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论文论著 |
发表科研论文20余篇，参编外文专著3部，授权国家发明专利3项，主要成果如下：
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Kai Chen, Shuang Qiu, Cuiping Liu, Lei Zhang, Xugao Wu, Liyan Ma, Jingming Li, 2022, Abiotic factors play important roles in complexity and characterization of aroma precursors in Vidal blanc grape, Food Research International, 112015.
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Kai Chen, Lei Zhang, Shuang Qiu, Xugao Wu, Jingming Li, Liyan Ma, 2022, Freeze–thaw Cycles Characterize Varietal Aroma of Vidal Blanc Grape during Late Harvest by Shaping Self-assembled Microeukaryotic Communities. Food Chemistry. 384.
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Kai Chen, Chang Liu, Yingxiang Wang, Zichen Wang, Fangkun Li, Liyan Ma, Jingming Li, 2021, Predominance of Indigenous Non-Saccharomyces Yeasts in The Traditional Fermentation of Greengage Wine and Their Significant Contribution to The Evolution of Terpenes And Ethyl Esters. Food Research International. 143.
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Kai Chen, Jingfang Wen, Liyan Ma, Haichao Wen, Jingming Li, 2019, Dynamic changes in norisoprenoids and phenylalanine-derived volatiles in off-vine Vidal blanc grape during late harvest. Food Chemistry. 289, 645-656.
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Kai Chen, Escott, C., Loira, I., del Fresno, J.M., Morata, A., Tesfaye, W., Calderon, F., Suárez-Lepe, J.A., Han, S., Benito, S., 2018, Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines. Food Microbiology. 69, 51-63.
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Kai Chen, Li, S., J Li., & Ma, L., 2021, Feasibility of using gas chromatography-ion mobility spectrometry to identify characteristic volatile compounds related to brandy aging. Journal of Food Composition and Analysis. 98.
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Kai Chen, Escott C, Loira I, del Fresno JM, Morata A, Tesfaye W, Calderon F, Benito S, Suárez-Lepe JA. The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine. 2016, Molecules. ; 21(11):1445.
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Kai Chen, Shun-yu Han, Bo Zhang, Min Li, Wen-jun Sheng, 2015. Development of lysozyme-combined antibacterial system to reduce sulfur dioxide and to stabilize Italian Riesling ice wine during aging process. Food Science & Nutrition. 3(5).
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Kai Chen, Shun-Yu Han, Min Li, Wen-Jun Sheng, 2016. Use of Lysozyme and Oligomeric Proanthocyanidin to Reduce Sulfur Dioxide and the Evolution of Volatile Compounds in Italian Riesling Ice Wine During Aging Process: Use of Lysozyme and OPC to Reduce SO2. Journal of Food Processing and Preservation.
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Kai Chen, Chapter 8–Characteristic Metabolites Drive the Self-Assembly of Microeukaryotic Communities during Spontaneous Fermentation of Icewine, 2024, New Advances in Saccharomyces, IntechOpen, ISBN 978-0-85466-127-5.
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Kai Chen, Jingming Li, Chapter 24 – A Glance of White Wine Aroma, 2021, Academic Press, ISBN 978-0-12-823497-6.
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Zichen Wang, Kai Chen, Chang Liu, Effects of glycosidase on glycoside-bound aroma compounds in grape and cherry juice. Journal of food science and technology, 2023, 60(2):761-771.
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Ma Tengzhen, Kai Chen, Hao Yan, Han Shunyu, Bi Yang, Chapter 24 – Red Winemaking in Cold Regions With Short Maturity Periods, 2019, Red Wine Technology, Academic Press, ISBN 978-0-12-814399-5.
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