Cheng Wu Jin

Application and validation of autochthonous Lactobacillus plantarum starter cultures for controlled malolactic fermentation and its influence on the aromatic profile of cherry wines

Shuyang Sun, Han Sheng Gong, Wen Li Liu et al. · Food Microbiology · 2015 · 49 citations

Cherry Wines, Aromatic Profile, Food Fermentation +9

Chitinophaga ginsengisegetis sp. nov. and Chitinophaga ginsengisoli sp. nov., isolated from soil of a ginseng field in South Korea

Hyung-Gwan Lee, Dong-Shan An, Wan‐Taek Im et al. · INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY · 2007 · 37 citations

Combined influence of lactic acid bacteria starter and final pH on the induction of malolactic fermentation and quality of cherry wines

Shuyang Sun, Ze Xuan Chen, Cheng Wu Jin · LWT · 2017 · 37 citations

Malolactic Fermentation, Food Fermentation, Lactic Acid Bacteria +6

Sequential culture with <i>Torulaspora delbrueckii</i> and <i>Saccharomyces cerevisiae</i> and management of fermentation temperature to improve cherry wine quality

Shuyang Sun, Han Sheng Gong, Yu Ping Zhao et al. · Journal of the Science of Food and Agriculture · 2015 · 27 citations

Development of a Polymer-Mediated Soybean Nanocomposite by Hot Melt Extrusion to Improve Its Functionality and Antioxidant Properties

Md Obyedul Kalam Azad, Won Woo Kim, Cheng Wu Jin et al. · Foods · 2019 · 15 citations · Full text