Guanshen Yuan

Integrated analysis of 454 and Illumina transcriptomic sequencing characterizes carbon flux and energy source for fatty acid synthesis in developing Lindera glauca fruits for woody biodiesel

Zixin Lin, Jiyong An, Jia Wang et al. · Biotechnology for Biofuels · 2017 · 67 citations · Full text

Characterization of free and bound volatile compounds in six Ribes nigrum L. blackcurrant cultivars

Yaran Liu, Shaoyang Wang, Jie Ren et al. · Food Research International · 2017 · 28 citations

Bound Volatile Compounds, L. Blackcurrant Cultivars

Aromatic compounds and organoleptic features of fermented wolfberry wine: Effects of maceration time

Xiaoyu Ouyang, Guanshen Yuan, Jie Ren et al. · International Journal of Food Properties · 2016 · 27 citations · Full text

Food Chemistry, Food Fermentation, Aromatic Compounds +13

Effect of Raw Material, Pressing and Glycosidase on the Volatile Compound Composition of Wine Made From Goji Berries

Guanshen Yuan, Jie Ren, Xiaoyu Ouyang et al. · Molecules · 2016 · 24 citations · Full text

Effect of Oak Chips on Evolution of Phenolic Compounds and Color Attributes of Bog Bilberry Syrup Wine During Bottle‐Aging

Shuxun Liu, Shaoyang Wang, Guanshen Yuan et al. · Journal of Food Science · 2016 · 17 citations