Yi Qin

机构：Xinjiang Agricultural University, Northwest A&F University · ORCID：0000-0001-6563-4790

发表论文 26 篇 · 总被引 220 次 · h-index 9

代表论文

• Reducing higher alcohols by integrating indigenous Saccharomyces cerevisiae, nitrogen compensation, and chaptalization methods during fermentation of kiwifruit wine (2023 · LWT · 被引 34)
• Transcriptomic and metabolomic data reveal key genes that are involved in the phenylpropanoid pathway and regulate the floral fragrance of Rhododendron fortunei (2023 · BMC Plant Biology · 被引 28)
• Revealing the flavor differences of Sauvignon Blanc wines fermented in different oak barrels and stainless-steel tanks through GC-MS, GC-IMS, electronic, and artificial sensory analyses (2025 · Food Chemistry X · 被引 21)
• Fungal dynamic during apricot wine spontaneous fermentation and aromatic characteristics of Pichia kudriavzevii for potential as starter (2023 · Food Chemistry X · 被引 20)
• Dynamic changes in dissolved oxygen concentration, microbial communities, and volatile compounds during industrial oak-barrel fermentation of Sauvignon Blanc wine (2024 · Food Research International · 被引 14)
• Extraction and structural analysis of mannoproteins from different species of yeast: Bitter suppression and the potential mechanisms for wine (2024 · International Journal of Biological Macromolecules · 被引 14)