314.
[22] Shuo Wang,Xiaofang Liu.Application of Compressed Sensing for selecting relevant variables for a model to predict the quality of Japanese fermented soy sauce..Innovative Food Science & Emerging Technologies,2020,59102241.
[23] Xiaofang Liu,Shuo Wang.Time Model for Carbonyl Value as a Function of Total Polar Compounds in Oil during Frying.2021,
[24] Shuo Wang,Effect of the Chemical Composition of Miso (Japanese Fermented Soybean Paste) Upon the Sensory Evaluation.[SCI].Analytical Letters,2019,52(11):1813-1827.
[25] Shuo Wang,Relationship between Chemical Characteristics and Sensory Evaluation of Koikuchi Soy Sauce.[SCI].Analytical Letters,2018,51(14):2192-2204.

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