Shuyue Fan
Higher Degree by Research Candidate
School of Agriculture, Food and Wine
Faculty of Sciences, Engineering and Technology
Evolution of spectrofluorometric fingerprint of red wine under different ageing conditions.
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Language Competencies
Language Competency Chinese (Mandarin) Can read, write, speak and understand spoken English Can read, write, speak and understand spoken -
Education
Date Institution name Country Title 2020 - 2023 Northwest A&F University China Master of Engineering 2016 - 2020 Northwest A&F University China Bachelor of Engineering -
Research Interests
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Journals
Year Citation 2024 Liu, C., Wu, L., Fan, S., Tao, Y., & Li, Y. (2024). The protective effect of cyclodextrin on the color quality and stability of Cabernet Sauvignon red wine. Journal of Integrative Agriculture, 23(1), 310-323.
2023 Fan, S., Liu, C., Li, Y., & Zhang, Y. (2023). Visual Representation of Red Wine Color: Methodology, Comparison and Applications. Foods, 12(5), 15 pages.
Scopus4 WoS12023 Fan, S., Zhang, Y., & Li, Y. (2023). A New Approach for Quantitative Classification of Red Wine Color from the Perspective of Micro and Macro Levels. FERMENTATION-BASEL, 9(6), 15 pages.
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