Yibin Lan
China Agricultural University
H-index: 17
Asia-China
Top articles of Yibin Lan
The characteristics of polysaccharide composition of red wines in China: Effects of grape varieties, origins and winemaking techniques
Food Chemistry: X
2024/6/30
Decoding the aroma characteristics of icewine by partial least-squares regression, aroma reconstitution, and omission studies
Food Chemistry
2024/5/15
Characterization of chemical and sensory properties of Cabernet Sauvignon and Marselan wines made by flash détente technique
Food Research International
2024/5/1
A comparative study to investigate the individual contribution of metabolic and physical interaction on volatiles formation in the mixed fermentation of Torulaspora delbrueckii …
Food Microbiology
2024/5/1
Influences of Cluster Thinning on Fatty Acids and Green Leaf Volatiles in the Production of Cabernet Sauvignon Grapes and Wines in the Northwest of China
Plants
2024/4/28
Xiaoyu Xu
H-Index: 8
Xu Qian
H-Index: 28
Ying Shi
H-Index: 4
Changqing Duan
H-Index: 29
Yibin Lan
H-Index: 10
Metabolite and transcriptome analyses reveal the effects of salinity stress on the biosynthesis of proanthocyanidins and anthocyanins in grape suspension cells
Frontiers in Plant Science
2024/3/21
Modifications in aroma characteristics of ‘Merlot’dry red wines aged in American, French and Slovakian oak barrels with different toasting degrees
Food Science and Human Wellness
2024/1/1
Comparison of Chemical and Sensory Profiles between Cabernet Sauvignon and Marselan Dry Red Wines in China
Foods
2023/3/5
Sub-regional variation and characteristics of Cabernet Sauvignon wines in the Eastern Foothills of the Helan Mountain: A perspective from phenolics, visual properties and mouthfeel
Foods
2023/3/3
Aromatic and chemical differences between Msalais wines produced at traditional craft workshops and modern plants
Journal of Food Composition and Analysis
2023/3/1
The compositional characteristics, influencing factors, effects on wine quality and relevant analytical methods of wine polysaccharides: A review
2023/3/1
Influence of modified carbonic maceration technique on the chemical and sensory characteristics of Cabernet Sauvignon wines
Food Chemistry
2023/3/1
Interrogating Raisin Associated Unsaturated Fatty Acid Derived Volatile Compounds Using HS–SPME with GC–MS
Foods
2023/1/17
延庆产区 “美乐” 干红葡萄酒在不同橡木桶陈酿过程中的香气变化
现代食品科技
2023/1/8
An efficient methodology for modeling to predict wine aroma expression based on quantitative data of volatile compounds: A case study of oak barrel-aged red wines
Food Research International
2023/1/3
宁夏贺兰山东麓不同子产区 ‘马瑟兰’干红葡萄酒颜色和酚类物质组成比较
现代食品科技
2023
Factors in Modulating the Potential Aromas of Oak Whisky Barrels: Origin, Toasting, and Charring
Foods
2023/11/25
Identification of dominant functional microbes that contribute to the characteristic aroma of Msalais, traditional wine fermented from boiled local grape juice in China
Food Chemistry: X
2023/10/30
Identification of the key odor-active compounds responsible for varietal smoky aroma in wines made from the East Asian species
Food Research International
2023/9/1
Differences in Aroma Profile of Cabernet Sauvignon Grapes and Wines from Four Plots in Jieshi Mountain Region of Eastern China
Foods
2023/7/11
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