Zhiyi Gao

Characterization of different non-Saccharomyces yeasts via mono-fermentation to produce polyphenol-enriched and fragrant kiwi wine

Shiqi Li, Pengfei Bi, Zhiyi Gao et al. · Food Microbiology · 2021 · 83 citations

Food Chemistry, Biosynthesis, Engineering +9

Assessment of chemical constitution and aroma properties of kiwi wines obtained from pure and mixed fermentation with <i>Wickerhamomyces anomalus</i> and <scp><i>Saccharomyces cerevisiae</i></scp>

Zhiyi Gao, Shiqi Li, Xiaowen Chen et al. · Journal of the Science of Food and Agriculture · 2021 · 53 citations

Effect of sequential fermentation with four non-Saccharomyces and Saccharomyces cerevisiae on nutritional characteristics and flavor profiles of kiwi wines

Shiqi Li, Pengfei Bi, Zhiyi Gao et al. · Journal of Food Composition and Analysis · 2022 · 43 citations

Sequential Fermentation, Kiwi Wines, Food Fermentation +6

Enhancing antioxidant activity and fragrant profile of low-ethanol kiwi wine via sequential culture of indigenous Zygosaccharomyces rouxii and Saccharomyces cerevisiae

Shiqi Li, Xiaowen Chen, Zhiyi Gao et al. · Food Bioscience · 2022 · 38 citations

Food Chemistry, Fragrant Profile, Low-ethanol Kiwi Wine +5

Comparison of volatile compounds and sensory profiles of low-alcohol pear beverages fermented with Saccharomyces cerevisiae and different non-Saccharomyces cerevisiae

Zhe Zhang, Xin Wen, Xiaowen Chen et al. · Food Microbiology · 2024 · 12 citations