Han SY - Search Results

1

Colorimetric study of malvidin-3-O-glucoside copigmented by phenolic compounds: The effect of molar ratio, temperature, pH, and ethanol content on color expression of red wine model solutions.

Zhang B, Yang XS, Li NN, Zhu X, Sheng WJ, He F, Duan CQ, Han SY. Zhang B, et al. Among authors: han sy. Food Res Int. 2017 Dec;102:468-477. doi: 10.1016/j.foodres.2017.09.034. Epub 2017 Sep 11. Food Res Int. 2017. PMID: 29195974

2

Copigmentation evidence of oenin with phenolic compounds: A comparative study of spectrographic, thermodynamic and theoretical data.

Zhang B, Wang Q, Zhou PP, Li NN, Han SY. Zhang B, et al. Among authors: han sy. Food Chem. 2020 May 30;313:126163. doi: 10.1016/j.foodchem.2020.126163. Epub 2020 Jan 7. Food Chem. 2020. PMID: 31945702

3

Development of lysozyme-combined antibacterial system to reduce sulfur dioxide and to stabilize Italian Riesling ice wine during aging process.

Chen K, Han SY, Zhang B, Li M, Sheng WJ. Chen K, et al. Among authors: han sy. Food Sci Nutr. 2015 Sep;3(5):453-65. doi: 10.1002/fsn3.238. Epub 2015 Apr 28. Food Sci Nutr. 2015. PMID: 26405531 Free PMC article.

4

Simultaneous Analysis of 20 Mycotoxins in Grapes and Wines from Hexi Corridor Region (China): Based on a QuEChERS⁻UHPLC⁻MS/MS Method.

Zhang B, Chen X, Han SY, Li M, Ma TZ, Sheng WJ, Zhu X. Zhang B, et al. Among authors: han sy. Molecules. 2018 Aug 2;23(8):1926. doi: 10.3390/molecules23081926. Molecules. 2018. PMID: 30072592 Free PMC article.

5

Monitoring of 49 Pesticides and 17 Mycotoxins in Wine by QuEChERS and UHPLC-MS/MS Analysis.

He J, Zhang B, Zhang H, Hao LL, Ma TZ, Wang J, Han SY. He J, et al. Among authors: han sy. J Food Sci. 2019 Sep;84(9):2688-2697. doi: 10.1111/1750-3841.14695. Epub 2019 Aug 23. J Food Sci. 2019. PMID: 31441510

6

Effect of Different Clarification Treatments on the Volatile Composition and Aromatic Attributes of 'Italian Riesling' Icewine.

Ma TZ, Gong PF, Lu RR, Zhang B, Morata A, Han SY. Ma TZ, et al. Among authors: han sy. Molecules. 2020 Jun 8;25(11):2657. doi: 10.3390/molecules25112657. Molecules. 2020. PMID: 32521617 Free PMC article.

7

Techniques for Dealcoholization of Wines: Their Impact on Wine Phenolic Composition, Volatile Composition, and Sensory Characteristics.

Sam FE, Ma TZ, Salifu R, Wang J, Jiang YM, Zhang B, Han SY. Sam FE, et al. Among authors: han sy. Foods. 2021 Oct 18;10(10):2498. doi: 10.3390/foods10102498. Foods. 2021. PMID: 34681547 Free PMC article. Review.

8

Development and Application of a New QuEChERS Method in UHPLC-QqQ-MS/MS to Detect Seven Biogenic Amines in Chinese Wines.

Han SY, Hao LL, Shi X, Niu JM, Zhang B. Han SY, et al. Foods. 2019 Nov 5;8(11):552. doi: 10.3390/foods8110552. Foods. 2019. PMID: 31694278 Free PMC article.

9

Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines.

Chen K, Escott C, Loira I, Del Fresno JM, Morata A, Tesfaye W, Calderon F, Suárez-Lepe JA, Han S, Benito S. Chen K, et al. Food Microbiol. 2018 Feb;69:51-63. doi: 10.1016/j.fm.2017.07.018. Epub 2017 Jul 28. Food Microbiol. 2018. PMID: 28941909

10

Comparison between Membrane and Thermal Dealcoholization Methods: Their Impact on the Chemical Parameters, Volatile Composition, and Sensory Characteristics of Wines.

Sam FE, Ma T, Liang Y, Qiang W, Atuna RA, Amagloh FK, Morata A, Han S. Sam FE, et al. Membranes (Basel). 2021 Dec 1;11(12):957. doi: 10.3390/membranes11120957. Membranes (Basel). 2021. PMID: 34940458 Free PMC article.

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