Siqian Guo

机构：China Agricultural University

发表论文 7 篇 · 总被引 32 次 · h-index 4

代表论文

• Comparison of Aroma Profiles of Whiskeys Fermented from Different Grain Ingredients (2024 · Foods · 被引 18)
• Influence of yeasts and aging on the accumulation of flavor components in Rosa roxburghii Tratt wine (2025 · Journal of Food Composition and Analysis · 被引 6)
• A fusion strategy of multivariate flavor analysis techniques for the discrimination of aged sauce-flavor Baijiu (2025 · Food Chemistry X · 被引 4)
• Spontaneous fermentation under adversity shapes the aromatic profile of Vidal blanc icewine: A main contribution to the evolution of higher alcohols and esters (2025 · Food Bioscience · 被引 4)
• Sensory Characterization of Licorice Extract in Formulated Spirits and the Intervention of Puerarin on Sweetness Lingering (2026 · Foods)
• Microencapsulation of anthocyanins using Hemerocallis citrina Baroni polysaccharides to improve bioactivity and cellular uptake (2026 · Food Bioscience)