（1）主持项目情况
国家自然科学基金青年项目，“高通量分析细胞壁在葡萄霜霉菌互作机制中的作用”，2018/01-2020/12。
宁夏回族自治区重点研发计划重点项目，“贺兰山东麓产区葡萄酒发酵阶段氧精准管理技术与装备研发”，2024/01-2026/12，项目主持人。
宁夏回族自治区重点研发计划重点项目，“葡萄酒蒸馏残液高值化利用关键技术及产业化”，2023/01-2025/12,课题主持人。
宁夏回族自治区重点研发项目（引才专项），“新型非热处理技术对葡萄浸渍发酵中果实细胞壁关键结构降解机制的影响研究”，2024/12-2026/12，项目主持人。
宁夏回族自治区自然科学基金，“葡萄果实细胞壁大分子结构与葡萄酒酚类物质萃取及稳定机制关联研究”，2023/7-2025/7，项目主持人。
农业农村部葡萄酒加工重点实验室开放基金，“成熟期差异对赤霞珠果实细胞壁降解、酒中多糖组分及口感风味的影响”，2021/10-2023/9。
（3）代表性论著（*第一或通讯作者）
1.Zhang, Y., Liu, N.N., Yuan, W.J., Jia, R.Y., Zhan, S.H., Moore. J.P., Zhang, J.X., Gao, Y*. 2026. Yeast Cell Wall polysaccharides in wine aroma stabilisation: Mechanisms, regulation, and applications. Food Chemistry, 529, 151129. (IF=10.4，中科院一区Top)
2. Liu, N.N., Zhang, Y., Zhou, Z.Y., Jørgensen, B., Moore, J.P., Zhang, J.X., Gao, Y*. 2026. Structurally characterised grape-derived polysaccharides and their influence on astringency and sensory impacts in Cabernet Sauvignon wines. Food Chemistry: X. (IF=9.2，中科院一区Top)
3. Yang, Z., Song, L., Hao, Y., Liu, N., Wei, Z., Hou, X., Gao, Y*., & Ma, W*. Emerging Insights into Wine Polysaccharides: Mechanisms, Evolutions and Applications in Wine Flavor Management. Trends in Food Science & Technology, 2026, 177, 106046. (IF=17.4，中科院一区Top)
4. Gao, Y., Jonatan U. Fangel，William G.T. Willats，Melané A. Vivier，John P. Moore. 2021. Differences in berry skin and pulp cell wall polysaccharides from ripe and overripe Shiraz grapes evaluated using glycan profiling reveals extensin-rich flesh. Food Chemistry, 363, 130180. (IF=10.4，中科院一区Top)
5. Gao, Y., Yin, X., Jiang, H., (...), Song, S., Lu, J. 2021. Comprehensive leaf cell wall analysis using carbohydrate microarrays reveals polysaccharide-level variation between vitis species with differing resistance to downy mildew. Polymers, 13(9),1379. (IF=5.8, 中科院二区)
6. Yin, X*., Gao, Y*., Song, S., Hassani, D., Lu, J. 2021. Identification, characterization and functional analysis of grape (Vitis vinifera L.) mitochondrial transcription termination factor (mTERF) genes in responding to biotic stress and exogenous phytohormone. BMC Genomics, 22(1),136. (IF=3.9, co-first author，中科院二区Top)
7. Gao, Y., Fangel, J.U., Willats, W.G.T., Moore, J.P. 2019. Tracking polysaccharides during white winemaking using glycan microarrays reveals glycoprotein-rich sediments. Food Research International, 123, 662-673. (IF=8.8, 中科院一区Top)
8. Gao, Y., Zietsman, A.J.J., Vivier, M.A., Moore, J.P. 2019. Deconstructing wine grape cell walls with enzymes during winemaking: New insights from glycan microarray technology. Molecules, 24(1), 165. (IF=5.1, 中科院二区)
9. Gao, Y., Fangel J., Willats, W., Vivier, M. & Moore, J. 2016. Effect of commercial enzymes on berry cell wall deconstruction in the context of intra-vineyard ripeness variation under winemaking conditions. Journal of Agricultural and Food Chemistry, 64(19),3862-3872. (IF=6.7, 中科院一区Top)
10. Gao, Y., Fangel J., Willats, W., Vivier, M. & Moore, J. 2016. Dissecting the polysaccharide-rich grape cell wall matrix using recombinant pectinases during winemaking. Carbohydrate Polymers,152,510-519. (IF=13.2, 中科院一区Top)
10. Gao, Y., Fangel J., Willats, W., Vivier, M. & Moore, J. 2015. Dissecting the polysaccharide-rich grape cell wall changes during winemaking using combined high-throughput and fractionation methods. Carbohydrate Polymers. 133,567-577. (IF=13.2, 中科院一区Top)
