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Frontiers in Chemistry
|
September 5, 2019
Oenin/Syringic Acid Copigmentation: Insights From a Theoretical Study
Yunkui Li, Mario Prejanò, Marirosa Toscano, et al.
Frontiers in Chemistry
|
July 14, 2018
Oenin and Quercetin Copigmentation: Highlights From Density Functional Theory
Yunkui Li, Mario Prejanò, Marirosa Toscano, et al.
Foods (Basel, Switzerland)
|
March 11, 2023
Visual Representation of Red Wine Color: Methodology, Comparison and Applications
Shuyue Fan, Caiyun Liu, Yunkui Li, et al.
BMC Pulmonary Medicine
|
July 11, 2026
Incremental prognostic value of the systemic immune‑inflammation index, pan‑immune‑inflammation value, and modified glasgow prognostic score for severity assessment and outcome prediction in community‑acquired pneumonia
Yunkui Li, Yue Hu, Liming Fan, et al.
Chemical Communications (Cambridge, England)
|
November 3, 2025
Emerging perylene diimide-based photocatalysts: status and trends in organic synthesis
Tianyi Shang, Gonghong Qiu, Yunkui Li, et al.
Molecular Medicine Reports
|
February 20, 2015
Klotho gene delivery ameliorates renal hypertrophy and fibrosis in streptozotocin-induced diabetic rats by suppressing the Rho-associated coiled-coil kinase signaling pathway
Minghong Deng, Yumei Luo, Yunkui Li, et al.
Food Research International (Ottawa, Ont.)
|
June 1, 2024
Gallic acid improves color quality and stability of red wine via physico-chemical interaction and chemical transformation as revealed by thermodynamics, real wine dynamics and benchmark quantum mechanical calculations
Lulu Wu, Yu Zhang, Mario Prejanò, et al.
Journal of Agricultural and Food Chemistry
|
January 2, 2023
Molecular Rearrangement of Four Typical Grape Free Terpenes in the Wine Environment
Yu Yang, Stephanie Frank, Xibu Wei, et al.
Food Chemistry
|
April 16, 2025
Thermodynamics and quantum mechanical insights into benzoic acid-acetate ester interactions for aroma modulation and controlled release in wine
Caiyun Liu, Fujing Zheng, Huiying Li, et al.
Food Research International (Ottawa, Ont.)
|
July 2, 2025
Effect of hydroxycinnamic acids on ester-improving and aroma-enhancing of Cabernet Sauvignon red wine and its mechanism
Lulu Wu, Fujing Zheng, Huiying Li, et al.
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of 2
Search research articles
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Showing results (1-10 of 15) with videos related to
Sort By:
Page
of 2
Frontiers in Chemistry
|
September 5, 2019
Oenin/Syringic Acid Copigmentation: Insights From a Theoretical Study
Yunkui Li, Mario Prejanò, Marirosa Toscano, et al.
Frontiers in Chemistry
|
July 14, 2018
Oenin and Quercetin Copigmentation: Highlights From Density Functional Theory
Yunkui Li, Mario Prejanò, Marirosa Toscano, et al.
Foods (Basel, Switzerland)
|
March 11, 2023
Visual Representation of Red Wine Color: Methodology, Comparison and Applications
Shuyue Fan, Caiyun Liu, Yunkui Li, et al.
BMC Pulmonary Medicine
|
July 11, 2026
Incremental prognostic value of the systemic immune‑inflammation index, pan‑immune‑inflammation value, and modified glasgow prognostic score for severity assessment and outcome prediction in community‑acquired pneumonia
Yunkui Li, Yue Hu, Liming Fan, et al.
Chemical Communications (Cambridge, England)
|
November 3, 2025
Emerging perylene diimide-based photocatalysts: status and trends in organic synthesis
Tianyi Shang, Gonghong Qiu, Yunkui Li, et al.
Molecular Medicine Reports
|
February 20, 2015
Klotho gene delivery ameliorates renal hypertrophy and fibrosis in streptozotocin-induced diabetic rats by suppressing the Rho-associated coiled-coil kinase signaling pathway
Minghong Deng, Yumei Luo, Yunkui Li, et al.
Food Research International (Ottawa, Ont.)
|
June 1, 2024
Gallic acid improves color quality and stability of red wine via physico-chemical interaction and chemical transformation as revealed by thermodynamics, real wine dynamics and benchmark quantum mechanical calculations
Lulu Wu, Yu Zhang, Mario Prejanò, et al.
Journal of Agricultural and Food Chemistry
|
January 2, 2023
Molecular Rearrangement of Four Typical Grape Free Terpenes in the Wine Environment
Yu Yang, Stephanie Frank, Xibu Wei, et al.
Food Chemistry
|
April 16, 2025
Thermodynamics and quantum mechanical insights into benzoic acid-acetate ester interactions for aroma modulation and controlled release in wine
Caiyun Liu, Fujing Zheng, Huiying Li, et al.
Food Research International (Ottawa, Ont.)
|
July 2, 2025
Effect of hydroxycinnamic acids on ester-improving and aroma-enhancing of Cabernet Sauvignon red wine and its mechanism
Lulu Wu, Fujing Zheng, Huiying Li, et al.
Page
of 2