Yali Yang

机构：Beijing Normal University · ORCID：0000-0002-0594-8293

发表论文 23 篇 · 总被引 548 次 · h-index 12

代表论文

• Influence of the frying process and potato cultivar on acrylamide formation in French fries (2015 · Food Control · 被引 97)
• Effect of the intensity of cooking methods on the nutritional and physical properties of potato tubers (2015 · Food Chemistry · 被引 76)
• Recent Advances in Cellulose Nanofiber Modification and Characterization and Cellulose Nanofiber-Based Films for Eco-Friendly Active Food Packaging (2024 · Foods · 被引 60)
• Formation of Pyrazines in Maillard Model Systems: Effects of Structures of Lysine-Containing Dipeptides/Tripeptides (2021 · Foods · 被引 52)
• Changes in the physicochemical properties, aromas and polyphenols of not from concentrate (NFC) apple juice during production (2018 · CyTA - Journal of Food · 被引 48)
• Classification of potato cultivars to establish their processing aptitude (2015 · Journal of the Science of Food and Agriculture · 被引 38)