Tengzhen Ma

Discrimination and characterization of the volatile organic compounds in red and black raspberry wines fermented with different commercial Saccharomyces cerevisiae: An integrated analysis using E-nose, GC-MS, GC-IMS, and multivariate statistical models

Yuanyuan Wang, MA Ying-hu, Bo Wang et al. · Food Chemistry · 2025 · 59 citations

Agriculture, Enology, Food Science +17

Simultaneous Analysis of 20 Mycotoxins in Grapes and Wines from Hexi Corridor Region (China): Based on a QuEChERS–UHPLC–MS/MS Method

Bo Zhang, Xia Chen, Shunyu Han et al. · Molecules · 2018 · 50 citations · Full text

Agriculture, Food Science, Toxicology +13

Comparison between Membrane and Thermal Dealcoholization Methods: Their Impact on the Chemical Parameters, Volatile Composition, and Sensory Characteristics of Wines

Faisal Eudes Sam, Tengzhen Ma, Yuhua Liang et al. · Membranes · 2021 · 42 citations · Full text

Agriculture, Chemistry, Food Science +17

Monitoring of 49 Pesticides and 17 Mycotoxins in Wine by QuEChERS and UHPLC–MS/MS Analysis

Jia He, Bo Zhang, Huan Zhang et al. · Journal of Food Science · 2019 · 41 citations

Pharmacy, Enology, Toxicology +17

Effect of Different Clarification Treatments on the Volatile Composition and Aromatic Attributes of ‘Italian Riesling’ Icewine

Tengzhen Ma, Pengfei Gong, Rongrong Lu et al. · Molecules · 2020 · 40 citations · Full text

Agriculture, Enology, Food Science +17