Yeyou Qin

Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS

Yi Chen, Pao Li, Luyan Liao et al. · Food Chemistry · 2021 · 305 citations

Food Chemistry, Food Fermentation, Flavoromics +8

Illumina MiSeq sequencing reveals microbial community succession in salted peppers with different salinity during preservation

Mengjuan Chen, Yeyou Qin, Fangming Deng et al. · Food Research International · 2021 · 30 citations

Biology, Different Salinity, Microbial Diversity +11

Changes in texture qualities and pectin characteristics of fermented minced pepper during natural and inoculated fermentation process

Haishan Xu, Yuyu Chen, Shenghua Ding et al. · International Journal of Food Science & Technology · 2021 · 21 citations

Engineering, Texture Qualities, Food Chemistry +16

Gas Chromatography–Mass Spectrometry Metabolite Analysis Combined with Transcriptomic and Proteomic Provide New Insights into Revealing Cuticle Formation during Pepper Development

Shuai Ge, Keying Qin, Shenghua Ding et al. · Journal of Agricultural and Food Chemistry · 2022 · 12 citations

Botany, Genetics, Plant Metabolomics +19