Yuanshan Yu

Comparing product stability of probiotic beverages using litchi juice treated by high hydrostatic pressure and heat as substrates

Zheng Xin, Yuanshan Yu, Gengsheng Xiao et al. · Innovative Food Science & Emerging Technologies · 2014 · 99 citations

Shelf Life, Biomanufacturing, High Hydrostatic Pressure +9

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 citations

Health Sciences, Microbial Survival, Microbial Ecology +9

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 et al. · Food Chemistry · 2019 · 83 citations

Sensory Science (Food Sensory Science), Molecular Sensory Science, Food Analysis +10

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

Manqin Fu, Bo Zou, Kejing An et al. · Food & Function · 2019 · 68 citations

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

Bo Zou, Gengsheng Xiao, Yujuan Xu et al. · Food Chemistry · 2018 · 64 citations

Redox Signaling, Polyphenolics, Biochemistry +7