Concepedia

Xinglin Han

XH

Statistics

Publications

9

Citations

264

H-Index

9

Active since

2016

Affiliations

China National Research Institute of Food and Fermentation(Current)

Kagoshima University

Beijing Technology and Business University

Tianjin University of Science and Technology

Yibin University

Xinglin Han is an author at China National Research Institute of Food and Fermentation specializing in agriculture, food science, and food chemistry.

Publications per year

2016–2023

9

Publications

9

The production of the Chinese baijiu from sorghum and other cereals

Xinglin Han, Shiru Jia · Journal of the Institute of Brewing · 2017 · 46 citations · Full text

, , +16

Manufactural impact of the solid-state saccharification process in rice-flavor baijiu production

Xuan Yin, Yumiko Yoshizaki, Makoto Ikenaga et al. · Journal of Bioscience and Bioengineering · 2019 · 41 citations

, , +10

Correlation between key aroma and manufacturing processes of rice-flavor baijiu and awamori, Chinese and Japanese traditional liquors

Zhe Zhao, Mina Sugimachi, Yumiko Yoshizaki et al. · Food Bioscience · 2021 · 37 citations

, , +15

Characterization of Flavor Compounds in Rice-flavor <i>baijiu</i>, a Traditional Chinese Distilled Liquor, Compared with Japanese Distilled Liquors, <i>awamori</i> and <i>kome-shochu</i>

Xuan Yin, Yumiko Yoshizaki, Shugo Kurazono et al. · Food Science and Technology Research · 2020 · 28 citations

, , +16

Silage Fermentation on Sweet Sorghum Whole Plant for Fen-Flavor Baijiu

Hongshen Li, Xinglin Han, Hongrui Liu et al. · Foods · 2021 · 26 citations · Full text

, , +17

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