Yongsheng Pei

机构：Hunan University, Jiangsu University of Science and Technology · ORCID：0009-0003-8070-4058

发表论文 32 篇 · 总被引 437 次 · h-index 12

代表论文

• Analysis and modelling of temperature and moisture gradient for ginger slices in hot air drying (2022 · Journal of Food Engineering · 被引 54)
• Distribution and quantitative analysis of phenolic compounds in fractions of Japonica and Indica rice (2018 · Food Chemistry · 被引 48)
• Novel Sensing Technologies During the Food Drying Process (2020 · Food Engineering Reviews · 被引 44)
• Effects of ultrasound pretreatment followed by far-infrared drying on physicochemical properties, antioxidant activity and aroma compounds of saffron (Crocus sativus L.) (2021 · Food Bioscience · 被引 37)
• Lethal effects and mechanism of infrared radiation on Sitophilus zeamais and Tribolium castaneum in rough rice (2018 · Food Control · 被引 33)
• Effect of far infrared and far infrared combined with hot air drying on the drying kinetics, bioactives, aromas, physicochemical qualities of Anoectochilus roxburghii (Wall.) Lindl. (2022 · LWT · 被引 26)