Zhaoxiang Wang

The effects of the grape varieties and the wine aging periods on the tannin profiles and the astringency perceptions of wines

Yamei Ren, C. Yuan, Zhaoxiang Wang, 2022, Journal of Food Measurement and Characterization.

Emerging roles of brassinosteroids and light in anthocyanin biosynthesis and ripeness of climacteric and non-climacteric fruits

Zhen-wen Zhang, Zhumei Xi, Xuefei Wang, 2021, Critical reviews in food science and nutrition.

The effects of the grape varieties and the wine aging periods on the tannin profiles and the astringency perceptions of wines

Yamei Ren, C. Yuan, Zhaoxiang Wang, 2022, Journal of Food Measurement and Characterization.

Untargeted metabolomics analysis based on LC-IM-QTOF-MS for discriminating geographical origin and vintage of Chinese red wine.

Yamei Ren, C. Yuan, Qianqian Liu, 2023, Food research international.

Effect of vineyard row orientation on microclimate, phenolic compounds, individual anthocyanins, and free volatile compounds of Cabernet Sauvignon (Vitis vinifera L.) in a high-altitude arid valley

Zhumei Xi, H. Yin, Xuefei Wang, 2022, European Food Research and Technology.

Skin cell wall ripeness alters wine tannin profiles via modulating interaction with seed tannin during alcoholic fermentation.

C. Yuan, Zhaoxiang Wang, Jiarui Zhang, 2022, Food research international.

Non-acylated and acylated anthocynins in red wines of different ages: Color contribution and Evaluation

Qianqian Liu, Zhaoxiang Wang, Yuyu Li, 2022, Journal of Food Composition and Analysis.

Metabolomics analysis based on UHPLC-QqQ-MS/MS to discriminate grapes and wines from different geographical origins and climatological characteristics

Zhaoxiang Wang, Lin Zhang, Chunlong Yuan, 2024, Food chemistry: X.