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Journal of Food Science|March 27, 2015
Association between modification of phenolic profiling and development of wine color during alcohol fermentationSi-Yu Li, Pei-Tong Liu, Qiu-Hong Pan, et al.Molecules (Basel, Switzerland)|February 6, 2020
Impact of Drying Method on the Evaluation of Fatty Acids and Their Derived Volatile Compounds in 'Thompson Seedless' RaisinsDong Wang, Hafiz Umer Javed, Ying Shi, et al.Journal of Food Science|January 11, 2013
Effect of the prefermentative addition of five enological tannins on anthocyanins and color in red winesYan-Xia Liu, Na-Na Liang, Jun Wang, et al.Microbial Cell Factories|November 24, 2024
Combined metabolic engineering and lipid droplets degradation to increase vitamin A production in Saccharomyces cerevisiaeJing-Yuan Lin, Xiao Bu, Yi-Bin Lan, et al.Molecules (Basel, Switzerland)|December 25, 2009
Phenolic compound profiles in berry skins from nine red wine grape cultivars in northwest ChinaZan-Min Jin, Jian-Jun He, He-Qiong Bi, et al.Molecular Biology Reports|February 10, 2012
Isolation and characterization of two hydroperoxide lyase genes from grape berries : HPL isogenes in Vitis vinifera grapesBao-Qing Zhu, Xiao-Qing Xu, Yu-Wen Wu, et al.Food Chemistry|June 11, 2014
Rapid HPLC analysis of amino acids and biogenic amines in wines during fermentation and evaluation of matrix effectYa-Qin Wang, Dong-Qing Ye, Bao-Qing Zhu, et al.FEMS Yeast Research|December 21, 2016
Direct stamp of technology or origin on the genotypic and phenotypic variation of indigenous Saccharomyces cerevisiae population in a natural model of boiled grape juice fermentation into traditional Msalais wine in ChinaLi-Xia Zhu, Guan-Qiong Wang, Ju-Lan Xue, et al.Molecules (Basel, Switzerland)|March 26, 2010
Different anthocyanin profiles of the skin and the pulp of Yan7 (Muscat Hamburg x Alicante Bouschet) grape berriesJian-Jun He, Yan-Xia Liu, Qiu-Hong Pan, et al.Food Chemistry|May 8, 2025
Sub-regions shape the characteristics of Marselan dry red wines: Insights from integrated volatile profiles and sensory evaluationMeng-Bo Tian, Chi Wang, Yi-Bin Lan, et al.Pageof 14