（1）主持项目情况
近五年，先后主持国家自然科学基金（青年科学基金项目）、国家自然科学基金委员会（地区科学基金项目），宁夏回族自治区重点研发计划项目（重点项目）、中国科学院西部之光“青年学者”等多项。
（2）人才培养和团队建设
所指导的硕士研究生获得校级优秀研究生，获得校级优秀大学生创新创业项目指导教师称号。
（3）代表性论著（*第一或通讯作者）
[1]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.（中国科学院一区TOP）
[2]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.
[3]MaWen, Waffo-TeguoPierre, PaissoniMaria Alessandra, JourdesMicheal andTeissedre 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.（中国科学院一区TOP）
[4]MaWen, 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.（中国科学院一区TOP）
[5]Pangzhen Zhang*,Wen Ma*, Yiqi Meng，Yifan Zhang，Gang Jin，Zhongxiang Fang (2021). Wine phenolic profile altered by yeast: Mechanisms and influences. Comprensive Review in Food Science and Food Safety 20(4): 3579-3619.（中国科学院一区TOP）
[6]Xue Zhang, Keqing Wang, Xiaobo Gu, Xiaohan Sun, Gang Jin, Junxiang Zhang andWen 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. Foods, 2021,11
[7]Gang Jin, Xi. Lv, Linsheng Wei, Laichao Xu, Junxiang Zhang, Yanping Chen, andWen Ma*. Chinese localisation of wine aroma descriptors: an update of Le Nez du Vin terminology by survey, descriptive analysis and similarity test. OENO One, 2022.56(1), 241–251.
[8]Xiaobo Gu,Xue Zhang, Keqing Wang ,Xi Lv, Ruyi LiandWen Ma*.GC-MS untargeting analysis of volatile compounds in four red grape varieties (Vitis vinifera L. cv) at different maturity stages near harvest.Foods, 2022, 11(18).
[9]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. Journal of Food Composition and Analysis, 2023, online,
[10]张雪,谷晓博,王克清,金刚,张军翔,刘敦华,马雯*.葡萄酒中生物性来源有害产物的研究进展[J].中国酿造,2020,39(11):9-15.
[11]谷晓博, 张雪, 王克清, 金刚,马雯*.葡萄酒中生青气味的研究进展.食品与发酵工业,2021,47(12):277-284.
[12]金刚, 张雪, 谷晓博, 王辉, 白雪菲, 张众, 盖昱梓, 马雯*.贺兰山东麓不同子产区赤霞珠葡萄自然发酵对葡萄酒香气的影响.食品与发酵工业,2021,
47(07):153-160.
[13]张云伟, 白天华, 王礼, 宋琳娜, 张瑞, 李其其,马雯*.葡萄酒加工废弃物的资源化利用研究进展[J/OL].食品与发酵工业: 1-10[2023-06-19].
[14]吕茜, 孙晓涵, 汪佳琪, 冯延涛, 张继丰,马雯*. 鲜食，酿酒，观赏类葡萄果实挥发性风味物质解析[J/OL].食品与发酵工业:1-12[2023-06-19].
[15]孙晓涵, 张雪, 石宝晖, 张会宁,马雯*.葡萄酒中非生物代谢来源有害物质的研究进展[J/OL].食品与发酵工业:1-8[2023-06-19].
