Personal information

China

Activities

Employment (2)

China Agricultural University: Beijing, Beijing, CN

2020-07-15 to present | Assistant Professor (College of Food Science and Nutritional Engineering)
Employment
Source: Self-asserted source
Yibin Lan

Brock University: St Catharines, ON, CA

2018-12-01 to 2020-05-30 | Post Doctoral Fellow (Biological Sciences)
Employment
Source: Self-asserted source
Yibin Lan

Education and qualifications (2)

China Agricultural University: Beijing, CN

2012-09-01 to 2018-06-30 | Ph.D. (College of Food Science and Nutritional Engineering)
Education
Source: Self-asserted source
Yibin Lan

Tianjin University: Tianjin, CN

2008-09-01 to 2012-06-30 | Bachelor (School of chemical engineering)
Education
Source: Self-asserted source
Yibin Lan

Works (35)

The Impacts of Frozen Material-Other-Than-Grapes (MOG) on Aroma Compounds of Cabernet Franc and Cabernet Sauvignon

Beverages
2024-08-02 | Journal article
Contributors: Yibin Lan; Xiaoyu Xu; Jiaming Wang; Emily Aubie; Marnie Crombleholme; Andrew Reynolds
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Investigating the Effects of Distillation System, Geographical Origin, and Aging Time on Aroma Characteristics in Brandy Using an Untargeted Metabonomic Approach

Foods
2024-06 | Journal article | Author
Contributors: Ruiqi Hu; Changqing Duan; Yibin Lan
Source: check_circle
Multidisciplinary Digital Publishing Institute
grade
Preferred source (of 2)‎

Effect of Cluster-Zone Leaf Removal at Different Stages on Cabernet Sauvignon and Marselan (Vitis vinifera L.) Grape Phenolic and Volatile Profiles

Plants
2024-06-02 | Journal article
Contributors: Xuechen Yao; Yangpeng Wu; Yibin Lan; Yanzhi Cui; Tonghua Shi; Changqing Duan; Qiuhong Pan
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Decoding the aroma characteristics of icewine by partial least-squares regression, aroma reconstitution, and omission studies

Food Chemistry
2024-05 | Journal article
Contributors: Xu Qian; Mengqi Ling; Yanfeng Sun; Fuliang Han; Ying Shi; Changqing Duan; Yibin Lan
Source: check_circle
Crossref

Influences of Cluster Thinning on Fatty Acids and Green Leaf Volatiles in the Production of Cabernet Sauvignon Grapes and Wines in the Northwest of China

Plants
2024-04-28 | Journal article
Contributors: Xiaoyu Xu; Chifang Cheng; Xu Qian; Ying Shi; Changqing Duan; Yibin Lan
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Factors in Modulating the Potential Aromas of Oak Whisky Barrels: Origin, Toasting, and Charring

Foods
2023-11-25 | Journal article
Contributors: Min Luo; Dongsheng Cui; Jin Li; Penghui Zhou; Changqing Duan; Yibin Lan; Guangfeng Wu
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Artificial saliva precipitation index (ASPI): An efficient evaluation method of wine astringency

Food Chemistry
2023-07 | Journal article
Contributors: Meng-Yao Qi; Yong-Ce Huang; Xi-Xian Song; Meng-Qi Ling; Xin-Ke Zhang; Chang-Qing Duan; Yi-Bin Lan; Ying Shi
Source: check_circle
Crossref

Differences in Aroma Profile of Cabernet Sauvignon Grapes and Wines from Four Plots in Jieshi Mountain Region of Eastern China

Foods
2023-07-11 | Journal article
Contributors: Zhuo Chen; Yang-Peng Wu; Yi-Bin Lan; Yan-Zhi Cui; Tong-Hua Shi; Yu-Bo Hua; Chang-Qing Duan; Qiu-Hong Pan
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Comparison of Chemical and Sensory Profiles between Cabernet Sauvignon and Marselan Dry Red Wines in China

