Yongsheng Tao

机构：Northwest University, North West Agriculture and Forestry University, Water Resources Research Centre · ORCID：0000-0002-3854-3305

发表论文 101 篇 · 总被引 3584 次 · h-index 36

代表论文

• Utilization efficiency of Ehrlich pathway-related amino acid affected higher alcohol acetate production of non-Saccharomyces yeasts during alcoholic fermentation (2024 · Food Bioscience · 被引 29)
• Volatile aroma compound-based decoding and prediction of sweet berry aromas in dry red wine (2024 · Food Chemistry · 被引 24)
• Wine polyphenol oxidation mechanism and the effects on wine quality: A review (2024 · Comprehensive Reviews in Food Science and Food Safety · 被引 23)
• Impacts of non-Saccharomyces yeasts on nutrient composition and aroma profile of wines during co-fermentation with Saccharomyces cerevisiae and Levilactobacillus brevis (2024 · Journal of Food Composition and Analysis · 被引 19)
• Enantioselective electroreductive alkyne-aldehyde coupling (2025 · Nature Communications · 被引 11)
• Thermodynamics and quantum mechanical insights into benzoic acid-acetate ester interactions for aroma modulation and controlled release in wine (2025 · Food Chemistry · 被引 11)