Yun-Yang Zhu

Effects of roasting level on physicochemical, sensory, and volatile profiles of soybeans using electronic nose and HS-SPME-GC–MS

Jia-Shen Cai, Yun-Yang Zhu, Run‐Hui Ma et al. · Food Chemistry · 2020 · 125 citations

Food Chemistry, Engineering, Food Analysis +7

A recent update on the multifaceted health benefits associated with ginger and its bioactive components

Run‐Hui Ma, Zhi‐Jing Ni, Yun-Yang Zhu et al. · Food & Function · 2020 · 122 citations

Nutraceutical Ingredient, Polyphenolics, Oxidative Stress +17

Evolution of okara from waste to value added food ingredient: An account of its bio-valorization for improved nutritional and functional effects

Jingyu Feng, Rui Wang, Kiran Thakur et al. · Trends in Food Science & Technology · 2021 · 89 citations

Nutrition, Food Function, Food Ingredient +6

B-vitamin enriched fermented soymilk: A novel strategy for soy-based functional foods development

Yun-Yang Zhu, Kiran Thakur, Jingyu Feng et al. · Trends in Food Science & Technology · 2020 · 88 citations

Food Chemistry, Nutrition, Food Function +8

Riboflavin-overproducing lactobacilli for the enrichment of fermented soymilk: insights into improved nutritional and functional attributes

Yun-Yang Zhu, Kiran Thakur, Jingyu Feng et al. · Applied Microbiology and Biotechnology · 2020 · 69 citations

Nutrition, Functional Attributes, Biosynthesis +10