Peiyu Wei

Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS

Jiahui Zhang, Jun Cao, Zhisheng Pei et al. · Food Research International · 2019 · 260 citations

Food Chemistry, Flavoromics, Food Analysis +5

The inhibition mechanism of the texture deterioration of tilapia fillets during partial freezing after treatment with polyphenols

Peiyu Wei, Kexue Zhu, Jun Cao et al. · Food Chemistry · 2020 · 104 citations

Food Chemistry, Inhibition Mechanism, Tilapia Fillets +2

Quality changes and deterioration mechanisms in three parts (belly, dorsal and tail muscle) of tilapia fillets during partial freezing storage

Yali Shi, Peiyu Wei, Qiuge Shi et al. · Food Chemistry · 2022 · 65 citations

Tail Muscle, Partial Freezing Storage, Tilapia Fillets +2

EGCG-gelatin biofilm improved the protein degradation, flavor and micromolecule metabolites of tilapia fillets during chilled storage

Tingting Ma, Qi Wang, Peiyu Wei et al. · Food Chemistry · 2021 · 44 citations

Food Chemistry, Edible Film, Edible Packaging +7

Relationship between Micromolecules and Quality Changes of Tilapia Fillets after Partial Freezing Treatment with Polyphenols

Peiyu Wei, Kexue Zhu, Jun Cao et al. · Journal of Agricultural and Food Chemistry · 2021 · 23 citations