Tianquan Pan

机构：Fuyang Normal University, Anhui Science and Technology University

发表论文 14 篇 · 总被引 87 次 · h-index 5

代表论文

• Comparison of the Correlations of Microbial Community and Volatile Compounds between Pit-Mud and Fermented Grains of Compound-Flavor Baijiu (2024 · Foods · 被引 26)
• Machine-Learning-Assisted Aroma Profile Prediction in Five Different Quality Grades of Nongxiangxing Baijiu Fermented During Summer Using Sensory Evaluation Combined with GC×GC–TOF-MS (2025 · Foods · 被引 17)
• Insights into the influence of physicochemical parameters on the microbial community and volatile compounds during the ultra-long fermentation of compound-flavor Baijiu (2023 · Frontiers in Microbiology · 被引 15)
• Comprehensive Insights into Ethyl Carbamate in Baijiu: Occurrence, Metabolic Pathways, Advanced Detection Techniques, and Innovative Mitigation Strategies (2025 · Journal of Agricultural and Food Chemistry · 被引 11)
• Source and succession of microbial communities and tetramethylpyrazine during the brewing process of compound-flavor Baijiu (2024 · Frontiers in Microbiology · 被引 10)
• Effects of quinoa addition on physicochemical properties, microbiome profiles, and volatile organic compounds in medium-temperature Daqu (2025 · Food Research International · 被引 3)