Baoqing Zhu

Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters

Cai Jian, Baoqing Zhu, Yunhe Wang et al. · Food Chemistry · 2014 · 193 citations

Food Chemistry, Food Fermentation, Flavoromics +5

Free and glycosidically bound aroma compounds in cherry (Prunus avium L.)

Ya-Qin Wen, Fei He, Baoqing Zhu et al. · Food Chemistry · 2013 · 159 citations

Food Chemistry, Botany, Bound Aroma Compounds +5

Rapid HPLC analysis of amino acids and biogenic amines in wines during fermentation and evaluation of matrix effect

Yaqin Wang, Dong‐Qing Ye, Baoqing Zhu et al. · Food Chemistry · 2014 · 124 citations

Food Chemistry, Food Fermentation, Biochemistry +9

Striking changes in volatile profiles at sub-zero temperatures during over-ripening of ‘Beibinghong’ grapes in Northeastern China

Yibin Lan, Xu Qian, Zhongjun Yang et al. · Food Chemistry · 2016 · 114 citations

Engineering, Botany, Agricultural Economics +7

Characterization and differentiation of key odor-active compounds of ‘Beibinghong’ icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution

Yibin Lan, Xiao‐Feng Xiang, Xu Qian et al. · Food Chemistry · 2019 · 93 citations

Food Chemistry, Gas Chromatography-olfactometry, Gas Chromatography +10