Jing Guo

Characterization of different non-Saccharomyces yeasts via mono-fermentation to produce polyphenol-enriched and fragrant kiwi wine

Shiqi Li, Pengfei Bi, Zhiyi Gao et al. · Food Microbiology · 2021 · 87 citations · Full text

Agriculture, Enology, Food Science +14

Multivariate statistical analysis of the polyphenolic constituents in kiwifruit juices to trace fruit varieties and geographical origins

Jing Guo, Yahong Yuan, Pei Dou et al. · Food Chemistry · 2017 · 78 citations

Agriculture, Food Science, Nutritional Sciences +17

Chemometric Classification of Apple Juices According to Variety and Geographical Origin Based on Polyphenolic Profiles

Jing Guo, Tianli Yue, Yahong Yuan et al. · Journal of Agricultural and Food Chemistry · 2013 · 66 citations

Agriculture, Food Science, Analytical Chemistry +14

Characterization of volatile and sensory profiles of apple juices to trace fruit origins and investigation of the relationship between the aroma properties and volatile constituents

Jing Guo, Tianli Yue, Yahong Yuan et al. · LWT · 2020 · 50 citations

Agriculture, Food Science, Food Analysis +16

Effect of sequential fermentation with four non-Saccharomyces and Saccharomyces cerevisiae on nutritional characteristics and flavor profiles of kiwi wines

Shiqi Li, Pengfei Bi, Zhiyi Gao et al. · Journal of Food Composition and Analysis · 2022 · 47 citations

Agriculture, Enology, Food Science +17