Paper Publications
- 1.雷小青,wangxiaoyu,王升楠,Zhao Pengtao,Mannoproteins, arabinogalactan protein, rhamnogalacturonan II and their pairwise combinations regulating wine astringency induced by the interaction of proanthocyanidins and proteins.:INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2022.10.25,-:https://doi-org-s.vpn.snnu.edu.cn:8081/10.1016/j.ijbiomac.2022.10.180
- 2.成晨亚琼,wangxiaoyu,刘佩,Zhao Pengtao,杜国荣,王升楠,刘慧,曹晓蒙,赵擎豪,Developing novel oenological tannins from 44 plants sources by assessing astringency and color in model wine:JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2022.10.3,无:https://doi-org-s.vpn.snnu.edu.cn:8081/10.1002/jsfa.12247
- 3.赵擎豪,wangxiaoyu,杜国荣,王升楠,Zhao Pengtao,曹晓蒙,成晨亚琼,刘慧,薛雅文,Investigating the role of tartaric acid in wine astringency:Food Chemistry,2022.9.23,403:134385
- 4.刘炎,wangxiaoyu,Zhao Pengtao,赵擎豪,赵越凡,王飞,杜国荣,有机酸对果酒品质的影响及调控技术研究进展:江苏农业学报,2022.9.1,39(3):904-912
- 5.曹晓蒙,杜国荣,Zhao Pengtao,刘慧,wangxiaoyu,guoyurong,史向向,冷藏保鲜技术对苹果香气的影响:中国果菜,2022.4.24,42:1008-1038
- 6.,wangxiaoyu,Zhao Pengtao,马泽强,张军翔,马雯,Investigating the effect of three phenolic fractions on the volatility of floral, fruity, and aged aromas by HS-SPME-GC-MS and NMR in model wine:Food Chemistry: X,2022.3.5,13:100281
- 7.刘婷,yangyali,沈海亮,王芙蓉,周雪如,Zhao Pengtao,guoyurong,Thinned-young apple polyphenols inhibit halitosis-related bacterial through damage to the cell membrane:Frontiers in Microbiology,2022.2.23,0(12):745100
- 8.Zhao Pengtao,王晓宇,成晨亚琼,王升楠,赵擎豪,杜国荣,黄科,程玉文,苹果汁褐变及抗氧化剂护色机理研究进展:食品工业科技,2021.12.3,10:13386
- 9.Zhao Pengtao,赵鹏涛,刘慧,王晓宇,赵建荣,曹晓蒙,孟永宏,郭玉蓉,不同抗氧化剂对非浓缩还原苹果汁香气质量影响研究进展:食品与发酵工业,2021.10.27,59:107-115
- 10.Zhao Pengtao,王晓宇,刘佩,杜国荣,张倩婷,王升楠,9种植物源多酚的分离提取及其涩感评价:江苏农业学报,2021.8.31,37:1025-1032.
GET MORE