ZHANG, PENGHAN

ZHANG, PENGHAN  

CRI [2011-01 - 2021-12]: DEPARTMENT OF FOOD QUALITY AND NUTRITION  

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Data di pubblicazione Titolo Autore(i) Tipo File
1-gen-2022 Application of a target-guided data processing approach in saturated peak correction of GC×GC analysis Zhang, P.; Carlin, S.; Franceschi, P.; Mattivi, F.; Vrhovsek, U. Articolo in rivista
1-gen-2023 Application of comprehensive 2D gas chromatography coupled with mass spectrometry in beer and wine VOC analysis Zhang, P.; Piergiovanni, M.; Franceschi, P.; Mattivi, F.; Vrhovsek, U.; Carlin, S. -
21-dic-2021 Application of GC×GC-MS in VOC analysis of fermented beverages Zhang, P. Doctoral Thesis
1-gen-2021 Biotechnological exploitation of Saccharomyces jurei and its hybrids in craft beer fermentation uncovers new aroma combinations Giannakou, K.; Visinoni, F.; Zhang, P.; Nathoo, N.; Jones, P.; Cotterrell, M.; Vrhovsek, U.; Delneri, D. Articolo in rivista
1-ott-2022 Enhanced flavour profiles through radicicol induced genomic variation in the lager yeasts, Saccharomyces pastorianus de la Cerda Garcia-Caro, R.; Thompson, G.; Zhang, P.; Hokamp, K.; Roche, F.; Carlin, S.; Vrhovsek, U.; Bond, U. -
1-gen-2020 On sample preparation methods for fermented beverage VOCs profiling by GCxGC-TOFMS Zhang, P.; Carlin, S.; Lotti, C.; Mattivi, F.; Vrhovsek, U. Articolo in rivista
13-dic-2022 Volatile aroma compound production is affected by growth rate in S. cerevisiae Visinoni, F.; Zhang, P.; Hollywood, K.A.; Carlin, S.; Vrhovsek, U.; Winterburn, J.; Delneri, D. -