Xiangyu Sun

发表

Letting wine polyphenols functional: Estimation of wine polyphenols bioaccessibility under different drinking amount and drinking patterns.

Tingting Ma, X. Liao, Xiangyu Sun, 2020, Food research international.

Nutritional properties and biological activities of kiwifruit (Actinidia) and kiwifruit products under simulated gastrointestinal in vitro digestion

Tingting Ma, Xiangyu Sun, Yanlun Ju, 2019, Food & nutrition research.

Parameter optimization in soluble solid content prediction of entire bunches of grape based on near infrared spectroscopic technique

Hui Wang, Weidong Huang, Xiangyu Sun, 2017, Journal of Food Measurement and Characterization.

Optimization of ultrasonic-assisted enzymatic extraction of kiwi starch and evaluation of its structural, physicochemical, and functional characteristics

Yushan Lei, Xiangyu Sun, Tian Lan, 2021, Ultrasonics sonochemistry.

Effect of initial ph on growth characteristics and fermentation properties of Saccharomyces cerevisiae.

Weidong Huang, Xiangyu Sun, J. Zhan, 2015, Journal of food science.

New perspectives on the biosynthesis, transportation, astringency perception and detection methods of grape proanthocyanidins

Tingting Ma, Xiangyu Sun, Yanlun Ju, 2020, Critical reviews in food science and nutrition.

Potential opportunities of thinned clusters in viticulture: A mini review.

Xiangyu Sun, Yu-lin Fang, G. Gutiérrez-Gamboa, 2021, Journal of the science of food and agriculture.

Effects of Simultaneous Co-Fermentation of Five Indigenous Non-Saccharomyces Strains with S. cerevisiae on Vidal Icewine Aroma Quality

Tingting Ma, Yahong Yuan, T. Yue, 2021, Foods.

High hydrostatic pressure treatment: An artificial accelerating aging method which did not change the region and variety non-colored phenolic characteristic of red wine

Tingting Ma, Weidong Huang, Xiangyu Sun, 2016 .

Chemical composition and hepatoprotective effects of polyphenols extracted from the stems and leaves of Sphallerocarpus gracilis

Tingting Ma, Xiangyu Sun, Yajun Zheng, 2015 .

Using foliar nitrogen application during veraison to improve the flavor components of grape and wine.

Xiangyu Sun, Xianghan Cheng, Yu-lin Fang, 2020, Journal of the science of food and agriculture.

Regulated deficit irrigation: an effective way to solve the shortage of agricultural water for horticulture

Xiangyu Sun, F. Ma, Jiang Lu, 2022, Stress Biology.

Influence of technical processing units on chemical composition and antimicrobial activity of carrot (Daucus carrot L.) juice essential oil.

Tingting Ma, Xiangyu Sun, J. Zhan, 2015, Food chemistry.

Interactive Effects of Copper and Functional Substances in Wine on Alcoholic Hepatic Injury in Mice

Xiangyu Sun, J. Zhan, Tingting Ma, 2022, Foods.

Analysis of the Aroma Chemical Composition of Commonly Planted Kiwifruit Cultivars in China

Tingting Ma, Yushan Lei, Xiangyu Sun, 2021, Foods.

Is overnight fresh juice drinkable? The shelf life prediction of non-industrial fresh watermelon juice based on the nutritional quality, microbial safety quality, and sensory quality

R. Liu, Tingting Ma, Xiangyu Sun, 2020, Food & nutrition research.

Challenges and opportunities of winter vine pruning for global grape and wine industries

Xiangyu Sun, Kekun Zhang, Tingting Ma, 2022, Journal of Cleaner Production.

Shelf life of non-industrial fresh mango juice: Microbial safety, nutritional and sensory characteristics

Tingting Ma, Xiangyu Sun, Tian Lan, 2021 .

Influence of technical processing units on polyphenols and antioxidant capacity of carrot (Daucus carrot L.) juice.

Tingting Ma, Xiangyu Sun, Cheng-rui Tian, 2013, Food chemistry.

Comprehensive Utilization of Thinned Unripe Fruits from Horticultural Crops

Tingting Ma, Xiangyu Sun, Yu-lin Fang, 2021, Foods.

Comparative study on the impact on mouse livers of different amounts of Chinese Baijiu, beer, and wine consumption

Xiangyu Sun, Tingting Ma, Qian Ge, 2022, Food Science and Technology.

