Concepedia

Author

Yuanshan Yu

Guangdong Academy of Agricultural SciencesORCID

Also Known As

Yuanshan Yu

29

Publications

701

Citations

13

H-Index

38

Concepts

All Affiliations

Guangdong Academy of Agricultural SciencesJiangxi Agricultural UniversityAgricultural Research ServiceEastern Regional Research Center
YY

About

Yuanshan Yu is an author at Guangdong Academy of Agricultural Sciences specializing in health sciences, medicine, and food processing.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Health Sciences

8

8

433

2

Medicine

6

6

323

3

Biochemistry

5

5

151

4

Engineering

2

2

71

5

Natural Sciences

1

1

10

Yuanshan Yu

×

15

Publications

659

Citations

13

H-Index

YearCitations

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

2014

99

Effects of pulsed electric field processing on microbial survival, quality change and nutritional characteristics of blueberries

Tony Z. Jin, Yuanshan Yu, Joshua B. Gurtler

LWT

2016

95

Identification of the cooked off-flavor in heat-sterilized lychee (Litchi chinensis Sonn.) juice by means of molecular sensory science

Kejing An, Haochen Liu, Manqin Fu,

Food Chemistry

2019

83

Anti-asthmatic activity of alkaloid compounds from Pericarpium Citri Reticulatae (<i>Citrus reticulata</i>‘Chachi’)

Manqin Fu, Bo Zou, Kejing An,

Food & Function

2019

68

Persimmon vinegar polyphenols protect against hydrogen peroxide-induced cellular oxidative stress via Nrf2 signalling pathway

Bo Zou, Gengsheng Xiao, Yujuan Xu,

Food Chemistry

2018

64

Osmotic dehydration of blueberries pretreated with pulsed electric fields: Effects on dehydration kinetics, and microbiological and nutritional qualities

Yuanshan Yu, Tony Z. Jin, Xuetong Fan,

Drying Technology

2016

49

Evaluation of the Structural, Physicochemical and Functional Properties of Dietary Fiber Extracted from Newhall Navel Orange By-Products

Jiaqi Sang, Lu Li, Jing Wen,

Foods

2021

40

Slight Fermentation with <i>Lactobacillus fermentium</i> Improves the Taste (Sugar:Acid Ratio) of Citrus ( <i>Citrus reticulata</i> cv. chachiensis) Juice

Yuanshan Yu, Gengsheng Xiao, Yujuan Xu,

Journal of Food Science

2015

38

Comparing characteristic of banana juices from banana pulp treated by high pressure carbon dioxide and mild heat

Yuanshan Yu, Gengsheng Xiao, Jijun Wu,

Innovative Food Science & Emerging Technologies

2012

30

Protein and polyphenols involved in sediment formation in cloudy litchi juice

Dan Zeng, Gengsheng Xiao, Yujuan Xu,

Food Science and Biotechnology

2019

22

Page 1