Author

Xinyue Fan

Institution: The Ohio State University

Observed institutions: North Carolina State University, The Ohio State University

ORCID: 0009-0002-9743-5520

Observed ORCID: 0009-0002-9743-5520

OpenAlex ID: A5101893039

A Comparative Study of Physicochemical, Aroma, and Color Profiles Affecting the Sensory Properties of Grape Juice from Four Chinese Vitis vinifera × Vitis labrusca and Vitis vinifera Grapes

2024 · Chen Yang, Xinyue Fan, et al. · Foods · 17

Lactic acid bacteria decarboxylates p-coumaric acid in the presence of blueberry anthocyanins, facilitating hydroxyphenyl-pyranoanthocyanin formation

2026 · Carlos Porras-Guardado, Xinyue Fan, et al. · Food Chemistry · 2

Quantification of Cucurbitacin C in Bitter Cucumber and its Reduction by Fermentation and Acidification

2023 · Xinyue Fan, Suzanne D. Johanningsmeier, et al. · Journal of Food Composition and Analysis · 2

Cucurbitacins in Bitter and Pickling Cucumber and Cucurbitacin C Reduction during Cucumber Fermentation and Acidification.

2021 · Xinyue Fan · NCSU Libraries Repository (North Carolina State University Libraries)

Works count: 4

Citation count: 21

H-index: 2

I10-index: 1