Jing Zhang

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.

Using wild yeasts to modulate the aroma profile of low-alcoholic meads

D. R. Dias, R. Schwan, Jing Zhang, 2022, Brazilian Journal of Microbiology.

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.

Microwave Irradiation: Effects on the Change of Colour Characteristics and Main Phenolic Compounds of Cabernet Gernischt Dry Red Wine during Storage

Zhuo-Yao Chen, Jianrui Sun, Jing Zhang, 2022, Foods.