Yibin Lan

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 et al. · Food Chemistry · 2014 · 193 citations

Food Chemistry, Food Fermentation, Flavoromics +5

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

Ya-Qin Wen, Fei He, Baoqing Zhu et al. · Food Chemistry · 2013 · 159 citations

Food Chemistry, Botany, Bound Aroma Compounds +5

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

Yibin Lan, Xu Qian, Zhongjun Yang et al. · Food Chemistry · 2016 · 114 citations

Engineering, Botany, Agricultural Economics +7

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 et al. · Frontiers in Plant Science · 2017 · 109 citations · Full text

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

Xin‐Ke Zhang, Yibin Lan, Yue Huang et al. · Food Chemistry · 2020 · 98 citations

Food Chemistry, Polyphenolics, Biochemistry +10