Yu-Peng Pei

Effects of various storage conditions on total phenolic, carotenoids, antioxidant capacity, and color of dried apricots

Lizhen Deng, Chunhong Xiong, Yu-Peng Pei et al. · Food Control · 2022 · 75 citations

Food Chemistry, Nutrition, Carotenoid +9

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 et al. · Food Control · 2019 · 61 citations

Chili Pepper, Engineering, Biochemistry +7

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 et al. · Innovative Food Science & Emerging Technologies · 2022 · 46 citations

Red Pepper, Plant Physiology, Food Processing +4

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 et al. · LWT · 2022 · 42 citations · Full text

Food Chemistry, Health Sciences, In Vitro Fermentation +14

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 et al. · Industrial Crops and Products · 2023 · 36 citations

Food Chemistry, Citri Reticulatae Pericarpium, Active Components +4