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,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
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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
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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
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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
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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
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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
