Leaderboards/Fermentation and Sensory Analysis

Fermentation and Sensory Analysis

Last updated July 15, 2026

Rising Stars

Fresh ink, massive impact

Researchers

1
Xuexue Zheng
Hunan Agricultural University
2
Shiyuan Ma
Sichuan University
3
Jiawen Duan
China Agricultural University
4
Giusy Rita Caponio
University of Bari Aldo Moro
5
Chutian Zhu
Guizhou University
6
Jialiang Niu
Beijing Technology and Business University
7
Meng-Bo Tian
Ministry of Agriculture and Rural Affairs
8
Nanfeng Liu
Ministry of Agriculture and Rural Affairs
9
Boqin Zhang
Tianjin University of Science and Technology
10
Vanesa Postigo
Institute of Agrifood Research and Technology

Papers

1
Characterization of key aroma compounds in soy sauce flavor baijiu by molecular sensory science combined with aroma active compounds reverse verification method
Food Chemistry|2024
92 cit.
2
Wine lees as functional ingredient to produce biscuits fortified with polyphenols and dietary fibre
LWT|2024
33 cit.
3
Nutritional, antioxidant and biological activity characterization of orange peel flour to produce nutraceutical gluten-free muffins
Food & Function|2024
27 cit.
4
Stochastic and deterministic processes shape microbial communities and flavor characteristics of strong-flavor daqu during storage
International Journal of Food Microbiology|2024
24 cit.
5
Publication in Current Research in Food Science (2025) [21 citations, W4407727525]
Current Research in Food Science|2025
21 cit.
6
Publication in Trends in Food Science & Technology (2025) [20 citations, W4406598449]
Trends in Food Science & Technology|2025
20 cit.
7
Regional fingerprint, enrichment and flavor contribution of Bacillus community in Daqu for Chinese Baijiu
Food Research International|2025
15 cit.
8
Metabolic interactions drive microbial community succession and functional expression of Nongxiangxing (Strong-flavor) daqu
Journal of Advanced Research|2025
15 cit.
9
Bioactive Properties of Fermented Beverages: Wine and Beer
Fermentation|2025
11 cit.
10
Investigation of novel metabolites generated by Torulaspora delbrueckii to promote the aroma biosynthesis in Saccharomyces cerevisiae during wine fermentation
LWT|2024
10 cit.

Emerging Leaders

Drafting the new consensus

Researchers

1
Hehe Li
Beijing Technology and Business University
2
Haibo Yuan
Anhui Agricultural University
3
Jinyuan Sun
Beijing Technology and Business University
4
Zhuang Guo
Hubei University of Arts and Science
5
Yongwen Jiang
Tea Research Institute
6
Chunhui Shan
Shihezi University
7
Hongjie Lei
Northwest A&F University
8
Dongrui Zhao
Beijing Technology and Business University
9
Xiuting Li
United States Chamber of Commerce
10
Xiangyu Sun
Northwest Institute of Mechanical and Electrical Engineering

Papers

1
Uncover the flavor code of strong-aroma baijiu: Research progress on the revelation of aroma compounds in strong-aroma baijiu by means of modern separation technology and molecular sensory evaluation
Journal of Food Composition and Analysis|2022
152 cit.
2
Effect of fermentation by lactic acid bacteria on the phenolic composition, antioxidant activity, and flavor substances of jujube–wolfberry composite juice
LWT|2023
107 cit.
3
HS-SPME Combined with GC-MS/O to Analyze the Flavor of Strong Aroma Baijiu Daqu
Foods|2022
89 cit.
4
Metagenomic and physicochemical analyses reveal microbial community and functional differences between three types of low-temperature Daqu
Food Research International|2022
74 cit.
5
Microbial communities, functional, and flavor differences among three different-colored high-temperature Daqu: A comprehensive metagenomic, physicochemical, and electronic sensory analysis
Food Research International|2024
74 cit.
6
Understanding the dynamic changes of volatile and non-volatile metabolites in black tea during processing by integrated volatolomics and UHPLC-HRMS analysis
Food Chemistry|2023
73 cit.
7
Insights into the Aroma Profile of Sauce‐Flavor Baijiu by GC‐IMS Combined with Multivariate Statistical Analysis
Journal of Analytical Methods in Chemistry|2022
68 cit.
8
Lipid metabolic characteristics and marker compounds of ripened Pu-erh tea during pile fermentation revealed by LC-MS-based lipidomics
Food Chemistry|2022
57 cit.
9
Study on Interaction of Aromatic Substances and Correlation between Electroencephalogram Correlates of Odor Perception in Light Flavor Baijiu
Journal of Agricultural and Food Chemistry|2024
50 cit.
10
Chemical profile of a novel ripened Pu-erh tea and its metabolic conversion during pile fermentation
Food Chemistry|2022
49 cit.

Current Senior Leaders

Wrote the book, still writing it

Researchers

1
Yan Xu
Harbin Normal University
2
Peter Schieberle
Technical University of Munich
3
Vicente Ferreira
Universidad de Zaragoza
4
Isak S. Pretorius
ARC Centre of Excellence in Synthetic Biology
5
Michel Moutounet
Laboratoire de Chimie des Polymères Organiques
6
Marina Heinonen
University of Helsinki
7
Amparo Querol
Consejo Superior de Investigaciones Científicas
8
Víctor de Freitas
Universidade do Porto
9
Paul A. Henschke
Australian Wine Research Institute
10
Dimitris S. Argyropoulos
North Carolina State University

Papers

1
Antioxidant Activity of Plant Extracts Containing Phenolic Compounds
Journal of Agricultural and Food Chemistry|1999
3.8k cit.
2
Yeast and bacterial modulation of wine aroma and flavour
Australian Journal of Grape and Wine Research|2005
1.2k cit.
3
Quantitative determination of the odorants of young red wines from different grape varieties
Journal of the Science of Food and Agriculture|2000
1.1k cit.
4
Berry Phenolics and Their Antioxidant Activity
Journal of Agricultural and Food Chemistry|2001
1k cit.
5
Solvent assisted flavour evaporation - a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices
European Food Research and Technology|1999
983 cit.
6
Identification of yeasts by RFLP analysis of the 5.8S rRNA gene and the two ribosomal internal transcribed spacers
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY|1999
966 cit.
7
Dissolution of Wood in Ionic Liquids
Journal of Agricultural and Food Chemistry|2007
937 cit.
8
Implications of nitrogen nutrition for grapes, fermentation and wine
Australian Journal of Grape and Wine Research|2005
903 cit.
9
Antioxidant Activity of Anthocyanins and Their Aglycons
Journal of Agricultural and Food Chemistry|2003
859 cit.
10
2-Chloro-4,4,5,5-tetramethyl-1,3,2-dioxaphospholane, a Reagent for the Accurate Determination of the Uncondensed and Condensed Phenolic Moieties in Lignins
Journal of Agricultural and Food Chemistry|1995
842 cit.

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