| [1] |
MA Na, WANG Xingchen, KONG Cailin, TAO Yongsheng.
Effect of Mixed Culture Fermentation with Rhodotorula mucilaginosa and Saccharomyces cerevisiae on the Aroma and Color of Red Wine
[J]. FOOD SCIENCE, 2021, 42(2): 97-104.
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| [2] |
WANG Xiaoyue, ZHANG Shanshan, ZHANG Xinke, CAO Peng, ZHANG Bo, HE Fei.
Effect of Pre-fermentative Addition of Flavanols on the Color Attributes and Phenolic Profiles of ‘Cabernet Sauvignon’ Dry Red Wine
[J]. FOOD SCIENCE, 2020, 41(18): 188-195.
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| [3] |
ZHANG Wenjing, YANG Shini, DU Shuang, JIANG Jiao, YE Dongqing, LIU Yanlin.
Potential Application of Mixed Starter Cultures of Indigenous Pichia kluyveri and Saccharomyces cerevisiae to Wine Aroma Enhancement
[J]. FOOD SCIENCE, 2020, 41(12): 84-90.
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| [4] |
ZHANG Ping, LIU Hongwei.
Rapid Multi-Element Analysis of Red Wine by Inductively Coupled Plasma Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2019, 40(2): 259-263.
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| [5] |
JIN Gang, YANG Zhiwei, WANG Shengyi, WANG Changsen, MA Wen, ZHANG Jinjie, ZHANG Ang, ZHANG Junxiang,.
Establishment of Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry Method for Determination of 18 Individual Anthocyanins in Wine
[J]. FOOD SCIENCE, 2019, 40(18): 229-235.
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| [6] |
ZHANG Bo, HAN Shunyu, MA Tengzhen, ZHU Xia, LI Min.
Progress in Understanding Structures of Anthocyanins Derivatives in Red Wines
[J]. FOOD SCIENCE, 2018, 39(5): 284-295.
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| [7] |
LIU Man, SHI Min, CAO Xueli.
Determination of Trace Chlorophenols in Red Wine by Ionic Liquid Aqueous Two-Phase Extraction Coupled to HPLC
[J]. FOOD SCIENCE, 2017, 38(12): 260-265.
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| [8] |
MA Jing, YUAN Chunlong*, YANG Li, MA Tao, SU Pengfei, YAN Xiaoyu.
Comparative Evaluation of Chemical Methods for Analyzing Astringent Taste Compounds of Red Wine
[J]. FOOD SCIENCE, 2016, 37(4): 132-138.
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| [9] |
QU Huige, XU Dongliang, XU Lei, YANG Shuting, DENG Jiaheng.
Quality and Antioxidant Activity of Dry-Red and Rose Wines Made Simultaneously by Saignee Technique
[J]. FOOD SCIENCE, 2016, 37(15): 179-184.
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| [10] |
HAN Xiaopeng, MOU Dehua, ZHAO Yinglian, LI Yan.
Optimization of Fermentation Conditions for Purple Sweet Potato Red Wine and Its Chemical Analysis
[J]. FOOD SCIENCE, 2015, 36(17): 201-206.
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| [11] |
HU Zhuyun1, WANG Xingchen1, TAO Yongsheng1,2,*, FU Xiaomeng1, ZHANG Fangfang1.
Correlation Analyses between Price Levels and Aroma Characteristics of Imported Red Wines in China
[J]. FOOD SCIENCE, 2015, 36(11): 33-37.
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| [12] |
WANG Hong, CHEN Xiao-yi, ZHANG Jun-xiang.
Characteristic Analysis of Young Red Wine from the Eastern Foot of Helan Mountain Based on CIELab Color Space Parameters
[J]. FOOD SCIENCE, 2014, 35(9): 20-23.
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| [13] |
DU Jian-zhong, CHEN Ting, LIU Mu-qiu, LIANG Rong, CHEN Li-yan.
Rapid Identification and Determination of Added Red Pigments in Red Wine
[J]. FOOD SCIENCE, 2014, 35(10): 200-206.
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| [14] |
QU Hui-ge1, FENG Zhi-bin1, ZHANG Yu-xiang1, LIU Yong-qiang2, DENG Jun-zhe3.
Factor Analysis Used for Evaluation of the Effect of Added Gluten in Clarifying Cabernet Gernischt Dry Red Wine
[J]. FOOD SCIENCE, 2014, 35(1): 97-103.
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| [15] |
WANG Yue-hui，XU Hong-yu，ZHANG Jing-fang*，HOU Li-xuan，CHENG Bing.
Polyphenol Oxidase Activity and Total Phenol Content in Red Wine Grape
[J]. FOOD SCIENCE, 2013, 34(9): 47-51.
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