Xinyuan Wang

Indigenous yeast can increase the phenolic acid and volatile ester compounds in Petit Manseng wine

Weidong Huang, J. Zhan, Yanyu Wang, 2022, Frontiers in Nutrition.

Research progress of wine aroma components: A critical review.

Penghui Li, Hailong Nan, Liankui Wen, 2022, Food chemistry.

Ultrahigh Pressure Facilitates the Acylation of Malvidin and Chlorogenic Acid to Increase the Stability and Protective Effect of Malvidin Derivatives on H2O2-Induced ARPE-19 Cells.

Xinyao Liu, Liankui Wen, Yang He, 2021, Journal of agricultural and food chemistry.

Effect of soybean insoluble dietary fiber on prevention of obesity in high-fat diet fed mice via regulation of the gut microbiota.

Hansong Yu, Liankui Wen, Yang He, 2021, Food & function.

Malvidin and its derivatives exhibit antioxidant properties by inhibiting MAPK signaling pathways to reduce endoplasmic reticulum stress in ARPE-19 cells.

Xinyao Liu, Fei Zheng, Liankui Wen, 2021, Food & function.