Yougui Yu - Search Results

Year	Number of Results
2004	1
2006	1
2009	1
2019	1
2020	4
2021	5
2022	4

1

Disinfection of Ready-to-Eat Lettuce Using Polyhexamethylene Guanidine Hydrochloride.

Wang J, Yu Y, Dong Y. Wang J, et al. Among authors: yu y. Microorganisms. 2020 Feb 17;8(2):272. doi: 10.3390/microorganisms8020272. Microorganisms. 2020. PMID: 32079354 Free PMC article.

2

Influence of Electrochemical Oxidation on the Maturation Process of the Distilled Spirit.

Xiong A, Zhao K, Hu Y, Yang G, Kuang B, Xiong X, Yang Z, Yu Y, Zheng Q. Xiong A, et al. Among authors: yu y. ACS Omega. 2020 Jul 17;5(29):18349-18355. doi: 10.1021/acsomega.0c02090. eCollection 2020 Jul 28. ACS Omega. 2020. PMID: 32743210 Free PMC article.

3

Combination of ozone and ultrasonic-assisted aerosolization sanitizer as a sanitizing process to disinfect fresh-cut lettuce.

Wang J, Zhang Y, Yu Y, Wu Z, Wang H. Wang J, et al. Among authors: yu y. Ultrason Sonochem. 2021 Aug;76:105622. doi: 10.1016/j.ultsonch.2021.105622. Epub 2021 Jun 6. Ultrason Sonochem. 2021. PMID: 34126525 Free PMC article.

4

Mechanisms of the regulation of ester balance between oxidation and esterification in aged Baijiu.

Deng Y, Xiong A, Zhao K, Hu Y, Kuang B, Xiong X, Yang Z, Yu Y, Zheng Q. Deng Y, et al. Among authors: yu y. Sci Rep. 2020 Oct 13;10(1):17169. doi: 10.1038/s41598-020-74423-z. Sci Rep. 2020. PMID: 33051575 Free PMC article.

5

Elucidating oxidation-based flavour formation mechanism in the aging process of Chinese distilled spirits by electrochemistry and UPLC-Q-Orbitrap-MS/MS.

Zheng Q, Wang Z, Xiong A, Hu Y, Su Y, Zhao K, Yu Y. Zheng Q, et al. Among authors: yu y. Food Chem. 2021 Sep 1;355:129596. doi: 10.1016/j.foodchem.2021.129596. Epub 2021 Mar 17. Food Chem. 2021. PMID: 33770619

6

Elucidating metal ion-regulated flavour formation mechanism in the aging process of Chinese distilled spirits (Baijiu) by electrochemistry, ICP-MS/OES, and UPLC-Q-Orbitrap-MS/MS.

Zheng Q, Hu Y, Xiong A, Su Y, Wang Z, Zhao K, Yu Y. Zheng Q, et al. Among authors: yu y. Food Funct. 2021 Oct 4;12(19):8899-8906. doi: 10.1039/d1fo01505b. Food Funct. 2021. PMID: 34606541

7

Sensomics-assisted flavor decoding of coarse cereal Huangjiu.

Wang J, Zhang B, Wu Q, Jiang X, Liu H, Wang C, Huang M, Wu J, Zhang J, Yu Y. Wang J, et al. Among authors: yu y. Food Chem. 2022 Jul 1;381:132296. doi: 10.1016/j.foodchem.2022.132296. Epub 2022 Feb 1. Food Chem. 2022. PMID: 35134744

8

Use of Acetic Acid to Partially Replace Lactic Acid for Decontamination against Escherichia coli O157:H7 in Fresh Produce and Mechanism of Action.

Wang J, Lei Y, Yu Y, Yin L, Zhang Y. Wang J, et al. Among authors: yu y. Foods. 2021 Oct 11;10(10):2406. doi: 10.3390/foods10102406. Foods. 2021. PMID: 34681456 Free PMC article.

9

Metabolomic Profiling of Carotenoid Constituents in Physalis peruviana During Different Growth Stages by LC-MS/MS Technology.

Yu Y, Chen X, Zheng Q. Yu Y, et al. J Food Sci. 2019 Dec;84(12):3608-3613. doi: 10.1111/1750-3841.14916. Epub 2019 Nov 14. J Food Sci. 2019. PMID: 31724748

10

Correction to "Influence of Electrochemical Oxidation on the Maturation Process of the Distilled Spirit".

Xiong A, Zhao K, Hu Y, Yang G, Kuang B, Xiong X, Yang Z, Yu Y, Zheng Q. Xiong A, et al. Among authors: yu y. ACS Omega. 2022 Jan 19;7(4):3835. doi: 10.1021/acsomega.2c00004. eCollection 2022 Feb 1. ACS Omega. 2022. PMID: 35128292 Free PMC article.

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