Ying Shi

china agricultural university

H指数:26

被引数:2,157

个人简介

暂无内容

教育背景

暂无内容

工作经历

暂无内容

荣誉奖项

暂无内容

Tailored UV-A Irradiation and Callus Selection Enable Distinct Flavonoid Profile Production in Grape Cell Cultures

量身定制的uv-a照射和愈伤组织选择可在葡萄细胞培养物中产生独特的类黄酮谱

Foods

IF5.1

2026-02-070

A systematic pipeline coupling UHPLC-MS/MS with diagnostic ions screening to reveal the impact of oak barrel toasting on hydrolysable tannin profiles in wine

一种将UHPLC-MS/MS与诊断离子筛选相结合的系统化流程，用于揭示橡木桶烘烤对葡萄酒可水解单宁谱的影响

Food Chemistry

IF9.8

2025-11-190

PRE

Flexcube as an alternative aging vessel to the oak barrel: insights into flavor, oxygen, and matrix interactions

Flexcube作为替代橡木桶的陈酿容器：风味、氧气和基质相互作用的见解

Food Research International

IF8

2025-08-270

PRE

Identification of key precursors of eugenol and Syringol in wines using a Pseudo-targeted Metabolomic approach

采用拟靶向代谢组学方法鉴定葡萄酒中丁香酚和Syringol的关键前体物质

FOOD CHEMISTRY

IF9.8

2025-06-010

PRE

The influence of polyphenols on the hydrolysis and formation of volatile esters in wines during aging: An insight of kinetic equilibrium reaction

FOOD CHEMISTRY

IF9.8

2025-02-010

PRE

A rapid pressureless sintering strategy for LLZTO ceramic solid electrolyte sheets prepared by tape casting

流延法制备LLZTO陶瓷固体电解质片的快速无压烧结策略

SOLID STATE IONICS

IF3.3

2024-12-010

PRE

Volatile phenols in wine: overview of origin, formation, analysis, and sensory expression

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2024-05-200

PRE

Characterization of chemical and sensory properties of Cabernet Sauvignon and Marselan wines made by flash detente technique

通过快速缓和技术生产的赤霞珠和马塞兰葡萄酒的化学和感官特性的表征

FOOD RESEARCH INTERNATIONAL

IF8

2024-05-012

PRE

Decoding the aroma characteristics of icewine by partial least-squares regression, aroma reconstitution, and omission studies

FOOD CHEMISTRY

IF9.8

2024-05-016

PRE

Influences of Cluster Thinning on Fatty Acids and Green Leaf Volatiles in the Production of Cabernet Sauvignon Grapes and Wines in the Northwest of China

PLANTS-BASEL

IF4.1

2024-04-280

OAAI

Integrative liquid chromatography-tandem mass spectrometry metabolomics and high-throughput sequencing technology reveal physicochemical characteristics and bacterial diversity of traditionally pickled mustard tuber from different regions of China

FOOD QUALITY AND SAFETY

IF4.4

2024-04-241

Metabolite and transcriptome analyses reveal the effects of salinity stress on the biosynthesis of proanthocyanidins and anthocyanins in grape suspension cells

FRONTIERS IN PLANT SCIENCE

IF4.8

2024-03-214

OAAI

Identification of the key odor-active compounds responsible for varietal smoky aroma in wines made from the East Asian species

FOOD RESEARCH INTERNATIONAL

IF8

2023-09-016

PRE

Artificial saliva precipitation index (ASPI): An efficient evaluation method of wine astringency

FOOD CHEMISTRY

IF9.8

2023-07-014

PRE

Influence of modified carbonic maceration technique on the chemical and sensory characteristics of Cabernet Sauvignon wines

FOOD CHEMISTRY

IF9.8

2023-03-0117

PRE

Aromatic and chemical differences between Msalais wines produced at traditional craft workshops and modern plants

传统手工艺作坊和现代工厂生产的Msalais葡萄酒之间的芳香和化学差异

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2023-03-013

PRE

Characterization of key odor-active compounds in Chinese Dornfelder wine and its regional variations by application of molecular sensory science approaches

FOOD CHEMISTRY-X

IF8.2

2023-03-0112

OAAI

An efficient methodology for modeling to predict wine aroma expression based on quantitative data of volatile compounds: A case study of oak barrel-aged red wines

FOOD RESEARCH INTERNATIONAL

IF8

2023-02-017

PRE

Volatile Profiles and Sensory Characteristics of Cabernet Sauvignon Dry Red Wines in the Sub-Regions of the Eastern Foothills of Ningxia Helan Mountain in China

MOLECULES

IF4.6

2022-12-127

OAAI

Transcription factor VvibHLH93 negatively regulates proanthocyanidin biosynthesis in grapevine

FRONTIERS IN PLANT SCIENCE

IF4.8

2022-08-2410

OAAI

Ying Shi

个人简介

教育背景

工作经历

荣誉奖项

研究方向