Jinchen Li
Key Laboratory Of Brewing Molecular Engineering Of China Light Industry
Beijing, 100048, China
Beijing, 100048, China
Last Updated: 09/26/2026
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Found 26 publications
Characterization of Key Odorants in Jimo Huangjiu Using a Characteristic Aroma-Directed Screening Strategy.
Journal: Foods (Basel, Switzerland)
Published: January 28, 2026
Improved NB Model Analysis of Earthquake Recurrence Interval Coefficient of Variation for Major Active Faults in the Hetao Graben and Northern Marginal Region.
Journal: Entropy (Basel, Switzerland)
Published: December 16, 2025
Sequential inoculation with indigenous non-Saccharomyces yeasts drives multi-dimensional quality improvement of cabernet Gernischt wine: Mechanisms for greenness masking, color stabilization, and phenolic modulation.
Journal: Food research international (Ottawa, Ont.)
Published: December 14, 2025
Unveiling Disparities in Beer Consumer Behavior and Key Drivers Across Regions in China.
Journal: Foods (Basel, Switzerland)
Published: October 06, 2025
Comparison of laboratory- and pilot-scale pervaporation process: Influence on volatile compounds and sensory properties of 'Cabernet Sauvignon' grape spirit.
Journal: Food research international (Ottawa, Ont.)
Published: September 28, 2025
Multi-Technique Flavoromics for Identifying Key Differential Volatile Compounds Underlying Sensory Profiles in Lager Beers.
Journal: Foods (Basel, Switzerland)
Published: September 01, 2025
The Identification and Analysis of Novel Umami Peptides in Lager Beer and Their Multidimensional Effects on the Sensory Attributes of the Beer Body.
Journal: Foods (Basel, Switzerland)
Published: July 12, 2025
Decoding brandy flavor complexity: A multivariate analysis of grapes, origins, distillation techniques, and aging methods through flavoromics and chemometrics.
Journal: Food chemistry
Published: July 07, 2025
Flavor Interactions in Wine: Current Status and Future Directions From Interdisplinary and Crossmodal Perspectives.
Journal: Comprehensive reviews in food science and food safety
Published: November 14, 2024
Effect of the Fatty Acid Intake on Cognitive Function Through Gut Microbiota and Circulating microRNAs Remodeling in Middle-Aged and Elderly Overweight and Obese Population.
Journal: Molecular nutrition & food research
Published: October 01, 2024
Flavor characteristics and formation mechanisms in spirits: A case study in whisky.
Journal: Food research international (Ottawa, Ont.)
Published: August 26, 2024
Analysis of volatile compounds in Xiangjiao baijiu from different storage containers and years based on HS-GC-IMS and DI-GC-MS.
Journal: Food chemistry: X
Published: August 05, 2024
Last Updated: 09/26/2026