Yao Lu Data-verified

OverviewAI-generated summary

Yao Lu's research investigates the chemical composition and sensory characteristics of fermented products, with a particular focus on wines. Lu has studied the impact of various factors, including UV-B radiation, thermal processing, and different winemaking yeasts, on the accumulation of phenolic compounds, antioxidant capacity, and volatile organic compounds in products derived from pigeon pea, figs, jujubes, and grapes. This work also includes analyzing aroma compounds contributing to regional wine styles and the inactivation of enzymes during fruit wine fermentation. Lu's scholarship metrics include an h-index of 8 with 20 total publications and 350 citations. Lu has collaborated with researchers such as Yanlin Liu and Yaoyao Song at the Arkansas Agricultural Experiment Station, co-authoring multiple publications with them.

Metrics

• h-index: 8
• Publications: 20
• Citations: 350