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Kan Shi

Showing results (51-60 of 63) with videos related to

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Food Science & Nutrition|November 11, 2021
Characterization of volatile aroma compounds in litchi (Heiye) wine and distilled spiritLili Zhao, Shili Ruan, Xiangke Yang, et al.
Microbiology Spectrum|April 22, 2025
Comparative genomic analysis of 255 <i>Oenococcus oeni</i> isolates from China: unveiling strain diversity and genotype-phenotype associations of acid resistanceWei Chi, Hanwen Zhang, Xinyi Li, et al.
Food Chemistry|June 13, 2025
Multiclass metabolite-centric insights into wine quality enhancement driven by malolactic fermentation using autochthonous microbesBiying Zhang, Hui Liu, Cuiyi Zhang, et al.
Food Chemistry: X|July 3, 2025
A precise blending strategy towards the organoleptic augmentation of Hutai No. 8 table grape wine: uncovering the chemical profiles behindBiying Zhang, Cuiyi Zhang, Hui Liu, et al.
Food Microbiology|November 23, 2021
Integrative multiomics analysis of the acid stress response of Oenococcus oeni mutants at different growth stagesQiling Chen, Xiangke Yang, Qiang Meng, et al.
Food Chemistry|September 22, 2024
On-vine drying (passérillage) improves the quality of "Hutai No. 8" table grape wine: Focusing on phenolics, aromas, color and sensory attributesBiying Zhang, Cuiyi Zhang, Jiaxin Chen, et al.
Frontiers in Microbiology|February 9, 2026
GlnR positively affects the acid resistance of <i>Lactiplantibacillus plantarum</i> from wine by regulating glutamate metabolismKe Lu, Kan Shi, Yuxin Yuan, et al.
Foods (Basel, Switzerland)|April 27, 2024
Improving Soluble Phenolic Profile and Antioxidant Activity of Grape Pomace Seeds through Fungal Solid-State FermentationYuzhu Zhao, Doudou Liu, Jiaxuan Zhang, et al.
Food Research International (Ottawa, Ont.)|June 28, 2022
Comparative functional analysis of malate metabolism genes in Oenococcus oeni and Lactiplantibacillus plantarum at low pH and their roles in acid stress responseQiling Chen, Nan Hao, Lili Zhao, et al.
Food Chemistry: X|April 18, 2024
Impact of indigenous <i>Oenococcus oeni</i> and <i>Lactiplantibacillus plantarum</i> species co-culture on Cabernet Sauvignon wine malolactic fermentation: Kinetic parameters, color and aromaBiying Zhang, Doudou Liu, Hui Liu, et al.
Pageof 7

Showing results (51-60 of 63) with videos related to

Sort By:
Pageof 7
Food Science & Nutrition|November 11, 2021
Characterization of volatile aroma compounds in litchi (Heiye) wine and distilled spiritLili Zhao, Shili Ruan, Xiangke Yang, et al.
Microbiology Spectrum|April 22, 2025
Comparative genomic analysis of 255 <i>Oenococcus oeni</i> isolates from China: unveiling strain diversity and genotype-phenotype associations of acid resistanceWei Chi, Hanwen Zhang, Xinyi Li, et al.
Food Chemistry|June 13, 2025
Multiclass metabolite-centric insights into wine quality enhancement driven by malolactic fermentation using autochthonous microbesBiying Zhang, Hui Liu, Cuiyi Zhang, et al.
Food Chemistry: X|July 3, 2025
A precise blending strategy towards the organoleptic augmentation of Hutai No. 8 table grape wine: uncovering the chemical profiles behindBiying Zhang, Cuiyi Zhang, Hui Liu, et al.
Food Microbiology|November 23, 2021
Integrative multiomics analysis of the acid stress response of Oenococcus oeni mutants at different growth stagesQiling Chen, Xiangke Yang, Qiang Meng, et al.
Food Chemistry|September 22, 2024
On-vine drying (passérillage) improves the quality of "Hutai No. 8" table grape wine: Focusing on phenolics, aromas, color and sensory attributesBiying Zhang, Cuiyi Zhang, Jiaxin Chen, et al.
Frontiers in Microbiology|February 9, 2026
GlnR positively affects the acid resistance of <i>Lactiplantibacillus plantarum</i> from wine by regulating glutamate metabolismKe Lu, Kan Shi, Yuxin Yuan, et al.
Foods (Basel, Switzerland)|April 27, 2024
Improving Soluble Phenolic Profile and Antioxidant Activity of Grape Pomace Seeds through Fungal Solid-State FermentationYuzhu Zhao, Doudou Liu, Jiaxuan Zhang, et al.
Food Research International (Ottawa, Ont.)|June 28, 2022
Comparative functional analysis of malate metabolism genes in Oenococcus oeni and Lactiplantibacillus plantarum at low pH and their roles in acid stress responseQiling Chen, Nan Hao, Lili Zhao, et al.
Food Chemistry: X|April 18, 2024
Impact of indigenous <i>Oenococcus oeni</i> and <i>Lactiplantibacillus plantarum</i> species co-culture on Cabernet Sauvignon wine malolactic fermentation: Kinetic parameters, color and aromaBiying Zhang, Doudou Liu, Hui Liu, et al.
Pageof 7