Yuwen Yi

机构：Sichuan Tourism University

发表论文 47 篇 · 总被引 754 次 · h-index 13

代表论文

• Characterization of flavor and taste profile of different radish (Raphanus Sativus L.) varieties by headspace-gas chromatography-ion mobility spectrometry (GC/IMS) and E-nose/tongue (2024 · Food Chemistry X · 被引 36)
• Impacts of thermal sterilization on volatile substances in xiongzhang tofu seasoning packets according to electronic nose and gas chromatography-mass spectrometry (2024 · LWT · 被引 13)
• Probiotics fermentation improves physicochemical properties, bioactivity, and flavor quality of malus toringoides fruit juice (2025 · LWT · 被引 12)
• Effect of Different Salt Additions on the Flavor Profile of Fermented Ciba Pepper (2024 · Fermentation · 被引 12)
• Impact of Harvest Periods on the Physicochemical and Flavour Characteristics of Sichuan Pepper (Zanthoxylum bungeanum Maxim) (2025 · Foods · 被引 10)
• Investigation of different ingredients affected the flavor changes of Yu-Shiang shredded pork by using GC-IMS and GC-MS combined with E-nose and E-tongue (2024 · Heliyon · 被引 8)