Guo-Jie Jin

Increase of medium-chain fatty acid ethyl ester content in mixed H. uvarum/S. cerevisiae fermentation leads to wine fruity aroma enhancement.

Y. Tao, Wen-Chao Mei, Ting Li, 2018, Food chemistry.

Chemical profiles and aroma contribution of terpene compounds in Meili (Vitis vinifera L.) grape and wine.

Y. Tao, Yu Yang, Xing-jie Wang, 2019, Food chemistry.

Wine aroma response to different participation of selected Hanseniaspora uvarum in mixed fermentation with Saccharomyces cerevisiae.

Y. Tao, K. Hu, Yin-Hu Xu, 2018, Food research international.

Enhancing wine ester biosynthesis in mixed Hanseniaspora uvarum/Saccharomyces cerevisiae fermentation by nitrogen nutrient addition.

Y. Tao, K. Hu, Yin-Hu Xu, 2019, Food research international.

Oxidation-reduction potential affects medium-chain fatty acid ethyl ester production during wine alcohol fermentation.

Xiao-bing Yang, Y. Tao, Yi Qin, 2022, Food research international.