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Ling, Mengqi
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1

Decoding the aroma characteristics of icewine by partial le..:

Qian, Xu ; Ling, Mengqi ; Sun, Yanfeng...
Food Chemistry.  440 (2024)  - p. 138226 , 2024
Link: https://doi.org/10.1016/..
 
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2

The characteristics of polysaccharide composition of red wi..:

Zhai, Hongyue ; Ling, Mengqi ; Li, Siyu...
Food Chemistry: X.  22 (2024)  - p. 101283 , 2024
Link: https://doi.org/10.1016/..
 
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3

Characterization of key odor-active compounds in Chinese Do..:

Ling, Mengqi ; Chai, Ruixue ; Xiang, Xiaofeng...
Food Chemistry: X.  17 (2023)  - p. 100598 , 2023
Link: https://doi.org/10.1016/..
 
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4

Artificial saliva precipitation index (ASPI): An efficient ..:

Qi, Meng-Yao ; Huang, Yong-Ce ; Song, Xi-Xian...
Food Chemistry.  413 (2023)  - p. 135628 , 2023
Link: https://doi.org/10.1016/..
 
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5

An efficient methodology for modeling to predict wine aroma..:

Ling, Mengqi ; Bai, Xiaoxuan ; Cui, Dongsheng...
Food Research International.  164 (2023)  - p. 112440 , 2023
Link: https://doi.org/10.1016/..
 
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6

Comparison of Chemical and Sensory Profiles between Caberne..:

Song, Xixian ; Yang, Weixi ; Qian, Xu...
Foods.  12 (2023)  5 - p. 1110 , 2023
Link: https://doi.org/10.3390/..
 
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7

Identification of the key odor-active compounds responsible..:

Yang, Weixi ; You, Yunzhu ; Ling, Mengqi...
Food Research International.  171 (2023)  - p. 113052 , 2023
Link: https://doi.org/10.1016/..
 
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8

Influence of modified carbonic maceration technique on the ..:

Tong, Wenzhe ; Sun, Binbin ; Ling, Mengqi...
Food Chemistry.  403 (2023)  - p. 134341 , 2023
Link: https://doi.org/10.1016/..
 
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9

The influence of polyphenol supplementation on ester format..:

Ling, Mengqi ; Qi, Mengyao ; Li, Siyu...
Food Chemistry.  377 (2022)  - p. 131961 , 2022
Link: https://doi.org/10.1016/..
 
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10

Volatile Profiles and Sensory Characteristics of Cabernet S..:

Song, Xixian ; Ling, Mengqi ; Li, Demei...
Molecules.  27 (2022)  24 - p. 8817 , 2022
Link: https://doi.org/10.3390/..
 
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11

Modification of Sensory Expression of 3-Isobutyl-2-methoxyp..:

Ling, Mengqi ; Zhou, Yu ; Lan, Yibin...
Molecules.  26 (2021)  11 - p. 3172 , 2021
Link: https://doi.org/10.3390/..
 
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12

Blending strategies for wine color modification Ⅰ: Color im..:

Li, Si-Yu ; Zhao, Pei-Ru ; Ling, Meng-Qi...
Food Research International.  130 (2020)  - p. 108885 , 2020
Link: https://doi.org/10.1016/..
 
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13

Characterization and differentiation of key odor-active com..:

Lan, Yi-Bin ; Xiang, Xiao-Feng ; Qian, Xu...
Food Chemistry.  287 (2019)  - p. 186-196 , 2019
Link: https://doi.org/10.1016/..
 
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14

Flavor Profile Evolution of Bottle Aged Rosé and White Wine..:

Ling, Meng-Qi ; Xie, Han ; Hua, Yu-Bo...
Molecules.  24 (2019)  5 - p. 836 , 2019
Link: https://doi.org/10.3390/..
 
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15

Characterization of key odor-active compounds in Chinese Do..:

Ling, Mengqi ; Chai, Ruixue ; Xiang, Xiaofeng...
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9944611/.  , 2023
Link: http://www.ncbi.nlm.nih...
 
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