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Faisal Eudes Sam, Tengzhen Ma*, Jing Wang , Yuhua Liang , Wenjun Sheng , Jixin Li , Yumei Jiang , Bo Zhang. Aroma improvement of dealcoholized Merlot red wine using edible flowers[J]. Food Chemistry, 2023, 404 ,13471, IF(9.231), 2023.3.15 https://doi.org/10.1016/j.foodchem.2022.134711
Tengzhen Ma*, Faisal Eudes Sam, Dom Alizet Didi, Richard Atinpoore Atuna, Francis Kweku Amagloh, Bo Zhang. Contribution of edible flowers on the aroma profile of dealcoholized pinot noir rose wine[J]. LWT - Food Science and Technology, 2022,170 (2022) 114034.IF(6.056) (ISSN:1096-1127);ELSEVIER,
Faisal Eudes Sam1, Teng-Zhen Ma1, Rafia Salifu, Jing Wang, Yu-Mei Jiang, Bo Zhang, Shun-Yu Han*. Techniques for Dealcoholization of Wines Their Impact on Wine Phenolic Composition, Volatile Composition, and Sensory Characteristics. Foods 2021, 10(10), 2498. , IF(4.350), https://doi.org/10.3390/foods10102498 (2021.10.18)
Faisal Eudes Sam1, Tengzhen Ma1, Yuhua Liang, Wenle Qiang, Richard Atinpoore Atuna, Francis Kweku Amagloh, Antonio Morata, Shunyu Han*. Comparison between Membrane and Thermal Dealcoholization Methods Their Impact on the Chemical Parameters, Volatile Composition, and Sensory Characteristics of Wines. Membranes 2021, 11(12), 957.IF(4.106), https://doi.org/10.3390/membranes11120957 (2021.12.1)
Faisal Eudes Sam, Teng‐Zhen Ma*, Richard Atinpoore Atuna, Rafia Salifu, Bilal‐Ahmad Nubalanaan, Francis Kweku Amagloh, Shun‐Yu Han*. Physicochemical, Oxidative Stability and Sensory Properties of Frankfurter‐Type Sausage as Influenced by the Addition of Carrot (Daucus carota) Paste. Foods 2021, 10(12),3032, IF(4.350),https://doi.org/10.3390/foods10123032 (2021.12.6)
Teng-Zhen Ma, Peng-Fei Gong, Rong-Rong Lu, et al. Effect of Different Clarification Treatments on the Volatile Composition and Aromatic Attributes of ‘Italian Riesling’ Icewine[J].Molecules,2020, 25(11): 2657.(IF:3.267) (2020.6.8)
浩楠,马腾臻*,强文乐.小片球菌苹果酸-乳酸发酵对不同品种葡萄酒风味的影响[J/OL].中国食品学报,2024网络优先出版(EI)
强文乐,余飞,赵晓兰,李恺安,陈建军,马腾臻*.陈酿期不同调配比例对赤霞珠-美乐葡萄酒化学成分和感官品质的影响[J].核农学报,2024,38(04):703-714.
马腾臻,梁钰华,SAM FAISAL EUDES,强文乐,白玉,米兰,韩舜愈*. 发酵前不同冷浸渍时间对‘黑比诺’桃红起泡葡萄酒风味特征的影响.食品与发酵工业,2021,47(23):325-333 (2021.12.15)
马腾臻,宫鹏飞,史 肖,牛见明,王春霞,翟文娟,张波,韩舜愈*.红枣发酵酒香气成分分析及感官品质评价[J].食品科学,2021,42(04):247-253.(EI,领跑者5000——中国精品科技期刊顶尖学术论文)(2021.2.28)
高雨寒,马腾臻,梁钰华,肖雅婷,杨成彦,徐琦,韩舜愈.不同冷浸渍时间对桑葚酒色泽品质的影响[J].食品与发酵科技,2021,57(03):18-23+37.
浩楠,马腾臻,杨学山,张波,韩舜愈.不同接种方式下小片球菌C30对‘赤霞珠’葡萄酒品质的影响[J].食品与发酵业,2021,47(01):71-78.
宫鹏飞,马腾臻,鲁榕榕,李蔚,张波,陈彦雄,韩舜愈.不同下胶澄清剂对‘贵人香’冰白葡萄酒香气品质的影响[J].食品与发酵工业,2019,45(19):151-158.
浩楠,马腾臻,贠建民,等.甘肃河西走廊产区野生乳酸菌筛选及酿酒特性研究[J].食品与发酵工业,2019,45(10):142-148.
段卫朋,马腾臻,李蔚,等.瞬时超高压处理对‘赤霞珠’葡萄酒风味品质的影响[J].甘肃农业大学学报,2019,54(01):198-208+216.
马腾臻,鲁榕榕,浩楠,马亚娇,牛育林,栗甲, 祝霞, 韩舜愈*.酵母菌株及陈酿时间对贵人香起泡葡萄酒品质的影响[J].食品与发酵科技,2018,54(6):26-35.
马腾臻,鲁榕榕,孙永蓉,等.适应活化条件对起泡葡萄酒酵母发酵特性的影响[J].农产品加工,2018,12:1-6.
马腾臻,鲁榕榕,浩楠, 宫鹏飞,朵雅婷,牛育林,张波,韩舜愈*.不同下胶澄清处理对瓶内二次发酵起泡葡萄酒品质的影响[J].食品与发酵科技,2018,54(5):93-100.
鲁榕榕,马腾臻,张波,等.不同澄清剂对起泡葡萄酒原酒的澄清作用及对香气品质的影响[J].食品科学,2018,39(12):146-153.(EI收录)
鲁榕榕,马腾臻,张波,等.大豆蛋白澄清剂对‘赤霞珠’干红葡萄酒品质的影响[J].食品与发酵工业,2018,44(03):135-145.
马腾臻,李颍,张莉, 张彦芳,盛文军,祝霞,韩舜愈*.油橄榄酒的酿造及香气成分分析[J].食品科学,2014,35(18):161-166.
马腾臻,杨学山,张莉, 张彦芳,李颍,祝霞,王婧,韩舜愈*.红佳酿酵母β-葡萄糖苷酶活性测定及产酶特性[J].食品与发酵工业,2014,40(10):37-42.