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陶

陶永胜 (Yongsheng Tao)

Northwest A&F University

35H指数
108论文数
3.3K被引数
收录论文 65
发表时间
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Thermodynamic and molecular evidence for mannoprotein-mediated aroma retention in non-alcoholic synthetic wine热力学和分子证据表明，mannoprotein介导的非酒精合成葡萄酒中的香气保留
errJournal of Food Composition and Analysis
IF4.6
err2025-12-06
err0
PREAI
errFaisal Eudes Sam; Xinlong Chen; Mingwei Yang; Xingjie Wang; Yongsheng Tao
err分享
err收藏
Photoinduced Cobalt-Catalyzed Enantioselective Decarboxylative Cross-Sulfonylimine Coupling光诱导钴催化的手性选择性脱羧磺酰亚胺交叉偶联
errACS Catalysis
IF13.1
err2025-10-30
err0
PREAI
errWan Ma; Yongsheng Tao; Cheng Huang; Qingquan Lu
err分享
err收藏
Ethanol-dependent solvent effects on copigmentation between oenin and quercetin: Insights from spectroscopy, thermodynamics and molecular simulations乙醇依赖性溶剂效应对oenin与quercetin共色素化的影响：来自光谱学、热力学和分子模拟的见解
errJournal of Molecular Structure
IF4.7
err2025-10-30
err0
PREAI
errLulu Wu; Mario Prejanò; Nino Russo; Yongsheng Tao; Tiziana Marino; Yunkui Li
err分享
err收藏
Mannoprotein and hydrolyzable tannin enhance aroma retention in a non-alcoholic synthetic wine matrix during storage甘露蛋白和可水解单宁在储存期间增强非酒精合成葡萄酒基质中的香气保留。
errJournal of the Science of Food and Agriculture
IF3.5
err2025-10-24
err0
PREAI
errFaisal Eudes Sam; Xinlong Chen; Xingjie Wang; Yongsheng Tao
err分享
err收藏
Characterization of key aroma compounds contributing to tea-aroma in green tea-flavor liquor关键香气化合物对绿茶风味液茶香贡献的表征
errJournal of Food Composition and Analysis
IF4.6
err2025-08-25
err0
PREAI
errZijian Zhu; Jiajun Yu; Yaolin Chen; Wei Wang; Sufeng Du; Deliang Wang; Jie Xue; Yongsheng Tao
err分享
err收藏
Thermodynamics and quantum mechanical insights into benzoic acid-acetate ester interactions for aroma modulation and controlled release in wine热力学和量子力学对苯甲酸-乙酸酯相互作用在香气调节和葡萄酒控制释放中的见解
errFOOD CHEMISTRY
IF9.8
err2025-06-18
err0
PREAI
errLiu, Caiyun; Zheng, Fujing; Li, Huiying; Prejano, Mario; Jin, Guojie; Tao, Yongsheng; Li, Yunkui
err分享
err收藏
Fermentation biological protection and aroma characteristics of selected non-Saccharomyces yeasts in wine fermentation葡萄酒发酵中选定的非酿酒酵母的发酵生物保护及香气特征
errFOOD BIOSCIENCE
IF5.9
err2025-06-01
err0
PREAI
errGuan, Xuan; Li, Yueqi; Ma, Wen; Zhang, Junxiang; Tao, Yongsheng
err分享
err收藏
Copigmentation effect and mechanism of α-cyclodextrin on wine color quality and stability: Combining dynamics, thermodynamics, structural characterization and quantum mechanics增色效应及α-环糊精对葡萄酒色泽品质与稳定性的作用机制：结合动力学、热力学、结构表征和量子力学研究
errFOOD HYDROCOLLOIDS
IF12.4
err2025-06-01
err2
PREAI
errLiu, Caiyun; Wu, Lulu; Zhang, Zengshuai; Li, Ziying; Prejano, Mario; Marino, Tiziana; Tao, Yongsheng
err分享
err收藏
Influence of micro-oxygenation aging with oak chips on the oxidation-reduction potential, color, phenolic parameters and volatile compounds of wine微氧氧化和橡木片陈酿对葡萄酒氧化还原电位、颜色、酚类参数和挥发性化合物的影响
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2025-04-01
err0
errOAAI
errNie, Zi-Xuan; Yu, Huan-Huan; Wang, Xiao-Min; Chen, Song; Li, Yun-Kui; Tao, Yong-Sheng; Jin, Guo-Jie
err分享
err收藏
Impacts of non-Saccharomyces yeasts on nutrient composition and aroma profile of wines during co-fermentation with Saccharomyces cerevisiae and Levilactobacillus brevis酿酒酵母和短乳杆菌共发酵期间非酿酒酵母对葡萄酒营养成分和香气特征的影响
errJOURNAL OF FOOD COMPOSITION AND ANALYSIS
IF4.6
err2024-12-01
err2
PREAI
