Microwave drying characteristics and dried quality of pumpkin
2006 · International Journal of Food Science & Technology · 60 citations
https://doi.org/10.1111/j.1365-2621.2006.01170.x
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Yong Yu
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Yong Yu is an academic researcher from Ministry of Agriculture and Rural Affairs. The author has contributed to research in topics: Meat and Animal Product Quality & Microbial Inactivation Methods & GABA and Rice Research. The author has an h-index of 21, co-authored 83 publications.
Papers by this author
worksEffect of liquid nitrogen spray freezing on the ice crystal size and quality of large yellow croaker
2024 · Journal of Food Engineering · 21 citations
https://doi.org/10.1016/j.jfoodeng.2024.111937
Effect of high pressure treatment and short term storage on changes in main volatile compounds of Chinese liquor
2017 · Scientific Reports · 12 citations
https://doi.org/10.1038/s41598-017-17549-x
Utilizing superheated steam to prepare traditional Chinese twice-cooked pork bellies, exploring its effects on the texture and flavor of fat layers
2024 · Meat Science · 10 citations
https://doi.org/10.1016/j.meatsci.2024.109616
Phase transition characterization in high-pressure low-temperature coupling treatment and its influence on myofibrillar gel properties
2025 · Innovative Food Science & Emerging Technologies · 0 citations
https://doi.org/10.1016/j.ifset.2025.104155
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