Concepedia

Yejun Bao

YB

3

Publications

246

Citations

3

H-Index

2018

Active since

Affiliations

China Agricultural University(Current)

Ministry of Agriculture and Rural Affairs

Nanjing Institute of Vegetable Science

Beijing Academy of Food Sciences

Yejun Bao is an author at China Agricultural University specializing in health sciences, biochemical engineering, and food chemistry.

Top concepts

HealthFood SafetyFood QualityFood ChemistryFood ProcessingFood TechnologyBiomanufacturingFood FermentationFood PreservationBiochemical Engineering

Publications per year

2018–2019

3

Publications

3

Chemical analysis and flavor properties of blended orange, carrot, apple and Chinese jujube juice fermented by selenium-enriched probiotics

Xinxing Xu, Yejun Bao, Bingbing Wu et al. · Food Chemistry · 2019 · 146 citations

Food Chemistry, Food Function, Food Fermentation +6

Characterization of Diversity and Probiotic Efficiency of the Autochthonous Lactic Acid Bacteria in the Fermentation of Selected Raw Fruit and Vegetable Juices

Xinxing Xu, Dongsheng Luo, Yejun Bao et al. · Frontiers in Microbiology · 2018 · 55 citations · Full text

Comparative study of high hydrostatic pressure and high temperature short time processing on quality of clear and cloudy Se-enriched kiwifruit juices

Xinxing Xu, Jingjing Deng, Dongsheng Luo et al. · Innovative Food Science & Emerging Technologies · 2018 · 45 citations

Biomanufacturing, High Hydrostatic Pressure, Biochemical Engineering +7

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