Fungal dynamic during apricot wine spontaneous fermentation and aromatic characteristics of Pichia kudriavzevii for potential as starter
2023 · Food Chemistry X · 16 citations
https://doi.org/10.1016/j.fochx.2023.100862
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Xingmeng Lei
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25
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295
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9
h-index
9
i10-index
Xingmeng Lei is an academic researcher from Northwest A&F University. The author has contributed to research in topics: Fermentation and Sensory Analysis & Horticultural and Viticultural Research & Plant-Microbe Interactions and Immunity. The author has an h-index of 9, co-authored 22 publications.
Papers by this author
worksExploring the potentials of indigenous Saccharomyces cerevisiae and Pichia kudriavzevii for enhancing flavour and aromatic characteristics in apricot wines
2025 · Food Chemistry X · 5 citations
https://doi.org/10.1016/j.fochx.2025.102178
Exploring the influence of oak barrel aging on the quality of Cabernet Sauvignon wine with a high ethanol content: Interactions with wood grain and toasting level
2025 · Food Chemistry X · 5 citations
https://doi.org/10.1016/j.fochx.2025.102444
Impact of indigenous Saccharomyces cerevisiae strains on chemical and sensory profiles of Xinjiang and Ningxia Sauvignon Blanc wines
2025 · Food Chemistry X · 4 citations
https://doi.org/10.1016/j.fochx.2025.102575
Adaptive laboratory evolution of Lachancea thermotolerans for enhanced production of 2-Phenylethanol and 2-Phenylethyl acetate in wine
2025 · Food Chemistry X · 3 citations
https://doi.org/10.1016/j.fochx.2025.102483
Evaluating different chain conformation of mannoproteins during encapsulation of grape seed extract
2025 · Food Chemistry · 2 citations
https://doi.org/10.1016/j.foodchem.2025.143374
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