Youjin Yi

机构：Hunan Agricultural University

发表论文 31 篇 · 总被引 698 次 · h-index 15

代表论文

• Changes in volatile flavor compounds of peppers during hot air drying process based on headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS) (2020 · Journal of the Science of Food and Agriculture · 被引 147)
• Inhibition of migration and induction of apoptosis in LoVo human colon cancer cells by polysaccharides from Ganoderma lucidum (2015 · Molecular Medicine Reports · 被引 45)
• Preservation mechanism and flavor variation of postharvest button mushroom (Agaricus Bisporus) coated compounds of protocatechuic acid-CaCl2-NaCl-pullulan (2022 · LWT · 被引 39)
• Mechanisms of Litsea cubeba essential oil in the control of Colletotrichum scovillei in pepper (Capsicum annuum L.): Cell membrane/wall perspective (2023 · Physiological and Molecular Plant Pathology · 被引 34)
• Improvement of antifungal activity of a culture filtrate of endophytic Bacillus amyloliquefaciens isolated from kiwifruit and its effect on postharvest quality of kiwifruit (2020 · Journal of Food Biochemistry · 被引 31)
• Comparison of solid-state fermentation with different Bacillus species on the volatile organic compounds and non-volatile metabolites of dark teas (2025 · Food Research International · 被引 29)