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zongyu xie
(39 results)?
Effects of Phenolic Evolution on Color Characteristics of Single-Cultivar Vitis vinifera L. Marselan and Merlot Wines during Vinification and Aging.
Foods. 2024 Feb 3;13(3):494. doi: 10.3390/foods13030494.
Foods. 2024.
PMID: 38338629
Free PMC article.
Integrated Analysis of Transcriptome and Metabolome to Unveil Impact on Enhancing Grape Aroma Quality with Synthetic Auxin: Spotlight the Mediation of ABA in Crosstalk with Auxin.
Xia NY, Yao XC, Ma WH, Wang YC, Wei Y, He L, Meng X, Cheng HT, Yang WM, Duan CQ, Pan QH.
Xia NY, et al.
J Agric Food Chem. 2024 Jan 17;72(2):1228-1243. doi: 10.1021/acs.jafc.3c06846. Epub 2024 Jan 5.
J Agric Food Chem. 2024.
PMID: 38181223
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Leaching and evolution of anthocyanins and aroma compounds during Cabernet Sauvignon wine fermentation with whole-process skin-seed contact.
Yao XC, Zhang HL, Ma XR, Xia NY, Duan CQ, Yang WM, Pan QH.
Yao XC, et al.
Food Chem. 2024 Mar 15;436:137727. doi: 10.1016/j.foodchem.2023.137727. Epub 2023 Oct 10.
Food Chem. 2024.
PMID: 37832413
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Evolution of Seed-Soluble and Insoluble Tannins during Grape Berry Maturation.
Wang J, Yao X, Xia N, Sun Q, Duan C, Pan Q.
Wang J, et al. Among authors: xia n.
Molecules. 2023 Mar 29;28(7):3050. doi: 10.3390/molecules28073050.
Molecules. 2023.
PMID: 37049811
Free PMC article.
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Soil variables and reflected light revealed the plasticity of grape and wine composition: Regulation of the flavoromics under inner row gravel covering.
Tian MB, Ma WH, Xia NY, Peng J, Hu RQ, Duan CQ, He F.
Tian MB, et al.
Food Chem. 2023 Jul 15;414:135659. doi: 10.1016/j.foodchem.2023.135659. Epub 2023 Feb 8.
Food Chem. 2023.
PMID: 36808029
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Effect of Cold Stabilization Duration on Organic Acids and Aroma Compounds during Vitis vinifera L. cv. Riesling Wine Bottle Storage.
Xia N, Cheng H, Yao X, Pan Q, Meng N, Yu Q.
Xia N, et al.
Foods. 2022 Apr 19;11(9):1179. doi: 10.3390/foods11091179.
Foods. 2022.
PMID: 35563903
Free PMC article.
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