errZhao, Hongyu; Wang, Yao; Wu, Yun; Kang, Xueting; Sam, Faisal Eudes; Hu, Kai; Tao, Yongsheng
err分享
err收藏
Wine polyphenol oxidation mechanism and the effects on wine quality: A review
errCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
IF14.1
err2024-10-30
err0
PREAI
errBai, Xuebing; Chen, Xinlong; Li, Xiaohan; Tan, Fangdai; Sam, Faisal Eudes; Tao, Yongsheng
err分享
err收藏
Utilization efficiency of Ehrlich pathway-related amino acid affected higher alcohol acetate production of non- Saccharomyces yeasts during alcoholic fermentation
errFOOD BIOSCIENCE
IF5.9
err2024-10-01
err1
PREAI
errZhu, Zijian; Wu, Yun; Xiong, Sirui; Li, Aihua; Yang, Jihong; Tao, Yongsheng
err分享
err收藏
Intermolecular interactions between malvidin-3-O-glucoside and caffeic acid: Structural and thermodynamic characterization and its effect on real wine color quality
errFOOD CHEMISTRY
IF9.8
err2024-09-01
err2
PREAI
errWu, Lulu; Zhang, Yu; Fan, Shuyue; Prejano, Mario; Marino, Tiziana; Russo, Nino; Tao, Yongsheng; Li, Yunkui
err分享
err收藏
Asymmetric Paired Electrolysis: Enantioselective Alkylation of Sulfonylimines via C(sp3)-H Functionalization不对称配对电解: 通过C(sp3)-H官能化对磺酰亚胺进行对映选择性烷基化
errANGEWANDTE CHEMIE-INTERNATIONAL EDITION
IF16.9
err2024-08-20
err5
PREAI
errTao, Yongsheng; Ma, Wan; Sun, Rui; Huang, Cheng; Lu, Qingquan
err分享
err收藏
Gallic acid improves color quality and stability of red wine via physico-chemical interaction and chemical transformation as revealed by thermodynamics, real wine dynamics and benchmark quantum mechanical calculations没食子酸通过物理化学相互作用和化学转化改善红葡萄酒的颜色质量和稳定性，如热力学，真实葡萄酒动力学和基准量子力学计算所揭示的
errFOOD RESEARCH INTERNATIONAL
IF8
err2024-07-01
err4
PREAI
errWu, Lulu; Zhang, Yu; Prejano, Mario; Marino, Tiziana; Russo, Nino; Tao, Yongsheng; Li, Yunkui
err分享
err收藏
Photoelectrochemical Fe/Ni cocatalyzed C-C functionalization of alcohols
errNATURE COMMUNICATIONS
IF15.7
err2024-06-19
err8
errOAAI
errZou, Long; Sun, Rui; Tao, Yongsheng; Wang, Xiaofan; Zheng, Xinyue; Lu, Qingquan
err分享
err收藏
Decoding Polysaccharides from Two Pichia Yeasts and Their Molecular Interaction with Wine Fruity Esters
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2024-05-17
err4
PREAI
errKong, Cailin; Zhang, Qi; Wang, Yiqing; Huang, Jie; Li, Aihua; Tao, Yongsheng
err分享
err收藏
Improving aromatic higher alcohol acetates in wines by co-fermentation of Pichia kluyveri and Saccharomyces cerevisiae: growth interaction and amino acid competition通过克鲁维毕赤酵母和酿酒酵母的共发酵改善葡萄酒中的芳香高级酒精乙酸酯: 生长相互作用和氨基酸竞争
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2024-05-15
err4
PREAI
errLi, Yueqi; Xu, Lingbin; Sam, Faisal Eudes; Li, Aihua; Hu, Kai; Tao, Yongsheng
err分享
err收藏
Esters and higher alcohols regulation to enhance wine fruity aroma based on oxidation-reduction potential
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2024-05-01
err3
errOAAI
errQu, Jianing; Chen, Xiaomin; Wang, Xinru; He, Shuang; Tao, Yongsheng; Abc, Guojie Jin
err分享
err收藏
Asymmetric Paired Electrocatalysis: Enantioselective Olefin-Sulfonylimine Coupling
errJOURNAL OF THE AMERICAN CHEMICAL SOCIETY
IF15.6
err2023-12-19
err17
PREAI
errHuang, Cheng; Tao, Yongsheng; Cao, Xiyang; Zhou, Cong; Lu, Qingquan
err分享
err收藏

研究方向

葡萄酒/果酒酿造科学葡萄酒/果酒风味化学
合作学者
合作期刊
马
马锋旺 (Fengwang Ma)
H 指数: 76 · 论文数: 459
V
Vicente Ferreira
H 指数: 72 · 论文数: 413
N
Nino Russo
H 指数: 67 · 论文数: 658
李
李睿 (Rui Li)
H 指数: 66 · 论文数: 932
R
Rui Sun
H 指数: 62 · 论文数: 270
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