Chenyu Li

Application of non-Saccharomyces yeasts with high β-glucosidase activity to enhance terpene-related floral flavor in craft beer.

Ying Chen, Weidong Huang, J. Zhan, 2022, Food chemistry.

Profiling the occurrence of biogenic amines in wine from Chinese market and during fermentation using an improved chromatography method

Weidong Huang, B. Han, J. Zhan, 2022, Food Control.

Research progress on the application of different controlling strategies to minimizing ethyl carbamate in grape wine.

B. Han, J. Zhan, Tianyang Wu, 2023, Comprehensive reviews in food science and food safety.

Hanseniaspora uvarum FS35 degrade putrescine in wine through the direct oxidative deamination pathway of copper amine oxidase 1.

Weidong Huang, B. Han, J. Zhan, 2022, Food research international.

Survey of the biogenic amines in craft beer from the Chinese market and the analysis of the formation regularity during beer fermentation.

Weidong Huang, B. Han, J. Zhan, 2022, Food Chemistry.