Jianping Wei

The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices

Terpenoids in essential oils: Chemistry, classification, and potential impact on human health and industry

Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co- and sequential fermentations

Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations