Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Chenyaqiong CHENG"'
Autor:
Chenyaqiong CHENG, Pengtao ZHAO, Xiaoyu WANG, Shengnan WANG, Qinghao ZHAO, Guorong DU, Ke HUANG, Yuwen CHENG
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 18, Pp 447-455 (2022)
As the main processing product of apple in China, juice contributed great to the value-added of the industry. However, browning reaction is easy to occur during processing and storage, resulting in color instability, quality deterioration and reduced
Externí odkaz:
https://doaj.org/article/b7a23ce0a033410eaf3713c6201a50a2
Autor:
Qinghao ZHAO, Shengnan WANG, Guorong DU, Pengtao ZHAO, Chenyaqiong CHENG, Xiaomeng CAO, Hui LIU, Xiaoyu WANG
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 8, Pp 426-432 (2022)
The astringency of wine has always been a hot topic in wine research, and a variety of research methods have evolved from it. In the astringency research system, there are various qualitative and quantitative methods related to the astringency substa
Externí odkaz:
https://doaj.org/article/8dabdde121bb410fbf7f87477c63e33b
Autor:
Chenyaqiong Cheng, Pei Liu, Pengtao Zhao, Guorong Du, Shengnan Wang, Hui Liu, Xiaomeng Cao, Qinghao Zhao, Xiaoyu Wang
Publikováno v:
Journal of the Science of Food and Agriculture. 103
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f07774dd8de42972aee30ba6093f8c49
https://doi.org/10.1002/jsfa.12434
https://doi.org/10.1002/jsfa.12434
Autor:
Chenyaqiong Cheng, Pei Liu, Pengtao Zhao, Guorong Du, Shengnan Wang, Hui Liu, Xiaomeng Cao, Qinghao Zhao, Xiaoyu Wang
Publikováno v:
Journal of the science of food and agricultureREFERENCES.
Oenological tannins are commercial natural products extracted from different botanical sources, which were widely reported as prominent contributors to wine quality. Research on wine quality affected by tannins extracts promoted the development of ne
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::487f0f512a14b6453b9a6ea02cdfba31
https://pubmed.ncbi.nlm.nih.gov/36189836
https://pubmed.ncbi.nlm.nih.gov/36189836
Autor:
Qinghao Zhao, Guorong Du, Pengtao Zhao, Anque Guo, Xiaomeng Cao, Chenyaqiong Cheng, Hui Liu, Fei Wang, Yuefan Zhao, Yan Liu, Xiaoyu Wang
Publikováno v:
Food Chemistry. 414:135673
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::281c49c3f542d6646b513b1f549250b4
https://doi.org/10.1016/j.foodchem.2023.135673
https://doi.org/10.1016/j.foodchem.2023.135673
Autor:
Qinghao, Zhao, Guorong, Du, Shengnan, Wang, Pengtao, Zhao, Xiaomeng, Cao, Chenyaqiong, Cheng, Hui, Liu, Yawen, Xue, Xiaoyu, Wang
Publikováno v:
Food Chemistry. 403:134385
Previous studies acknowledged that tartaric acid-imparted low-pH contributed to the enhancement of astringency, but in-depth studies are lacking and the underlying mechanisms are not clearly understood. This work introduced new insight into the effec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fe893fb5fb0bd43e7e73850adaa00318
https://doi.org/10.1016/j.foodchem.2022.134385
https://doi.org/10.1016/j.foodchem.2022.134385
Autor:
Chenyaqiong Cheng, Pei Liu, Pengtao Zhao, Guorong Du, Shengnan Wang, Hui Liu, Xiaomeng Cao, Qinghao Zhao, Xiaoyu Wang
Publikováno v:
Journal of the Science of Food & Agriculture; Feb2023, Vol. 103 Issue 3, p1499-1513, 15p
Autor:
Zeqiang Ma, Pengtao Zhao, Shengnan Wang, Xiaoyu Wang, Xiaomeng Cao, Hui Liu, Chenyaqiong Cheng, Guorong Du, Qinghao Zhao
Publikováno v:
LWT. 152:112217
The positive effect of mannoproteins (MPs) on wine astringency is of great interest during winemaking. Phenolic components with different structural characteristics in wine could elicit different intensities of astringency when combined with salivary
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b379e35e5feca7d4c65224a8a2af4e3c
https://doi.org/10.1016/j.lwt.2021.112217
https://doi.org/10.1016/j.lwt.2021.112217