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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.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.Food Chemistry|February 24, 2026
Characterization of condensed tannin oxidative transformation pathways during red wine ageing: Insights from pseudo-targeted metabolomicsYongce Huang, Dongsheng Cui, Yiming Zhang, 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 Research International (Ottawa, Ont.)|March 7, 2026
Terroir-driven differentiation of phenolic profiles in grapes and wines: A case study of sub-regions in the eastern foothills of Helan MountainsXiaoyu Xu, Yibin Lan, Zhangyu Wang, et al.Food Research International (Ottawa, Ont.)|May 5, 2026
Deconstructing thermal processing of cooperage oak: How oak species, toasting levels and charring levels collectively modulate phenolic profilesYongce Huang, Jiamin Gou, Dongsheng Cui, 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.Pageof 1