Weiyu Cao

机构：Chinese Academy of Agricultural Sciences, Institute of Special Animal and Plant Sciences

发表论文 14 篇 · 总被引 222 次 · h-index 8

代表论文

Characterization of the Key Aroma Volatile Compounds in Nine Different Grape Varieties Wine by Headspace Gas Chromatography–Ion Mobility Spectrometry (HS-GC-IMS), Odor Activity Values (OAV) and Sensory Analysis (2022 · Foods · 被引 82)
Characterization of Key Compounds of Organic Acids and Aroma Volatiles in Fruits of Different Actinidia argute Resources Based on High-Performance Liquid Chromatography (HPLC) and Headspace Gas Chromatography–Ion Mobility Spectrometry (HS-GC-IMS) (2023 · Foods · 被引 26)
Characterization of Amino Acid Composition, Nutritional Value, and Taste of Fruits from Different Actinidia arguta Resources (2024 · Journal of Food Quality · 被引 22)
Comparison of ‘Beibinghong’ dry red wines from six producing areas based on volatile compounds analysis, mineral content analysis, and sensory evaluation analysis (2021 · European Food Research and Technology · 被引 20)
Comprehensive Evaluation of Ten Actinidia arguta Wines Based on Color, Organic Acids, Volatile Compounds, and Quantitative Descriptive Analysis (2023 · Foods · 被引 16)
Widely Targeted Metabolomics Was Used to Reveal the Differences between Non-Volatile Compounds in Different Wines and Their Associations with Sensory Properties (2023 · Foods · 被引 15)