Peigen Yu

Identifying key non-volatile compounds in ready-to-drink green tea and their impact on taste profile

Peigen Yu, Angelin Soo-Lee Yeo, Mei-Yin Low et al. · Food Chemistry · 2014 · 195 citations

Agriculture, Food Science, Food Analysis +15

Combined effect of pH and temperature on the stability and antioxidant capacity of epigallocatechin gallate (EGCG) in aqueous system

Yong‐Quan Xu, Peigen Yu, Weibiao Zhou · Journal of Food Engineering · 2019 · 99 citations

Agriculture, Biochemistry, Chemistry +17

Effect of extraction methods on the chemical components and taste quality of green tea extract

Yong‐Quan Xu, Wei-Bin Ji, Peigen Yu et al. · Food Chemistry · 2017 · 59 citations

Agriculture, Chemistry, Food Science +14

Development of a partial least squares-artificial neural network (PLS-ANN) hybrid model for the prediction of consumer liking scores of ready-to-drink green tea beverages

Peigen Yu, Mei Yin Low, Weibiao Zhou · Food Research International · 2017 · 56 citations

Computing, Food Science, Marketing +13

Study on the color effects of (-)-epigallocatechin-3-gallate under different pH and temperatures in a model beverage system

Jieqiong Wang, Yanqing Fu, Daniel Granato et al. · Food Control · 2022 · 33 citations

Agriculture, Biochemistry, Food Science +16