Qinghao Zhao

机构：Shaanxi Normal University · ORCID：0009-0003-3332-7413

发表论文 7 篇 · 总被引 144 次 · h-index 4

代表论文

• 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 wine astringency profiles by characterizing tannin fractions in Cabernet Sauvignon wines and model wines (2023 · Food Chemistry · 被引 32)
• Developing novel oenological tannins from 44 plants sources by assessing astringency and color in model wine (2022 · Journal of the Science of Food and Agriculture · 被引 14)
• Targeted Removal of Galloylated Flavanols to Adjust Wine Astringency by Using Molecular Imprinting Technology (2023 · Foods · 被引 3)
• Research Progress in the Browning Mechanism of Apple Juice and Their Color Protection Mechanism by Antioxidants (2022 · DOAJ (DOAJ: Directory of Open Access Journals))