Zhu B - Search Results

1

Acidic electrolyzed water efficiently improves the flavour of persimmon (Diospyros kaki L. cv. Mopan) wine.

Zhu W, Zhu B, Li Y, Zhang Y, Zhang B, Fan J. Zhu W, et al. Among authors: zhu b. Food Chem. 2016 Apr 15;197(Pt A):141-9. doi: 10.1016/j.foodchem.2015.10.106. Epub 2015 Oct 23. Food Chem. 2016. PMID: 26616934

2

Generation of volatile compounds in litchi wine during winemaking and short-term bottle storage.

Wu Y, Zhu B, Tu C, Duan C, Pan Q. Wu Y, et al. Among authors: zhu b. J Agric Food Chem. 2011 May 11;59(9):4923-31. doi: 10.1021/jf2001876. Epub 2011 Apr 11. J Agric Food Chem. 2011. PMID: 21456617

3

Free and glycosidically bound aroma compounds in cherry (Prunus avium L.).

Wen YQ, He F, Zhu BQ, Lan YB, Pan QH, Li CY, Reeves MJ, Wang J. Wen YQ, et al. Food Chem. 2014;152:29-36. doi: 10.1016/j.foodchem.2013.11.092. Epub 2013 Nov 27. Food Chem. 2014. PMID: 24444903

4

Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters.

Cai J, Zhu BQ, Wang YH, Lu L, Lan YB, Reeves MJ, Duan CQ. Cai J, et al. Food Chem. 2014 Jul 1;154:217-29. doi: 10.1016/j.foodchem.2014.01.003. Epub 2014 Jan 10. Food Chem. 2014. PMID: 24518336

5

Rapid HPLC analysis of amino acids and biogenic amines in wines during fermentation and evaluation of matrix effect.

Wang YQ, Ye DQ, Zhu BQ, Wu GF, Duan CQ. Wang YQ, et al. Food Chem. 2014 Nov 15;163:6-15. doi: 10.1016/j.foodchem.2014.04.064. Epub 2014 May 2. Food Chem. 2014. PMID: 24912689

6

Study of free and glycosidically bound volatile compounds in air-dried raisins from three seedless grape varieties using HS-SPME with GC-MS.

Wang D, Cai J, Zhu BQ, Wu GF, Duan CQ, Chen G, Shi Y. Wang D, et al. Food Chem. 2015 Jun 15;177:346-53. doi: 10.1016/j.foodchem.2015.01.018. Epub 2015 Jan 10. Food Chem. 2015. PMID: 25660896

7

Polyphenolic Compositions and Chromatic Characteristics of Bog Bilberry Syrup Wines.

Liu SX, Yang HY, Li SY, Zhang JY, Li T, Zhu BQ, Zhang BL. Liu SX, et al. Molecules. 2015 Nov 4;20(11):19865-77. doi: 10.3390/molecules201119662. Molecules. 2015. PMID: 26556321 Free PMC article.

8

Striking changes in volatile profiles at sub-zero temperatures during over-ripening of 'Beibinghong' grapes in Northeastern China.

Lan YB, Qian X, Yang ZJ, Xiang XF, Yang WX, Liu T, Zhu BQ, Pan QH, Duan CQ. Lan YB, et al. Food Chem. 2016 Dec 1;212:172-82. doi: 10.1016/j.foodchem.2016.05.143. Epub 2016 May 24. Food Chem. 2016. PMID: 27374521

9

Effect of Raw Material, Pressing and Glycosidase on the Volatile Compound Composition of Wine Made From Goji Berries.

Yuan G, Ren J, Ouyang X, Wang L, Wang M, Shen X, Zhang B, Zhu B. Yuan G, et al. Among authors: zhu b. Molecules. 2016 Oct 2;21(10):1324. doi: 10.3390/molecules21101324. Molecules. 2016. PMID: 27706098 Free PMC article.

10

Effect of Oak Chips on Evolution of Phenolic Compounds and Color Attributes of Bog Bilberry Syrup Wine During Bottle-Aging.

Liu S, Wang S, Yuan G, Ouyang X, Liu Y, Zhu B, Zhang B. Liu S, et al. Among authors: zhu b. J Food Sci. 2016 Nov;81(11):C2697-C2707. doi: 10.1111/1750-3841.13532. Epub 2016 Oct 18. J Food Sci. 2016. PMID: 27755647

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