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Author

Qiuyu Lan

Observed name: Lan, Qiuyu <1995>
ORCID: 0000-0002-7812-0171
Observed ORCID: 0000-0002-7812-0171
OpenAlex ID: A5030728635
Protein glycosylation: a promising way to modify the functional properties and extend the application in food system
2018 · Qing Zhang, Lin Li, et al. · Critical Reviews in Food Science and Nutrition · 208
Effect of Soybean Soluble Polysaccharide on the Formation of Glucono-δ-Lactone-Induced Soybean Protein Isolate Gel
2019 · Qiuyu Lan, Lin Li, et al. · Polymers · 31
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Insights into the Metabolomic Diversity of Latilactobacillus sakei
2022 · Federica Barbieri, Luca Laghi, et al. · Foods · 29
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Influence of okara with varying particle sizes on the gelling, rheological, and microstructural properties of glucono-δ-lactone-induced tofu
2020 · Qiuyu Lan, Zhaohui Lin, et al. · Journal of Food Science and Technology · 24
Glycinin-carbohydrate conjugates: Preparation, characterization, and application in processing of whole soybean curd
2020 · Qing Zhang, Lin Li, et al. · Food Hydrocolloids · 22
Application of transglutaminase for quality improvement of whole soybean curd
2019 · Chenzhi Wang, Jingyi Li, et al. · Journal of Food Science and Technology · 22
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Effects of pretreatment methods on the flavor profile and sensory characteristics of Kiwi wine based on 1H NMR, GC-IMS and E-tongue
2024 · Zhibo Yang, Qiuyu Lan, et al. · LWT · 21
Dynamic changes and correlations of physicochemical, volatile metabolites, and bacterial communities during fermentation of sour meat fermented from goose meat
2025 · Qiuyu Lan, Xin Zhao, et al. · LWT · 16
Effect of High Hydrostatic Pressure on the Metabolite Profile of Striped Prawn (Melicertus kerathurus) during Chilled Storage
2022 · Qiuyu Lan, Silvia Tappi, et al. · Foods · 13
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Comparison of Aroma and Taste Profiles of Kiwi Wine Fermented with/without Peel by Combining Intelligent Sensory, Gas Chromatography-Mass Spectrometry, and Proton Nuclear Magnetic Resonance
2024 · Bingde Zhou, Xiaochen Liu, et al. · Foods · 12
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A multistrain probiotic increases the serum glutamine/glutamate ratio in patients with cirrhosis: a metabolomic analysis
2023 · Luca Laghi, Eva Román, et al. · Hepatology Communications · 11
Analysis of Changes in Flavor Profile and Bacterial Succession During Pork Fermentation Using Multi-Omics-Based Analysis
2025 · Yuyan Ma, Qiuyu Lan, et al. · Foods · 10
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Comparative metabolomic analysis of minced grey mullet (Mugil cephalus) pasteurized by high hydrostatic pressure (HHP) during chilled storage
2024 · Qiuyu Lan, Silvia Tappi, et al. · Food Bioscience · 9
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A multi-omics strategy to reveal the effect of raw meat differences on volatile organic compounds and microbial communities of fermented sour meat
2026 · Qiuyu Lan, Yankai Hou, et al. · LWT · 5
Sensory and Omics approaches reveal the impact of heat treatment before fermentation on kiwi wine
2025 · Qiuyu Lan, Zhibo Yang, et al. · npj Science of Food · 4
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Integrated metabolomics analysis of chill‐stored rose shrimp ( Parapenaeus longirostris ) treated with different pressure levels of high hydrostatic pressure by 1 H‐NMR spectroscopy
2024 · Qiuyu Lan, Ana Cristina De Aguiar Saldanha Pinheiro, et al. · Journal of Food Science · 1
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Comparison of Aroma and Taste Profiles of Pixian Douban Fermented with Traditional Open Process or Industrial Closed Process
2026 · Qiuyu Lan, Chenglin Zhu, et al. · Foods
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Effects of Glutathione-Enriched Inactive Dry Yeast on the Flavor Profile of Kiwi Wine
2025 · Zhibo Yang, Chuan Song, et al. · Foods
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A multistrain probiotic increases serum glutamine/glutamate ratio in patients with cirrhosis. A metabolomic analysis
2022 · German Soriano, Eva Roman, et al. · Journal of Hepatology
Works count: 20
Citation count: 438
H-index: 11
I10-index: 12
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