Ruonan Yin

Characterization of differences in physicochemical properties, volatile organic compounds and non-volatile metabolites of prune wine by inoculation of different lactic acid bacteria during malolactic fermentation

Jianqiao Jiang, Yun Xie, Miao Cui et al. · Food Chemistry · 2024 · 32 citations

Malolactic Fermentation, Food Fermentation, Health Sciences +6

Enhancing physicochemical properties, organic acids, antioxidant capacity, amino acids and volatile compounds for ‘Summer Black’ grape juice by lactic acid bacteria fermentation

Yiwen Chen, Jianqiao Jiang, Yongkang Li et al. · LWT · 2024 · 29 citations · Full text

Effects of cofermentation of Saccharomyces cerevisiae and different lactic acid bacteria on the organic acid content, soluble sugar content, biogenic amines, phenol content, antioxidant activity and aroma of prune wine

Jianqiao Jiang, Ruonan Yin, Yun Xie et al. · Food Chemistry X · 2024 · 27 citations · Full text

Dynamic changes of physicochemical parameters, antioxidant activity, organic acids, polyphenols, and volatile components in prune vinegar during fermentation

Ruonan Yin, Jianqiao Jiang, Xiaomei Ma et al. · Food Bioscience · 2024 · 17 citations

Food Chemistry, Dynamic Changes, Food Fermentation +5