代表性成果  | 
    1. Xiong Chen, Jieqing Li, Tao Li, Honggao Liu*, Yuanzhong Wang*.Application of   infrared spectroscopy combined with chemometrics in mushroom, Applied   Spectroscopy Reviews, DOI: 10.1080/05704928.2021.1994415 2.Jian Chen,Jieqing Li,Ji Zhang,Tao Li,Honggao   Liu*,Yuanzhong Wang*.Application of UV-Vis and Infrared Spectroscopy on   Wild Edible Bolete Mushrooms Discrimination and Evaluation: A Review [J]. Critical   Reviews in Analytical Chemistry. DOI: 10.1080/10408347.2021.1984870 3. Li Wang , Jieqing Li , Ji Zhang , Tao Li,Honggao Liu*, Yuanzhong Wang*.   Method Superior to Traditional Spectral Identification: FT-NIR Two   Dimensional Correlation Spectroscopy Combined with Deep Learning to Identify   the Shelf Life of Fresh Phlebopus portentosus [J]. ACS Omega. 2021,   6:19665−19674  4. Yuanyuan Wang; Jieqing Li; Honggao Liu*;   Yuanzhong Wang*; Attenuated total reflection-Fourier transform infrared   spectroscopy (ATR-FTIR) combined with chemometrics methods for the   classification of Lingzhi species, Molecules, 2019, 24(12): 2210. 5. Sen Yao, Tao Li, Jieqing Li, Honggao Liu*,   Yuanzhong Wang*, Geographic identification of Boletus mushrooms by data   fusion of FT-IR and UV spectroscopies combined with multivariate statistical   analysis, Spectrochimica Acta Part A: Molecular and Biomolecular   Spectroscopy, 2018, 198: 257-263 6. Sen Yao, Jieqing Li, Tao Li, Honggao Liu*,   Yuanzhong Wang*, Discrimination of Boletaceae mushrooms based on data fusion   of FT-IR and ICP-AES combined with SVM, International Journal of Food   Properties, 2018, 21(1): 270-281 7. Yan Li, Ji Zhang, Tao Li, Honggao Liu*,   Yuanzhong Wang*.A Comprehensive and Comparative Study of Wolfiporia extensa   Cultivation Regions by Fourier Transform Infrared Spectroscopy and Ultra-Fast   Liquid Chromatography. PLoS ONE, 2016, 11(12): e0168998 8. Xue-Mei Wang#, Ji Zhang#, Lihua Wu, Yanli Zhao,   Tao Li, Jieqing Li, Yuanzhong Wang*, Honggao Liu*, A mini-review of   chemical composition and nutritional value of edible wild-grown mushroom from   China, Food Chemistry, 2014, 151: 279-285。  |