Metabolite and transcriptome analyses reveal the effects of salinity stress on the biosynthesis of proanthocyanidins and anthocyanins in grape suspension cells by Kainan Zhao, Kainan Zhao, Yibin Lan, Yibin Lan, Ying Shi, Ying Shi, Changqing Duan, Changqing Duan, Keji Yu, Keji Yu, Keji Yu

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Modifications in aroma characteristics of ‘Merlot’ dry red wines aged in American, French and Slovakian oak barrels with different toasting degrees by Haocheng Lu, Binhao Cheng, Yibin Lan, Changqing Duan, Fei He

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Characterization and Evolution of Volatile Compounds of Cabernet Sauvignon Wines from Two Different Clones during Oak Barrel Aging by Xu Qian, Fangyuan Jia, Jian Cai, Ying Shi, Changqing Duan, Yibin Lan

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Regional Variation of Chemical Characteristics in Young Marselan (<i>Vitis vinifera</i> L.) Red Wines from Five Regions of China by Yibin Lan, Min Liu, Xinke Zhang, Siyu Li, Ying Shi, Changqing Duan

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Application and Research Status of Flash Profile in Food Research and Development by Yixin CHEN, Yibin LAN, Yaqin WEN, Yaran LIU, Kuixun CHEN, Hao SONG, Baoqing ZHU

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Factors in Modulating the Potential Aromas of Oak Whisky Barrels: Origin, Toasting, and Charring by Min Luo, Dongsheng Cui, Jin Li, Penghui Zhou, Changqing Duan, Yibin Lan, Guangfeng Wu

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Modification of Sensory Expression of 3-Isobutyl-2-methoxypyrazine in Wines through Blending Technique by Mengqi Ling, Yu Zhou, Yibin Lan, Chifang Cheng, Guangfeng Wu, Changqing Duan, Ying Shi

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Volatile Profiles and Sensory Characteristics of Cabernet Sauvignon Dry Red Wines in the Sub-Regions of the Eastern Foothills of Ningxia Helan Mountain in China by Xixian Song, Mengqi Ling, Demei Li, Baoqing Zhu, Ying Shi, Changqing Duan, Yibin Lan

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Characterization of key odor-active compounds in Chinese Dornfelder wine and its regional variations by application of molecular sensory science approaches by Mengqi Ling, Ruixue Chai, Xiaofeng Xiang, Jin Li, Penghui Zhou, Ying Shi, Changqing Duan, Yibin Lan

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Interrogating Raisin Associated Unsaturated Fatty Acid Derived Volatile Compounds Using HS–SPME with GC–MS by Hafiz Umer Javed, Dong Wang, Abdullah, Murtaza Hasan, Li-Yan Zeng, Yibin Lan, Ying Shi, Chang-Qing Duan

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Comparison of Chemical and Sensory Profiles between Cabernet Sauvignon and Marselan Dry Red Wines in China by Xixian Song, Weixi Yang, Xu Qian, Xinke Zhang, Mengqi Ling, Li Yang, Ying Shi, Changqing Duan, Yibin Lan

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The characteristics of polysaccharide composition of red wines in China: Effects of grape varieties, origins and winemaking techniques by Hongyue Zhai, Mengqi Ling, Siyu Li, Bainian Chen, Xu Zhao, Wenzhe Tong, Chifang Cheng, Jin Li, Ying Shi, Changqing Duan, Yibin Lan

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