| A rapid shaking-based ionic liquid dispersive liquid phase microextraction for the simultaneous determination of six synthetic food colourants in soft drinks, sugar-and gelatin … H Wu, J Guo, L Du, H Tian, C Hao, Z Wang, J Wang Food chemistry 141 (1), 182-186, 2013 | 153 | 2013 |
| Comparative antioxidant properties of some gingerols and shogaols, and the relationship of their contents with the antioxidant potencies of fresh and dried ginger (Zingiber … J Yang, W Zhang, L Du, H Wu, J Guo JKUAT, 2018 | 48 | 2018 |
| Extraction of gingerols and shogaols from ginger (Zingiber officinale Roscoe) through microwave technique using ionic liquids JB Guo, Y Fan, WJ Zhang, H Wu, LM Du, YX Chang Journal of Food Composition and Analysis 62, 35-42, 2017 | 48 | 2017 |
| Determination of Brilliant Blue FCF in food and cosmetic samples by ionic liquid independent disperse liquid–liquid micro-extraction J Guo, H Wu, L Du, Y Fu Analytical methods 5 (16), 4021-4026, 2013 | 43 | 2013 |
| Microwave-assisted decomposition coupled with acidic food condiment as an efficient technology for ginger (Zingiber officinale Roscoe) processing J Guo, W Zhang, H Wu, L Du Separation and Purification Technology 146, 219-226, 2015 | 26 | 2015 |
| 不同提纯方法对竹木质素结构特性的影响分析 郭京波， 陶宗娅， 罗学刚 分析测试学报 24 (3), 77-81, 2005 | 19 | 2005 |
| 竹木质素的红外光谱与 X 射线光电子能谱分析 郭京波， 陶宗娅， 罗学刚 化学学报 63 (16), 1536, 2005 | 16 | 2005 |
| 不同提取方法对苦荞类黄酮提纯得率的影响分析 郭京波， 王向东， 张燕， 申科敏 食品科学 27 (10), 433-436, 2006 | 9 | 2006 |
| 基于谱学方法的竹木质素化学结构分析 郭京波 成都: 四川师范大学, 2005 | 1 | 2005 |
| β-环糊精交联聚合物与盐酸巴马汀包合作用的荧光光谱研究及其分析应用 郭京波， 赵郭燕， 张利兵， 杜黎明 分析科学学报 29 (5), 665-668, 2013 | | 2013 |
