Development of lysozyme-combined antibacterial system to reduce sulfur dioxide and to stabilize Italian Riesling ice wine during aging process

por Chen, Kai, Han, Shun-yu, Zhang, Bo, Li, Min, Sheng, Wen-jun
Publicado 2015

Development and Application of a New QuEChERS Method in UHPLC-QqQ-MS/MS to Detect Seven Biogenic Amines in Chinese Wines

por Han, Shun-Yu, Hao, Lan-Lan, Shi, Xiao, Niu, Jian-Ming, Zhang, Bo
Publicado 2019

Effect of Different Clarification Treatments on the Volatile Composition and Aromatic Attributes of ‘Italian Riesling’ Icewine

por Ma, Teng-Zhen, Gong, Peng-Fei, Lu, Rong-Rong, Zhang, Bo, Morata, Antonio, Han, Shun-Yu
Publicado 2020

Simultaneous Analysis of 20 Mycotoxins in Grapes and Wines from Hexi Corridor Region (China): Based on a QuEChERS–UHPLC–MS/MS Method

por Zhang, Bo, Chen, Xia, Han, Shun-Yu, Li, Min, Ma, Teng-Zhen, Sheng, Wen-Jun, Zhu, Xia
Publicado 2018

Techniques for Dealcoholization of Wines: Their Impact on Wine Phenolic Composition, Volatile Composition, and Sensory Characteristics

por Sam, Faisal Eudes, Ma, Teng-Zhen, Salifu, Rafia, Wang, Jing, Jiang, Yu-Mei, Zhang, Bo, Han, Shun-Yu
Publicado 2021

Physicochemical, Oxidative Stability and Sensory Properties of Frankfurter-Type Sausage as Influenced by the Addition of Carrot (Daucus carota) Paste

por Sam, Faisal Eudes, Ma, Teng-Zhen, Atuna, Richard Atinpoore, Salifu, Rafia, Nubalanaan, Bilal-Ahmad, Amagloh, Francis Kweku, Han, Shun-Yu
Publicado 2021