Characterization of key odor-active compounds in Chinese Dornfelder wine and its regional variations by application of molecular sensory science approaches
2023 · Food Chemistry X · 18 citations
https://doi.org/10.1016/j.fochx.2023.100598
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Yibin Lan
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Yibin Lan is an academic researcher from Ministry of Agriculture and Rural Affairs. The author has contributed to research in topics: Fermentation and Sensory Analysis & Horticultural and Viticultural Research & Phytochemicals and Antioxidant Activities. The author has an h-index of 22, co-authored 72 publications.
ORCID: 0000-0002-2474-2522Papers by this author
worksComprehensive study of chemical and sensory profiles of hawthorn wines from China
2025 · Food Chemistry X · 6 citations
https://doi.org/10.1016/j.fochx.2025.102277
Identification of key precursors of eugenol and Syringol in wines using a Pseudo-targeted Metabolomic approach
2025 · Food Chemistry · 4 citations
https://doi.org/10.1016/j.foodchem.2025.143552
Identification of unique electromagnetic signatures from GLRaV-3 infected grapevine leaves in different stages of virus development.
2024 · Smart Agricultural Technology · 2 citations
https://doi.org/10.1016/j.atech.2024.100464
Dual-temperature dual-state fermentation: A novel approach to improve aroma and color characteristics of Marselan wines
2025 · Food Chemistry X · 1 citations
https://doi.org/10.1016/j.fochx.2025.102447
Region-Driven Wine Aroma Variations: Formation of Aroma Characteristics of Four Varietal Wines from Different Regions in China
2025 · Journal of Future Foods · 1 citations
https://doi.org/10.1016/j.jfutfo.2025.05.017
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