Author

Guorong Du

Observed names: G.-R. Du, Guo Rong Du, Guo-Rong Du, Guorong DU

Institution: Xi’an University

Observed institutions: Xi’an University, Northwest A&F University

ORCID: 0000-0001-9285-1627

Observed ORCID: 0000-0001-9285-1627

OpenAlex ID: A5074923696

Antioxidant capacity and the relationship with polyphenol and Vitamin C in Actinidia fruits

2008 · Guorong Du, Mingjun Li, et al. · Food Chemistry · 515

Advancements and challenges for brewing aroma-enhancement fruit wines: Microbial metabolizing and brewing techniques

2024 · Fei Wang, Pengtao Zhao, et al. · Food Chemistry · 72

Phenolic composition of apple products and by-products based on cold pressing technology

2019 · Guorong Du, Yanyun Zhu, et al. · Journal of Food Science and Technology · 63

Investigating the role of tartaric acid in wine astringency

2022 · Qinghao Zhao, Guorong Du, et al. · Food Chemistry · 60

Phenolic characterisation and antioxidant capacity of young wines made from different grape varieties grown in Helanshan Donglu wine zone (China)

2014 · T.-T. Ma, X.-Y. Sun, et al. · South African Journal of Enology and Viticulture · 47

Mannoproteins interfering wine astringency by modulating the reaction between phenolic fractions and protein in a model wine system

2021 · Shengnan Wang, Xiaoyu Wang, et al. · LWT · 44

Phenolics concentration and antioxidant capacity of different fruit tissues of astringent versus non-astringent persimmons

2011 · Peng-Min Li, Guo-Rong Du, et al. · Scientia Horticulturae · 41

Investigating wine astringency profiles by characterizing tannin fractions in Cabernet Sauvignon wines and model wines

2023 · Qinghao Zhao, Guorong Du, et al. · Food Chemistry · 35

The role of Arabic gum on astringency by modulating the polyphenol fraction-protein reaction in model wine

2023 · Shengnan Wang, Zeqiang Ma, et al. · Food Chemistry · 31

Developing novel oenological tannins from 44 plants sources by assessing astringency and color in model wine

2022 · Chenyaqiong Cheng, Pei Liu, et al. · Journal of the Science of Food and Agriculture · 13

Influence of different phenolic fractions on red wine astringency based on polyphenol/protein binding

2017 · Mengmeng Ren, Xiaoyu Wang, et al. · South African Journal of Enology and Viticulture · 13

Targeted Removal of Galloylated Flavanols to Adjust Wine Astringency by Using Molecular Imprinting Technology

2023 · Guorong Du, Xiaoyu Wang, et al. · Foods · 4

Characterization of wine astringency contributed by acetaldehyde-mediated condensation between flavan-3-ols and grape skin/seeds polyphenol

2022 · Lixia WANG, Guorong DU, et al. · Food Science and Technology · 4

Mechanism of synergistic astringency enhancement by organic acids in model wine: Insights from organic acid-phenols-protein triadic interaction

2026 · Yan Liu, Xiang Jie Jiang, et al. · Food Chemistry · 3

Research Progress in the Browning Mechanism of Apple Juice and Their Color Protection Mechanism by Antioxidants

2022 · Chenyaqiong CHENG, Pengtao ZHAO, et al. · DOAJ (DOAJ: Directory of Open Access Journals)

Research Progress on the Astringency Substances and Evaluation of Wine

2022 · Qinghao ZHAO, Shengnan WANG, et al. · DOAJ (DOAJ: Directory of Open Access Journals)

Works count: 16

Citation count: 945

H-index: 11

I10-index: 11