Yongsheng Tao

Fruity aroma modifications in Merlot wines during simultaneous alcoholic and malolactic fermentations through mixed culture of S. cerevisiae, P. fermentans, and L. brevis

Kai Hu, Hongyu Zhao, Xu Kang, 2022, LWT.

Engineering Rhodosporidium toruloides for limonene production

Guojie Jin, Z. Zhao, Xiaobing Yang, 2021, Biotechnology for Biofuels.

Effects of inoculation timing and mixed fermentation with Pichia fermentans on Oenococcus oeni viability, fermentation duration and aroma production during wine malolactic fermentation.

Kai Hu, Hongyu Zhao, Mengni Zheng, 2022, Food research international.

Genome sequencing, assembly, and characterization of Pichia fermentans Z9Y-3 as a non-Saccharomyces yeast with aroma enhancing potential

Guojie Jin, Xiaobing Yang, Yongsheng Tao, 2023, Food Bioscience.

Unlocking the Nucleophilicity of Strong Alkyl C–H Bonds via Cu/Cr Catalysis

Yongsheng Tao, Pan Peng, Qingquan Lu, 2023, ACS central science.

Molecular Rearrangement of Four Typical Grape Free Terpenes in the Wine Environment.

Yongsheng Tao, M. Steinhaus, S. Frank, 2023, Journal of agricultural and food chemistry.

Isolation, Characterization, and Compositional Analysis of Polysaccharides from Pinot Noir Wines: An Exploratory Study

Yongsheng Tao, Yanping Qian, Danye Zhu, 2022, Molecules.

Analysis of Near-Infrared Spectral Properties and Quantitative Detection of Rose Oxide in Wine

Xinlong Chen, Yongsheng Tao, Xuebing Bai, 2023, Agronomy.