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- 赵擎豪,王晓宇,杜国荣,王升楠,赵鹏涛,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
- 刘炎,王晓宇,赵鹏涛,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
- 曹晓蒙,杜国荣,赵鹏涛,刘慧,王晓宇,郭玉蓉,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
- ,王晓宇,赵鹏涛,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
- 刘婷,杨雅利,沈海亮,王芙蓉,周雪如,赵鹏涛,郭玉蓉,Thinned-young apple polyphenols inhibit halitosis-related bacterial through damage to the cell membrane:Frontiers in Microbiology,2022.2.23,0(12):745100
- 赵鹏涛,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
- 赵鹏涛,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
- 赵鹏涛,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.
- 赵鹏涛,王晓宇,赵擎豪,王升楠,杜国荣,成晨亚琼,曹晓蒙,刘慧,葡萄酒涩感物质及其评价研究进展:食品工业科技,2021.8.20,418:27780
- 赵鹏涛,王晓宇,杨宇,郭玉蓉,Evolution of typical aromas and phenolic compounds of a red-fleshed apple throughout fruit developmental periods in Xinjiang, China.:Food Research International,2021.7.29,148(2021):110635
