石侃 - College of Enology, Northwest A&F University

基本信息

浏览量：15

职业迁徙

个人简介

石侃，男，1988年8月出生，陕西安康人，博士，讲师。研究方向：葡萄酒乳酸菌胁迫响应机制，葡萄酒乳酸菌遗传多样性，葡萄多酚资源利用。

研究兴趣

论文共 45 篇作者统计合作学者相似作者

按年份排序按引用量排序主题筛选期刊级别筛选合作者筛选合作机构筛选

On-vine Drying (passérillage) Improves the Quality of “hutai No. 8” Table Grape Wine: Focusing on Phenolics, Aromas, Color and Sensory Attributes

Biying Zhang, Cuiyi Zhang,Jiaxin Chen, Chunyao Zhao, Yingqi Du, Yafan Yang, Xianghong Xie,Ling He,Shuwen Liu,Kan Shi

Food Chemistrypp.141325, (2024)

引用0浏览0WOS引用

Improving Soluble Phenolic Profile and Antioxidant Activity of Grape Pomace Seeds Through Fungal Solid-State Fermentation

Yuzhu Zhao, Doudou Liu,Jiaxuan Zhang,Jiaxin Shen, Jiamin Cao,Huawei Gu, Mengqing Cui,Ling He,Gong Chen,Shuwen Liu,Kan Shi

FOODS（2024）

引用0浏览0WOS引用

A Comparative Study on the Modification of Polyphenolic, Volatile, and Sensory Profiles of Merlot Wine by Indigenous Lactiplantibacillus Plantarum and Oenococcus Oeni

Hui Liu, Cuiyi Zhang,Biying Zhang, Weipeng Jia, Ling He,Yue Sun, Jin Li, Penghui Zhou,Xueqiang Guan,Shuwen Liu,Kan Shi

Australian Journal of Grape and Wine Research (2024)

引用0浏览0引用

Role of Amino Acids in Flavor Profiles and Foam Characteristics of Sparkling Wines During Aging

Na Sun,Lili Zhao, Aiguo Liu, Long Su,Kan Shi,Hongyu Zhao,Shuwen Liu

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2024)

引用0浏览0引用

Color Vibrancy Enhancement of Water-Soluble Monascus Yellow Pigments Through a Two-Step Derivation with Double Sulfonic Groups

Huixin Xie,Zhenfeng Huang,Kan Shi, Kaize Zheng, Lechuan Qiu,Zhenqiang Wu

Food Bioscience（2024）

引用0浏览0引用

A Mutant GH3 Family 13-Glucosidase from Oenococcus Oeni Exhibits Superior Adaptation to Wine Stresses and Potential for Improving Wine Aroma and Phenolic Profiles

Yuzhu Zhao,Biying Zhang,Huawei Gu, Tongxin Xu,Qiling Chen, Jin Li, Penghui Zhou,Xueqiang Guan,Ling He,Yanying Liang,Kekun Zhang,Shuwen Liu,Kan Shi

FOOD MICROBIOLOGY (2024)

引用0浏览0引用

Impact of Indigenous Oenococcus Oeni and Lactiplantibacillus Plantarum Species Co-Culture on Cabernet Sauvignon Wine Malolactic Fermentation: Kinetic Parameters, Color and Aroma

Biying Zhang, Doudou Liu,Hui Liu,Jiaxin Shen,Jiaxuan Zhang,Ling He, Jin Li, Penghui Zhou,Xueqiang Guan,Shuwen Liu,Kan Shi

FOOD CHEMISTRY-X (2024)

引用0浏览0WOS引用

Foodomics Uncovers Functional and Volatile Metabolite Dynamics in Red Raspberry Chewable Tablet Optimized Processing

Yangbo Song, Xiaoli Ren,Lili Zhao,Biying Zhang, Wei Chi,Yanlin Liu,Kan Shi,Shuwen Liu

Food Chemistry（2024）

引用0浏览0WOS引用

不同初始酵母可同化氮浓度对苹果酒发酵过程中硫化氢生成量的影响

宋洋波,张碧颖,石侃,任小莉,刘丽媛, 周慧, 许丹, 刘树文

Modern Food Science & Technologyno. 3 (2023)

引用0浏览0引用

加载更多

作者统计

合作学者

合作机构

D-Core

合作者
学生
导师

暂无相似学者，你可以通过学者研究领域进行搜索筛选

数据免责声明

页面数据均来自互联网公开来源、合作出版商和通过AI技术自动分析结果，我们不对页面数据的有效性、准确性、正确性、可靠性、完整性和及时性做出任何承诺和保证。若有疑问，可以通过电子邮件方式联系我们：report@aminer.cn

Kan Shi(石侃)

讲师

论文共 45 篇作者统计合作学者相似作者