Yujuan Xu - Concepedia

Author

Yujuan Xu

Guangdong Academy of Agricultural Sciences ORCID

Also Known As

Huining Lai, Lu Li, Xu Yu-juan, Xu Yujuan, Y Xu, Y. Xu, Y.J. Xu, YUJUAN XU, Yangyang Yu, Yu-Juan Xu

144

Publications

Citations

H-Index

Concepts

All Affiliations

Guangdong Academy of Agricultural Sciences Ministry of Agriculture and Rural Affairs Huazhong Agricultural University Zhongkai University of Agriculture and Engineering South China Agricultural University

About

Yujuan Xu is an author at Guangdong Academy of Agricultural Sciences specializing in health sciences, food chemistry, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	18	21	952
2	Medicine	15	20	836
3	Engineering	9	9	291
4	Public Health	7	7	258
5	Natural Sciences	5	5	132

Yujuan Xu

Publications

2.7K

Citations

H-Index

Page 1

	Year	Citations
Structural features and antioxidant activity of tannin from persimmon pulp Haifeng Gu, Chunmei Li, Yujuan Xu, Food Research International Structural FeaturesTanninPhytochemicalPolyphenolicsOxidative Stress	2007	207
Quantification and Purification of Mulberry Anthocyanins with Macroporous Resins Xueming Liu, Gengsheng Xiao, Weidong Chen, BioMed Research International	2004	176
Evaluation of bioactive flavonoids and antioxidant activity in Pericarpium Citri Reticulatae ( Citrus reticulata ‘Chachi’) during storage Manqin Fu, Yujuan Xu, Yu Long Chen, Food Chemistry Bioactive FlavonoidsMedicineAntioxidant ActivityBioactive CompoundsPhytochemical	2017	173
Effects of high pressure and thermal processing on quality properties and volatile compounds of pineapple fruit juice Wan-Lin Wu, Gengsheng Xiao, Yuanshan Yu, Food Control Food ChemistryVolatile CompoundsHigh PressurePineapple Fruit JuiceThermal Processing	2021	109
GC-IMS and olfactometry analysis on the tea aroma of Yingde black teas harvested in different seasons Haochen Liu, Yujuan Xu, Jijun Wu, Food Research International Food ChemistryHealth SciencesTea AromaFlavoromicsAnalytical Chemistry	2021	102
Comparing product stability of probiotic beverages using litchi juice treated by high hydrostatic pressure and heat as substrates Zheng Xin, Yuanshan Yu, Gengsheng Xiao, Innovative Food Science & Emerging Technologies Shelf LifeBiomanufacturingHigh Hydrostatic PressureFood MicrobiologyProduct Stability	2014	99
Effect of ultra-high pressure homogenisation processing on phenolic compounds, antioxidant capacity and anti-glucosidase of mulberry juice Yuanshan Yu, Yujuan Xu, Jijun Wu, Food Chemistry Food ChemistryPhenolic CompoundsMulberry JuiceFood EngineeringFood Processing	2013	80
Effects of probiotic litchi juice on immunomodulatory function and gut microbiota in mice Jing Wen, Lan Ma, Yujuan Xu, Food Research International NutritionProbioticDysbiosisMedicineGut Microbiology	2020	77
Chemical composition, structural and functional properties of insoluble dietary fiber obtained from the Shatian pomelo peel sponge layer using different modification methods Jiaqi Sang, Lu Li, Jing Wen, LWT EngineeringChemical CompositionFood BiophysicsPolysaccharideInsoluble Dietary Fiber	2022	76
A comparative study of aromatic characterization of Yingde Black Tea infusions in different steeping temperatures Haochen Liu, Yujuan Xu, Jing Wen, LWT Different Steeping TemperaturesAromatic CharacterizationComparative Study	2021	67

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