Yong-Sheng Tao

Most-cited papers

1. Increase of medium-chain fatty acid ethyl ester content in mixed H. uvarum/S. cerevisiae fermentation leads to wine fruity aroma enhancement.

   K. Hu, G. Jin, Wen-Chao Mei, Ting Li +1 more

   2018Food Chemistry212 citations

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2. Impact odorants of Chardonnay dry white wine from Changli County (China)

   Hua Li, Yong-Sheng Tao, Hua Wang, Li Zhang

   2008180 citations

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3. Intensity prediction of typical aroma characters of cabernet sauvignon wine in Changli County (China)

   Yong-Sheng Tao, Li Zhang

   2010153 citations

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4. Wine aroma response to different participation of selected Hanseniaspora uvarum in mixed fermentation with Saccharomyces cerevisiae.

   K. Hu, G. Jin, Yin-Hu Xu, Yong-Sheng Tao

   2018Food Research International128 citations

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5. Modulating the formation of Meili wine aroma by prefermentative freezing process.

   Chuan-Tao Peng, Y. Wen, Yong-Sheng Tao, Yuan-Yuan Lan

   2013Journal of Agricultural and Food Chemistry124 citations

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6. Volatile compounds of young Cabernet Sauvignon red wine from Changli County (China)

   Yong-Sheng Tao, Hua Li, Hua Wang, Li Zhang

   2008121 citations

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7. Evaluation of aroma enhancement for "Ecolly" dry white wines by mixed inoculation of selected Rhodotorula mucilaginosa and Saccharomyces cerevisiae.

   Xingchen Wang, Ai-Hua Li, M. Dizy, N. Ullah +2 more

   2017Food Chemistry118 citations

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8. Aroma compounds and characteristics of noble-rot wines of Chardonnay grapes artificially botrytized in the vineyard.

   Xing-Jie Wang, Yong-Sheng Tao, Yun Wu, Rong-Miao An +1 more

   2017Food Chemistry99 citations

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9. Insights into the aroma profiles and characteristic aroma of 'Honeycrisp' apple (Malus × domestica).

   D. Yan, Jin-Rui Shi, Xiao-Lin Ren, Yong-Sheng Tao +4 more

   2020Food Chemistry98 citations

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10. Aroma Glycosides in Grapes and Wine.

    Ji-Bin Liu, Xiao-Lin Zhu, N. Ullah, Yong-Sheng Tao

    2017Journal of Food Science90 citations

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11. Chemical profiles and aroma contribution of terpene compounds in Meili (Vitis vinifera L.) grape and wine.

    Yu Yang, G. Jin, Xing-Jie Wang, Cai-Lin Kong +2 more

    2019Food Chemistry89 citations

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12. Flavor modification of dry red wine from Chinese spine grape by mixed fermentation with Pichia fermentans and S. cerevisiae

    Cai-Lin Kong, Ai-Hua Li, Jun Su, Xingchen Wang +2 more

    2019LWT78 citations

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13. Impact of cover crops in vineyard on the aroma compounds of Vitis vinifera L. cv Cabernet Sauvignon wine.

    Zhu-Mei Xi, Yong-Sheng Tao, Li Zhang, Hua Li

    2011Food Chemistry78 citations

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14. Sensory characters of Cabernet Sauvignon dry red wine from Changli County (China)

    Yong-Sheng Tao, Yong-Qiang Liu, Hua Li

    200976 citations

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15. Active volatiles of cabernet sauvignon wine from Changli County

    Yong-Sheng Tao, Hua Li

    200975 citations Open access

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16. Phenolic matrix effect on aroma formation of terpenes during simulated wine fermentation - Part I: Phenolic acids.

    Xing-Jie Wang, Yun-Kui Li, Hong-cong Song, Yong-Sheng Tao +1 more

    2020Food Chemistry65 citations

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17. Potential of Glycosidase from Non-Saccharomyces Isolates for Enhancement of Wine Aroma.

    K. Hu, Yi Qin, Yong-Sheng Tao, Xiao-Lin Zhu +2 more

    2016Journal of Food Science64 citations

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18. Relationship between nonvolatile composition and sensory properties of premium Spanish red wines and their correlation to quality perception.

