Jiaheng Lyu

Aroma release during wine consumption: Factors and analytical approaches.

Yan Xu, Jiaheng Lyu, Shuang Chen, 2020, Food chemistry.

Characterization of the Key Aroma Compounds in Marselan Wine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests

Yan Xu, Jiaheng Lyu, Y. Nie, 2019, Molecules.

Impact of tannins on intraoral aroma release and retronasal perception, including detection thresholds and temporal perception by taste, in model wines.

Yan Xu, Jiaheng Lyu, Shuang Chen, 2021, Food chemistry.

Influence of tannins, human saliva, and the interaction between them on volatility of aroma compounds in a model wine.

Yan Xu, Jiaheng Lyu, Shuang Chen, 2021, Journal of Food Science.