Jingyang Yu

机构：Beijing University of Technology · ORCID：0000-0001-7339-8089

发表论文 47 篇 · 总被引 1184 次 · h-index 18

代表论文

Changes of lipid oxidation, volatile and taste-active compounds during pan-heating of pork belly (2023 · Food Research International · 被引 69)
Evolution of lean meat tenderness stimulated by coordinated variation of water status, protein structure and tissue histology during cooking of braised pork (2023 · Food Research International · 被引 56)
Characteristic volatile compounds contributed to aroma of braised pork and their precursor sources (2024 · Food Chemistry · 被引 55)
Formation of Fluorescent Maillard Reaction Intermediates of Peptide and Glucose during Thermal Reaction and Its Mechanism (2023 · Journal of Agricultural and Food Chemistry · 被引 31)
Unravelling the formation of characteristic aroma of traditional braised pork through untargeted and targeted flavoromics (2024 · Food Chemistry · 被引 27)
Maillard Reaction Process and Characteristic Volatile Compounds Formed During Secondary Thermal Degradation Monitored via the Change of Fluorescent Compounds in the Reaction of Xylose–Corn Protein Hydrolysate (2023 · Journal of Agricultural and Food Chemistry · 被引 18)