Yingying Hu - Concepedia

Author

Yingying Hu

Northeast Agricultural University ORCID

Also Known As

Yingying Hu, Ying−Ying Hu

Publications

1.9K

Citations

H-Index

Concepts

All Affiliations

Northeast Agricultural University Shimadzu (China)Liaocheng University Hefei University of Technology Anhui Agricultural University

About

Yingying Hu is an author at Northeast Agricultural University specializing in health sciences, food safety, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	12	12	1.1K
2	Engineering	6	6	137
3	Medicine	4	4	318
4	Public Health	1	1	92
5	Biochemistry	1	1	29

Yingying Hu

Publications

1.5K

Citations

H-Index

Page 1

	Year	Citations
The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China Yingying Hu, Lang Zhang, Qian Liu, Food Microbiology Northeast ChinaFoodborne IllnessFood MicrobiologyMicrobial EcologyMicrobiology	2020	189
Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage Rongxin Wen, Yingying Hu, Lang Zhang, Meat Science Food ChemistryNutritionHarbin Dry SausageAnimal NutritionFood Analysis	2019	185
Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue Qian Chen, Yingying Hu, Rongxin Wen, Meat Science Food ChemistryElectronic TongueFood FermentationFood AnalysisFood Processing	2020	155
Physicochemical properties and flavour profile of fermented dry sausages with a reduction of sodium chloride Yingying Hu, Lang Zhang, Huan Zhang, LWT Food ChemistrySodium ChlorideHealth SciencesFood PhysicFood Analysis	2020	124
Quality characteristics and flavor profile of Harbin dry sausages inoculated with lactic acid bacteria and Staphylococcus xylosus Yingying Hu, Qian Chen, Rongxin Wen, LWT Food FermentationLactic Acid BacteriaFood MicrobiologyFlavor ProfileFood Processing	2019	111
Effect of NaCl substitutes on the physical, microbial and sensory characteristics of Harbin dry sausage Jiaxin Chen, Yingying Hu, Rongxin Wen, Meat Science Harbin Dry SausageFood AnalysisFood MicrobiologyNacl SubstitutesMicrobiology	2019	105
Application of lactic acid bacteria for improving the quality of reduced-salt dry fermented sausage: Texture, color, and flavor profiles Yingying Hu, Yongjie Li, Xiang-ao Li, LWT NutritionMeat PackagingFood FermentationHealth SciencesFood Analysis	2021	92
Improving the taste profile of reduced-salt dry sausage by inoculating different lactic acid bacteria Yingying Hu, Yongjie Li, Jiamin Zhu, Food Research International Taste ProfileFood FermentationReduced-salt Dry SausageFood MicrobiologyFood Processing	2021	75
The succession and correlation of the bacterial community and flavour characteristics of Harbin dry sausages during fermentation Yingying Hu, Hui Wang, Baohua Kong, LWT Bacterial CommunityFood FermentationIn Vitro FermentationVolatile CompoundsMicrobial Contamination	2020	67
Unraveling the difference in flavor characteristics of dry sausages inoculated with different autochthonous lactic acid bacteria Yingying Hu, Jiawang Wang, Qian Liu, Food Bioscience Food FermentationHealth SciencesFood MicrobiologyFood EngineeringMicrobiology	2022	51

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