Dianhui Wu

Profiling the key metabolites produced during the modern brewing process of Chinese rice wine

Zhao Jin, Guolin Cai, Wu Chun et al. · Food Research International · 2020 · 90 citations

Food Chemistry, Modern Brewing Process, Biosynthesis +7

A highly-sensitive sensor based on carbon nanohorns@reduced graphene oxide coated by gold platinum core–shell nanoparticles for electrochemical detection of carbendazim in fruit and vegetable juice

Wenzhe Li, Peixuan Wang, Beibei Chu et al. · Food Chemistry · 2022 · 85 citations

Chemical Engineering, Nanosensors, Engineering +12

Objective measures of greengage wine quality: From taste-active compound and aroma-active compound to sensory profiles

Tiantian Tian, Junyong Sun, Dianhui Wu et al. · Food Chemistry · 2020 · 66 citations

Food Chemistry, Greengage Wine Quality, Sensory Profiles +6

Decreased ethyl carbamate generation during Chinese rice wine fermentation by disruption of CAR1 in an industrial yeast strain

Dianhui Wu, Xiaomin Li, Chao Shen et al. · International Journal of Food Microbiology · 2014 · 65 citations

Biosynthesis, Engineering, Food Fermentation +6

Optimization of fermentation conditions and comparison of flavor compounds for three fermented greengage wines

Tiantian Tian, Hua Yang, Fan Yang et al. · LWT · 2017 · 56 citations

Food Chemistry, Food Fermentation, Fermentation Conditions +3