Junjie Yi - Concepedia

Author

Junjie Yi

Kunming University of Science and Technology ORCID

Also Known As

Chuanqi Chu, Jun Yi, Junjie YI, Junjie Yi, Yi, Junjie, Yishu Deng

207

Publications

2.9K

Citations

H-Index

Concepts

All Affiliations

Kunming University of Science and Technology China Agricultural University Yunnan Machinery Research and Design Institute Ministry of Agriculture and Rural Affairs Beijing Technology and Business University

About

Junjie Yi is an author at Kunming University of Science and Technology specializing in health sciences, food quality, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	21	29	1.3K
2	Medicine	13	15	459
3	Engineering	9	9	246
4	Allergy	3	3	92
5	Natural Sciences	1	1	29

Junjie Yi

Publications

2.5K

Citations

H-Index

Page 1

	Year	Citations
Quality change during high pressure processing and thermal processing of cloudy apple juice Junjie Yi, Biniam Kebede, Doan Ngoc Hai Dang, LWT High-pressure ProcessingCloudy Apple JuiceFood PreservationHigh Pressure ProcessingThermal Processing	2016	148
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, Food Research International Chili PepperFood FermentationFlavoromicsFlavor PropertiesMicrobial Communities	2022	136
Effect of ripening and variety on the physiochemical quality and flavor of fermented Chinese chili pepper (Paojiao) Zi Ye, Zhixun Shang, Meiqi Li, Food Chemistry Chinese ChiliPhysiochemical QualityFood AnalysisFood ProcessingFood Quality	2021	95
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, Food Research International Food ChemistryPickled Chinese PepperFood AnalysisConsumer AcceptabilityFood Quality	2020	83
Minimizing quality changes of cloudy apple juice: The use of kiwifruit puree and high pressure homogenization Junjie Yi, Biniam Kebede, Kristiani Kristiani, Food Chemistry High Pressure HomogenizationBiotechnologyQuality ChangesCloudy Apple JuiceFood Preservation	2017	77
Effect of high-pressure processing and thermal treatments on color and in vitro bioaccessibility of anthocyanin and antioxidants in cloudy pomegranate juice Lei Yuan, Fengyun Cheng, Junjie Yi, Food Chemistry Food ChemistryVitro BioaccessibilityEnvironmental EngineeringHigh-pressure ProcessingFood Preservation	2021	62
A multivariate approach into physicochemical, biochemical and aromatic quality changes of purée based on Hayward kiwifruit during the final phase of ripening Junjie Yi, Biniam Kebede, Tara Grauwet, Postharvest Biology and Technology Food ChemistryAromatic Quality ChangesEngineeringEnvironmental EngineeringBiotechnology	2016	60
Exploring the phytochemicals and inhibitory effects against α-glucosidase and dipeptidyl peptidase-IV in Chinese pickled chili pepper: Insights into mechanisms by molecular docking analysis Meiqi Li, Xi Bao, Xueting Zhang, LWT	2022	60
Flavor production in fermented chayote inoculated with lactic acid bacteria strains: Genomics and metabolomics based analysis Shiyao Zhang, Zhixun Shang, Zhijia Liu, Food Research International ProbioticFood FermentationBiochemistryFlavoromicsBiotechnology	2022	60
Assessments of Probiotic Potentials of Lactiplantibacillus plantarum Strains Isolated From Chinese Traditional Fermented Food: Phenotypic and Genomic Analysis Yuwei Sun, Shiyao Zhang, Hong Li, Frontiers in Microbiology	2022	53

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