Yan Xu

This name is associated with a large and highly varied publication record spanning fermentation science, food chemistry, microbiology, immunology, materials chemistry, and computer science, which suggests the bibliographic record likely aggregates work from multiple distinct researchers sharing the same name rather than a single coherent research program. Within the subset most consistent with the stated 'Agricultural and Biological Sciences' focus, the work concentrates on Chinese Baijiu (a traditional distilled liquor) fermentation, including microbial community dynamics, flavor and aroma compound formation, and process optimization. Prospective students should independently verify authorship and affiliation before assuming this profile represents one individual's body of work.

Publication counts rose substantially from 26/year in 2017 to a peak of around 80/year in 2021, then fluctuated between roughly 53 and 72/year through 2025, indicating strong but somewhat variable output rather than a simple steady increase.

Generated by claude-sonnet-5 from public bibliographic data · Jul 20, 2026