| The Important Contribution of Non-Saccharomyces Yeasts to the Aroma Complexity of Wine: A Review E Borren, B Tian Foods 10 (1), 13, 2020 | 108 | 2020 |
| Verification of imported red wine origin into China using multi isotope and elemental analyses H Wu, L Tian, B Chen, B Jin, B Tian, L Xie, KM Rogers, G Lin Food Chemistry 301, 125137, 2019 | 96 | 2019 |
| Genetic manipulation in Sulfolobus islandicus and functional analysis of DNA repair genes C Zhang, B Tian, S Li, X Ao, K Dalgaard, S Gökce, Y Liang, Q She Biochemical Society Transactions 41 (1), 405-410, 2013 | 75 | 2013 |
| Advances in biosynthesis and biological functions of proanthocyanidins in horticultural plants D Yu, T Huang, B Tian, J Zhan Foods 9 (12), 1774, 2020 | 50 | 2020 |
| Process optimization and anti-oxidative activity of peanut meal Maillard reaction products Z Qinzhu, C Yan-ling, S Dong-xiao, B Tian, Y Yang, H Shan LWT 97, 573-580, 2018 | 44 | 2018 |
| Interactions of Vitis vinifera L. cv. Pinot Noir grape anthocyanins with seed proanthocyanidins and their effect on wine color and phenolic composition L Kumar, B Tian, R Harrison LWT 162, 113428, 2022 | 28 | 2022 |
| Biodiversity of non-Saccharomyces yeasts associated with spontaneous fermentation of Cabernet Sauvignon wines from Shangri-La wine region, China Y Zhao, Q Sun, S Zhu, F Du, R Mao, L Liu, B Tian, Y Zhu Scientific Reports 11 (1), 5150, 2021 | 28 | 2021 |
| Changes in pathogenesis-related proteins and phenolics in Vitis vinifera L. cv. ‘Sauvignon Blanc’ grape skin and pulp during ripening B Tian, R Harrison, J Morton, M Jaspers Scientia Horticulturae 243, 78-83, 2019 | 28 | 2019 |
| Extraction of pathogenesis-related proteins and phenolics in Sauvignon Blanc as affected by grape harvesting and processing conditions B Tian, R Harrison, J Morton, M Jaspers, S Hodge, C Grose, M Trought Molecules 22 (7), 1164, 2017 | 24 | 2017 |
| Microencapsulation of shiitake (Lentinula edodes) essential oil by complex coacervation: formation, rheological property, oxidative stability and odour attenuation … Y Yuan, MF Li, WS Chen, QZ Zeng, DX Su, B Tian, S He International journal of food science & technology 53 (7), 1681-1688, 2018 | 22 | 2018 |
| Proteomic analysis of sauvignon blanc grape skin, pulp and seed and relative quantification of pathogenesis-related proteins B Tian, R Harrison, J Morton, S Deb-Choudhury PLoS One 10 (6), e0130132, 2015 | 20 | 2015 |
| Whole bunch fermentation and the use of grape stems: effect on phenolic and volatile aroma composition of Vitis vinifera cv. Pinot Noir wine PM Wimalasiri, KJ Olejar, R Harrison, R Hider, B Tian Australian Journal of Grape and Wine Research 28 (3), 395-406, 2022 | 19 | 2022 |
| An improved method for MALDI-TOF analysis of wine-associated yeasts J Zhang, JE Plowman, B Tian, S Clerens, SLW On Journal of Microbiological Methods 172, 105904, 2020 | 19 | 2020 |
| Influence of skin contact and different extractants on extraction of proteins and phenolic substances in Sauvignon Blanc grape skin B Tian, R Harrison, J Morton, M Jaspers Australian Journal of Grape and Wine Research 26 (2), 180-186, 2020 | 19 | 2020 |
| Influence of ultraviolet exclusion and of powdery mildew infection on Sauvignon Blanc grape composition and on extraction of pathogenesis‐related proteins into juice B Tian, R Harrison, M Jaspers, J Morton Australian Journal of Grape and Wine Research 21 (3), 417-424, 2015 | 18 | 2015 |
| Effect of bentonite fining on proteins and phenolic composition of Chardonnay and Sauvignon Blanc wines S He, R Hider, J Zhao, B Tian South African Journal of Enology and Viticulture 41 (1), 113-120, 2020 | 16 | 2020 |
| Delivery of phenolic compounds, peptides and β-glucan to the gastrointestinal tract by incorporating dietary fibre-rich mushrooms into sorghum biscuits J Tu, MA Brennan, G Wu, W Bai, P Cheng, B Tian, CS Brennan Foods 10 (8), 1812, 2021 | 15 | 2021 |
| Determination of biogenic amines in Chub Mackerel from different storage methods S He, Y Chen, X Yang, J Gao, D Su, J Deng, B Tian Journal of food science 85 (6), 1699-1706, 2020 | 15 | 2020 |
| Application of MALDI-TOF analysis to reveal diversity and dynamics of winemaking yeast species in wild-fermented, organically produced, New Zealand Pinot Noir wine J Zhang, JE Plowman, B Tian, S Clerens, SLW On Food Microbiology 99, 103824, 2021 | 14 | 2021 |
| Varietal aromas of sauvignon blanc: impact of oxidation and antioxidants used in winemaking PC Tsai, LD Araujo, B Tian Fermentation 8 (12), 686, 2022 | 12 | 2022 |
Roland HarrisonLincoln UniversityVerified email at lincoln.ac.nz
