Evaluation of aroma enhancement for “Ecolly” dry white wines by mixed inoculation of selected Rhodotorula mucilaginosa and Saccharomyces cerevisiaeXingchen Wang, Yongsheng Tao, Niamat Ullah et al.|Food Chemistry|2017Cited by 126
Synergy Effect between Fruity Esters and Potential Odorants on the Aroma of Hutai-8 Rose Wine Revealed by Threshold, <i>S</i>-Curve, and σ–τ Plot MethodsNa Li, Yongsheng Tao, Guanyu Li et al.|Journal of Agricultural and Food Chemistry|2023Cited by 78
Flavor modification of dry red wine from Chinese spine grape by mixed fermentation with Pichia fermentans and S. cerevisiaeCai-Lin Kong, Yongsheng Tao, Aihua Li et al.|LWT|2019Cited by 76