Yao Lu

Effects of spontaneous fermentation on the microorganisms diversity and volatile compounds during ‘Marselan’ from grape to wine

Yao Lu, Sun Fei, Wenxiu Wang et al. · LWT · 2020 · 89 citations

Agriculture, Microbiology, Viticulture +17

Application of UV-B radiation for enhancing the accumulation of bioactive phenolic compounds in pigeon pea [Cajanus cajan (L.) Millsp.] hairy root cultures

Qing‐Yan Gai, Yao Lu, Jiao Jiao et al. · Journal of Photochemistry and Photobiology B Biology · 2022 · 35 citations

Agriculture, Plant Biology, Plant Sciences +12

Changes in the physicochemical components, polyphenol profile, and flavor of persimmon wine during spontaneous and inoculated fermentation

Yao Lu, Yaqiong Liu, Jiawei Lv et al. · Food Science & Nutrition · 2020 · 34 citations · Full text

Agriculture, Enology, Food Science +17

Comparative study of microbial communities and volatile profiles during the inoculated and spontaneous fermentation of persimmon wine

Yao Lu, Xiaolei Guan, Rongbin Li et al. · Process Biochemistry · 2020 · 29 citations

Agriculture, Food Science, Microbiology +17

Effect of thermal processing on the phenolic profiles, antioxidant capacity, and volatile compounds of fig wines

Yao Lu, Kang Xu, Yinghui Song et al. · Journal of Food Processing and Preservation · 2021 · 17 citations

Agriculture, Enology, Food Science +17