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Intensity prediction of typical aroma characters of cabernet sauvignon wine in Changli County (China)

Food science & technology, 2010-12, Vol.43 (10), p.1550-1556

2010

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Adjustment of impact odorants in Hutai-8 rose wine by co-fermentation of Pichia fermentans and Saccharomyces cerevisiae

Food research international, 2022-03, Vol.153, p.110959-110959, Article 110959

2022

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Photoelectrochemical Fe/Ni cocatalyzed C−C functionalization of alcohols

Nature communications, 2024-06, Vol.15 (1), p.5245-9, Article 5245

2024

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ZmGA3ox2, a candidate gene for a major QTL, qPH3.1, for plant height in maize

The Plant journal : for cell and molecular biology, 2013-02, Vol.73 (3), p.405-416

2013

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KRN4 Controls Quantitative Variation in Maize Kernel Row Number

PLoS genetics, 2015-11, Vol.11 (11), p.e1005670-e1005670

2015

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Multisolitons, breathers, and rogue waves for the Hirota equation generated by the Darboux transformation

Physical review. E, Statistical, nonlinear, and soft matter physics, 2012-02, Vol.85 (2 Pt 2), p.026601-026601, Article 026601

2012

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Isolation, Characterization, and Compositional Analysis of Polysaccharides from Pinot Noir Wines: An Exploratory Study

Molecules (Basel, Switzerland), 2022-11, Vol.27 (23), p.8330

2022

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The protective effect of cyclodextrin on the color quality and stability of Cabernet Sauvignon red wine

Journal of Integrative Agriculture, 2024-01, Vol.23 (1), p.310-323

2024

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Volatile compounds of young Cabernet Sauvignon red wine from Changli County (China)

Journal of food composition and analysis, 2008-12, Vol.21 (8), p.689-694

2008

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Comparative Proteomic and Morpho-Physiological Analyses of Maize Wild-Type Vp16 and Mutant vp16 Germinating Seed Responses to PEG-Induced Drought Stress

International journal of molecular sciences, 2019-11, Vol.20 (22), p.5586

2019

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Transcriptome analysis of a novel maize bsd C4 mutant using RNA-seq

Plant signaling & behavior, 2020-08, Vol.15 (8), p.1777374-1777374

2020

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Increase in Fruity Ester Production during Spine Grape Wine Fermentation by Goal-Directed Amino Acid Supplementation

Fermentation (Basel), 2021-12, Vol.7 (4), p.231

2021

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Analysis of Near-Infrared Spectral Properties and Quantitative Detection of Rose Oxide in Wine

Agronomy (Basel), 2023-04, Vol.13 (4), p.1123

2023

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Characterization of Aroma Compounds in Chinese Bayberry (Myrica rubra Sieb. et Zucc.) by Gas Chromatography Mass Spectrometry (GC-MS) and Olfactometry (GC-O)

Journal of food science, 2012-10, Vol.77 (10), p.C1030-C1035

2012

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Fine mapping and candidate gene prediction of a pleiotropic quantitative trait locus for yield-related trait in Zea mays

PloS one, 2012-11, Vol.7 (11), p.e49836-e49836

2012

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Asymmetric Paired Electrocatalysis: Enantioselective Olefin–Sulfonylimine Coupling

Journal of the American Chemical Society, 2024-01, Vol.146 (3), p.1984-1991

2024

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Insights into the aroma profiles and characteristic aroma of ‘Honeycrisp’ apple (Malus × domestica)

Food chemistry, 2020-10, Vol.327, p.127074-127074, Article 127074

2020

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Asymmetric Paired Electrolysis: Enantioselective Alkylation of Sulfonylimines via C(sp3)−H Functionalization

Angewandte Chemie International Edition, 2024-09, Vol.63 (38), p.e202409222-n/a

International ed. in English, 2024

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Volatile aroma compound-based decoding and prediction of sweet berry aromas in dry red wine

Food chemistry, 2025-01, Vol.463 (Pt 2), p.141248, Article 141248

2025

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Asymmetric Organic Electrochemistry Catalyzed by Transition Metals

