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jisheng lyu
(1 results)?
Aroma release during wine consumption: Factors and analytical approaches.
Food Chem. 2021 Jun 1;346:128957. doi: 10.1016/j.foodchem.2020.128957. Epub 2020 Dec 31.
Food Chem. 2021.
PMID: 33460960
Review.
Impact of tannins on intraoral aroma release and retronasal perception, including detection thresholds and temporal perception by taste, in model wines.
Lyu J, Fu J, Chen S, Xu Y, Nie Y, Tang K.
Lyu J, et al.
Food Chem. 2022 May 1;375:131890. doi: 10.1016/j.foodchem.2021.131890. Epub 2021 Dec 20.
Food Chem. 2022.
PMID: 34954577
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Influence of tannins, human saliva, and the interaction between them on volatility of aroma compounds in a model wine.
Lyu J, Chen S, Xu Y, Li J, Nie Y, Tang K.
Lyu J, et al.
J Food Sci. 2021 Oct;86(10):4466-4478. doi: 10.1111/1750-3841.15895. Epub 2021 Sep 14.
J Food Sci. 2021.
PMID: 34519051
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Study on the interaction of tannins and salivary proteins affecting wine aroma volatility: Static HS-SPME and molecular dynamics simulation approaches.
Lyu J, Wang S, Ma Y, Xu Y, Tang K.
Lyu J, et al.
Food Res Int. 2024 Jan;175:113809. doi: 10.1016/j.foodres.2023.113809. Epub 2023 Dec 3.
Food Res Int. 2024.
PMID: 38129011
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Characterization of the Key Aroma Compounds in Marselan Wine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests.
Lyu J, Ma Y, Xu Y, Nie Y, Tang K.
Lyu J, et al.
Molecules. 2019 Aug 16;24(16):2978. doi: 10.3390/molecules24162978.
Molecules. 2019.
PMID: 31426361
Free PMC article.
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