Xuechen Yao

Leaching and evolution of anthocyanins and aroma compounds during Cabernet Sauvignon wine fermentation with whole-process skin-seed contact

Xuechen Yao, Hualin Zhang, Xinrui Ma et al. · Food Chemistry · 2023 · 25 citations

Agriculture, Enology, Food Science +16

Evolution of Seed-Soluble and Insoluble Tannins during Grape Berry Maturation

Jingjing Wang, Xuechen Yao, Nong-Yu Xia et al. · Molecules · 2023 · 16 citations · Full text

Agriculture, Botany, Plant Sciences +16

A One-Step Polyphenol Removal Approach for Detection of Multiple Phytohormones from Grape Berry

Xuechen Yao, Nong-Yu Xia, Xiao Meng et al. · Horticulturae · 2022 · 15 citations · Full text

Agriculture, Biochemistry, Plant Biology +17

Integrated Analysis of Transcriptome and Metabolome to Unveil Impact on Enhancing Grape Aroma Quality with Synthetic Auxin: Spotlight the Mediation of ABA in Crosstalk with Auxin

Nong-Yu Xia, Xuechen Yao, Wan-Hui Ma et al. · Journal of Agricultural and Food Chemistry · 2024 · 11 citations

Agriculture, Plant Biology, Plant Sciences +17

Effect of Cold Stabilization Duration on Organic Acids and Aroma Compounds during Vitis vinifera L. cv. Riesling Wine Bottle Storage

Nong-Yu Xia, Haotian Cheng, Xuechen Yao et al. · Foods · 2022 · 10 citations · Full text

Agriculture, Enology, Food Science +17