Synthesis (Stuttgart), 2023-09, Vol.55 (18), p.2896-2910

2023

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Performance of selected P. fermentans and its excellular enzyme in co-inoculation with S. cerevisiae for wine aroma enhancement

Food science & technology, 2017-12, Vol.86, p.361-370

2017

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Synergy Effect between Fruity Esters and Potential Odorants on the Aroma of Hutai‑8 Rose Wine Revealed by Threshold, S‑Curve, and σ–τ Plot Methods

Journal of agricultural and food chemistry, 2023-09, Vol.71 (37), p.13869-13879

2023

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Engineering Rhodosporidium toruloides for limonene production

Biotechnology for biofuels, 2021-12, Vol.14 (1), Article 243

2021

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Effects of inoculation timing and mixed fermentation with Pichia fermentans on Oenococcus oeni viability, fermentation duration and aroma production during wine malolactic fermentation

Food research international, 2022-09, Vol.159, p.111604-111604, Article 111604

2022

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Molecular Rearrangement of Four Typical Grape Free Terpenes in the Wine Environment

Journal of agricultural and food chemistry, 2023-01, Vol.71 (1), p.721-728

2023

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Intensity prediction of typical aroma characters of cabernet sauvignon wine in Changli County (China)

Adjustment of impact odorants in Hutai-8 rose wine by co-fermentation of Pichia fermentans and Saccharomyces cerevisiae

Photoelectrochemical Fe/Ni cocatalyzed C−C functionalization of alcohols

ZmGA3ox2, a candidate gene for a major QTL, qPH3.1, for plant height in maize

KRN4 Controls Quantitative Variation in Maize Kernel Row Number

Multisolitons, breathers, and rogue waves for the Hirota equation generated by the Darboux transformation

Isolation, Characterization, and Compositional Analysis of Polysaccharides from Pinot Noir Wines: An Exploratory Study

The protective effect of cyclodextrin on the color quality and stability of Cabernet Sauvignon red wine

Volatile compounds of young Cabernet Sauvignon red wine from Changli County (China)

Comparative Proteomic and Morpho-Physiological Analyses of Maize Wild-Type Vp16 and Mutant vp16 Germinating Seed Responses to PEG-Induced Drought Stress

Transcriptome analysis of a novel maize bsd C4 mutant using RNA-seq

Increase in Fruity Ester Production during Spine Grape Wine Fermentation by Goal-Directed Amino Acid Supplementation

Analysis of Near-Infrared Spectral Properties and Quantitative Detection of Rose Oxide in Wine

Characterization of Aroma Compounds in Chinese Bayberry (Myrica rubra Sieb. et Zucc.) by Gas Chromatography Mass Spectrometry (GC-MS) and Olfactometry (GC-O)

Fine mapping and candidate gene prediction of a pleiotropic quantitative trait locus for yield-related trait in Zea mays

Asymmetric Paired Electrocatalysis: Enantioselective Olefin–Sulfonylimine Coupling

Insights into the aroma profiles and characteristic aroma of ‘Honeycrisp’ apple (Malus × domestica)

Asymmetric Paired Electrolysis: Enantioselective Alkylation of Sulfonylimines via C(sp3)−H Functionalization

Volatile aroma compound-based decoding and prediction of sweet berry aromas in dry red wine

Asymmetric Organic Electrochemistry Catalyzed by Transition Metals

Performance of selected P. fermentans and its excellular enzyme in co-inoculation with S. cerevisiae for wine aroma enhancement

Synergy Effect between Fruity Esters and Potential Odorants on the Aroma of Hutai‑8 Rose Wine Revealed by Threshold, S‑Curve, and σ–τ Plot Methods

Engineering Rhodosporidium toruloides for limonene production

Effects of inoculation timing and mixed fermentation with Pichia fermentans on Oenococcus oeni viability, fermentation duration and aroma production during wine malolactic fermentation

Molecular Rearrangement of Four Typical Grape Free Terpenes in the Wine Environment

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