Yong Zhu - Concepedia

Author

Yong Zhu

Guizhou University ORCID

Also Known As

S.H. Yang, Y C Zhu, Yong Zhu

Publications

873

Citations

H-Index

Concepts

All Affiliations

Guizhou University Northeast Agricultural University South China University of Technology COMSATS University Islamabad Cornell University

About

Yong Zhu is an author at Guizhou University specializing in food chemistry, health sciences, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	4	4	103
2	Medicine	4	4	89
3	Engineering	2	2	81
4	Natural Sciences	1	1	13
5	Public Health	1	1	13

Yong Zhu

Publications

729

Citations

H-Index

Page 1

	Year	Citations
Phenolics content, antioxidant and antiproliferative activities of dehulled highland barley (Hordeum vulgare L.) Yong Zhu, Tong Li, Xiong Fu, Journal of Functional Foods	2015	141
Comparative Assessment of Phenolic Content and in Vitro Antioxidant Capacity in the Pulp and Peel of Mango Cultivars Arshad Mehmood Abbasi, Xinbo Guo, Xiong Fu, International Journal of Molecular Sciences	2015	102
Modelling of moving drying process and analysis of drying characteristics for germinated brown rice under continuous microwave drying Liuyang Shen, Yong Zhu, Chenghai Liu, Biosystems Engineering DesiccationAgricultural EconomicsFood EngineeringThermal ProcessingContinuous Microwave Drying	2020	77
Microwave drying of germinated brown rice: Correlation of drying characteristics with the final quality Liuyang Shen, Ming Gao, Yong Zhu, Innovative Food Science & Emerging Technologies Microwave DryingAgricultural EconomicsFinal QualityGrain QualityFood Quality	2021	76
Improvement of cooking quality of germinated brown rice attributed to the fissures caused by microwave drying Liuyang Shen, Yong Zhu, Lei Wang, Journal of Food Science and Technology Microwave DryingEngineeringHealth SciencesAgricultural EconomicsGrain Science	2019	49
Continuous microwave drying of germinated brown rice: Effects of drying conditions on fissure and color, and modeling of moisture content and stress inside kernel Liuyang Shen, Lei Wang, Chenyang Zheng, Drying Technology	2020	44
The cause of germination increases the phenolic compound contents of Tartary buckwheat (Fagopyrum tataricum) Yue Chen, Yong Zhu, Likang Qin Journal of Future Foods Tartary BuckwheatEngineeringBotanyGeneticsPolyphenolics	2022	32
The use of an enzymatic extraction procedure for the enhancement of highland barley (<i>Hordeum vulgare</i> L.) phenolic and antioxidant compounds Yong Zhu, Tong Li, Xiong Fu, International Journal of Food Science & Technology Food ChemistryAgricultural ChemistryHighland BarleyFood Bioactive CompoundIn Vitro Fermentation	2016	28
The Role of Amylose in Gel Forming of Rice Flour Jin-Mu Tian, Likang Qin, Xuefeng Zeng, Foods	2023	28
The regularity of heat-induced free radicals generation and transition of camellia oil Jianmei Yang, Likang Qin, Yong Zhu, Food Research International Radical EmissionCamellia OilRadical (Chemistry)ChemistryChemical Kinetics	2022	20

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