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Food Chemistry|September 26, 2022
Influence of modified carbonic maceration technique on the chemical and sensory characteristics of Cabernet Sauvignon winesWenzhe Tong, Binbin Sun, Mengqi Ling, et al.
Food Research International (Ottawa, Ont.)|November 11, 2025
Flexcube as an alternative aging vessel to the oak barrel: insights into flavor, oxygen, and matrix interactionsDongsheng Cui, Yongce Huang, Mengqi Ling, et al.
Food Chemistry: X|October 6, 2025
Comparative effects of ceramic vessels and conventional aging containers on the chemical composition, sensory attributes, and consumer perception of wineYuqing Pang, Mengkun Zhang, Mengqi Ling, et al.
Food Chemistry|October 16, 2024
The influence of polyphenols on the hydrolysis and formation of volatile esters in wines during aging: An insight of kinetic equilibrium reactionMengqi Ling, Dongsheng Cui, Baoqing Zhu, et al.
Foods (Basel, Switzerland)|March 11, 2023
Comparison of Chemical and Sensory Profiles between Cabernet Sauvignon and Marselan Dry Red Wines in ChinaXixian Song, Weixi Yang, Xu Qian, et al.
Food Chemistry: X|December 11, 2024
Exploring the aroma profiles and color characteristics of chardonnay wines from the eastern foothills of Ningxia Helan Mountain in China: A Flavoromics approachJiani Liu, Xinyue Zhang, Yuxuan Zhu, et al.
Food Chemistry: X|March 25, 2024
The characteristics of polysaccharide composition of red wines in China: Effects of grape varieties, origins and winemaking techniquesHongyue Zhai, Mengqi Ling, Siyu Li, et al.
Food Chemistry|November 22, 2025
A systematic pipeline coupling UHPLC-MS/MS with diagnostic ions screening to reveal the impact of oak barrel toasting on hydrolysable tannin profiles in wineYongce Huang, Mengyao Qi, Mengqi Ling, et al.
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