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赵鹏涛

高级实验师硕士生导师

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论文成果

,赵鹏涛,杜国荣,郭玉蓉,王晓宇,Advancements and challenges for brewing aroma-enhancement fruit wines: Microbial metabolizing and brewing techniques:Food Chemistry,2024.6.4,456:001255588900001
齐焱熠,孟永宏,巩添,赵鹏涛,牛永杰,胡永元,胡庆元,张帅,Hydroxytyrosyl oleate is a promising safe additive to inhibit the oxidation of olive oil:Food Control,2023.6.1,153:109895
王升楠,王晓宇,马泽强,赵鹏涛,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
赵擎豪,王晓宇,杜国荣,赵鹏涛,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
赵越凡,王晓宇,王升楠,赵鹏涛,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
刘靓,孟永宏,赵鹏涛,胡庆元,田丹,邓红,Screening low-methanol and high-aroma produced yeasts for cider fermentation by transcriptive characterization:FRONTIERS IN MICROBIOLOGY,2022.11.11,13:1-13
曹晓蒙,王晓宇,杜国荣,赵鹏涛,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
王丽霞,王晓宇,杜国荣,刘佩,王雪辉,赵鹏涛,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
雷小青,王晓宇,王升楠,赵鹏涛,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
成晨亚琼,王晓宇,刘佩,赵鹏涛,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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