Yongkang Xie

机构：Henan Academy of Agricultural Sciences

发表论文 55 篇 · 总被引 836 次 · h-index 18

代表论文

• Postharvest ripening-induced modification of cell wall polysaccharide affects plum phenolic bioavailability (2025 · Food Chemistry · 被引 23)
• 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 22)
• Effect of drying technology on the physical, rehydration, flavor, and allicin content of single-clove garlic (2024 · Industrial Crops and Products · 被引 20)
• Impact of Various Drying Technologies on the Drying Characteristics, Physico-chemical Properties, and Antioxidant Capacity of Walnut Green Husk (2024 · Food and Bioprocess Technology · 被引 18)
• Combined radio frequency heating and pulsed vacuum technology to enhance drying characteristics and heat-mass transfer in peanut pod drying (2025 · Innovative Food Science & Emerging Technologies · 被引 16)
• An improved infrared combined hot air dryer design and effective drying strategy analysis for sweet potato (2024 · LWT · 被引 16)