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(1) Liu, S.-Y., Shan, B.-Q., Zhou, X.-M., Gao, W.P., Liu, Y.-R., Zhu*, B.-Q., Sun*, L. (2022). Transcriptome and Metabolomics Integrated Analysis Reveals Terpene Synthesis Genes Controlling Linalool Synthesis in Grape Berries. Journal of Agricultural and Food Chemistry. 70,29.

(2) Liu, Y.-R., Q, X., Xing, J.-T., Li, N., Li, J.-L., Su, Q.-Y., Chen, Y.-X., Zhang, B.-L., Zhu*, B.-Q. (2022). Accurate Determination of 12 Lactones and 11 Volatile Phenols in Nongrape Wines through Headspace-Solid-Phase Microextraction (HS-SPME) Combined with High-Resolution Gas Chromatography-Orbitrap Mass Spectrometry (GC-Orbitrap-MS). Journal of Agricultural and Food Chemistry. 70,6.

(3) Lin, Y.-X., Liu, Y.-R., Liu, S.-X., Kortesniemi, M., Liu, J.-N., Zhu*, B.-Q., & Laaksonen*, O.(2022) Sensory and chemical characterization of Chinese bog bilberry wines using Check-all-that-apply method and GC-Quadrupole-MS and GC-Orbitrap-MS analyses[J]. Food Research International, 2022,151.

(4) Liu, R.-J., Liu, Y.-R., Zhu, Y.-X., Kortesniemi, M., Zhu*, B.-Q., Li*, H.-H.(2022)Aromatic Characteristics of Passion Fruit Wines Measured by E-Nose, GC-Quadrupole MS, GC-Orbitrap-MS and Sensory Evaluation. Foods. 11(23):3789.

(5) Zhou, X.-M., Liu, S.-Y., Gao, W.-P., Hu, B.-F., Zhu*, B.-Q., Sun*, L. (2022) Monoterpenoids Evolution and MEP Pathway Gene Expression Profiles in Seven Table Grape Varieties. Plants.11, (16): 2143.

(6) Liu, Y.-R., Li, N., Li, X.-Y., Qian, W.-C., Liu, J.-N., Su, Q.-Y., Chen, Y.-X., Zhang, B.-L., Zhu*, B.-Q., Cheng*, J.-X. (2022). A high-resolution Orbitrap Mass spectral library for trace volatile compounds in fruit wines. Scientific Data. 9(1):496.

(7) Liang, S., Liu, Y., Yuan, S., Liu, Y.-X., Zhu*, B.-Q., Zhang*, M. (2022). Study of Consumer Liking of Six Chinese Vinegar Products and the Correlation between These Likings and the Volatile Profile. Foods.11(15):2224.

(8) Liu, Y.-R., Gu, P., Laaksonen, O., Wei, B., Zhu, Y.-X., Zhang, B.-L., Zhu*, B.-Q., Li, H.-H.*(2022). Lactic acid bacteria incubation and aging drives flavor enhancement of goji berry juice[J]. Journal of Food Composition and Analysis,2022,105.

(9) Cao, X.-X., Zhao, L., Shi, B.-L., Wang, H.-Y., Zhang, Q.-B., Zhong, K., Sun*, P., Zhu*, B.-Q., Zhang*, L.-L.(2021) The influence of NaCl on the dynamic perception of the pungency sensation elicited by Sichuan pepper oleoresins[J]. Food Research International,2021,149.

(10) Wang, M.-Z., Ouyang, X.-Y., Liu, Y.-R., Liu, Y., Cheng, L., Wang, C.-T., Zhu*, B.-Q., Zhang, B.-L.(2021) Comparison of nutrients and microbial density in goji berry juice during lactic acid fermentation using four lactic acid bacteria strains[J]. Journal of Food Processing and Preservation, 2021, 45(1): e15059.

(11) Wang, S.-Y., Zhu, H.-Z., Lan, Y.-B., Liu, R.-J., Liu, Y.-R., Zhang, B.-L., Zhu*, B.-Q. (2020). Modifications of Phenolic Compounds, Biogenic Amines, and Volatile Compounds in Cabernet Gernishct Wine through Malolactic Fermentation by Lactobacillus plantarum and Oenococcus oeni. Fermentation, 2020, 6(1),15.

(12) Qian, X., Liu, Y., Zhang, G., Yan, A., Wang, H., Wang, X., Pan, Q.-H., Xu, H.-Y., Sun*, L., Zhu*, B.-Q. (2019). Alcohol acyltransferase gene and ester precursors differentiate composition of volatile esters in three interspecific hybrids of grpae during berry development period. Food Chemistry, 295,234-246.

(13) Chen, Y.-Q., Ouyang, X.-Y., Laaksonen, O., Liu, X.-Y., Shao, Y., Zhao, H.-F., Zhang, B.-L., Zhu*, B.-Q. (2019). Effect of Lactobacillus acidophilus, Oenococcus oeni, and Lactobacillus brevis on Composition of Bog Bilberry Juice. Foods, 8(10), 430.

(14) Zhao, L.-Y., Ren, J., Wang, L.-W., Li, J.-J., Wang, M.-Z., Wang, L.-Y., Zhu*, B.-Q., Zhang*, B.-L. (2019) Evolution of sensory attributes and physicochemical indexes of Gouqi fermented wine under different aging treatments and their correlations. Journal of Food Processing and Preservation, 43, e13873.