    M. Sáenz-Navajas, Yong-Sheng Tao, M. Dizy, V. Ferreira +1 more

    2010Journal of Agricultural and Food Chemistry59 citations

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19. Performance of selected P. fermentans and its excellular enzyme in co-inoculation with S. cerevisiae for wine aroma enhancement

    De-Cao Ma, Xiao-Qun Yan, Qianqian Wang, Ya-Nan Zhang +1 more

    201758 citations

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20. Aroma modulation of Cabernet Gernischt dry red wine by optimal enzyme treatment strategy in winemaking.

    Wei-Xuan Sun, K. Hu, Jun-Xiang Zhang, Xiao-Lin Zhu +1 more

    2018Food Chemistry56 citations

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21. Enhancing wine ester biosynthesis in mixed Hanseniaspora uvarum/Saccharomyces cerevisiae fermentation by nitrogen nutrient addition.

    K. Hu, G. Jin, Yin-Hu Xu, S.-J. Xue +3 more

    2019Food Research International52 citations

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22. Characterization of aroma compounds in Chinese bayberry (Myrica rubra Sieb. et Zucc.) by gas chromatography mass spectrometry (GC-MS) and olfactometry (GC-O).

    Wen-Huai Kang, Yan Li, Yan Xu, Wen-Guang Jiang +1 more

    2012Journal of Food Science48 citations

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23. Fine tuning of medium chain fatty acids levels increases fruity ester production during alcoholic fermentation.

    Cai-Lin Kong, N. Ma, Jian Yin, Hong-yu Zhao +1 more

    2021Food Chemistry45 citations

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24. Increased glycosidase activities improved the production of wine varietal odorants in mixed fermentation of P. fermentans and high antagonistic S. cerevisiae.

    Na Li, Qianqian Wang, Yin-Hu Xu, Ai-Hua Li +1 more

    2020Food Chemistry45 citations

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25. The effects of cell-cell contact between Pichia kluyveri and Saccharomyces cerevisiae on amino acids and volatiles in mixed culture alcoholic fermentations.

    Kai Hu, Hong-Yu Zhao, N. Edwards, Lorenzo C. Peyer +2 more

    2022Food microbiology40 citations

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26. A novel extracellular glycosidase activity from Rhodotorula mucilaginosa: its application potential in wine aroma enhancement

    K. Hu, Xiao-Lin Zhu, Han Mu, Ying Ma +2 more

    2016Letters in Applied Microbiology39 citations

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27. Aroma Evaluation of Young Chinese Merlot Wines with denomination of Origin

    L. Zhang, Yong-Sheng Tao, Y. Wen, H. Wang

    201638 citations Open access

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28. Evolution of volatile compounds treated with selected non-Saccharomyces extracellular extract during Pinot noir winemaking in monsoon climate.

    Cai-Lin Kong, Ai-Hua Li, G. Jin, Xiao-Lin Zhu +1 more

    2019Food Research International34 citations

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29. Spent yeast polysaccharides in mixed alcoholic fermentation between Pichia kluyveri, Pichia fermentans and Saccharomyces cerevisiae retarded wine fruity ester hydrolysis

    Cai-Lin Kong, D. Zhu, Yu Zhao, Tianli Zhao +1 more

    2021Journal of Food Composition and Analysis30 citations

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30. Biomass suppression of Hanseniaspora uvarum by killer Saccharomyces cerevisiae highly increased fruity esters in mixed culture fermentation

    Yue-Qi Li, K. Hu, Yin-Hu Xu, Wen-Chao Mei +1 more

    202025 citations

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31. Oxidation-reduction potential affects medium-chain fatty acid ethyl ester production during wine alcohol fermentation.

    S.-J. Xue, Jiarui Zhang, Rui-xia Zhang, Yi Qin +3 more

    2022Food Research International16 citations

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32. Fate of carotenoids in yeasts: synthesis and cleavage

    Qian-Wei Zhang, Cai-Lin Kong, Yong-Sheng Tao

    2022Critical reviews in food science and nutrition15 citations

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33. Aroma Composition and Sensory Quality of Cabernet Sauvignon Wines Fermented by Indigenous Saccharomyces cerevisiae Strains in the Eastern Base of the Helan Mountain, China

