| Characterization of the key odorants and their content variation in Niulanshan Baijiu with different storage years using flavor sensory omics analysis Z Wang, Y Wang, T Zhu, J Wang, M Huang, J Wei, H Ye, J Wu, J Zhang, ... Food Chemistry 376, 131851, 2022 | 79 | 2022 |
| Monoterpenyl Glycosyltransferases Differentially Contribute to Production of Monoterpenyl Glycosides in Two Aromatic Vitis vinifera Varieties XY Li, YQ Wen, N Meng, X Qian, QH Pan Frontiers in Plant Science 8, 1226, 2017 | 47 | 2017 |
| Characterization of transcriptional expression and regulation of carotenoid cleavage dioxygenase 4b in grapes N Meng, Y Wei, Y Gao, K Yu, J Cheng, XY Li, CQ Duan, QH Pan Frontiers in plant science 11, 483, 2020 | 38 | 2020 |
| Identification of nonvolatile chemical constituents in Chinese Huangjiu using widely targeted metabolomics J Wang, D Wang, M Huang, B Sun, F Ren, J Wu, N Meng, J Zhang Food Research International 172, 113226, 2023 | 35 | 2023 |
| Combined metabolite and transcriptome profiling reveals the norisoprenoid responses in grape berries to abscisic acid and synthetic auxin L He, N Meng, SD Castellarin, Y Wang, Q Sun, XY Li, ZG Dong, XP Tang, ... International Journal of Molecular Sciences 22 (3), 1420, 2021 | 26 | 2021 |
| VviWRKY40, a WRKY Transcription Factor, Regulates Glycosylated Monoterpenoid Production by VviGT14 in Grape Berry X Li, L He, X An, K Yu, N Meng, C Duan, QH Pan Genes 11 (5), 485, 2020 | 26 | 2020 |
| Variation of growth-to-ripening time interval induced by abscisic acid and synthetic auxin affecting transcriptome and flavor compounds in Cabernet Sauvignon grape berry L He, ZY Ren, Y Wang, YQ Fu, Y Li, N Meng, QH Pan Plants 9 (5), 630, 2020 | 23 | 2020 |
| Transcription factor VvWRKY70 inhibits both norisoprenoid and flavonol biosynthesis in grape Y Wei, N Meng, Y Wang, J Cheng, C Duan, Q Pan Plant Physiology 193 (3), 2055-2070, 2023 | 21 | 2023 |
| Effects of simple rain‐shelter cultivation on fatty acid and amino acid accumulation in ‘Chardonnay’grape berries N Meng, ZY Ren, XF Yang, QH Pan Journal of the Science of Food and Agriculture 98 (3), 1222-1231, 2018 | 16 | 2018 |
| Characterization of key aroma-active compounds in two types of peach spirits produced by distillation and pervaporation by means of the sensomics approach X Wang, W Guo, B Sun, H Li, F Zheng, J Li, N Meng Foods 11 (17), 2598, 2022 | 15 | 2022 |
| Characterization of two Vitis vinifera carotenoid cleavage dioxygenases by heterologous expression in Saccharomyces cerevisiae N Meng, GL Yan, D Zhang, XY Li, CQ Duan, QH Pan Molecular Biology Reports 46, 6311-6323, 2019 | 15 | 2019 |
| Influence of nitrogen status on fermentation performances of non-Saccharomyces yeasts: A review J Li, M Yuan, N Meng, H Li, J Sun, B Sun Food Science and Human Wellness 13 (2), 556-567, 2024 | 13 | 2024 |
| Effect of Cold Stabilization Duration on Organic Acids and Aroma Compounds during Vitis vinifera L. cv. Riesling Wine Bottle Storage N Xia, H Cheng, X Yao, Q Pan, N Meng, Q Yu Foods 11 (9), 1179, 2022 | 12 | 2022 |
| Research advance on biosynthesis and regulation of norisoprenoids in grape berry N MENG, B LIU, Q PAN Acta Horticulturae Sinica 42 (9), 1673, 2015 | 7 | 2015 |
| 葡萄果实降异戊二烯类物质合成调控研究进展 孟楠， 刘斌， 潘秋红 园艺学报 42 (9), 1673, 2015 | 7 | 2015 |
| Comparative study on key odorants of Jiujiang Fenggang Huangjiu and their succession regularities during aging using sensory-directed flavor analysis B Zhang, J Wang, X Jiang, M Huang, H Liu, N Meng, J Wu, D Zhao Food Chemistry 430, 137052, 2024 | 6 | 2024 |
| Chemical components and health benefits of Rubus suavissimus S. Lee (Chinese sweet tea) and the production method of rubusoside M Liu, P Wang, B Zhao, X Gao, N Meng, J Li, J Sun, W Lu, B Sun Trends in Food Science & Technology 143, 104252, 2024 | 5 | 2024 |
| Separation techniques for manufacturing fruit spirits: From traditional distillation to advanced pervaporation process X Wang, W Cui, W Guo, B Sun, M Huang, J Li, H Li, N Meng Comprehensive Reviews in Food Science and Food Safety 23 (1), e13278, 2024 | 4 | 2024 |
| 避雨栽培对 ‘赤霞珠’葡萄绿叶挥发性组分含量的影响 付亚群， 高媛， 孟楠， 潘秋红 果树学报 34 (12), 1566-1579, 2017 | 4 | 2017 |
| Research progress of tartaric acid stabilization on wine characteristics W Cui, X Wang, S Han, W Guo, N Meng, J Li, B Sun, X Zhang Food Chemistry: X, 101728, 2024 | 3 | 2024 |
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