Foods
2023-03-05 | Journal article
Contributors: Xixian Song; Weixi Yang; Xu Qian; Xinke Zhang; Mengqi Ling; Li Yang; Ying Shi; Changqing Duan; Yibin Lan
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Sub-Regional Variation and Characteristics of Cabernet Sauvignon Wines in the Eastern Foothills of the Helan Mountain: A Perspective from Phenolics, Visual Properties and Mouthfeel

Foods
2023-03-03 | Journal article
Contributors: Bing-Yan Zhao; Xin-Ke Zhang; Yi-Bin Lan; Chang-Qing Duan; Bao-Qing Zhu; De-Mei Li
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Interrogating Raisin Associated Unsaturated Fatty Acid Derived Volatile Compounds Using HS–SPME with GC–MS

Foods
2023-01-17 | Journal article
Contributors: Hafiz Umer Javed; Dong Wang; Abdullah; Murtaza Hasan; Li-Yan Zeng; Yibin Lan; Ying Shi; Chang-Qing Duan
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

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

Molecules
2022-12-12 | Journal article
Contributors: Xixian Song; Mengqi Ling; Demei Li; Baoqing Zhu; Ying Shi; Changqing Duan; Yibin Lan
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Red wine coloration: A review of pigmented molecules, reactions, and applications

Comprehensive Reviews in Food Science and Food Safety
2022-09 | Journal article
Contributors: Xin‐Ke Zhang; David W. Jeffery; De‐Mei Li; Yi‐bin Lan; Xu Zhao; Chang‐Qing Duan
Source: check_circle
Crossref

Regional Variation of Chemical Characteristics in Young Marselan (Vitis vinifera L.) Red Wines from Five Regions of China

Foods
2022-03-09 | Journal article
Contributors: Yibin Lan; Min Liu; Xinke Zhang; Siyu Li; Ying Shi; Changqing Duan
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Characterization and Evolution of Volatile Compounds of Cabernet Sauvignon Wines from Two Different Clones during Oak Barrel Aging

Foods
2021-12-29 | Journal article
Contributors: Xu Qian; Fangyuan Jia; Jian Cai; Ying Shi; Changqing Duan; Yibin Lan
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Modification of Sensory Expression of 3-Isobutyl-2-methoxypyrazine in Wines through Blending Technique

Molecules
2021-05-26 | Journal article
Contributors: Mengqi Ling; Yu Zhou; Yibin Lan; Chifang Cheng; Guangfeng Wu; Changqing Duan; Ying Shi
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Characterization of key odor‐active compounds in sweet Petit Manseng (Vitis vinifera L.) wine by gas chromatography–olfactometry, aroma reconstitution, and omission tests

Journal of Food Science
2021-04 | Journal article
Contributors: Yibin Lan; Jingxian Guo; Xu Qian; Baoqing Zhu; Ying Shi; Guangfeng Wu; Changqing Duan
Source: check_circle
Crossref

Targeted metabolomics of anthocyanin derivatives during prolonged wine aging: Evolution, color contribution and aging prediction

Food Chemistry
2021-03 | Journal article
Contributors: Xin-Ke Zhang; Yi-Bin Lan; Yue Huang; Xu Zhao; Chang-Qing Duan
Source: check_circle
Crossref

Comprehensive investigation of lactones and furanones in icewines and dry wines using gas chromatography-triple quadrupole mass spectrometry

Food Research International
2020-11 | Journal article
Contributors: Xu Qian; Yibin Lan; Shen Han; Nana Liang; Baoqing Zhu; Ying Shi; Changqing Duan
Source: check_circle
Crossref

Characterization and differentiation of key odor-active compounds of ‘Beibinghong’ icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution

Food Chemistry
2019 | Journal article
Source: Self-asserted source
Yibin Lan
grade
Preferred source (of 2)‎

Flavor Profile Evolution of Bottle Aged Rosé and White Wines Sealed with Different Closures

Molecules
2019 | Journal article
Source: Self-asserted source
Yibin Lan
grade
Preferred source (of 4)‎

