Evaluation of the color and aroma characteristics of commercially available Chinese kiwi wines via intelligent sensory technologies and gas chromatography-mass spectrometry

Effect of inoculation method on the quality and nutritional characteristics of low-alcohol kiwi wine

(2022) Jintao Huang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Wine aging and artificial simulated wine aging: Technologies, applications, challenges, and perspectives

(2022) Tingting Ma et al.   FOOD RESEARCH INTERNATIONAL

Characterization of different non-Saccharomyces yeasts via mono-fermentation to produce polyphenol-enriched and fragrant kiwi wine

(2021) Shiqi Li et al.   FOOD MICROBIOLOGY

Assessment of chemical constitution and aroma properties of kiwi wines obtained from pure and mixed fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae

(2021) Nan Sun et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Evaluation of the quality of fermented kiwi wines made from different kiwifruit cultivars

(2021) Jintao Huang et al.   Food Bioscience

Effects of Simultaneous Co-Fermentation of Five Indigenous Non-Saccharomyces Strains with S. cerevisiae on Vidal Icewine Aroma Quality

(2021) Qian Ge et al.   Foods

Analysis of the Aroma Chemical Composition of Commonly Planted Kiwifruit Cultivars in China

(2021) Tian Lan et al.   Foods

Is the Consumer Ready for Innovative Fruit Wines? Perception and Acceptability of Young Consumers

(2021) Valentina Maria Merlino et al.   Foods

A novel data fusion strategy based on multiple intelligent sensory technologies and its application in the quality evaluation of Jinhua dry-cured hams

(2021) Shui Jiang et al.   SENSORS AND ACTUATORS B-CHEMICAL

Characterization of major properties and aroma profile of kiwi wine co-cultured by Saccharomyces yeast (S. cerevisiae, S. bayanus, S. uvarum) and T. delbrueckii

(2020) Jian Liu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Free and bound volatile compounds in ‘Hayward’ and ‘Hort16A’ kiwifruit and their wines

(2020) Ning Zhao et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Multivariate analysis reveals effect of glutathione-enriched inactive dry yeast on amino acids and volatile components of kiwi wine

(2020) Dan LIU et al.   FOOD CHEMISTRY

Improved flavor profiles of red pitaya (Hylocereus lemairei) wine by controlling the inoculations of Saccharomyces bayanus and Metschnikowia agaves and the fermentation temperature

(2020) Xue Lin et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Comparative analysis of volatile metabolites, quality and sensory attributes of Actinidia chinensis fruit

(2020) R. Cozzolino et al.   FOOD CHEMISTRY

Odour active compounds determined in the headspace of yellow and black plum wines (Prunus domestica L.)

(2020) Jun Niimi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ultrasound-Combined Sterilization Technology: An Effective Sterilization Technique Ensuring the Microbial Safety of Grape Juice and Significantly Improving Its Quality

(2020) Tingting Ma et al.   Foods

Evaluation of the Perceptual Interactions Between Higher Alcohols and Off-Odor Acids in Laimao Baijiu by σ–τ Plot and Partition Coefficient

(2020) Yunwei Niu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of Characterizing Aroma Components of Roasted Chicory “Coffee” Brews

(2019) Tiandan Wu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Aroma characteristics and volatile compounds of distilled Crystal grape spirits of different alcohol concentrations: wine sprits in the Shangri-La region of China

(2018) Xiao-Feng WEI et al.   Food Science and Technology

Evaluation of the perceptual interaction among ester aroma compounds in cherry wines by GC–MS, GC–O, odor threshold and sensory analysis: An insight at the molecular level

(2018) Yunwei Niu et al.   FOOD CHEMISTRY

Characteristic fruit wine production via reciprocal selection of juice and non-Saccharomyces species

(2018) Jianping Wei et al.   FOOD MICROBIOLOGY

Data fusion methodologies for food and beverage authentication and quality assessment – A review

(2015) Eva Borràs et al.   ANALYTICA CHIMICA ACTA

Aroma Characterization of Chinese Rice Wine by Gas Chromatography–Olfactometry, Chemical Quantitative Analysis, and Aroma Reconstitution

(2013) Shuang Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Aromatic Characterization of Pot Distilled Kiwi Spirits

(2012) Cristina López-Vázquez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY