D. Ye

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Aliases
Dongqing Ye, Dongqin Ye, D. Q. Ye, Dong-qing Ye, D. Ye
Publication record
17 papers · 372 citations · H-index 11

PAPERS

A rapid and reliable method for the determination of Lactiplantibacillus plantarum during wine fermentation based on PMA-CELL-qPCR
20233 citationsauthor #8
Identification of the key odor-active compounds responsible for varietal smoky aroma in wines made from the East Asian species.
202321 citationsauthor #4
Pilot-Scale Vinification of Cabernet Sauvignon Using Combined Lactiplantibacillus plantarum and Saccharomyces cerevisiae to Achieve Wine Acidification
202211 citationsauthor #8
Development of Green Banana Fruit Wines: Chemical Compositions and In Vitro Antioxidative Activities
202210 citationsauthor #9
Effect of low temperature on the shaping of yeast-derived metabolite compositions during wine fermentation.
202239 citationsauthor #2
Analysis of Volatile Aroma Compounds and Sensory Characteristics Contributing to Regional Style of Red Wines from Hexi Corridor Based on Sixteen Grape Varieties/Clones
202211 citationsauthor #4
Impact of serine and serine synthesis genes on H2S release in Saccharomyces cerevisiae during wine fermentation.
20216 citationsauthor #3
Yeast population dynamics during spontaneous fermentation of icewine and selection of indigenous Saccharomyces cerevisiae strains for the winemaking in Qilian, China.
202015 citationsauthor #3
Efficient Display of Aspergillus niger β-Glucosidase on Saccharomyces cerevisiae Cell Wall for Aroma Enhancement in Wine.
201925 citationsauthor #4
Diversity and Identification of Yeasts Isolated from Tumultuous Stage of Spontaneous Table Grape Fermentations in Central China
20183 citationsauthor #1
Effect of the addition of branched‐chain amino acids to non‐limited nitrogen synthetic grape must on volatile compounds and global gene expression during alcoholic fermentation
201831 citationsauthor #3
Volatile compounds in wild strawberry and their odorants of wild strawberry wines: Effects of different stages of fermentation
201725 citationsauthor #4
Evolutions of volatile sulfur compounds of Cabernet Sauvignon wines during aging in different oak barrels.
201619 citationsauthor #1
Synergistic Effects of Branched-chain Amino Acids and Phenylalanine Addition on Major Volatile Compounds in Wine during Alcoholic Fermentation
201615 citationsauthor #2
Selection of indigenous Saccharomyces cerevisiae strains in Shanshan County (Xinjiang, China) for winemaking and their aroma-producing characteristics
201518 citationsauthor #4
Effect of Wine Closures on the Aroma Properties of Chardonnay Wines after Four Years of Storage
20159 citationsauthor #4
Rapid HPLC analysis of amino acids and biogenic amines in wines during fermentation and evaluation of matrix effect.
2014113 citationsauthor #2

TIMELINE

2014 113 citations

2015 27 citations

2016 34 citations

2017 25 citations

2018 34 citations

2019 25 citations

2020 15 citations

2021 6 citations

2022 71 citations

2023 24 citations

D. Ye

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