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Ye Dongqing
Ye Dongqing
Northwest A&F University/China Agriculture University
在 nwsuaf.edu.cn 的电子邮件经过验证
标题
引用次数
引用次数
年份
Rapid HPLC analysis of amino acids and biogenic amines in wines during fermentation and evaluation of matrix effect
YQ Wang, DQ Ye, BQ Zhu, GF Wu, CQ Duan
Food chemistry 163, 6-15, 2014
1502014
Effect of the addition of branched‐chain amino acids to non‐limited nitrogen synthetic grape must on volatile compounds and global gene expression during alcoholic fermentation
P Liu, Y Wang, D Ye, L Duan, C Duan, G Yan
Australian journal of grape and wine research 24 (2), 197-205, 2018
312018
Efficient Display of Aspergillus niger β-Glucosidase on Saccharomyces cerevisiae Cell Wall for Aroma Enhancement in Wine
Y Zhang, Z Min, Y Qin, DQ Ye, YY Song, YL Liu
Journal of agricultural and food chemistry 67 (18), 5169-5176, 2019
272019
Effect of low temperature on the shaping of yeast-derived metabolite compositions during wine fermentation
Q Du, D Ye, X Zang, H Nan, Y Liu
Food Research International 162, 112016, 2022
242022
Evolutions of volatile sulfur compounds of Cabernet Sauvignon wines during aging in different oak barrels
DQ Ye, XT Zheng, XQ Xu, YH Wang, CQ Duan, YL Liu
Food chemistry 202, 236-246, 2016
242016
Selection of indigenous Saccharomyces cerevisiae strains in Shanshan County (Xinjiang, China) for winemaking and their aroma-producing characteristics
N Liu, Y Qin, Y Song, D Ye, W Yuan, Y Pei, B Xue, Y Liu
World Journal of Microbiology and Biotechnology 31, 1781-1792, 2015
192015
Volatile compounds in wild strawberry and their odorants of wild strawberry wines: Effects of different stages of fermentation
Y Song, Y Zhang, N Liu, D Ye, X Gong, Y Qin, Y Liu
International journal of food properties 20 (sup1), S399-S415, 2017
182017
Synergistic effects of branched-chain amino acids and phenylalanine addition on major volatile compounds in wine during alcoholic fermentation
YQ Wang, DQ Ye, PT Liu, LL Duan, CQ Duan, GL Yan
South African Journal of Enology and Viticulture 37 (2), 169-175, 2016
172016
Yeast population dynamics during spontaneous fermentation of icewine and selection of indigenous Saccharomyces cerevisiae strains for the winemaking in Qilian …
L Feng, J Wang, D Ye, Y Song, Y Qin, Y Liu
Journal of the Science of Food and Agriculture 100 (15), 5385-5394, 2020
142020
Effect of wine closures on the aroma properties of Chardonnay wines after four years of storage
N Liu, YY Song, GF Dang, DQ Ye, X Gong, YL Liu
South African Journal of Enology and Viticulture 36 (3), 296-303, 2015
132015
Pilot-Scale Vinification of Cabernet Sauvignon Using Combined Lactiplantibacillus plantarum and Saccharomyces cerevisiae to Achieve Wine Acidification
J Jiang, W Zhang, Y Wu, X Shi, X Yang, Y Song, Y Qin, D Ye, Y Liu
Foods 11 (16), 2511, 2022
82022
本土毕赤克鲁维酵母与酿酒酵母混合发酵葡萄酒的增香潜力分析
张文静, 杨诗妮, 杜爽, 姜娇, 叶冬青, 刘延琳
食品科学 41 (12), 84190, 2020
72020
Impact of serine and serine synthesis genes on H2S release in Saccharomyces cerevisiae during wine fermentation
Y Li, Y Zhang, D Ye, Y Song, J Shi, Y Qin, Y Liu
Food Microbiology 103, 103961, 2022
62022
Identification of the key odor-active compounds responsible for varietal smoky aroma in wines made from the East Asian species
W Yang, Y You, M Ling, D Ye, Y Shi, C Duan, Y Lan
Food Research International 171, 113052, 2023
52023
Development of green banana fruit wines: chemical compositions and in vitro antioxidative activities
Z Li, C Qin, X He, B Chen, J Tang, G Liu, L Li, Y Yang, D Ye, J Li, D Ling, ...
Antioxidants 12 (1), 93, 2022
42022
Analysis of volatile aroma compounds and sensory characteristics contributing to regional style of red wines from Hexi corridor based on sixteen grape varieties/clones
X Zang, Q Du, R Qu, D Ye, Y Lu, Y Liu
Fermentation 8 (10), 501, 2022
42022
Potential application of mixed starter cultures of indigenous pichia kluyveri and Saccharomyces cerevisiae to wine aroma enhancement.
W Zhang, S Yang, S du, J Jiang, D Ye, Y Liu
42020
本土戴尔有孢圆酵母在葡萄酒酿造中的应用潜力
杨诗妮, 叶冬青, 贾红帅, 张文静, 宋育阳, 刘延琳
食品科学 40 (18), 108-115, 2019
42019
Diversity and identification of yeasts isolated from tumultuous stage of spontaneous table grape fermentations in central China
DQ Ye, Y Sun, YY Song, XL Ma, XN Ren, X Gong, YL Liu
South African Journal of Enology and Viticulture 40 (1), 1-7, 2019
42019
一种葡萄酿酒活性干酵母简便制备法
李东歌, 刘红艳, 叶冬青, 秦义, 孙悦, 许引虎, 刘延琳
食品工业科技 42 (8), 133-137, 2021
32021
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