Increase of medium-chain fatty acid ethyl ester content in mixed H. uvarum/S. cerevisiae fermentation leads to wine fruity aroma enhancementKai Hu, Yongsheng Tao, Ting Li et al.|Food Chemistry|2017Cited by 225
Wine aroma response to different participation of selected Hanseniaspora uvarum in mixed fermentation with Saccharomyces cerevisiaeKai Hu, Yongsheng Tao, Yinhu Xu et al.|Food Research International|2018Cited by 126
Potential of Glycosidase from Non‐ <i>Saccharomyces</i> Isolates for Enhancement of Wine AromaKai Hu, Niamat Ullah, Yi Qin et al.|Journal of Food Science|2016Cited by 70
Aroma modulation of Cabernet Gernischt dry red wine by optimal enzyme treatment strategy in winemakingWeixuan Sun, Yongsheng Tao, Kai Hu et al.|Food Chemistry|2017Cited by 62
Enhancing wine ester biosynthesis in mixed Hanseniaspora uvarum/Saccharomyces cerevisiae fermentation by nitrogen nutrient additionKai Hu, Yongsheng Tao, Yu-Xi Teng et al.|Food Research International|2019Cited by 58