Yu-Peng Pei - Concepedia

Author

Yu-Peng Pei

China Agricultural University

Also Known As

Yu-Peng Pei, Yupeng Pei

Publications

408

Citations

H-Index

Concepts

All Affiliations

China Agricultural University University of California, Davis Shihezi University State Key Laboratory of Food Science and Technology Nanchang University

About

Yu-Peng Pei is an author at China Agricultural University specializing in food chemistry, food processing, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	203
2	Engineering	2	2	82
3	Public Health	1	1	17
4	Biochemistry	1	1	61
5	Chemical Engineering	1	1	21

Yu-Peng Pei

Publications

406

Citations

H-Index

Page 1

	Year	Citations
Effects of various storage conditions on total phenolic, carotenoids, antioxidant capacity, and color of dried apricots Lizhen Deng, Chunhong Xiong, Yu-Peng Pei, Food Control Food ChemistryNutritionCarotenoidVarious Storage ConditionsAgricultural Economics	2022	75
High-humidity hot air impingement blanching (HHAIB) efficiently inactivates enzymes, enhances extraction of phytochemicals and mitigates brown actions of chili pepper Hui Wang, Qian Zhang, Arun S. Mujumdar, Food Control Chili PepperEngineeringBiochemistryBiotechnologyMitigates Brown Actions	2019	61
High-humidity hot air impingement blanching (HHAIB) enhances drying behavior of red pepper via altering cellular structure, pectin profile and water state Jun Wang, Yu-Peng Pei, Chang Chen, Innovative Food Science & Emerging Technologies Red PepperPlant PhysiologyFood ProcessingCellular StructurePost-harvest Physiology	2022	46
Pulsed vacuum drying of banana: Effects of ripeness on drying kinetics and physicochemical properties and related mechanism Yuhao Zhou, Yu-Peng Pei, Parag Prakash Sutar, LWT Food ChemistryHealth SciencesIn Vitro FermentationFood PhysicChemical Composition	2022	42
Effect of different drying techniques on drying characteristics, physical quality, and active components of Citri reticulatae pericarpium, and the correlation between physiochemical quality Wenling Sun, Mengjia Li, Yue Zhang, Industrial Crops and Products Food ChemistryCitri Reticulatae PericarpiumActive ComponentsBotanyPost-harvest Physiology	2023	36
Effect of vacuum-steam pulsed blanching (VSPB) on drying characteristics and quality properties of garlic slices Yu-Peng Pei, Sriram K. Vidyarthi, Jun Wang, Drying Technology Food ChemistryVspb TreatmentFood AnalysisFood PreservationVspb Conditions	2021	29
Vacuum-steam pulsed blanching (VSPB): An emerging blanching technology for beetroot Yang Zhang, Bao-Hu Sun, Yu-Peng Pei, LWT Blanching Technology	2021	28
Pulsed pressure pickling enhances acetic acid transfer, thiosulfinates degradation, color and ultrastructure changes of “Laba” garlic Yang Zhang, Magdalena Zielińska, Sriram K. Vidyarthi, Innovative Food Science & Emerging Technologies Food ChemistryPulsed PressureUltrastructure Changes	2020	22
Pulsed pressure enhances osmotic dehydration and subsequent hot air drying kinetics and quality attributes of red beetroot Yu-Peng Pei, Bao-Hu Sun, Sriram K. Vidyarthi, Drying Technology EngineeringFood PreservationRed BeetrootChemical EngineeringDesiccation	2022	21
Improvement of drying efficiency and physicochemical quality of kiwifruit slices using infrared-assisted tilted tray air impingement drying Mengjia Li, Ziping Ai, Hong‐Wei Xiao, Drying Technology Food ChemistryDrying ProcessBiomanufacturingFood PackagingDesiccation	2022	19

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