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Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters

Food chemistry, 2014-07, Vol.154, p.217-229

2014

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Free and glycosidically bound aroma compounds in cherry (Prunus avium L.)

Food chemistry, 2014-06, Vol.152, p.29-36

2014

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Changes in monosaccharides, organic acids and amino acids during Cabernet Sauvignon wine ageing based on a simultaneous analysis using gas chromatography–mass spectrometry

Journal of the science of food and agriculture, 2018-01, Vol.98 (1), p.104-112

2018

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Phenolic Analysis and Theoretic Design for Chinese Commercial Wines’ Authentication

Journal of food science, 2018-01, Vol.83 (1), p.30-38

2018

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Identification of SNP loci and candidate genes genetically controlling norisoprenoids in grape berry based on genome-wide association study

Frontiers in plant science, 2023-03, Vol.14, p.1142139-1142139

2023

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Knockdown of PEBP4 inhibits human glioma cell growth and invasive potential via ERK1/2 signaling pathway

Molecular carcinogenesis, 2019-01, Vol.58 (1), p.135-143

2019

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Differential Expression of VvLOXA Diversifies C6 Volatile Profiles in Some Vitis vinifera Table Grape Cultivars

International journal of molecular sciences, 2017-12, Vol.18 (12), p.2705

2017

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The relationship between Scoville Units and the suprathreshold intensity of sweeteners and Sichuan pepper oleoresins

Journal of sensory studies, 2021-12, Vol.36 (6), p.n/a

2021

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A systematic analysis strategy for accurate detection of anthocyanin pigments in red wines

Rapid communications in mass spectrometry, 2016-07, Vol.30 (13), p.1619-1626

2016

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Identification of a plastid-localized bifunctional nerolidol/linalool synthase in relation to linalool biosynthesis in young grape berries

International journal of molecular sciences, 2014-12, Vol.15 (12), p.21992-22010

2014

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Characterization of free and glycosidically bound volatile compounds, fatty acids, and amino acids in Vitis davidii Foex grape species native to China

Food Science and Biotechnology, 2020, 29(12), , pp.1641-1653

2020

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Polyphenolic Compositions and Chromatic Characteristics of Bog Bilberry Syrup Wines

Molecules (Basel, Switzerland), 2015-11, Vol.20 (11), p.19865-19877

2015

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Volatile composition and aromatic attributes of wine made with Vitisvinifera L.cv Cabernet Sauvignon grapes in the Xinjiang region of China: effect of different commercial yeasts

International journal of food properties, 2018-01, Vol.21 (1), p.1423-1441

2018

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Dibasic Ammonium Phosphate Application Enhances Aromatic Compound Concentration in Bog Bilberry Syrup Wine

Molecules (Basel, Switzerland), 2017-01, Vol.22 (1), p.52-52

2017

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Modifications of Phenolic Compounds, Biogenic Amines, and Volatile Compounds in Cabernet Gernishct Wine through Malolactic Fermentation by Lactobacillus plantarum and Oenococcus oeni

Fermentation (Basel), 2020-03, Vol.6 (1), p.15

2020

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Sub-Regional Variation and Characteristics of Cabernet Sauvignon Wines in the Eastern Foothills of the Helan Mountain: A Perspective from Phenolics, Visual Properties and Mouthfeel

Foods, 2023-03, Vol.12 (5), p.1081

2023

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Free and glycosidically bound volatile compounds in sun-dried raisins made from different fragrance intensities grape varieties using a validated HS-SPME with GC–MS method

Food chemistry, 2017-08, Vol.228, p.125-135

2017

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Characterization and differentiation of key odor-active compounds of ‘Beibinghong’ icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution

Food chemistry, 2019-07, Vol.287, p.186-196

2019

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Rapid HPLC analysis of amino acids and biogenic amines in wines during fermentation and evaluation of matrix effect

Food chemistry, 2014-11, Vol.163, p.6-15

2014

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Striking changes in volatile profiles at sub-zero temperatures during over-ripening of ‘Beibinghong’ grapes in Northeastern China