A clarification of concepts related to the digestion and absorption of carotenoids and a new standardized carotenoids bioavailability evaluation system.

Xiangyu Sun, Tonghui Geng, Tingting Ma, 2022, Food chemistry.

Real wine or not? Protecting wine with traceability and authenticity for consumers: chemical and technical basis, technique applications, challenge, and perspectives

Tingting Ma, Xiangyu Sun, Yu-lin Fang, 2021, Critical reviews in food science and nutrition.

Influence of Enzyme Liquefaction Treatment on Major Carotenoids of Carrot (Daucus carrot L.) Juice

Tingting Ma, Xiangyu Sun, J. Zhan, 2016 .

Influence of technical processing units on the α-carotene, β-carotene and lutein contents of carrot (Daucus carrot L.) juice

Tingting Ma, Xiangyu Sun, J. Zhan, 2015 .

Effect of copper stress on growth characteristics and fermentation properties of Saccharomyces cerevisiae and the pathway of copper adsorption during wine fermentation.

Tingting Ma, Weidong Huang, Xiangyu Sun, 2016, Food chemistry.

Detection method optimization, content analysis and stability exploration of natamycin in wine.

Tingting Ma, Weidong Huang, Xiangyu Sun, 2016, Food chemistry.

Contribution of non-Saccharomyces yeasts to aroma-active compound production, phenolic composition and sensory profile in Chinese Vidal icewine

Yahong Yuan, T. Yue, Xiangyu Sun, 2021, Food Bioscience.

Biomass estimation and physicochemical characterization of winter vine prunings in the Chinese and global grape and wine industries.

Tingting Ma, Xiangyu Sun, Yanlun Ju, 2020, Waste management.

Comparison of the nutritional properties and biological activities of kiwifruit (Actinidia) and their different forms of products: towards making kiwifruit more nutritious and functional.

Tingting Ma, Xiangyu Sun, Yanlun Ju, 2019, Food & function.

Wine aging and artificial simulated wine aging: Technologies, applications, challenges, and perspectives.

Xiangyu Sun, Haoli Wang, Tingting Ma, 2022, Food research international.

How to comprehensively improve juice quality: a review of the impacts of sterilization technology on the overall quality of fruit and vegetable juices in 2010-2021, an updated overview and current issues.

Xiangyu Sun, Tian Lan, Qinyu Zhao, 2022, Critical reviews in food science and nutrition.

Ultrasound-Combined Sterilization Technology: An Effective Sterilization Technique Ensuring the Microbial Safety of Grape Juice and Significantly Improving Its Quality

Tingting Ma, Xiangyu Sun, Tian Lan, 2020, Foods.

Nutrient compositions and antioxidant capacity of kiwifruit (Actinidia) and their relationship with flesh color and commercial value.

Tingting Ma, Yushan Lei, Xiangyu Sun, 2017, Food chemistry.

Determination, content analysis and removal efficiency of fining agents on ochratoxin A in Chinese wines

Tingting Ma, Weidong Huang, Xiangyu Sun, 2017 .

Transcriptomics integrated with metabolomics reveals the effect of regulated deficit irrigation on anthocyanin biosynthesis in Cabernet Sauvignon grape berries.

Yuan Liu, Xiangyu Sun, Yanlun Ju, 2020, Food chemistry.

Enhancement of anthocyanin and chromatic profiles in 'Cabernet Sauvignon' (Vitis vinifera L.) by foliar nitrogen fertilizer during veraison.

Tingting Ma, Xiangyu Sun, Xianghan Cheng, 2021, Journal of the science of food and agriculture.

Effect of regulated deficit irrigation on the content of soluble sugars, organic acids and endogenous hormones in Cabernet Sauvignon in the Ningxia region of China.

Xiangyu Sun, Yanlun Ju, Yu-lin Fang, 2019, Food chemistry.

Effects of Copper Pollution on the Phenolic Compound Content, Color, and Antioxidant Activity of Wine

Tingting Ma, Weidong Huang, Xiangyu Sun, 2017, Molecules.

Thermosonication combined with ε-polylysine (TSε): A novel technology to control the microbial population and significantly improve the overall quality attributes of orange juice

Xiangyu Sun, Qinyu Zhao, Tingting Ma, 2022, Food Control.

Evaluation of the color and aroma characteristics of commercially available Chinese kiwi wines via intelligent sensory technologies and gas chromatography-mass spectrometry

Yushan Lei, Xiangyu Sun, Tian Lan, 2022, Food chemistry: X.

