| Rapid HPLC analysis of amino acids and biogenic amines in wines during fermentation and evaluation of matrix effect YQ Wang, DQ Ye, BQ Zhu, GF Wu, CQ Duan Food chemistry 163, 6-15, 2014 | 145 | 2014 |
| Effect of the addition of branched‐chain amino acids to non‐limited nitrogen synthetic grape must on volatile compounds and global gene expression during alcoholic fermentation P Liu, Y Wang, D Ye, L Duan, C Duan, G Yan Australian journal of grape and wine research 24 (2), 197-205, 2018 | 29 | 2018 |
| Efficient Display of Aspergillus niger β-Glucosidase on Saccharomyces cerevisiae Cell Wall for Aroma Enhancement in Wine Y Zhang, Z Min, Y Qin, DQ Ye, YY Song, YL Liu Journal of agricultural and food chemistry 67 (18), 5169-5176, 2019 | 25 | 2019 |
| Evolutions of volatile sulfur compounds of Cabernet Sauvignon wines during aging in different oak barrels DQ Ye, XT Zheng, XQ Xu, YH Wang, CQ Duan, YL Liu Food chemistry 202, 236-246, 2016 | 25 | 2016 |
| Effect of low temperature on the shaping of yeast-derived metabolite compositions during wine fermentation Q Du, D Ye, X Zang, H Nan, Y Liu Food Research International 162, 112016, 2022 | 21 | 2022 |
| Selection of indigenous Saccharomyces cerevisiae strains in Shanshan County (Xinjiang, China) for winemaking and their aroma-producing characteristics N Liu, Y Qin, Y Song, D Ye, W Yuan, Y Pei, B Xue, Y Liu World Journal of Microbiology and Biotechnology 31, 1781-1792, 2015 | 18 | 2015 |
| Volatile compounds in wild strawberry and their odorants of wild strawberry wines: Effects of different stages of fermentation Y Song, Y Zhang, N Liu, D Ye, X Gong, Y Qin, Y Liu International journal of food properties 20 (sup1), S399-S415, 2017 | 17 | 2017 |
| Synergistic effects of branched-chain amino acids and phenylalanine addition on major volatile compounds in wine during alcoholic fermentation YQ Wang, DQ Ye, PT Liu, LL Duan, CQ Duan, GL Yan South African Journal of Enology and Viticulture 37 (2), 169-175, 2016 | 16 | 2016 |
| Yeast population dynamics during spontaneous fermentation of icewine and selection of indigenous Saccharomyces cerevisiae strains for the winemaking in Qilian … L Feng, J Wang, D Ye, Y Song, Y Qin, Y Liu Journal of the Science of Food and Agriculture 100 (15), 5385-5394, 2020 | 15 | 2020 |
| Effect of wine closures on the aroma properties of Chardonnay wines after four years of storage N Liu, YY Song, GF Dang, DQ Ye, X Gong, YL Liu South African Journal of Enology and Viticulture 36 (3), 296-303, 2015 | 12 | 2015 |
| 本土毕赤克鲁维酵母与酿酒酵母混合发酵葡萄酒的增香潜力分析 张文静， 杨诗妮， 杜爽， 姜娇， 叶冬青， 刘延琳 食品科学 41 (12), 84190, 2020 | 7 | 2020 |
| Pilot-Scale Vinification of Cabernet Sauvignon Using Combined Lactiplantibacillus plantarum and Saccharomyces cerevisiae to Achieve Wine Acidification J Jiang, W Zhang, Y Wu, X Shi, X Yang, Y Song, Y Qin, D Ye, Y Liu Foods 11 (16), 2511, 2022 | 5 | 2022 |
| 本土戴尔有孢圆酵母在葡萄酒酿造中的应用潜力 杨诗妮， 叶冬青， 贾红帅， 张文静， 宋育阳， 刘延琳 食品科学 40 (18), 108-115, 2019 | 5 | 2019 |
| Development of green banana fruit wines: chemical compositions and in vitro antioxidative activities Z Li, C Qin, X He, B Chen, J Tang, G Liu, L Li, Y Yang, D Ye, J Li, D Ling, ... Antioxidants 12 (1), 93, 2022 | 4 | 2022 |
| Analysis of Volatile Aroma Compounds and Sensory Characteristics Contributing to Regional Style of Red Wines from Hexi Corridor Based on Sixteen Grape Varieties/Clones X Zang, Q Du, R Qu, D Ye, Y Lu, Y Liu Fermentation 8 (10), 501, 2022 | 4 | 2022 |
| Impact of serine and serine synthesis genes on H2S release in Saccharomyces cerevisiae during wine fermentation Y Li, Y Zhang, D Ye, Y Song, J Shi, Y Qin, Y Liu Food Microbiology 103, 103961, 2022 | 4 | 2022 |
| Potential application of mixed starter cultures of indigenous pichia kluyveri and Saccharomyces cerevisiae to wine aroma enhancement. W Zhang, S Yang, S du, J Jiang, D Ye, Y Liu | 4 | 2020 |
| Diversity and identification of yeasts isolated from tumultuous stage of spontaneous table grape fermentations in central China DQ Ye, Y Sun, YY Song, XL Ma, XN Ren, X Gong, YL Liu South African Journal of Enology and Viticulture 40 (1), 1-7, 2019 | 4 | 2019 |
| Identification of the key odor-active compounds responsible for varietal smoky aroma in wines made from the East Asian species W Yang, Y You, M Ling, D Ye, Y Shi, C Duan, Y Lan Food Research International 171, 113052, 2023 | 3 | 2023 |
| 一种葡萄酿酒活性干酵母简便制备法 李东歌， 刘红艳， 叶冬青， 秦义， 孙悦， 许引虎， 刘延琳 食品工业科技 42 (8), 133-137, 2021 | 3 | 2021 |
