Shunyu Han

Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines

Kai Chen, Carlos Escott, Iris Loira et al. · Food Microbiology · 2017 · 118 citations

Food Chemistry, Tannin, Non-saccharomyces Yeasts +6

Lachancea thermotolerans as a tool to improve pH in red wines from warm regions

António Morata, Ma Antonia Bañuelos, Cristian Vaquero et al. · European Food Research and Technology · 2019 · 51 citations

Red Wines, Lachancea Thermotolerans, Warm Regions

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

Flavoromics, Food Analysis, Plant Metabolomics +24

Transcriptome and Metabolite Conjoint Analysis Reveals that Exogenous Methyl Jasmonate Regulates Monoterpene Synthesis in Grape Berry Skin

Wei Li, Wenfang Li, Shi-Jin Yang et al. · Journal of Agricultural and Food Chemistry · 2020 · 49 citations

Pulsed Light Effect in Red Grape Quality and Fermentation

Carlos Escott, Cristian Vaquero, Juan Manuel del Fresno et al. · Food and Bioprocess Technology · 2017 · 47 citations

Ripening, Light Effect