（1）主持项目情况
[1] 国家自然科学基金（青年科学基金项目）“非橡木桶陈酿的葡萄酒中香草醛形成机理的研究”，主持，2019-2021。
[2] 国家自然科学基金委员会（地区科学基金项目），“红葡萄酒陈酿过程中单宁源物质演化及优质涩感形成分子基础”，主持，2022-2025。
[3] 中科院西部之光“青年学者”，“宁夏蛇龙珠红葡萄酒特征香气的分子溯源研究”，主持，2023-2025。
[4] 宁夏回族自治区重点研发计划项目（重点项目），“低二氧化硫葡萄酒酿造工艺研究与应用”，主持，2023-2025。
[5] 宁夏回族自治区重点研发计划项目（课题）（重点项目），“定向调节不同风格葡萄酒味感的关键工艺技术研究与示范”，主持，2021-2024。
（2）代表性论著（*第一或通讯作者）
[1] Linna Song, Xiaohan Sun, Baohui Shi, Weiming Yang, Wen Ma*.Chemosensory analysis of condensed tannins and their astringency perception in Marselan, Cabernet Sauvignon and Merlot red wine during winemaking[J]. LWT-Food Science and Technology, 2024, 212:116983.
[2] Jing Wen, Guoqian Xu, Ang Zhang, Wen Ma*, Gang Jin*.Emerging technologies for rapid non-destructive testing of grape quality: A review[J]. Journal of Food Composition and Analysis, 2024, 133:106446.
[3] Zhang, Di, Ziyu Wei, Yufeng Han, Yaru Duan, Baohui Shi, and Wen Ma*. A Review on Wine Flavour Profiles Altered by Bottle Aging[J]. Molecules, 2023, 28(18):6522.
[4] Yingyue Su, Yefeng Li, Jiancai Zhang, Lishan Wang, Kannan RR Rengasamy, Wen Ma*, Ang Zhang*.Analysis of soils, grapes, and wines for Sr isotope characterisation in Diqing Tibetan Autonomous Prefecture (China) and combining multiple elements for wine geographical traceability purposes[J]. Journal of Food Composition and Analysis, 2023, 122:105470.
[5] Xiaobo Gu, Xue Zhang, Keqing Wang , Xi Lv, Ruyi Li and Wen Ma*.GC-MS untargeting analysis of volatile compounds in four red grape varieties (Vitis vinifera L. cv) at different maturity stages near harvest[J]. Foods, 2022, 11(18).
[6] Gang Jin, Xi. Lv, Linsheng Wei, Laichao Xu, Junxiang Zhang, Yanping Chen, and Wen Ma*. Chinese localisation of wine aroma descriptors: an update of Le Nez du Vin terminology by survey, descriptive analysis and similarity test[J]. Oeno One, 2022.56(1), 241–251.
[7] Xue Zhang, Keqing Wang, Xiaobo Gu, Xiaohan Sun, Gang Jin, Junxiang Zhang and Wen Ma*. Flavor Chemical Profiles of Cabernet Sauvignon Wines: Six Vintages from 2013 to 2018 from the Eastern Foothills of the Ningxia Helan Mountains in China[J]. Foods, 2021,11(1):22.
[8] Pangzhen Zhang*,Wen Ma*,Yiqi Meng,Yifan Zhang,Gang Jin,Zhongxiang Fang. Wine phenolic profile altered by yeast: Mechanisms and influences[J]. Comprensive Review in Food Science and Food Safety, 2021, 20(4): 3579-3619.
[9] Ma Wen, Waffo-Teguo Pierre, Jourdes Micheal, Li Hua and Teissedre Pierre-Louis*. First evidence of epicatechin vanillate in grape seed and red wine[J]. Food Chemistry, 2018, 259: 304-310.
[10] Ma Wen, Waffo-Teguo Pierre, Paissoni Maria Alessandra, Jourdes Micheal and Teissedre Pierre-Louis*. New insight into the unresolved HPLC broad peak of Cabernet Sauvignon grape seed polymeric tannins by combining CPC and Q-ToF approaches[J].Food Chemistry, 2018, 249: 168-175.
[11] Ma Wen, Waffo-Teguo Pierre, Jourdes Micheal, Li Hua* and Teissedre Pierre-Louis*. Chemical affinity between tannin size and salivary protein binding abilities: Implications for wine astringency[J].Plos One, 2016, 11(8): e0161095.
[12] Ma Wen,Guo Anque, Zhang Yulin, Wang Hua, Liu Ye and Li Hua*. A review on astringency and bitterness perception of tannins in wine[J].Trends in Food Science & Technology, 2014, 40(1): 6-19.
