Weiyu Cao

Characterization of the Key Aroma Volatile Compounds in Nine Different Grape Varieties Wine by Headspace Gas Chromatography–Ion Mobility Spectrometry (HS-GC-IMS), Odor Activity Values (OAV) and Sensory Analysis

Weiyu Cao, Nan Shu, Jinli Wen et al. · Foods · 2022 · 81 citations · Full text

Agriculture, Enology, Food Science +17

Characterization of Key Compounds of Organic Acids and Aroma Volatiles in Fruits of Different Actinidia argute Resources Based on High-Performance Liquid Chromatography (HPLC) and Headspace Gas Chromatography–Ion Mobility Spectrometry (HS-GC-IMS)

Yanli He, Hongyan Qin, Jinli Wen et al. · Foods · 2023 · 26 citations · Full text

Agriculture, Biochemistry, Food Chemistry +16

Characterization of Amino Acid Composition, Nutritional Value, and Taste of Fruits from Different Actinidia arguta Resources

Yanli He, Hongyan Qin, Jinli Wen et al. · Journal of Food Quality · 2024 · 22 citations · Full text

Agriculture, Biochemistry, Nutritional Sciences +17

Comparison of ‘Beibinghong’ dry red wines from six producing areas based on volatile compounds analysis, mineral content analysis, and sensory evaluation analysis

Yuning Jin, Nan Shu, Suyan Xie et al. · European Food Research and Technology · 2021 · 20 citations

Agriculture, Enology, Food Science +16

Widely Targeted Metabolomics Was Used to Reveal the Differences between Non-Volatile Compounds in Different Wines and Their Associations with Sensory Properties

Weiyu Cao, Nan Shu, Jinli Wen et al. · Foods · 2023 · 15 citations · Full text

Agriculture, Biochemistry, Enology +17