Author

Yongqiang An

Institution: Henan University of Technology

Observed institution: Henan University of Technology

OpenAlex ID: A5113330772

Comparative Analysis of Commercially Available Flavor Oil Sausages and Smoked Sausages

2024 · Penghui Zhao, Yongqiang An, et al. · Molecules · 7

Screening, Identification, and Application of Superior Starter Cultures for Fermented Sausage Production from Traditional Meat Products

2025 · Zijie Dong, Longfei Wang, et al. · Fermentation · 6

Saccharomyces boulardii as a probiotic yeast in food applications and its health properties: a review and future perspectives

2026 · Zijie Dong, Longfei Wang, et al. · Frontiers in Nutrition · 5

Konjac Glucomannan-Based Materials for Hazardous Contaminant Remediation: Interfacial Mechanisms, Environmental Performance, and Translational Challenges

2026 · Wencai Bai, Mengjie Li, et al. · Gels

Effects of a phosphate-free water-holding system containing TGase, L-histidine, trehalose, and gellan gum on the quality of fermented sausages

2026 · Longfei Wang, Zijie Dong, et al. · Applied Food Research

Comparative characterization of volatile flavor profiles and quality attributes of laboratory-prepared and commercial braised chicken feet using a multi-analytical approach

2026 · Zijing Zhang, Haoyang Xie, et al. · Food Chemistry X

Works count: 6

Citation count: 18

H-index: 3

I10-index: