Author

Benjie Yu

Observed names: B.J. Yu, BenJie Yu

Institution: Shanghai Institute of Technology

Observed institutions: Samsung (South Korea), Samsung Advanced Institute of Technology (South Korea), Shanghai Institute of Technology

ORCID: 0000-0003-1564-1137

Observed ORCID: 0000-0003-1564-1137

OpenAlex ID: A5039458306

Evaluation of the synergistic olfactory effects of diacetyl, acetaldehyde, and acetoin in a yogurt matrix using odor threshold, aroma intensity, and electronic nose analyses

2020 · Huaixiang Tian, Benjie Yu, et al. · Journal of Dairy Science · 97

Comparative transcriptomic analysis of the flavor production mechanism in yogurt by traditional starter strains

2024 · Huaixiang Tian, Ningwei Huang, et al. · Journal of Dairy Science · 25

A high-throughput system for screening high diacetyl-producing lactic acid bacteria in fermented milk in 96-well microplates

2019 · HuaiXiang Tian, BenJie Yu, et al. · Journal of Food Measurement & Characterization · 19

Improved galactose fermentation by Saccharomyces cerevisiae

2009 · D.H. Kweon, K.S. Lee, et al. · New Biotechnology

Works count: 4

Citation count: 141

H-index: 3

I10-index: 3