31 results on '"Lan, Yi-Bin"'
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2. Identification of dominant functional microbes that contribute to the characteristic aroma of Msalais, traditional wine fermented from boiled local grape juice in China
3. Artificial saliva precipitation index (ASPI): An efficient evaluation method of wine astringency
4. Aromatic and chemical differences between Msalais wines produced at traditional craft workshops and modern plants
5. Intermolecular copigmentation between anthocyanidin-3,5-O-diglucosides and three phenolic compounds: Insights from experimental and theoretical studies
6. Characterization of odor-active compounds in the head, heart, and tail fractions of freshly distilled spirit from Spine grape (Vitis davidii Foex) wine by gas chromatography-olfactometry and gas chromatography-mass spectrometry
7. Characterization of free and glycosidically bound volatile compounds, fatty acids, and amino acids in Vitis davidii Foex grape species native to China
8. Identification of Unique Electromagnetic Signatures from GLRaV-3 Infected Grapevine Leaves in Different Stages of Virus Development
9. Comparison of transcriptional expression patterns of carotenoid metabolism in ‘Cabernet Sauvignon’ grapes from two regions with distinct climate
10. Differences in Aroma Profile of Cabernet Sauvignon Grapes and Wines from Four Plots in Jieshi Mountain Region of Eastern China
11. Sub-Regional Variation and Characteristics of Cabernet Sauvignon Wines in the Eastern Foothills of the Helan Mountain: A Perspective from Phenolics, Visual Properties and Mouthfeel
12. Modifications in Aroma Characteristics of ‘Merlot’ Dry Red Wines Aged in American, French and Slovakian Oak Barrels with Different Toasting Degrees
13. Differences in volatile profiles of Cabernet Sauvignon grapes grown in two distinct regions of China and their responses to weather conditions
14. Identification of Dominant Functional Microbes that Contribute to the Characteristic Aroma of Msalais, Traditional Wine Fermented from Boiled Local Grape Juice in China
15. The free and enzyme-released volatile compounds of distinctive Vitis amurensis var. Zuoshanyi grapes in China
16. Red wine coloration: A review of pigmented molecules, reactions, and applications
17. Targeted metabolomics of anthocyanin derivatives during prolonged wine aging: Evolution, color contribution and aging prediction
18. Modifications of Phenolic Compounds, Biogenic Amines, and Volatile Compounds in Cabernet Gernishct Wine through Malolactic Fermentation by Lactobacillus plantarum and Oenococcus oeni
19. Characterization and differentiation of key odor-active compounds of ‘Beibinghong’ icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution
20. Flavor Profile Evolution of Bottle Aged Rosé and White Wines Sealed with Different Closures
21. Volatile composition and aromatic attributes of wine made with Vitisvinifera L.cv Cabernet Sauvignon grapes in the Xinjiang region of China: effect of different commercial yeasts
22. Changes in monosaccharides, organic acids and amino acids during Cabernet Sauvignon wine ageing based on a simultaneous analysis using gas chromatography-mass spectrometry
23. Light-induced Variation in Phenolic Compounds in Cabernet Sauvignon Grapes (Vitis vinifera L.) Involves Extensive Transcriptome Reprogramming of Biosynthetic Enzymes, Transcription Factors, and Phytohormonal Regulators
24. Striking changes in volatile profiles at sub-zero temperatures during over-ripening of ‘Beibinghong’ grapes in Northeastern China
25. Varietal Dependence of GLVs Accumulation and LOX-HPL Pathway Gene Expression in Four Vitis vinifera Wine Grapes
26. Using the combined analysis of transcripts and metabolites to propose key genes for differential terpene accumulation across two regions
27. Changes in monosaccharides, organic acids and amino acids during Cabernet Sauvignon wine ageing based on a simultaneous analysis using gas chromatography-mass spectrometry.
28. The free and enzyme-released volatile compounds of distinctive Vitis amurensis var. Zuoshanyi grapes in China
29. Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters
30. Free and glycosidically bound aroma compounds in cherry (Prunus avium L.)
31. The compositional characteristics, influencing factors, effects on wine quality and relevant analytical methods of wine polysaccharides: A review.
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