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2021	2
2022	2
2023	1

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Comparison of ultrasound irradiation on polymeric coloration of flavan-3-ols bridged by acetaldehyde and glyoxylic acid in model wine solution.

Xue ZD, Zhang QA, Zhang YF, Li EC, Sun X. Xue ZD, et al. Food Chem. 2023 Feb 1;401:134125. doi: 10.1016/j.foodchem.2022.134125. Epub 2022 Sep 7. Food Chem. 2023. PMID: 36096004

Roles of free radical on the formation of acetaldehyde in model wine solutions under different ultrasound parameters: A key bridge-link compound for red wine coloration during ageing.

Xue ZD, Zhang QA, Zheng HR. Xue ZD, et al. Ultrason Sonochem. 2021 Nov;79:105757. doi: 10.1016/j.ultsonch.2021.105757. Epub 2021 Sep 16. Ultrason Sonochem. 2021. PMID: 34562734 Free PMC article.

Effects of Ultrasound Irradiation on the Co-Pigmentation of the Added Caffeic Acid and the Coloration of the Cabernet Sauvignon Wine during Storage.

Xue Z, Wang T, Zhang Q. Xue Z, et al. Foods. 2022 Apr 21;11(9):1206. doi: 10.3390/foods11091206. Foods. 2022. PMID: 35563928 Free PMC article.

Co-Pigmentation of Caffeic Acid and Catechin on Wine Color and the Effect of Ultrasound in Model Wine Solutions.

Xue ZD, Zhang QA, Wang TT. Xue ZD, et al. J AOAC Int. 2021 Dec 11;104(6):1703-1709. doi: 10.1093/jaoacint/qsaa170. J AOAC Int. 2021. PMID: 33351078

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