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Synergistic effect enhances 2-phenylethyl acetate production in the mixed fermentation of Hanseniaspora vineae and Saccharomyces cerevisiae

Process biochemistry (1991), 2020-03, Vol.90, p.44-49

2020

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A role for ascorbate conjugates of (+)-catechin in proanthocyanidin polymerization

Nature communications, 2022-06, Vol.13 (1), p.3425-3425, Article 3425

2022

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Transcription Factor VviMYB86 Oppositely Regulates Proanthocyanidin and Anthocyanin Biosynthesis in Grape Berries

Frontiers in plant science, 2021-01, Vol.11, p.613677-613677

2021

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The flavonoid composition of flavedo and juice from the pummelo cultivar (Citrus grandis (L.) Osbeck) and the grapefruit cultivar (Citrus paradisi) from China

Food chemistry, 2011-12, Vol.129 (4), p.1530-1536

2011

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The molecular basis of flavonoid biosynthesis response to water, light, and temperature in grape berries

Frontiers in plant science, 2024-08, Vol.15, p.1441893

2024

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Metabolite and transcriptome analyses reveal the effects of salinity stress on the biosynthesis of proanthocyanidins and anthocyanins in grape suspension cells

Frontiers in plant science, 2024-03, Vol.15, p.1351008-1351008

2024

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Evolution of Seed-Soluble and Insoluble Tannins during Grape Berry Maturation

Molecules (Basel, Switzerland), 2023-03, Vol.28 (7), p.3050

2023

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Transcription factor VvibHLH93 negatively regulates proanthocyanidin biosynthesis in grapevine

Frontiers in plant science, 2022-08, Vol.13, p.1007895

2022

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Comparison on phenolic compounds in Vitis vinifera cv. Cabernet Sauvignon wines from five wine-growing regions in China

Food chemistry, 2011-03, Vol.125 (1), p.77-83

2011

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Comparison of Volatile Profiles of Nine Litchi (Litchi chinensis Sonn.) Cultivars from Southern China

Journal of agricultural and food chemistry, 2009-10, Vol.57 (20), p.9676-9681

2009

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Screening non-colored phenolics in red wines using liquid chromatography/ultraviolet and mass spectrometry/mass spectrometry libraries

Molecules (Basel, Switzerland), 2007-03, Vol.12 (3), p.679-693

2007

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Volatile Profiles and Sensory Characteristics of Cabernet Sauvignon Dry Red Wines in the Sub-Regions of the Eastern Foothills of Ningxia Helan Mountain in China

Molecules (Basel, Switzerland), 2022-12, Vol.27 (24), p.8817

2022

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Artificial shading of teinturier grape Kolor clusters reveals light-responsive biomarkers: focus on flavonoid profiles and metabolism

Frontiers in plant science, 2024-03, Vol.15, p.1356799-1356799

2024

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Effects of Basal Defoliation on Wine Aromas: A Meta-Analysis

Molecules (Basel, Switzerland), 2018-03, Vol.23 (4), p.779

2018

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Modification of Sensory Expression of 3-Isobutyl-2-methoxypyrazine in Wines through Blending Technique

Molecules (Basel, Switzerland), 2021-05, Vol.26 (11), p.3172

2021

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Using headspace solid phase micro-extraction for analysis of aromatic compounds during alcoholic fermentation of red wine

Food chemistry, 2011-03, Vol.125 (2), p.743-749

2011

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Yeast mannoproteins: Organoleptic modulating functions, mechanisms, and product development trends in winemaking

Food frontiers, 2023-09, Vol.4 (3), p.1091-1126

2023

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Investigating the Effects of Distillation System, Geographical Origin, and Aging Time on Aroma Characteristics in Brandy Using an Untargeted Metabonomic Approach

Foods, 2024-06, Vol.13 (12), p.1922

2024

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Effect of ultrasonic treatment during fermentation on the quality of fortified sweet wine

Ultrasonics sonochemistry, 2024-05, Vol.105, p.106872-106872, Article 106872

2024

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Corrigendum to “Effect of ultrasonic treatment during fermentation on the quality of fortified sweet wine” [Ultrason. Sonochem. 105 (2024) 106872]

