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Publications by Baoqing Zhu
The Impact of Over-Maturation on the Sensory and Nutritional Quality of Gouqi (Chinese Wolfberry) Wine
Journal of the Institute of Brewing
Food Science
Impact of Maceration Time on Colour-Related Phenolics, Sensory Characteristics and Volatile Composition of Mulberry Wine
Journal of the Institute of Brewing
Food Science
Related publications
Thermaculture on ‘Cabernet Sauvignon’ Vineyard Increases Wine Pigments and Wine Sensory Quality
Ciência e Técnica Vitivinícola
Sensory Impact of Alternative Ageing Technology for the Production of Wine Brandies
Ciência e Técnica Vitivinícola
Impact of Cherry, Acacia and Oak Chips on Red Wine Phenolic Parameters and Sensory Profile
Oeno One
Horticulture
Food Science
Sensory and Nutritional Properties of Chinese Olive Pomace Based High Fibre Biscuit
Emirates Journal of Food and Agriculture
Applied Microbiology
Crop Science
Food Science
Animal Science
Zoology
Biotechnology
Agronomy
the Impact of Nutritional Quality and Gut Bacteria on the Fitness of Bactrocera Minax (Diptera: Tephritidae)
Royal Society Open Science
Multidisciplinary
Crop Level and Harvest Date Impact on Four Ontario Wine Grape Cultivars. II. Wine Aroma Compounds and Sensory Analysis
South African Journal of Enology and Viticulture
Flavour Development in the Vineyard: Impact of Viticultural Practices on Grape Monoterpenes and Their Relationship to Wine Sensory Response
South African Journal of Enology & Viticulture
Sensory Profile and Contribution of Major Components of Aroma in Dry Red Wine Quality
Revista Vértices
