Yong Yu

Microwave drying characteristics of potato and the effect of different microwave powers on the dried quality of potato

Jun Wang, Yongsen Xiong, Yong Yu · European Food Research and Technology · 2004 · 94 citations

Radiofrequency Heating, Microwave Measurement, Food Quality +2

Thermal characterization and ice crystal analysis in pressure shift freezing of different muscle (shrimp and porcine liver) versus conventional freezing method

Guangming Su, Hosahalli S. Ramaswamy, Songming Zhu et al. · Innovative Food Science & Emerging Technologies · 2014 · 66 citations

Freeze-thaw Cycling, Pressure Shift Freezing, Porcine Liver +7

High Pressure Extraction of Astaxanthin from Shrimp Waste (<i>Penaeus Vannamei</i> Boone): Effect on Yield and Antioxidant Activity

Jianping Li, Wei Sun, Hosahalli S. Ramaswamy et al. · Journal of Food Process Engineering · 2016 · 59 citations

Solvent Extraction, Environmental Chemistry, Chemical Engineering +9

Effect of high pressure processing on the stability of anthocyanin, ascorbic acid and color of Chinese bayberry juice during storage

Yong Yu, Yi Lin, Zhan Yao et al. · Journal of Food Engineering · 2013 · 56 citations

Food Chemistry, Ascorbic Acid, Chinese Bayberry Juice +7

Effect of soaking and single/two cycle high pressure treatment on water absorption, color, morphology and cooked texture of brown rice

Yong Yu, Pan Fang, Hosahalli S. Ramaswamy et al. · Journal of Food Science and Technology · 2017 · 50 citations · Full text

Cooked Texture, Water Absorption, Brown Rice