Shi-Qi Yu - Concepedia

Author

Shi-Qi Yu

Universiti Putra Malaysia

Also Known As

S Y YU, S Y Yu, S. Y. YU, S. Y. Yu, S.Y. YU, S?Y Yu, Shi-Qi Yu, Shin Ying Yu

Publications

241

Citations

H-Index

Concepts

All Affiliations

Universiti Putra Malaysia University of Surrey Universiti Teknologi MARA Serdang Hospital

About

Shi-Qi Yu is an author at Universiti Putra Malaysia specializing in health sciences, food chemistry, and mechanical engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	4	4	99
2	Engineering	3	3	70
3	Natural Sciences	1	1	25
4	Biochemistry	1	1	25
5	Food Sciences	1	1	25

Shi-Qi Yu

Publications

230

Citations

H-Index

Page 1

	Year	Citations
Intermediate technology for fish cracker (‘keropok’) production C. L. SIAW, A. Z. IDRUS, Shi-Qi Yu International Journal of Food Science & Technology	1985	54
Production and acceptability testing of fish crackers (‘keropok’) prepared by the extrusion method Shi-Qi Yu, John R. Mitchell, Aminah Abdullah International Journal of Food Science & Technology	1981	45
Effect of fish to starch ratio on viscoelastic properties and microstructure of fish cracker (‘keropok’) dough Zay Ya Kyaw, Shi-Qi Yu, C. S. Cheow, International Journal of Food Science & Technology Food ChemistryEngineeringMechanical PropertiesMechanical EngineeringAbstract Starch	2001	26
Effect of steaming time on the linear expansion of fish crackers (?keropok?) Zay Ya Kyaw, Shi-Qi Yu, C. S. Cheow, Journal of the Science of Food and Agriculture Food ChemistryLinear ExpansionHealth SciencesElectron MicroscopyFish Crackers	1999	25
Acceptability of crackers (‘Keropok’) with fish protein hydrolysate Shi-Qi Yu, Li-Xia Tan International Journal of Food Science & Technology Food AnalysisFreshwater FishFood BiophysicsSummary ProteinsFood Chemistry	1990	25
THE EFFECT OF PRESSURE COOKING ON THE MICROSTRUCTURE AND EXPANSION OF FISH CRACKER (‘KEROPOK’) Zay Ya Kyaw, C. S. Cheow, Shi-Qi Yu, Journal of Food Quality Food ChemistryEngineeringElectron MicroscopyWheat StarchMechanics	2001	23
Effect of fish to starch ratio on viscoelastic properties and microstructure of fish cracker ('keropok') dough Zay Ya Kyaw, Shi-Qi Yu, C. S. Cheow, International Journal of Food Science & Technology EngineeringMechanicsMechanical EngineeringFood StructureFood Microstructure	2001	21
Effect of fish, starch and salt contents on the microstructure and expansion of fish crackers (‘keropok’) C. S. Cheow, Shi-Qi Yu, Nazlin K. Howell, Journal of the Science of Food and Agriculture	1999	11

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