Anque Guo

发表论文 21 篇 · 总被引 929 次 · h-index 10

代表论文

Mechanisms of oxidative browning of wine (2007 · Food Chemistry · 被引 372)
A review on astringency and bitterness perception of tannins in wine (2014 · Trends in Food Science & Technology · 被引 298)
Dispersive Liquid-Liquid Microextraction Method for HPLC Determination of Phenolic Compounds in Wine (2017 · Food Analytical Methods · 被引 62)
Effects of light exposure on chemical and sensory properties of storing Meili Rosé wine in colored bottles (2020 · Food Chemistry · 被引 45)
The impact of aging wine in high and low oxygen conditions on the fractionation of Cu and Fe in Chardonnay wine (2017 · Food Chemistry · 被引 33)
Investigating wine astringency profiles by characterizing tannin fractions in Cabernet Sauvignon wines and model wines (2023 · Food Chemistry · 被引 32)