Xingyan Liu

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

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

The Effect of Proanthocyanidins on Growth and Alcoholic Fermentation of Wine Yeast under Copper Stress.

Weidong Huang, J. Zhan, Jingyuan Li, 2015, Journal of food science.

Effect of Cultivar, Temperature, and Environmental Conditions on the Dynamic Change of Melatonin in Mulberry Fruit Development and Wine Fermentation.

Weidong Huang, J. Zhan, Xingyan Liu, 2016, Journal of food science.

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 .

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.

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

Weidong Huang, Xiangyu Sun, Dan Yu, 2015 .