Yongzhao Bi

The impact of freezing methods on the quality, moisture distribution, microstructure, and flavor profile of hand-grabbed mutton during long-term frozen storage

Yulong Luo, Yongzhao Bi, Rui Du et al. · Food Research International · 2023 · 56 citations

Meat Packaging, Shelf Life, Moisture Distribution +7

A new comprehensive quantitative index for the assessment of essential amino acid quality in beef using Vis-NIR hyperspectral imaging combined with LSTM

Fujia Dong, Yongzhao Bi, Jie Hao et al. · Food Chemistry · 2023 · 50 citations

Nutrition, Engineering, Biochemistry +13

Formation of volatile flavor compounds, maillard reaction products and potentially hazard substance in China stir-frying beef sao zi

Shuang Bai, Liqin You, Ji Chen et al. · Food Research International · 2022 · 44 citations

Meat Packaging, Volatile Flavor Compounds, Food Analysis +6

A Combination of Near-Infrared Hyperspectral Imaging with Two-Dimensional Correlation Analysis for Monitoring the Content of Alanine in Beef

Fujia Dong, Yongzhao Bi, Jie Hao et al. · Biosensors · 2022 · 34 citations · Full text

High freezing rate improves flavor fidelity effect of hand grab mutton after short-term frozen storage

Yongzhao Bi, Yu-Long Luo, Ruiming Luo et al. · Frontiers in Nutrition · 2022 · 28 citations · Full text