(15) Liu, S.-X., Li, S.-Y., Lin, G., Markkinen, N., Yang, H.-Y., Zhu*, B.-Q., Zhang*, B.-L. (2019) Anthocyanin copigmentation and color attributes of bog bilberry syrup wine during bottle aging: Effect of tannic acid and gallic acid extracted from Chinese gallnut. Journal of Food Processing and Preservation, 43, e14041.

(16) Liu, Y.-R., Wang, S.-Y., Ren, J., Yuan, G., Li, Q.-Y., Zhang, B.-L., & Zhu*, B.-Q. (2018). Characterization of free and bound volatile compounds in six Ribes nigrum L. blackcurrant cultivars. Food Research International, 103, 301-315.

(17) Wang, S.-Y., Li, S.-Y., Zhao, H.-F., Gu, P., Chen, Y.-Q., Zhang, B.-L., & Zhu*, B.-Q. (2018). Acetaldehyde released by Lactobacillus plantarum enhances accumulation of pyrannoanthocyanins in wine during malolactic fermentation. Food Research International, 108, 254-263.

(18) Wang, S.-Y., Li, Y.-Q., Ren, J., Gu, P., Li, T., Wu, Y.-W., Zhang, B.-L., & Zhu*, B.-Q. (2018). Comparison on evolution of volatile compounds and aroma attributes in different pH-adjusted fermented bog bilberry syrup wines during bottle-aging period. Food Bioscience, 22, 121-128.

(19) Wei, M., Wang, S., Gu, P., Ouyang, X., Liu, S., Li, Y., Zhang, B.-L., Zhu*, B.-Q. (2018). Comparison of physicochemical indexes, amino acids, phenolic compounds and volatile compounds in bog bilberry juice fermented by Lactobacillus plantarum under different pH conditions. Journal of Food Science and Technology, 55(6), 2240¨C2250.

(20) Qian, X., Sun, L., Xu, X.-J., Zhu*, B.-Q., & Xu*, H.-Y. (2017). Differential Expression of VvLOXA Diversifies C6 Volatile Profiles in Some Vitis vinifera Table Grape Cultivars. International Journal of Molecular Sciences, 18(12), 2705.

(21) Li, Y.-C., Gu, P., Wang, L.-W., Wang, S.-Y., Yang, H.-Y., Zhang, B.-L., Zhu*, B.-Q., & Ma*, C. (2017). Comparison of amino acid profile in the juice of six pomegranate cultivars from two cultivation regions in China. Journal of Food Processing and Preservation, 41, e13197.

(22) Ren, J., Wang, S.-Y., Ning, Y., Wang, M.-Z., Wang, l.-Y., Zhang, B.-L., & Zhu*, B.-Q. (2017). The impact of over©\maturation on the sensory and nutritional quality of Gouqi (Chinese wolfberry) wine. Journal of the Institute of Brewing, 124(1), 57-67.

(23) Wang, S.-Y., Li, Y.-Q., Li, T., Yang, H.-Y., Ren, J., Zhang, B.-L., & Zhu*, B.-Q. (2017). Dibasic Ammonium Phosphate Application Enhances Aromatic Compound Concentration in Bog Bilberry Syrup Wine. Molecules, 22(1), 52.

(24) Ouyang, X.-Y., Yuan, G.-S., Ren, J., Wang, L.-Y., Wang, M.-Z., Li, Y.-H., Zhang, B.-L., & Zhu*, B.-Q. (2017). Aromatic compounds and organoleptic features of fermented wolfberry wine: Effects of maceration time. International Journal of Food Properties, 20(10), 2234-2248.

(25) Liu, S.-X., Wang, S.-Y., Yuan, G.-S., Ouyang, X.-Y., Liu, Y.-R., Zhu*, B.-Q., & Zhang, B.-L. (2016). Effect of Oak Chips on Evolution of Phenolic Compounds and Color Attributes of Bog Bilberry Syrup Wine During Bottle©\Aging. Journal of Food Science, 81(11), C2697-C2707.

(26) Yuan, G.-S., Ren, J., Ouyang, X.-Y., Wang, L.-Y., Wang, M.-Z., Shen, X.-D., Zhang, B.-L., & Zhu*, B.-Q. (2016). Effect of Raw Material, Pressing and Glycosidase on the Volatile Compound Composition of Wine Made From Goji Berries. Molecules, 21(10), 1324.

(27) Zhu#, W.-Q., Zhu#, B.-Q., Yao-Li, Zhang, Y.-Y., Zhang, B.-L., & Fan*, J.-F. (2016). Acidic electrolyzed water efficiently improves the flavour of persimmon (Diospyros kaki L. cv. Mopan) wine. Food Chemistry, 197, 141-149.

(28) Liu, S.-X., Yang, H.-Y., Li, S.-Y., Zhang, J.-Y., Li, T., Zhu*, B.-Q., & Zhang*, B.-L. (2015). Polyphenolic Compositions and Chromatic Characteristics of Bog Bilberry Syrup Wines. Molecules, 20(11), 19865-19877. 

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