Author

Yiwei Dai

Observed name: Yiwei DAI

Institution: Dalian Polytechnic University

Observed institutions: University of Maryland, Baltimore, University of Maryland, College Park, Dalian Polytechnic University

ORCID: 0000-0001-7600-249X

Observed ORCID: 0000-0001-7600-249X

OpenAlex ID: A5101942172

Ergothioneine: new functional factor in fermented foods

2023 · Kexin Xiong, Siyu Xue, et al. · Critical Reviews in Food Science and Nutrition · 46

Novel microbial fermentation for the preparation of iron-chelating scallop skirts peptides-its profile, identification, and possible binding mode

2024 · Xu Yan, Ying Yue, et al. · Food Chemistry · 34

Recent Applications and Prospects of Enzymes in Quality and Safety Control of Fermented Foods

2024 · Yiwei Dai, Yingxi Chen, et al. · Foods · 28

Flavor profile and quality of strawberry wine are improved through sequential fermentation with indigenous non-Saccharomyces yeasts and Saccharomyces cerevisiae

2024 · Bo Yang, Shijiao Liu, et al. · Food Bioscience · 27

Inoculation of Yarrowia lipolytica promotes the growth of lactic acid bacteria, Debaryomyces udenii and the formation of ethyl esters in sour meat

2023 · Bingrui Guo, Qi Wu, et al. · Food Microbiology · 26

Flavour enhancement of dry fermented sausages by nitrite-degrading Levilactobacillus brevis CHOL1: Combining flavouromics and lipidomics to elucidate the mechanism of aroma formation

2025 · Ying Yue, Ning Zhao, et al. · Food Chemistry · 20

Effect of pectinase produced by Bacillus velezensis W17-6 on methanol content and overall quality of kiwifruit wine

2024 · Xiaohan Wei, Jie Hao, et al. · Food Bioscience · 18

Cost-effective production of ergothioneine using Rhodotorula mucilaginosa DL-X01 from molasses and fish bone meal enzymatic hydrolysate

2023 · Kexin Xiong, Hui Guo, et al. · Bioresource Technology · 17

The Antioxidant Capacity and Flavor Diversity of Strawberry Wine Are Improved Through Fermentation with the Indigenous Non-Saccharomyces Yeasts Hanseniaspora uvarum and Kurtzmaniella quercitrusa

2025 · Ruipeng Wang, Bo Yang, et al. · Foods · 15

Effect of co-fermentation of Rhodotorula mucilaginosa with Saccharomyces cerevisiae on the quality and flavor profile of cider

2025 · Shijiao Liu, Ruipeng Wang, et al. · Food Bioscience · 15

Excellent iron-chelating capacity of Yesso scallop (Patinopecten yessoensis) skirt hydrolysate fermented by Bacillus subtilis M17-b7

2024 · Xu Yan, Ying Yue, et al. · Food Bioscience · 14

The Screening and Isolation of Ethyl-Carbamate-Degrading Strains from Fermented Grains and Their Application in the Degradation of Ethyl Carbamate in Chinese Baijiu

2023 · Siyu Xue, Naihui Dong, et al. · Foods · 14

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Metabolic profiling of wort fermented with water kefir grains and its effect on wort quality

2024 · Shuyao Wen, Naihui Dong, et al. · Food Bioscience · 12

Preparation and characterization of edible films based on sodium alginate cross-linked lactoferrin-ergothioneine compounds: Unraveling molecular interactions

2025 · Hongyu Jiang, Haonan Gong, et al. · Food Bioscience · 11

Lactiplantibacillus plantarum A72, a Strain with Antioxidant Properties, Obtained through ARTP Mutagenesis, Affects Caenorhabditis elegans Anti-Aging

2024 · Sibo Zou, Qi Wu, et al. · Foods · 11

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Production optimization of food functional factor ergothioneine in wild‐type red yeast Rhodotorula mucilaginosa DL‐X01

2024 · Kexin Xiong, Hui Guo, et al. · Journal of the Science of Food and Agriculture · 11

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Lactiplantibacillus plantarum A72 inoculation enhances Citrus juice quality: A systematic analysis of the strain's fermentation properties, antioxidant capacities, and transcriptome pathways

2025 · Qi Wu, Sibo Zou, et al. · Food Bioscience · 9

Binding mechanism, digestive stability, and cellular interactions of a potential organic Iron supplement: Fermented scallop skirt peptide (DDDHPGIF)-Iron complex

2025 · Xu Yan, Qi Wu, et al. · Food Research International · 8

Mechanism of thermal oxidation into volatile compounds from (E)-4-decenal: A density functional theory study

2024 · Binchen Wang, Shaohua Dou, et al. · Food Chemistry X · 8

Enhanced torularhodin production in Rhodosporidium toruloides A1-15 under salt stress: Insights from multi-omics analysis

2024 · Mengyang Liu, Hao Liu, et al. · Food Bioscience · 7

Effect of simultaneous inoculation of ethyl carbamate-degrading non-Saccharomyces yeast and Saccharomyces cerevisiae on the quality and flavor of wine

2025 · Yuxuanwen Zhao, Yonggang Du, et al. · Food Bioscience · 6

Ultrasound-assisted gallic acid–embedded edible coating for snakehead fish fillet preservation: Enhanced hydrophobicity, mechanical strength, and antibacterial activity

2026 · Hongyu Jiang, Enhao Yao, et al. · Food Bioscience · 4

Binding modes and in vitro digestion profiles of an iron-binding peptide (EEEWDRE) derived from fermented scallop skirts

2025 · Xu Yan, Ying Yue, et al. · Food Chemistry · 4

Immobilized Rhodotorula mucilaginosa DL-XSY01 with electrospinning for ethyl carbamate degradation and flavor preservation in Chinese Baijiu

2025 · Siyu Xue, Hui Guo, et al. · Food Bioscience · 4

Neisseria gonorrhoeae induces local secretion of IL-10 at the human cervix to promote colonization

2024 · Yiwei Dai, Vonetta L. Edwards, et al. · Journal of Clinical Investigation · 4

Works count: 48

Citation count: 403

H-index: 12

I10-index: 16