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 · 82 citations

Food Fermentation, Volatile Compounds, Plant-microbe Interaction +6

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 · 32 citations · Full text

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 · 32 citations

Biology, Uv-b Radiation, Bioactive Phenolic Compounds +5

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 · 27 citations

Microbial Diversity, Food Fermentation, Microbial Contamination +9

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 · 15 citations

Food Chemistry, Practical Applications Figs, Volatile Compounds +10