Yongsheng Tao

Increase of medium-chain fatty acid ethyl ester content in mixed H. uvarum/S. cerevisiae fermentation leads to wine fruity aroma enhancement

Kai Hu, Guojie Jin, Wen-Chao Mei et al. · Food Chemistry · 2017 · 212 citations

Fruity Aroma Enhancement, Biosynthesis, Engineering +8

Impact odorants of Chardonnay dry white wine from Changli County (China)

Hua Li, Yongsheng Tao, Hua Wang et al. · European Food Research and Technology · 2007 · 175 citations

Changli County, Environmental Chemistry, Engineering +4

Intensity prediction of typical aroma characters of cabernet sauvignon wine in Changli County (China)

Yongsheng Tao, Li Zhang · LWT · 2010 · 148 citations

Intensity Prediction, Typical Aroma Characters, Flavoromics +3

Evaluation of aroma enhancement for “Ecolly” dry white wines by mixed inoculation of selected Rhodotorula mucilaginosa and Saccharomyces cerevisiae

Xingchen Wang, Aihua Li, Marta Dizy et al. · Food Chemistry · 2017 · 123 citations · Full text

Aroma Enhancement, Food Fermentation, Rhodotorula Mucilaginosa +4

Modulating the Formation of Meili Wine Aroma by Prefermentative Freezing Process

Chuantao Peng, Yan Wen, Yongsheng Tao et al. · Journal of Agricultural and Food Chemistry · 2013 · 122 citations