Concepedia
Statistics
Publications
5
Citations
65
H-Index
Active since
2023
Affiliations
Zhejiang Gongshang University(Current)
University of Turku
Institute of Sciences of Food Production
National Research Council
Ying Lou is an author at Zhejiang Gongshang University specializing in agriculture, food science, and volatile compound profiling.
Publications per year
2023–2025
Multi-omics analyses of the mechanism for formation of key aroma-active compounds in blood orange wine fermented by Pichia kudriavzevii
Shuxun Liu, Ying Lou, Yan Zhao et al. · Food Research International · 2024 · 16 citations
Agriculture, Biochemistry, Food Science +17
Comparison of anthocyanin and volatile organic compounds in juices and fruit wines made from blood oranges (Citrus sinensis L. Osbeck) at different maturity stages
Shuxun Liu, Ying Lou, Yixian Li et al. · Food Bioscience · 2023 · 14 citations
Agriculture, Botany, Food Science +17
Selecting autochthonous lactic acid bacteria for co-inoculation in Chinese bayberry wine production: Stress response, starter cultures application and volatilomic study
Qing Gu, Yixian Li, Ying Lou et al. · Food Research International · 2024 · 14 citations
Agriculture, Food Science, Microbiology +17
Understanding citrus aroma: Changes induced by postharvest treatments of fresh fruit
Shuxun Liu, Yuling Cai, Ying Lou et al. · Postharvest Biology and Technology · 2025 · 11 citations
Agriculture, Horticultural Sciences, Plant Sciences +16
Comparison of phenolic profiles of albino bilberry (Vaccinium myrtillus L.) wines fermented by non-Saccharomyces yeasts
Shuxun Liu, Zhao Yan, Yixian Li et al. · Food Bioscience · 2023 · 10 citations
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