Food chemistry, 2016-12, Vol.212, p.172-182

2016

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Study of free and glycosidically bound volatile compounds in air-dried raisins from three seedless grape varieties using HS–SPME with GC–MS

Food chemistry, 2015-06, Vol.177, p.346-353

2015

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Comparison of phenolic and chromatic characteristics of dry red wines made from native Chinese grape species and vitis vinifera

International journal of food properties, 2017-09, Vol.20 (9), p.2134-2146

2017

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Differences in volatile profiles of Cabernet Sauvignon grapes grown in two distinct regions of China and their responses to weather conditions

Plant physiology and biochemistry, 2015-04, Vol.89, p.123-133

2015

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The influence of NaCl on the dynamic perception of the pungency sensation elicited by Sichuan pepper oleoresins

Food research international, 2021-11, Vol.149, p.110660-110660, Article 110660

2021

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Regional characteristics of anthocyanin and flavonol compounds from grapes of four Vitis vinifera varieties in five wine regions of China

Food research international, 2014-10, Vol.64, p.264-274

2014

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Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters

Free and glycosidically bound aroma compounds in cherry (Prunus avium L.)

Changes in monosaccharides, organic acids and amino acids during Cabernet Sauvignon wine ageing based on a simultaneous analysis using gas chromatography–mass spectrometry

Phenolic Analysis and Theoretic Design for Chinese Commercial Wines’ Authentication

Identification of SNP loci and candidate genes genetically controlling norisoprenoids in grape berry based on genome-wide association study

Knockdown of PEBP4 inhibits human glioma cell growth and invasive potential via ERK1/2 signaling pathway

Differential Expression of VvLOXA Diversifies C6 Volatile Profiles in Some Vitis vinifera Table Grape Cultivars

The relationship between Scoville Units and the suprathreshold intensity of sweeteners and Sichuan pepper oleoresins

A systematic analysis strategy for accurate detection of anthocyanin pigments in red wines

Identification of a plastid-localized bifunctional nerolidol/linalool synthase in relation to linalool biosynthesis in young grape berries

Characterization of free and glycosidically bound volatile compounds, fatty acids, and amino acids in Vitis davidii Foex grape species native to China

Polyphenolic Compositions and Chromatic Characteristics of Bog Bilberry Syrup Wines

Volatile composition and aromatic attributes of wine made with Vitisvinifera L.cv Cabernet Sauvignon grapes in the Xinjiang region of China: effect of different commercial yeasts

Dibasic Ammonium Phosphate Application Enhances Aromatic Compound Concentration in Bog Bilberry Syrup Wine

Modifications of Phenolic Compounds, Biogenic Amines, and Volatile Compounds in Cabernet Gernishct Wine through Malolactic Fermentation by Lactobacillus plantarum and Oenococcus oeni

Sub-Regional Variation and Characteristics of Cabernet Sauvignon Wines in the Eastern Foothills of the Helan Mountain: A Perspective from Phenolics, Visual Properties and Mouthfeel

Free and glycosidically bound volatile compounds in sun-dried raisins made from different fragrance intensities grape varieties using a validated HS-SPME with GC–MS method

Characterization and differentiation of key odor-active compounds of ‘Beibinghong’ icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution

Rapid HPLC analysis of amino acids and biogenic amines in wines during fermentation and evaluation of matrix effect

Striking changes in volatile profiles at sub-zero temperatures during over-ripening of ‘Beibinghong’ grapes in Northeastern China

Study of free and glycosidically bound volatile compounds in air-dried raisins from three seedless grape varieties using HS–SPME with GC–MS

Comparison of phenolic and chromatic characteristics of dry red wines made from native Chinese grape species and vitis vinifera

Differences in volatile profiles of Cabernet Sauvignon grapes grown in two distinct regions of China and their responses to weather conditions

The influence of NaCl on the dynamic perception of the pungency sensation elicited by Sichuan pepper oleoresins

Regional characteristics of anthocyanin and flavonol compounds from grapes of four Vitis vinifera varieties in five wine regions of China

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