| Characterization of the key aroma compounds in Chinese Syrah wine by gas chromatography-olfactometry-mass spectrometry and aroma reconstitution studies P Zhao, J Gao, M Qian, H Li Molecules 22 (7), 1045, 2017 | 52 | 2017 |
| Comparative characterization of aroma compounds in merlot wine by lichrolut-en-based aroma extract dilution analysis and odor activity value P Zhao, Y Qian, F He, H Li, M Qian Chemosensory perception 10, 149-160, 2017 | 36 | 2017 |
| Wine polysaccharides modulating astringency through the interference on interaction of flavan-3-ols and BSA in model wine X Lei, Y Zhu, X Wang, P Zhao, P Liu, Q Zhang, T Chen, H Yuan, Y Guo International journal of biological macromolecules 139, 896-903, 2019 | 28 | 2019 |
| Mannoproteins interfering wine astringency by modulating the reaction between phenolic fractions and protein in a model wine system S Wang, X Wang, P Zhao, Z Ma, Q Zhao, X Cao, C Cheng, H Liu, G Du Lwt 152, 112217, 2021 | 21 | 2021 |
| Investigating the role of tartaric acid in wine astringency Q Zhao, G Du, S Wang, P Zhao, X Cao, C Cheng, H Liu, Y Xue, X Wang Food Chemistry 403, 134385, 2023 | 20 | 2023 |
| Effect of young apple (Malus domestica Borkh. cv. Red Fuji) polyphenols on alleviating insulin resistance D Li, Y Yang, L Sun, Z Fang, L Chen, P Zhao, Z Wang, Y Guo Food bioscience 36, 100637, 2020 | 19 | 2020 |
| 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 S Wang, Q Zhang, P Zhao, Z Ma, J Zhang, W Ma, X Wang Food Chemistry: X 13, 100281, 2022 | 17 | 2022 |
| A comparative study of the cloudy apple juice sterilized by high-temperature short-time or high hydrostatic pressure processing: shelf-life, phytochemical and microbial view H Deng, PT Zhao, TG Yang, YH Meng Food Science and Technology 42, e63620, 2021 | 12 | 2021 |
| Antibacterial mechanism of apple phloretin on physiological and morphological properties of Listeria monocytogenes P Zhao, Y Zhang, H Deng, Y Meng Food Science and Technology 42, e55120, 2021 | 12 | 2021 |
| Investigating wine astringency profiles by characterizing tannin fractions in Cabernet Sauvignon wines and model wines Q Zhao, G Du, P Zhao, A Guo, X Cao, C Cheng, H Liu, F Wang, Y Zhao, ... Food Chemistry 414, 135673, 2023 | 9 | 2023 |
| Effect of free amino acids and peptide hydrolysates from sunflower seed protein on the formation of pyrazines under different heating conditions F Wang, H Shen, X Yang, T Liu, Y Yang, X Zhou, P Zhao, Y Guo RSC advances 11 (45), 27772-27781, 2021 | 9 | 2021 |
| Influence of simulated grape crushing process on phenolic compounds extraction, astringency and color of Cabernet Sauvignon model wine Q Zhang, T Chen, X Wang, P Zhao, X Lei, P Liu, H Yuan, Y Guo Lwt 128, 109514, 2020 | 8 | 2020 |
| Characterization of the effect of short-term high temperature and vibration on wine by quantitative descriptive analysis and solid phase microextractiongas chromatography-mass … P Zhao, H Wang, H Li Acta alimentaria 47 (2), 236-244, 2018 | 7 | 2018 |
| Screening low-methanol and high-aroma produced yeasts for cider fermentation by transcriptive characterization L Liu, PT Zhao, CY Hu, D Tian, H Deng, YH Meng Frontiers in Microbiology 13, 1042613, 2022 | 6 | 2022 |
| Mechanistic insights into N‐heterocyclic carbene (NHC)‐catalyzed N‐acylation of N‐sulfonylcarboxamides with aldehydes J Gao, P Zhao, Y Qiao, H Li Journal of Physical Organic Chemistry 31 (6), e3811, 2018 | 6 | 2018 |
| The role of Arabic gum on astringency by modulating the polyphenol fraction-protein reaction in model wine S Wang, Z Ma, P Zhao, G Du, X Sun, X Wang Food Chemistry 417, 135927, 2023 | 5 | 2023 |
| Mannoproteins, arabinogalactan protein, rhamnogalacturonan II and their pairwise combinations regulating wine astringency induced by the interaction of proanthocyanidins and … X Lei, S Wang, P Zhao, X Wang International Journal of Biological Macromolecules 224, 950-957, 2023 | 5 | 2023 |
| Vitality, fermentation, aroma profile, and digestive tolerance of the newly selected Lactiplantibacillus plantarum and Lacticaseibacillus paracasei in fermented apple juice JR Liang, H Deng, CY Hu, PT Zhao, YH Meng Frontiers in Nutrition 9, 1045347, 2022 | 5 | 2022 |
| Thinned-young apple polyphenols inhibit halitosis-related bacteria through damage to the cell membrane T Liu, H Shen, F Wang, X Zhou, P Zhao, Y Yang, Y Guo Frontiers in Microbiology 12, 745100, 2022 | 5 | 2022 |
| 红葡萄酒涩感研究进展 袁缓缓， 王晓宇， 陈彤国， 雷小青， 赵鹏涛， 田呈瑞 食品与发酵工业 45 (13), 269-274, 2019 | 5 | 2019 |
Michael QianOregon State UniversityVerified email at oregonstate.edu
