Pengtao Zhao

机构：Ministry of Education · ORCID：0000-0003-2492-0445

发表论文 39 篇 · 总被引 653 次 · h-index 16

代表论文

• Advancements and challenges for brewing aroma-enhancement fruit wines: Microbial metabolizing and brewing techniques (2024 · Food Chemistry · 被引 58)
• Investigating the role of tartaric acid in wine astringency (2022 · Food Chemistry · 被引 53)
• Mannoproteins interfering wine astringency by modulating the reaction between phenolic fractions and protein in a model wine system (2021 · LWT · 被引 42)
• Investigating the effect of three phenolic fractions on the volatility of floral, fruity, and aged aromas by HS-SPME-GC-MS and NMR in model wine (2022 · Food Chemistry X · 被引 40)
• Investigating wine astringency profiles by characterizing tannin fractions in Cabernet Sauvignon wines and model wines (2023 · Food Chemistry · 被引 32)
• The role of Arabic gum on astringency by modulating the polyphenol fraction-protein reaction in model wine (2023 · Food Chemistry · 被引 31)