Junjie Yi

Quality change during high pressure processing and thermal processing of cloudy apple juice

Junjie Yi, Biniam Kebede, Doan Ngoc Hai Dang et al. · LWT · 2016 · 148 citations

High-pressure Processing, Cloudy Apple Juice, Food Preservation +8

Dynamic analysis of flavor properties and microbial communities in Chinese pickled chili pepper (Capsicum frutescens L.): A typical industrial-scale natural fermentation process

Zi Ye, Zhixun Shang, Shiyao Zhang et al. · Food Research International · 2022 · 136 citations

Chili Pepper, Food Fermentation, Flavoromics +6

Effect of ripening and variety on the physiochemical quality and flavor of fermented Chinese chili pepper (Paojiao)

Zi Ye, Zhixun Shang, Meiqi Li et al. · Food Chemistry · 2021 · 95 citations

Chinese Chili, Physiochemical Quality, Food Analysis +4

Evaluation of the physiochemical and aromatic qualities of pickled Chinese pepper (Paojiao) and their influence on consumer acceptability by using targeted and untargeted multivariate approaches

Zi Ye, Zhixun Shang, Meiqi Li et al. · Food Research International · 2020 · 83 citations

Food Chemistry, Pickled Chinese Pepper, Food Analysis +7

Minimizing quality changes of cloudy apple juice: The use of kiwifruit puree and high pressure homogenization

Junjie Yi, Biniam Kebede, Kristiani Kristiani et al. · Food Chemistry · 2017 · 77 citations

High Pressure Homogenization, Biotechnology, Quality Changes +8