Xin-Ke Zhang
China Agricultural University
H-index: 10
Asia-China
Top articles of Xin-Ke Zhang
Artificial saliva precipitation index (ASPI): an efficient evaluation method of wine astringency
Food Chemistry
2023/7/1
Xin-Ke Zhang
H-Index: 4
Ying Shi
H-Index: 4
Non-enzymatic browning of wine induced by monomeric flavan-3-ols: A review
2023/5/29
Comparison of Chemical and Sensory Profiles between Cabernet Sauvignon and Marselan Dry Red Wines in China
Foods
2023/3/5
Sub-regional variation and characteristics of Cabernet Sauvignon wines in the Eastern Foothills of the Helan Mountain: A perspective from phenolics, visual properties and mouthfeel
Foods
2023/3/3
Xin-Ke Zhang
H-Index: 4
The compositional characteristics, influencing factors, effects on wine quality and relevant analytical methods of wine polysaccharides: A review
2023/3/1
Influence of modified carbonic maceration technique on the chemical and sensory characteristics of Cabernet Sauvignon wines
Food Chemistry
2023/3/1
Red wine coloration: A review of pigmented molecules, reactions, and applications
2022/9
The formation mechanism of pinotin A in model wine: Experimental and theoretical investigation
Food Chemistry
2022/6/30
Xin-Ke Zhang
H-Index: 4
Xu Zhao
H-Index: 9
Impact of three phenolic copigments on the stability and color evolution of five basic anthocyanins in model wine systems
Food Chemistry
2022/5/1
Regional Variation of Chemical Characteristics in Young Marselan (Vitis vinifera L.) Red Wines from Five Regions of China
Foods
2022/3/9
The effects of copigments, sulfur dioxide and enzyme on the mass transfer process of malvidin-3-glucoside using a modelling approach in simulated red wine maceration scenarios
Food and Bioproducts Processing
2021/11/1
Xin-Ke Zhang
H-Index: 4
Acetylation of Malvidin-3-O-glucoside Impedes Intermolecular Copigmentation: Experimental and Theoretical Investigations
Journal of Agricultural and Food Chemistry
2021/6/30
Comparative analysis of glycosidic aroma compound profiling in three Vitis vinifera varieties by using ultra-high-performance liquid chromatography quadrupole-time-of-flight …
Frontiers in Plant Science
2021/6/24
Targeted metabolomics of anthocyanin derivatives during prolonged wine aging: Evolution, color contribution and aging prediction
Food Chemistry
2021/3/1
HPLC-MS/MS-based targeted metabolomic method for profiling of malvidin derivatives in dry red wines
Food research international
2020/8/1
An effective method for the semi-preparative isolation of high-purity anthocyanin monomers from grape pomace
Food chemistry
2020/4/25
基于 UPLC-Q-TOF-MS 分析酵母对葡萄酒中糖苷态香气物质释放的影响
食品科学
2020
发酵前添加黄酮醇类辅色素对 ‘赤霞珠’干红葡萄酒颜色品质及多酚组成的影响
食品科学
2020
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