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Food Chemistry|October 25, 2024
Micro‑oxygenation in red wines: Current status and future perspectiveDongsheng Cui, Mengqi Ling, Yongce Huang, et al.
Food Research International (Ottawa, Ont.)|February 4, 2023
An efficient methodology for modeling to predict wine aroma expression based on quantitative data of volatile compounds: A case study of oak barrel-aged red winesMengqi Ling, Xiaoxuan Bai, Dongsheng Cui, et al.
Food Chemistry|December 23, 2023
Decoding the aroma characteristics of icewine by partial least-squares regression, aroma reconstitution, and omission studiesXu Qian, Mengqi Ling, Yanfeng Sun, et al.
Current Research in Food Science|June 3, 2026
Intermittent oxygenation during peak fermentation: Effect on fermentation kinetics, volatile composition, and sensory propertiesDongsheng Cui, Yupeng Cao, Yongce Huang, et al.
Molecules (Basel, Switzerland)|December 23, 2022
Volatile Profiles and Sensory Characteristics of Cabernet Sauvignon Dry Red Wines in the Sub-Regions of the Eastern Foothills of Ningxia Helan Mountain in ChinaXixian Song, Mengqi Ling, Demei Li, et al.
Molecules (Basel, Switzerland)|June 2, 2021
Modification of Sensory Expression of 3-Isobutyl-2-methoxypyrazine in Wines through Blending TechniqueMengqi Ling, Yu Zhou, Yibin Lan, et al.
Food Research International (Ottawa, Ont.)|June 18, 2023
Identification of the key odor-active compounds responsible for varietal smoky aroma in wines made from the East Asian speciesWeixi Yang, Yunzhu You, Mengqi Ling, et al.
Food Chemistry|January 6, 2022
The influence of polyphenol supplementation on ester formation during red wine alcoholic fermentationMengqi Ling, Mengyao Qi, Siyu Li, et al.
Food Chemistry: X|February 27, 2023
Characterization of key odor-active compounds in Chinese Dornfelder wine and its regional variations by application of molecular sensory science approachesMengqi Ling, Ruixue Chai, Xiaofeng Xiang, et al.
Food Chemistry|July 30, 2025
Balancing wine stability with color and phenolic quality: insights into the impact of fining agents and tartrate stabilization methodsHaotian Wang, Xuemei Fan, Yeli Zhou, et al.
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