Paper Publications
- 1.程银娥,王晓宇,Enhanced Mannan Production of Saccharomyces cerevisiae by CRISPR/Cas9 and Mannoproteins Characteristics on Wine Astringency Modulation:Journal of Agricultural and Food Chemistry,2025.12.1,无:https://doi.org/10.1021/acs.jafc.5c10790
- 2.程银娥,付潇,Modulating wine astringency: the role of mixed polysaccharides on tannin-protein interactions in model wine:International Journal of Biological Macromolecules,2025.5.29,318:144804
- 3.王媛,杨雅利,Structural modification of thinned-young apple polyphenols-zinc complex and its antibacterial activity against halitosis-related bacteria:International Journal of Biological Macromolecules,2025.2.21,306:141379
- 4.张婷婷,路亚龙,Oleanolic Acid Alleviates Hyperuricemia via Gut Microbiota Control the Integrity of Gut Barrier and the Expressions of Urate Transporter in Mice:Journal of Agricultural and Food Chemistry,2025.2.20,73(10):5899-5914
- 5.,Zhao Pengtao,杜国荣,guoyurong,wangxiaoyu,Advancements and challenges for brewing aroma-enhancement fruit wines: Microbial metabolizing and brewing techniques:Food Chemistry,2024.6.4,456:001255588900001
- 6.齐焱熠,mengyonghong,巩添,Zhao Pengtao,牛永杰,胡永元,胡庆元,zhangshuai,Hydroxytyrosyl oleate is a promising safe additive to inhibit the oxidation of olive oil:Food Control,2023.6.1,153:109895
- 7.王升楠,wangxiaoyu,马泽强,Zhao Pengtao,杜国荣,孙翔宇,The role of Arabic gum on astringency by modulating the polyphenol fraction-protein reaction in model wine:Food Chemistry,2023.3.11,417:135927
- 8.赵擎豪,wangxiaoyu,杜国荣,Zhao Pengtao,郭安鹊,曹晓萌,成晨亚琼,刘辉,王飞,赵越凡,刘炎,Investigating wine astringency profiles by characterizing tannin fractions in Cabernet Sauvignon wines and model wines:Food Chemistry,2023.2.18,414:135673
- 9.赵越凡,wangxiaoyu,王升楠,Zhao Pengtao,赵擎豪,刘炎,王飞,杜国荣,酵母多糖对葡萄酒品质的影响机理研究进展:食品与发酵工业,2022.11.11,49(17):316-323
- 10.刘靓,mengyonghong,Zhao Pengtao,huqingyuan,田丹,denghong,Screening low-methanol and high-aroma produced yeasts for cider fermentation by transcriptive characterization:FRONTIERS IN MICROBIOLOGY,2022.11.11,13:1-13
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