Kai Hu

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

Wine aroma response to different participation of selected Hanseniaspora uvarum in mixed fermentation with Saccharomyces cerevisiae

Kai Hu, Guojie Jin, Yinhu Xu et al. · Food Research International · 2018 · 121 citations

Different Participation, Food Fermentation, Flavoromics +7

Potential of Glycosidase from Non‐ <i>Saccharomyces</i> Isolates for Enhancement of Wine Aroma

Kai Hu, Yi Qin, Yongsheng Tao et al. · Journal of Food Science · 2016 · 68 citations

Phytochemical profiling of the ripening of Chinese mango (Mangifera indica L.) cultivars by real-time monitoring using UPLC-ESI-QTOF-MS and its potential benefits as prebiotic ingredients

Kai Hu, Abdul Ghani Dars, Qiudou Liu et al. · Food Chemistry · 2018 · 67 citations

Mangifera Indica L., Real-time Monitoring, Botany +5

Effect of Thermo-Sonication and Ultra-High Pressure on the Quality and Phenolic Profile of Mango Juice

Abdul Ghani Dars, Kai Hu, Qiudou Liu et al. · Foods · 2019 · 58 citations · Full text