Ai-Hua Li

Phenolic Profile, Antioxidant Activity and Anti-proliferative Activity of Crabapple Fruits

Pengyuan Liu, Xiaowei Liu, Meiling Han, 2019, Horticultural Plant Journal.

Phenolic compounds present in fruit extracts of Malus spp. show antioxidative and pro-apoptotic effects on human gastric cancer cell lines.

Xian Zhang, Jiaxin Meng, Meiling Han, 2019, Journal of food biochemistry.

Evaluation of aroma enhancement for "Ecolly" dry white wines by mixed inoculation of selected Rhodotorula mucilaginosa and Saccharomyces cerevisiae.

Wei Sun, M. Dizy, N. Ullah, 2017, Food chemistry.

Evolution of volatile compounds treated with selected non-Saccharomyces extracellular extract during Pinot noir winemaking in monsoon climate.

Xiao-lin Zhu, Y. Tao, Ai-Hua Li, 2019, Food research international.

Increased glycosidase activities improved the production of wine varietal odorants in mixed fermentation of P. fermentans and high antagonistic S. cerevisiae.

Y. Tao, Ai-Hua Li, Yin-Hu Xu, 2020, Food chemistry.

Flavor modification of dry red wine from Chinese spine grape by mixed fermentation with Pichia fermentans and S. cerevisiae

Y. Tao, Ai-Hua Li, Cai-Lin Kong, 2019, LWT.