    Ning Liu, Yi Qin, Yu-Yang Song, Yong-Sheng Tao +2 more

    201614 citations Open access

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34. Aroma Composition and Sensory Quality of Cabernet Sauvignon Wines Fermented by Indigenous Saccharomyces cerevisiae Strains in the Eastern Base of the Helan Mountain, China

    Ning Liu, Yi Qin, Yu-Yang Song, Yong-Sheng Tao +2 more

    201612 citations Open access

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35. Increase in Fruity Ester Production during Spine Grape Wine Fermentation by Goal-Directed Amino Acid Supplementation

    Zijian Zhu, K. Hu, Si-Yu Chen, Sirui Xiong +1 more

    2021Fermentation11 citations Open access

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36. Profiling terpene glycosides from ecolly, cabernet gernischet, and muscat hamburg grapes by ultra performance liquid chromatography-quadrupole time-of-flight mass spectrometry.

    Hong-cong Song, Xing-Jie Wang, Ai-Hua Li, Ji-Bin Liu +1 more

    2020Journal of Food Science10 citations

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37. Controlled Aeration Driven by Oxidation-Reduction Potential Affects Ester Profile in Wine Alcohol Fermentation with Different Starter Cultures

    S.-J. Xue, L. Wang, S. Chen, X.-H. Liu +4 more

    2023Australian journal of grape and wine research9 citations Open access

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38. Aroma enhancement of Ecolly dry white wine by co-inoculation of selected Pichia fermentans and Saccharomyces cerevisiae.

    Qianqian Wang, Jie Qin, De-Cao Ma, Yong-Sheng Tao

    20186 citations

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39. Chemical profile of terpene glycosides from Meili grape detected by GC–MS and UPLC–Q-TOF-MS

    Xing-Jie Wang, Hong-cong Song, Yu Yang, Yong-Sheng Tao

    2020European Food Research and Technology5 citations

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40. Characterisation of volatile components of red and sparkling wines from a new wine grape cultivar 'Meili' ( Vitis vinifera L.)

    Jianqiang Song, Hua Li, Yan-Ying Liang, Yong-Sheng Tao +3 more

    20133 citations

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41. Correlation analysis of CIELab parameters and anthocyanidins of different red wines.

    Yong-Sheng Tao, Zhang Li

    20103 citations

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42. The Effect of Pre-fermentative Freezing Treatment on the Sensory Quality of ‘Meili’ Rosé Wine

    Yuan-Yuan Lan, Yong-Sheng Tao, T. Tian, Z.-Y. Hu +1 more

    20162 citations Open access

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43. Study on aroma components in cabernet sauvignon wines from Changli original producing area

    Yong-Sheng Tao

    20071 citations

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44. 人工ブドウ園における貴腐シャルドネブドウの貴腐ワインの芳香化合物と特性【Powered by NICT】

    Xing-Jie Wang, Yong-Sheng Tao, Yun Wu, Rong-Miao An +1 more

    20170 citations

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45. ブドウとワインにおけるアロマ配糖体【Powered by NICT】

    Ji-Bin Liu, Xiao-Lin Zhu, Ullah Niamat, Yong-Sheng Tao

    20170 citations

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46. 阐释的边界——新阐释学视野下格林布莱特“文本阐释”论与利科“文本占有”论的间性弥合

    Yong-Sheng Tao

    20160 citations

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47. 人工貴腐ぶどう酒の香りの機器分析と官能評価【JST・京大機械翻訳】

    Yong-Sheng Tao, Ji-Bin Liu, Yuan-Yuan Lan, Chao-Qi Chen +1 more

    20160 citations

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48. ぶどう酒には,Bao漢Xun Mei増香ぶどう酒醸造ぶどう酒の潜在的分析がある。【JST・京大機械翻訳】

    Yong-Sheng Tao, Xiao-Lin Zhu, De-Cao Ma, K. Hu +1 more

    20160 citations

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49. A novel spectral fingerprint analysis to discriminate dry red wines.

    Y. Wen, Yong-Sheng Tao, X. Hou, M. Dizy

    2014Guang pu xue yu guang pu fen xi = Guang pu0 citations

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50. MAT1基因沉默对胰腺癌细胞生长的影响

    Jian-Ping Liu, Yong-Sheng Tao, Hui Li, Shi-Neng Zhang +1 more

    20120 citations

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