Paper Publications
- 1.,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
- 2.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
- 3.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
- 4.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
- 5.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
- 6.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
- 7.曹晓蒙,wangxiaoyu,杜国荣,Zhao Pengtao,刘慧,赵擎豪,成晨亚琼,构建原位集气袋+GC-MS测定苹果香气并预测其品质变化:食品与发酵工业,2022.11.7,-:10.13995/j.cnki.11-1802/ts.033528
- 8.王丽霞,wangxiaoyu,杜国荣,刘佩,王雪辉,Zhao Pengtao,张倩婷,雷小青,袁缓缓,陈彤国,Characterization of wine astringency contributed by acetaldehyde-mediated condensation between flavan-3-ols and grape skin/seeds polyphenol:FOOD SCIENCE AND TECHNOLOGY,2022.10.27,42:e85022
- 9.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
- 10.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
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