Taoxian Zhang

机构：Northwest A&F University · ORCID：0009-0003-2792-1344

发表论文 7 篇 · 总被引 60 次 · h-index 3

代表论文

Upgrading of by-product from beverage industry through solid-state fermentation withCandida utilisandBacillus subtilis (2018 · Letters in Applied Microbiology · 被引 22)
Revealing the flavor differences of Sauvignon Blanc wines fermented in different oak barrels and stainless-steel tanks through GC-MS, GC-IMS, electronic, and artificial sensory analyses (2025 · Food Chemistry X · 被引 21)
Dynamic changes in dissolved oxygen concentration, microbial communities, and volatile compounds during industrial oak-barrel fermentation of Sauvignon Blanc wine (2024 · Food Research International · 被引 14)
Revealing the Flavor Differences of Sauvignon Blanc Wines Fermented in Different Oak Barrels and Stainless-Steel Tanks Through Gc-Ms, Gc-Ims, Electronic, and Artificial Sensoryanalyses (2024 · SSRN Electronic Journal · 被引 2)
Multi-omics analysis reveals microbial community succession and aroma enhancement mechanisms during spontaneous oak-barrel fermentation of chardonnay wine (2025 · Food Research International · 被引 1)
Multi-Omics Analysis Reveals Microbial Community Succession and Aroma Enhancement Mechanisms During Spontaneous Oak-Barrel Fermentation Of Chardonnay Wine (2025 · SSRN Electronic Journal)