9 Papers
21 Citations
Yu Yan is an academic researcher from Shanghai Ocean University. The author has contributed to research in topics: Wine & Internal medicine. The author has an hindex of 4, co-authored 8 publications.
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Papers
A novel method for rapid quantitative evaluating formaldehyde in squid based on electronic nose
Dong-Chen Gu,Wei Liu,Yu Yan,Wei Wei,Jian-Hong Gan,Ying Lu,Zao-Li Jiang,Xichang Wang,Chang-Hua Xu +8 more
TL;DR: In this paper, the authors established a rapid and quantitative detection method of formaldehyde in squid based on electronic nose for screening massive samples, which showed well potentiality to provide a rapid, nondestructive and quantitative method for detecting formaldehyde residue in food.
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Effect of frozen time on Ctenopharyngodon idella surimi: With emphasis on protein denaturation by Tri-step spectroscopy
Jun Xie,Yu Yan,Qiannan Pan,Wenzheng Shi,Jian-Hong Gan,Ying Lu,Ningping Tao,Xichang Wang,Yang Wang,Chang-Hua Xu +9 more
TL;DR: Wang et al. as discussed by the authors investigated the effect of frozen time on surimi by exploring the denaturation mechanism of surimi protein during low temperature storage by Tri-step infrared spectroscopy.
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Rapid Quality Discrimination and Amino Nitrogen Quantitative Evaluation of Soy Sauces by Tri-Step IR and E-nose
TL;DR: Wang et al. as discussed by the authors developed a novel method for rapid discrimination and amino nitrogen quantitative evaluation of different qualities of soy sauces based on tri-step infrared spectroscopy (IR) and partial least squares (PLS).
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Enhanced chemical and spatial recognition of fish bones in surimi by Tri-step infrared spectroscopy and infrared microspectroscopic imaging.
TL;DR: It has been demonstrated that the developed Tri-step infrared spectroscopy and ATR-IR microspectroscopic imaging could be applicable for rapidly recognizing impurities and adulterants in surimi.
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Patent
Red wine alcohol content and total sugar content quantitative analysis method
Xu Changhua,Hu Xiaozhen,Ningping Tao,Wang Xichang,Yu Yan,Zhang Xiaopeng,Dong-Chen Gu +6 more
- 29 Jun 2018
TL;DR: In this article, a red wine alcohol content and total sugar content quantitative analysis method was proposed for rapid and quantitative determination of food, and especially related to a method for rapidly and simultaneously determining the alcohol content of red wine.
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