Ying Lyu

Assessment of sugar content, fatty acids, free amino acids, and volatile profiles in jujube fruits at different ripening stages

Jianxin Song, Jinfeng Bi, Qinqin Chen et al. · Food Chemistry · 2018 · 206 citations

Food Chemistry, Nutrition, Sugar Content +7

GC/MS coupled with MOS e-nose and flash GC e-nose for volatile characterization of Chinese jujubes as affected by different drying methods

Jianxin Song, Qinqin Chen, Jinfeng Bi et al. · Food Chemistry · 2020 · 137 citations

Food Chemistry, Flash Gc E-nose, Chinese Jujubes +6

Bioaccessibility of carotenoids and antioxidant capacity of seed-used pumpkin byproducts powders as affected by particle size and corn oil during in vitro digestion process

Ying Lyu, Jinfeng Bi, Qinqin Chen et al. · Food Chemistry · 2020 · 56 citations

Food Chemistry, Nutrition, Carotenoid +7

Understanding appearance quality improvement of jujube slices during heat pump drying via water state and glass transition

Haonan Hou, Qinqin Chen, Jinfeng Bi et al. · Journal of Food Engineering · 2019 · 50 citations

Desiccation, Appearance Quality Improvement, Thermal Processing +3

Effects of ultrasound, heat, ascorbic acid and CaCl2 treatments on color enhancement and flavor changes of freeze-dried carrots during the storage period

Ying Lyu, Jinfeng Bi, Qinqin Chen et al. · Food Chemistry · 2021 · 42 citations

Ascorbic Acid, Nutrition, Food Analysis +6