Ultrasonics sonochemistry, 2024-07, Vol.107, p.106909, Article 106909

2024

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Research progress of protein haze in white wines

Food science and human wellness, 2023-09, Vol.12 (5), p.1427-1438

2023

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Characterization and Evolution of Volatile Compounds of Cabernet Sauvignon Wines from Two Different Clones during Oak Barrel Aging

Foods, 2021-12, Vol.11 (1), p.74

2021

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A One-Step Polyphenol Removal Approach for Detection of Multiple Phytohormones from Grape Berry

Horticulturae, 2022-06, Vol.8 (6), p.548

2022

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Effect of Unsaturated Fatty Acids on Intra-Metabolites and Aroma Compounds of Saccharomyces cerevisiae in Wine Fermentation

Foods, 2021-01, Vol.10 (2), p.277

2021

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Effect of Cluster-Zone Leaf Removal at Different Stages on Cabernet Sauvignon and Marselan ( Vitis vinifera L.) Grape Phenolic and Volatile Profiles

Plants (Basel), 2024-06, Vol.13 (11), p.1543

2024

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Synergistic effect enhances 2-phenylethyl acetate production in the mixed fermentation of Hanseniaspora vineae and Saccharomyces cerevisiae

A role for ascorbate conjugates of (+)-catechin in proanthocyanidin polymerization

Transcription Factor VviMYB86 Oppositely Regulates Proanthocyanidin and Anthocyanin Biosynthesis in Grape Berries

The flavonoid composition of flavedo and juice from the pummelo cultivar (Citrus grandis (L.) Osbeck) and the grapefruit cultivar (Citrus paradisi) from China

The molecular basis of flavonoid biosynthesis response to water, light, and temperature in grape berries

Metabolite and transcriptome analyses reveal the effects of salinity stress on the biosynthesis of proanthocyanidins and anthocyanins in grape suspension cells

Evolution of Seed-Soluble and Insoluble Tannins during Grape Berry Maturation

Transcription factor VvibHLH93 negatively regulates proanthocyanidin biosynthesis in grapevine

Comparison on phenolic compounds in Vitis vinifera cv. Cabernet Sauvignon wines from five wine-growing regions in China

Comparison of Volatile Profiles of Nine Litchi (Litchi chinensis Sonn.) Cultivars from Southern China

Screening non-colored phenolics in red wines using liquid chromatography/ultraviolet and mass spectrometry/mass spectrometry libraries

Volatile Profiles and Sensory Characteristics of Cabernet Sauvignon Dry Red Wines in the Sub-Regions of the Eastern Foothills of Ningxia Helan Mountain in China

Artificial shading of teinturier grape Kolor clusters reveals light-responsive biomarkers: focus on flavonoid profiles and metabolism

Effects of Basal Defoliation on Wine Aromas: A Meta-Analysis

Modification of Sensory Expression of 3-Isobutyl-2-methoxypyrazine in Wines through Blending Technique

Using headspace solid phase micro-extraction for analysis of aromatic compounds during alcoholic fermentation of red wine

Yeast mannoproteins: Organoleptic modulating functions, mechanisms, and product development trends in winemaking

Investigating the Effects of Distillation System, Geographical Origin, and Aging Time on Aroma Characteristics in Brandy Using an Untargeted Metabonomic Approach

Effect of ultrasonic treatment during fermentation on the quality of fortified sweet wine

Corrigendum to “Effect of ultrasonic treatment during fermentation on the quality of fortified sweet wine” [Ultrason. Sonochem. 105 (2024) 106872]

Research progress of protein haze in white wines

Characterization and Evolution of Volatile Compounds of Cabernet Sauvignon Wines from Two Different Clones during Oak Barrel Aging

A One-Step Polyphenol Removal Approach for Detection of Multiple Phytohormones from Grape Berry

Effect of Unsaturated Fatty Acids on Intra-Metabolites and Aroma Compounds of Saccharomyces cerevisiae in Wine Fermentation

Effect of Cluster-Zone Leaf Removal at Different Stages on Cabernet Sauvignon and Marselan ( Vitis vinifera L.) Grape Phenolic and Volatile Profiles

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