Volatile composition and aromatic attributes of wine made with Vitisvinifera L.cv Cabernet Sauvignon grapes in the Xinjiang region of China: effect of different commercial yeasts

International Journal of Food Properties
2018 | Journal article
Source: Self-asserted source
Yibin Lan
grade
Preferred source (of 2)‎

Comparison of transcriptional expression patterns of carotenoid metabolism in ‘Cabernet Sauvignon’ grapes from two regions with distinct climate

Journal of Plant Physiology
2017 | Journal article
Source: Self-asserted source
Yibin Lan
grade
Preferred source (of 2)‎

Evolution of Volatile Compounds and Sensory in Bottled White Wines and Their Correspondence

Journal of Chinese Institute of Food Science and Technology
2017 | Journal article
EID:

2-s2.0-85028363794

Contributors: Liu, D.; Zhang, Y.; Lan, Y.; Yang, D.; Pan, Q.
Source: Self-asserted source
Yibin Lan via Scopus - Elsevier

Light-induced Variation in Phenolic Compounds in Cabernet Sauvignon Grapes (Vitis vinifera L.) Involves Extensive Transcriptome Reprogramming of Biosynthetic Enzymes, Transcription Factors, and Phytohormonal Regulators

Frontiers in Plant Science
2017 | Journal article
Source: Self-asserted source
Yibin Lan
grade
Preferred source (of 2)‎

Striking changes in volatile profiles at sub-zero temperatures during over-ripening of ‘Beibinghong’ grapes in Northeastern China

Food Chemistry
2016 | Journal article
Source: Self-asserted source
Yibin Lan
grade
Preferred source (of 2)‎

Varietal dependence of GLVs accumulation and LOX-HPL pathway gene expression in four Vitis vinifera wine grapes

International Journal of Molecular Sciences
2016 | Journal article
EID:

2-s2.0-84997288026

Contributors: Qian, X.; Xu, X.-Q.; Yu, K.-J.; Zhu, B.-Q.; Lan, Y.-B.; Duan, C.-Q.; Pan, Q.-H.
Source: Self-asserted source
Yibin Lan via Scopus - Elsevier

Varietal Dependence of GLVs Accumulation and LOX-HPL Pathway Gene Expression in Four Vitis vinifera Wine Grapes

International Journal of Molecular Sciences
2016-11-23 | Journal article
Source: Self-asserted source
Yibin Lan

Differences in volatile profiles of Cabernet Sauvignon grapes grown in two distinct regions of China and their responses to weather conditions

Plant Physiology and Biochemistry
2015 | Journal article
Source: Self-asserted source
Yibin Lan
grade
Preferred source (of 2)‎

The free and enzyme-released volatile compounds of distinctive Vitis amurensis var. Zuoshanyi grapes in China

European Food Research and Technology
2015 | Journal article
Source: Self-asserted source
Yibin Lan
grade
Preferred source (of 2)‎

Transcriptome comparison of Cabernet Sauvignon grape berries from two regions with distinct climate

Journal of Plant Physiology
2015 | Journal article
Source: Self-asserted source
Yibin Lan
grade
Preferred source (of 2)‎

Using the combined analysis of transcripts and metabolites to propose key genes for differential terpene accumulation across two regions

BMC Plant Biology
2015 | Journal article
Source: Self-asserted source
Yibin Lan
grade
Preferred source (of 2)‎

Free and glycosidically bound aroma compounds in cherry (Prunus avium L.)

Food Chemistry
2014 | Journal article
Source: Self-asserted source
Yibin Lan
grade
Preferred source (of 2)‎

Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters

Food Chemistry
2014 | Journal article
Source: Self-asserted source
Yibin Lan
grade
Preferred source (of 2)‎

Changes in monosaccharides, organic acids and amino acids during Cabernet Sauvignon wine ageing based on a simultaneous analysis using gas chromatography–mass spectrometry

Journal of the Science of Food and Agriculture
Journal article
Source: Self-asserted source
Yibin Lan
grade
Preferred source (of 2)‎