Oenological potential and health benefits of Chinese non-Vitis vinifera species: An opportunity to the revalorization and to breed new varieties.

Shu-Yan Liu, Xiangyu Sun, Yu-lin Fang, 2020, Food research international.

Foliar Phenylalanine Application Promoted Antioxidant Activities in Cabernet Sauvignon by Regulating Phenolic Biosynthesis.

Tingting Ma, Xiangyu Sun, Xianghan Cheng, 2020, Journal of agricultural and food chemistry.

Foliar nitrogen application from veraison to preharvest improved flavonoids, fatty acids and aliphatic volatiles composition in grapes and wines.

Tingting Ma, Xiangyu Sun, Xianghan Cheng, 2020, Food research international.

Plant-derived melatonin from food: a gift of nature.

R. Reiter, Tingting Ma, Xiangyu Sun, 2021, Food & function.

Phenolic characterisation and antioxidant capacity of young wines made from different grape varieties grown in Helanshan Donglu wine zone (China)

Tingting Ma, Xiangyu Sun, Guitian Gao, 2016 .

Effect of high Cu2+ stress on fermentation performance and copper biosorption of Saccharomyces cerevisiae during wine fermentation

Tingting Ma, Weidong Huang, Xiangyu Sun, 2019, Food Science and Technology.

Effects of different fermentation and storage conditions on methanol content in Chinese spine grape (Vitis davidii Foex) wine

Xiangyu Sun, Yu-lin Fang, Xiaofeng Wei, 2020 .

Modification in structural, physicochemical, functional, and in vitro digestive properties of kiwi starch by high-power ultrasound treatment

Yushan Lei, Xiangyu Sun, Tian Lan, 2022, Ultrasonics sonochemistry.

Research on the Consumption Trend, Nutritional Value, Biological Activity Evaluation, and Sensory Properties of Mini Fruits and Vegetables

Tingting Ma, Xiangyu Sun, Yu-lin Fang, 2021, Foods.

Effect of foliar application of fulvic acid antitranspirant on sugar accumulation, phenolic profiles and aroma qualities of Cabernet Sauvignon and Riesling grapes and wines.

Xiangyu Sun, Yanlun Ju, Yu-lin Fang, 2021, Food chemistry.

Harvesting at the Right Time: Maturity and its Effects on the Aromatic Characteristics of Cabernet Sauvignon Wine

P. Shi, Xiangyu Sun, Yu-lin Fang, 2019, Molecules.

Thermosonication Combined with Natural Antimicrobial Nisin: A Potential Technique Ensuring Microbiological Safety and Improving the Quality Parameters of Orange Juice

Tingting Ma, Xiangyu Sun, Qinyu Zhao, 2021, Foods.

Microorganisms: producers of melatonin in fermented foods and beverages.

Tingting Ma, Xiangyu Sun, Zhiluo Que, 2020, Journal of agricultural and food chemistry.

Comprehensive evaluation of the effect of five sterilization methods on the quality of black carrot juice based on PCA, TOPSIS and GRA models

Tingting Ma, Yayun Hu, D. Yin, 2023, Food chemistry: X.

Polysaccharide extraction from Sphallerocarpus gracilis roots by response surface methodology.

Tingting Ma, Xiangyu Sun, J. Zhan, 2016, International journal of biological macromolecules.

Enrichment and Purification of Polyphenol Extract from Sphallerocarpus gracilis Stems and Leaves and in Vitro Evaluation of DNA Damage-Protective Activity and Inhibitory Effects of α-Amylase and α-Glucosidase

Tingting Ma, Xiangyu Sun, J. Zhan, 2015, Molecules.

Biomass estimation and characterization of the nutrient components of thinned unripe grapes in China and the global grape industries

Xiangyu Sun, Kekun Zhang, Mengyuan Wei, 2022, Food chemistry: X.

Comparative Analysis of Physicochemical Characteristics, Nutritional and Functional Components and Antioxidant Capacity of Fifteen Kiwifruit (Actinidia) Cultivars—Comparative Analysis of Fifteen Kiwifruit (Actinidia) Cultivars

Tingting Ma, Xuebo Liu, Xiangyu Sun, 2020, Foods.

Interactions between auxin and quercetin during grape berry development

Tingting Ma, Weidong Huang, Xiangyu Sun, 2016 .

Effects of different cooking treatments on the sensory qualities and pigmented phytochemicals of carrots.

