Mengqi Ling

Characterization and differentiation of key odor-active compounds of ‘Beibinghong’ icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution

Yibin Lan, Xiao‐Feng Xiang, Xu Qian et al. · Food Chemistry · 2019 · 100 citations

Agriculture, Chemistry, Food Science +17

Blending strategies for wine color modification Ⅰ: Color improvement by blending wines of different phenolic profiles testified under extreme oxygen exposures

Siyu Li, Pei-Ru Zhao, Mengqi Ling et al. · Food Research International · 2019 · 32 citations

Agriculture, Chemistry, Food Science +17

The influence of polyphenol supplementation on ester formation during red wine alcoholic fermentation

Mengqi Ling, Mengyao Qi, Siyu Li et al. · Food Chemistry · 2021 · 30 citations

Agriculture, Biochemistry, Enology +16

Influence of modified carbonic maceration technique on the chemical and sensory characteristics of Cabernet Sauvignon wines

Wenzhe Tong, Sun Binbin, Mengqi Ling et al. · Food Chemistry · 2022 · 29 citations

Agriculture, Food Science, Viticulture +16

Identification of the key odor-active compounds responsible for varietal smoky aroma in wines made from the East Asian species

Weixi Yang, Yunzhu You, Mengqi Ling et al. · Food Research International · 2023 · 25 citations

Agriculture, Enology, Food Science +16