Ke Tang

Effects of grape variety, harvest date, fermentation vessel and wine ageing on flavonoid concentration in red wines

Fang Fang, Jingming Li, Ping Zhang et al. · Food Research International · 2007 · 108 citations

Food Chemistry, Red Wines, Fermentation Vessel +4

Characterization of the potent odorants in Tibetan Qingke Jiu by sensory analysis, aroma extract dilution analysis, quantitative analysis and odor activity values

Shanshan Fan, Ke Tang, Yan Xu et al. · Food Research International · 2020 · 59 citations

Tibetan Qingke Jiu, Chemical Composition, Quantitative Analysis +4

Identification of Compounds Contributing to Trigeminal Pungency of Baijiu by Sensory Evaluation, Quantitative Measurements, Correlation Analysis, and Sensory Verification Testing

Yingxia He, Ke Tang, Xiao‐Wei Yu et al. · Journal of Agricultural and Food Chemistry · 2021 · 54 citations

Sensory Verification Testing, Food Analysis, Important Mouthfeel Characteristics +19

Chemosensory characteristics of regional Vidal icewines from China and Canada

Ling Huang, Yue Ma, Xin Tian et al. · Food Chemistry · 2018 · 53 citations

Ice-water System, Glacier, Engineering +7

Perceptual interactions among food odors: Major influences on odor intensity evidenced with a set of 222 binary mixtures of key odorants

Yue Ma, Ke Tang, Yan Xu et al. · Food Chemistry · 2021 · 52 citations

Behavioral Sciences, Cognitive Science, Odor Intensity +11