| Correlations between microbiota with physicochemical properties and volatile compounds during the spontaneous fermentation of Cabernet Sauvignon (Vitis vinifera L.) wine R Wei, N Chen, Y Ding, L Wang, Y Liu, F Gao, L Zhang, H Li, H Wang Lwt 163, 113529, 2022 | 38 | 2022 |
| Identification of the geographical origin of Ecolly (Vitis vinifera L.) grapes and wines from different Chinese regions by ICP-MS coupled with chemometrics F Gao, X Hao, G Zeng, L Guan, H Wu, L Zhang, R Wei, H Wang, H Li Journal of Food Composition and Analysis 105, 104248, 2022 | 36 | 2022 |
| Community succession of the grape epidermis microbes of cabernet sauvignon (Vitis vinifera L.) from different regions in China during fruit development R Wei, Y Ding, F Gao, L Zhang, L Wang, H Li, H Wang International journal of food microbiology 362, 109475, 2022 | 31 | 2022 |
| Diversity and dynamics of microbial communities during spontaneous fermentation of Cabernet Sauvignon (Vitis vinifera L.) from different regions of China and their relationship … R Wei, Y Ding, N Chen, L Wang, F Gao, L Zhang, R Song, Y Liu, H Li, ... Food Research International 156, 111372, 2022 | 29 | 2022 |
| Natural and sustainable wine: a review R Wei, L Wang, Y Ding, L Zhang, F Gao, N Chen, Y Song, H Li, H Wang Critical Reviews in Food Science and Nutrition 63 (26), 8249-8260, 2023 | 28 | 2023 |
| Diversity and dynamics of microbial ecosystem on berry surface during the ripening of Ecolly (Vitis vinifera L.) grape in Wuhai, China Y Ding, R Wei, L Wang, C Yang, H Li, H Wang World Journal of Microbiology and Biotechnology 37, 1-14, 2021 | 24 | 2021 |
| Combating desertification through the wine industry in Hongsibu, Ningxia L Zhang, Z Wang, T Xue, F Gao, R Wei, Y Wang, X Han, H Li, H Wang Sustainability 13 (10), 5654, 2021 | 17 | 2021 |
| Carbon storage distribution characteristics of vineyard ecosystems in Hongsibu, Ningxia L Zhang, T Xue, F Gao, R Wei, Z Wang, H Li, H Wang Plants 10 (6), 1199, 2021 | 15 | 2021 |
| Exploring the ecological characteristics of natural microbial communities along the continuum from grape berries to winemaking Y Ding, R Wei, L Wang, W Wang, H Wang, H Li Food Research International 167, 112718, 2023 | 12 | 2023 |
| Diversity and Dynamics of Epidermal Microbes During Grape Development of Cabernet Sauvignon (Vitis vinifera L.) in the Ecological Viticulture Model in Wuhai … R Wei, N Chen, Y Ding, L Wang, F Gao, L Zhang, Y Liu, H Li, H Wang Frontiers in Microbiology 13, 935647, 2022 | 10 | 2022 |
| Improving the aging aroma profiles of Italian Riesling and Petit Verdot Wines: Impact of spontaneous and inoculated fermentation processes L Wang, H Yin, X Shao, Z Zhang, X Zhong, R Wei, Y Ding, H Wang, H Li Food Chemistry: X 20, 100978, 2023 | 7 | 2023 |
| Effects of Biodegradable Liquid Film on the Soil and Fruit Quality of Vitis Franco-american L. Hutai-8 Berries X Duan, Y Yan, X Han, Y Wang, R Li, F Gao, L Zhang, R Wei, H Li, ... Horticulturae 8 (5), 418, 2022 | 5 | 2022 |
| Evaluation of inter-row cover crops effects on the microbial diversity during Cabernet Sauvignon (Vitis vinifera L.) maturation N Chen, R Wei, X Cao, X Duan, H Li, H Wang Food Research International 162, 112113, 2022 | 4 | 2022 |
| Metabolomics and flavor diversity in Cabernet Sauvignon wines fermented by various origins of Hanseniaspora uvarum in the presence and absence of Saccharomyces cerevisiae J Wang, Z Wang, H Gao, X Bai, L Li, R Wei, Z Dong LWT 203, 116396, 2024 | 1 | 2024 |
| Diversity and dynamics of microbial ecosystem on berry surface during the ripening of ecolly grape in Wuhai, China Y Ding, R Wei, L Wang, C Yang, H Wang, H Li | 1 | 2021 |
| Unraveling the microbial community and succession during the maturation of Chinese cereal vinegar Daqu and their relationships with flavor formation R Wei, X Sun, X Chen, Y Zhang, Q Li, X Zhang, N Xu Food Research International, 115851, 2025 | | 2025 |
| Changes in Microbial Community Diversity and the Formation Mechanism of Flavor Metabolites in Industrial-Scale Spontaneous Fermentation of Cabernet Sauvignon Wines C Bai, B Fan, J Hao, Y Yao, S Ran, H Wang, H Li, R Wei Foods 14 (2), 235, 2025 | | 2025 |
| Comparative Study on the Fermentation Characteristics of Selective Lactic Acid Bacteria in Shanxi Aged Vinegar: Pure Culture Versus Co-Culture Q Li, Y Zhang, C Wang, X Zhang, R Wei, Y Li, Q Li, N Xu Foods 13 (21), 3374, 2024 | | 2024 |
| Evidence of sustainable land use: the reclamation of desertified lands to plant vineyards L Zhang, T Xue, F Gao, L Yuan, Z Wang, R Wei, X Hao, C Yang, Y Wang, ... Authorea Preprints, 2021 | | 2021 |