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Journal of Agricultural and Food Chemistry|September 27, 2022
Involvement of Anthocyanin Biosynthesis of Cabernet Sauvignon Grape Skins in Response to Field Screening and In Vitro Culture Irradiating Infrared RadiationHaining Yin, Lin Wang, Zhumei XiFood Chemistry. Molecular Sciences|October 25, 2022
Effects of UVA disappearance and presence on the acylated anthocyanins formation in grape berriesHaining Yin, Lin Wang, Fucheng Wang, et al.Journal of the Science of Food and Agriculture|June 11, 2020
Effect of ammonium and nitrate supplies on nitrogen and sucrose metabolism of Cabernet Sauvignon (Vitis vinifera cv.)Haining Yin, Bing Li, Xuefei Wang, et al.BMJ Open|November 12, 2024
What are the barriers and facilitators to help-seeking behaviour for symptoms in patients with ovarian cancer in China? A qualitative studyHaining Yin, Yingjuan Zha, Yuxin Zhou, et al.Food Research International (Ottawa, Ont.)|July 26, 2024
Microclimate diversity drives grape quality difference at high-altitude: Observation using PCA analysis and structural equation modeling (SEM)Kenan Zhang, Jianhong Cao, Haining Yin, et al.Food Research International (Ottawa, Ont.)|April 22, 2023
Effects of ultraviolet and infrared radiation absence or presence on the aroma volatile compounds in winegrape during veraisonHaining Yin, Lin Wang, Hanmei Su, et al.Food Chemistry: X|November 13, 2023
Improving the aging aroma profiles of Italian Riesling and Petit Verdot Wines: Impact of spontaneous and inoculated fermentation processesLin Wang, Haining Yin, Xuedong Shao, et al.Pageof 1