Yan Zhao

机构：Shihezi University, Army Medical University, Chinese PLA General Hospital, Henan Academy of Agricultural Sciences, Southwest Hospital · ORCID：0000-0002-8953-1814

发表论文 153 篇 · 总被引 3676 次 · h-index 34

代表论文

• Effect of blanching times and drying temperatures on the color, moisture migrations, microstructures, phytochemicals, and flavors of chili pepper (Capsicum annuum L.) (2025 · Food Chemistry · 被引 23)
• Correlation of lipid hydrolysis, oxidation, and molecular transformation with volatile compound revolution in pork during postmortem wet-aging process (2024 · Food Chemistry · 被引 22)
• Effect of drying technology on the physical, rehydration, flavor, and allicin content of single-clove garlic (2024 · Industrial Crops and Products · 被引 21)
• Optimizing geographical traceability models of Chinese Lycium barbarum: Investigating effects of region, cultivar, and harvest year on nutrients, bioactives, elements and stable isotope composition (2024 · Food Chemistry · 被引 20)
• Exploration on the stability changes and flavor profiles of duck soup during cooking (2024 · LWT · 被引 14)
• Different effects of super-chilling and chilling storage on pork spoilage: Insights from dynamic microbial community changes and metabolic profiles (2025 · International Journal of Food Microbiology · 被引 11)