Yayun Hu, Xiangyu Sun, Tian Lan, 2022, Food chemistry.

Profiles of Phenolic Acids and Flavan-3-ols for Select Chinese Red Wines: A Comparison and Differentiation According to Geographic Origin and Grape Variety.

Tingting Ma, Weidong Huang, Xiangyu Sun, 2015, Journal of food science.

Significance and Transformation of 3-Alkyl-2-Methoxypyrazines Through Grapes to Wine: Olfactory Properties, Metabolism, Biochemical Regulation, and the HP–MP Cycle

Xiangyu Sun, Yanlun Ju, Yu-lin Fang, 2019, Molecules.

Dynamic changes in phenolic compounds, colour and antioxidant activity of mulberry wine during alcoholic fermentation

Weidong Huang, Xiangyu Sun, Dan Yu, 2015 .

Detection Method Optimization, Dynamic Changes during Alcoholic Fermentation and Content Analysis of “Brett Character” Compounds 4-Ethylphenol (4-EP) and 4-Ethylguaiacol (4-EG) in Chinese Red Wines

Tingting Ma, Weidong Huang, Xiangyu Sun, 2017, Food Analytical Methods.

Effects and impacts of technical processing units on the nutrients and functional components of fruit and vegetable juice.

Tingting Ma, Xiangyu Sun, Tian Lan, 2023, Food research international.

Copper in grape and wine industry: Source, presence, impacts on production and human health, and removal methods.

Tingting Ma, Xiangyu Sun, Tian Lan, 2023, Comprehensive reviews in food science and food safety.

Investigation of the copper contents in vineyard soil, grape must and wine and the relationship among them in the Huaizhuo Basin Region, China: A preliminary study.

Tingting Ma, Weidong Huang, Xiangyu Sun, 2018, Food chemistry.

Application of smart-phone use in rapid food detection, food traceability systems, and personalized diet guidance, making our diet more health.

Tingting Ma, Xiangyu Sun, Tian Lan, 2021, Food research international.

Prediction of tannin profile in grape (Vitis vinifera L.) skins during berry maturation using a rapid mechanical puncture approach.

Xiangyu Sun, Tian Lan, Xu Liu, 2022, Food chemistry.

Effect of Ultra-high Pressure Treatment on the Chemical Properties, Colour and Sensory Quality of Young Red Wine

Tingting Ma, Weidong Huang, Xiangyu Sun, 2015 .

Transcriptomic and Metabolomic Basis of Short- and Long-Term Post-Harvest UV-C Application in Regulating Grape Berry Quality Development

Xianhang Wang, Xiangyu Sun, Yanlun Ju, 2021, Foods.

Cyanidin-3-glucoside increases whole body energy metabolism by upregulating brown adipose tissue mitochondrial function.

Tingting Ma, Yuanyuan Huang, Weidong Huang, 2017, Molecular nutrition & food research.

Optimization of strains for fermentation of kiwifruit juice and effects of mono- and mixed culture fermentation on its sensory and aroma profiles

Yushan Lei, Xiangyu Sun, Tian Lan, 2023, Food chemistry: X.

Overwintering covered with soil or avoiding burial of wine grapes under cold stress: Chinese wine industry's past and future, challenges and opportunities

Xiangyu Sun, Yulin Fang, Dingze Yin, 2023, Stress Biology.

Using multi-criteria decision-making method to select the optimal color fixative for cloudy kiwi juice during thermal sterilization processing

Xiangyu Sun, Min Zhang, Haoli Wang, 2023, LWT.

Reduction of methoxypyrazines with ‘vegetable-like’ odors in grapes by foliar nitrogen application

Xiangyu Sun, Xianghan Cheng, Xiaolei Zhang, 2022, Scientia Horticulturae.

Sensory characteristics of “Shine Muscat” grapes based on consumer reviews and human and intelligent sensory evaluation

Xiangyu Sun, Mengyuan Wei, Yulin Fang, 2024, LWT.

Ultrasound and its coupled oak blocks treatment based on absorbed energy density for comprehensive insight and scale-up consideration of phenolic and astringency profiles in red wines.

Xiangyu Sun, Yulin Fang, Tingting Ma, 2024, Food chemistry.

Suitable crop loading: An effective method to improve "Shine Muscat" grape quality.

Tingting Ma, Xiangyu Sun, Qian Ge, 2023, Food chemistry.