Concepedia

Author

Yibin Lan

China Agricultural UniversityORCID

Also Known As

Lan, Yi-Bin, YIBIN LAN, Yi-Bin Lan, Yi-bin Lan, Yibin LAN, Yibin Lan, Yi‐Bin Lan, Yi‐bin Lan

84

Publications

1.8K

Citations

22

H-Index

34

Concepts

All Affiliations

China Agricultural UniversityMinistry of Agriculture and Rural AffairsBeijing Forestry UniversityBeijing University of AgricultureBrock University
YL

About

Yibin Lan is an author at China Agricultural University specializing in food chemistry, health sciences, and botany.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Health Sciences

7

7

443

2

Medicine

3

3

172

3

Engineering

2

2

139

4

Natural Sciences

2

2

196

5

Biochemistry

1

1

98

Yibin Lan

×

34

Publications

1.6K

Citations

21

H-Index

YearCitations

Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters

Cai Jian, Baoqing Zhu, Yunhe Wang,

Food Chemistry

2014

193

Free and glycosidically bound aroma compounds in cherry (Prunus avium L.)

Ya-Qin Wen, Fei He, Baoqing Zhu,

Food Chemistry

2013

159

Striking changes in volatile profiles at sub-zero temperatures during over-ripening of ‘Beibinghong’ grapes in Northeastern China

Yibin Lan, Xu Qian, Zhongjun Yang,

Food Chemistry

2016

114

Light-induced Variation in Phenolic Compounds in Cabernet Sauvignon Grapes (Vitis vinifera L.) Involves Extensive Transcriptome Reprogramming of Biosynthetic Enzymes, Transcription Factors, and Phytohormonal Regulators

Runze Sun, Guo Cheng, Qiang Li,

Frontiers in Plant Science

2017

109

Targeted metabolomics of anthocyanin derivatives during prolonged wine aging: Evolution, color contribution and aging prediction

Xin‐Ke Zhang, Yibin Lan, Yue Huang,

Food Chemistry

2020

98

Using the combined analysis of transcripts and metabolites to propose key genes for differential terpene accumulation across two regions

Ya-Qin Wen, Gan‐Yuan Zhong, Yuan Gao,

BMC Plant Biology

2015

94

Characterization and differentiation of key odor-active compounds of ‘Beibinghong’ icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution

Yibin Lan, Xiao‐Feng Xiang, Xu Qian,

Food Chemistry

2019

93

Differences in volatile profiles of Cabernet Sauvignon grapes grown in two distinct regions of China and their responses to weather conditions

Xiaoqing Xu, Bin Liu, Baoqing Zhu,

Plant Physiology and Biochemistry

2015

60

Characterization of odor-active compounds in the head, heart, and tail fractions of freshly distilled spirit from Spine grape (Vitis davidii Foex) wine by gas chromatography-olfactometry and gas chromatography-mass spectrometry

Xiao‐Feng Xiang, Yibin Lan, Xiaotong Gao,

Food Research International

2020

53

Changes in monosaccharides, organic acids and amino acids during Cabernet Sauvignon wine ageing based on a simultaneous analysis using gas chromatography–mass spectrometry

Xin‐Ke Zhang, Yibin Lan, Baoqing Zhu,

Journal of the Science of Food and Agriculture

2017

47

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