| Comparison of physicochemical indexes, amino acids, phenolic compounds and volatile compounds in bog bilberry juice fermented by Lactobacillus plantarum under different pH … M Wei, S Wang, P Gu, X Ouyang, S Liu, Y Li, B Zhang, B Zhu Journal of food science and technology 55, 2240-2250, 2018 | 47 | 2018 |
| Astringency sub-qualities drying and pucker are driven by tannin and pH–Insights from sensory and tribology of a model wine system S Wang, SMO Mantilla, PA Smith, JR Stokes, HE Smyth Food Hydrocolloids 109 (106109), 2020 | 42 | 2020 |
| Acetaldehyde released by Lactobacillus plantarum enhances accumulation of pyranoanthocyanins in wine during malolactic fermentation S Wang, S Li, H Zhao, P Gu, Y Chen, B Zhang, B Zhu Food research international 108, 254-263, 2018 | 41 | 2018 |
| Tribology and QCM-D approaches provide mechanistic insights into red wine mouthfeel, astringency sub-qualities and the role of saliva S Wang, SMO Mantilla, PA Smith, JR Stokes, HE Smyth Food Hydrocolloids 120, 106918, 2021 | 23 | 2021 |
| Characterization of free and bound volatile compounds in six Ribes nigrum L. blackcurrant cultivars Y Liu, S Wang, J Ren, G Yuan, Y Li, B Zhang, B Zhu Food Research International 103, 301-315, 2018 | 22 | 2018 |
| Comparison on evolution of volatile compounds and aroma attributes in different pH-adjusted fermented bog bilberry syrup wines during bottle-aging period S Wang, Y Li, J Ren, P Gu, T Li, Y Wu, B Zhang, B Zhu Food bioscience 22, 121-128, 2018 | 21 | 2018 |
| Modifications of phenolic compounds, biogenic amines, and volatile compounds in Cabernet Gernishct wine through malolactic fermentation by Lactobacillus plantarum and … SY Wang, HZ Zhu, YB Lan, RJ Liu, YR Liu, BL Zhang, BQ Zhu Fermentation 6 (1), 15, 2020 | 19 | 2020 |
| The impact of over‐maturation on the sensory and nutritional quality of Gouqi (Chinese wolfberry) wine J Ren, S Wang, Y Ning, M Wang, L Wang, B Zhang, B Zhu Journal of the Institute of Brewing 124 (1), 57-67, 2018 | 18 | 2018 |
| Dibasic ammonium phosphate application enhances aromatic compound concentration in bog bilberry syrup wine SY Wang, YQ Li, T Li, HY Yang, J Ren, BL Zhang, BQ Zhu Molecules 22 (1), 52, 2016 | 15 | 2016 |
| Effect of oak chips on evolution of phenolic compounds and color attributes of bog bilberry syrup wine during bottle‐aging S Liu, S Wang, G Yuan, X Ouyang, Y Liu, B Zhu, B Zhang Journal of Food Science 81 (11), C2697-C2707, 2016 | 15 | 2016 |
| Comparison of amino acids, biogenic amines and ammonium ion of wines made of different types of fruits X Ouyang, S Wang, G Yuan, Y Liu, P Gu, B Zhang, B Zhu International Journal of Food Science & Technology 52 (2), 448-456, 2017 | 12 | 2017 |
| Relationship between salivary lubrication and temporal sensory profiles of wine mouthfeel and astringency sub-qualities S Wang, SMO Mantilla, PA Smith, JR Stokes, HE Smyth Food Hydrocolloids 135, 108106, 2023 | 11 | 2023 |
| Comparison of amino acid profile in the juice of six pomegranate cultivars from two cultivation regions in China Y Li, P Gu, L Wang, S Wang, H Yang, B Zhang, B Zhu, C Ma Journal of food processing and preservation 41 (5), e13197, 2017 | 7 | 2017 |
| 野生蓝莓酒皮渣花色苷及其抗氧化活性研究 刘树勋， 杨航宇， 王绍阳， 欧阳骁宇， 张柏林， 朱保庆 中国酿造 35 (2), 115-118, 2016 | 5 | 2016 |
| Data on free and bound volatile compounds in six Ribes nigrum L. blackcurrant cultivars Y Liu, S Wang, J Ren, G Yuan, Y Li, B Zhang, B Zhu Data in brief 17, 926-937, 2018 | 4 | 2018 |
| pH dominates the temporal perception of astringency sub-qualities and saliva friction response–A study under iso-pH and iso-titratable acidity conditions in model wine S Wang, SMO Mantilla, JR Stokes, PA Smith, HE Smyth Food Hydrocolloids 146, 109274, 2023 | 2 | 2023 |
| Enhancing the sensory properties and consumer acceptance of warm climate red wine through blending DE Nandorfy, D Likos, S Lewin, S Barter, S Kassara, S Wang, A Kulcsar, ... OENO One 57 (4), 2023 | 1 | 2023 |
| Discerning Wine Astringency Sub-Qualities by Tribological Approaches in a Model System—What Is the Role of Saliva? S Wang, HE Smyth, SMO Mantilla, JR Stokes, PA Smith Multidisciplinary Digital Publishing Institute Proceedings 36 (1), 61, 2020 | 1 | 2020 |
| PET 瓶储条件对蓝莓酒颜色和酚类物质含量的影响 陈晨， 刘树勋， 王绍阳， 刘雅冉， 李斯屿， 张柏林， 朱保庆 食品工业科技 38 (1), 322-327, 2017 | 1 | 2017 |
| 橡木片对笃斯越橘果酒颜色和酚类物质含量的影响 刘树勋， 刘恩超， 陈晨， 王绍阳， 欧阳骁宇， 张柏林， 朱保庆 食品工业科技 37 (9), 150-154, 2016 | 1 | 2016 |
Zhu BaoqingBeijing Forestry UniversityVerified email at bjfu.edu.cn
