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Yue-Qi An · SciRah

Researcher profile · Semantic Scholar

Yue-Qi An

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Yue-Qi An — researcher profile on SciRah

h-index: 20
Works: 41
Citations: 1,268

Most-cited papers

Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying.
Xiao-Ying Luo, Shuting Xiao, Qiu Ting Ruan, Qin Gao +3 more
2021Food Chemistry204 citations
Semantic Scholar
Comparative Characterization of Aroma Compounds in Silver Carp (Hypophthalmichthys molitrix), Pacific Whiting (Merluccius productus) and Alaska Pollock (Theragra chalcogramma) Surimi by Aroma Extract Dilution Analysis, Odor Activity Value, and Aroma Recombination Studies.
M. Qian, Yue-Qi An, Yan-Ping L. Qian, Armando Alcázar Magaña +1 more
2020Journal of Agricultural and Food Chemistry137 citations
Semantic Scholar
Characterization of Qingke Liquor Aroma from Tibet.
Yan-Ping L. Qian, Yue-Qi An, Shuang Chen, M. Qian
2019Journal of Agricultural and Food Chemistry100 citations
Semantic Scholar
Short-term frozen storage enhances cross-linking that was induced by transglutaminase in surimi gels from silver carp (Hypophthalmichthys molitrix).
Yue-Qi An, Juan You, Shan-Bai Xiong, Tao Yin
2018Food Chemistry71 citations
Semantic Scholar
Fishy odorants in pre-processed fish fillet and surimi products made from freshwater fish: Formation mechanism and control methods
Hanwei Zhang, Shan-Bai Xiong, Xiao-Yue Yu, Yue-Qi An
2023Trends in Food Science & Technology68 citations
Semantic Scholar
Characterization of Warmed-Over Flavor Compounds in Surimi Gel Made from Silver Carp (Hypophthalmichthys molitrix) by Gas Chromatography-Ion Mobility Spectrometry, Aroma Extract Dilution Analysis, Aroma Recombination, and Omission Studies.
Yue-Qi An, L. Wen, Wenrong Li, Xuezhen Zhang +2 more
2022Journal of Agricultural and Food Chemistry62 citations
Semantic Scholar
Insight into the evolution of aroma compounds during thermal processing of surimi gel from silver carp (Hypophthalmichthys molitrix).
Yue-Qi An, L. Wen, Wenrong Li, Xuezhen Zhang +2 more
2021Food Chemistry52 citations
Semantic Scholar
The effect of cross-linking degrees on physicochemical properties of surimi gel as affected by MTGase.
Yue-Qi An, Shan-Bai Xiong, Ru Liu, Juan You +2 more
2021The Journal of the Science of Food and Agriculture50 citations
Semantic Scholar
Investigation of the effect of chemical composition of surimi and gelling temperature on the odor characteristics of surimi products based on gas chromatography-mass spectrometry/olfactometry.
Wenrong Li, L. Wen, Shan-Bai Xiong, Shuting Xiao +1 more
2023Food Chemistry48 citations
Semantic Scholar
Fabrication of a novel bio-inspired collagen–polydopamine hydrogel and insights into the formation mechanism for biomedical applications
Shi-Chen Zhu, Zhi-Peng Gu, Shan-Bai Xiong, Yue-Qi An +4 more
201644 citations
Semantic Scholar
Effects of freezing methods on physicochemical properties, protein/fat oxidation and odor characteristics of surimi gels with different cross-linking degrees.
Xiao-Ying Luo, Kang Huang, Yongxin Niu, Xu Zhang +4 more
2023Food Chemistry37 citations
Semantic Scholar
Quality Improvement of Zhayu, a Fermented Fish Product in China: Effects of Inoculated Fermentation with Three Kinds of Lactic Acid Bacteria
Yue-Qi An, Xiaowen Cai, Lin Cong, Yang Hu +3 more
2022Foods35 citations Open access
Semantic Scholar
In vivo and in vitro aroma release in surimi gel with different cross-linking degrees by proton transfer reaction-mass spectrometry.
Yue-Qi An, Shan-Bai Xiong, Yan-Ping L. Qian, M. Qian
2021Food Chemistry33 citations
Semantic Scholar
Quality changes and shelf-life prediction of pre-processed snakehead fish fillet seasoned by yeast extract: Affected by packaging method and storage temperature
Yue-Qi An, Nian Liu, Jian Xiong, Pei Li +5 more
2023Food Chemistry Advances32 citations Open access
Semantic Scholar
Characterization of Aroma-Active Compounds in Northern Highbush Blueberries "Bluecrop" (Vaccinium corymbosum "Bluecrop") and "Elliott" (Vaccinium corymbosum "Elliott") by Gas Chromatography-Olfactometry Dilution Analysis and Odor Activity Value.
Yan-Ping L. Qian, Danni Zhang, Yue-Qi An, Qin Zhou +1 more
2021Journal of Agricultural and Food Chemistry31 citations
Semantic Scholar
Insights into the potential mechanism of liquid nitrogen spray freezing's influence on volatile compounds in surimi gels with different cross-linking degrees: Focus on oxidation, protein structure, intermolecular force and free amino acid alterations.
Xiao-Ying Luo, Kang Huang, Ya-Li Yu, Qin Yang +4 more
2024Food Chemistry30 citations
Semantic Scholar
Comparison of volatile aroma compounds in commercial surimi and their products from freshwater fish and marine fish and aroma fingerprints establishment based on metabolomics analysis methods.
Yue-Qi An, Qiu Ting Ruan, Wenrong Li, Xuezhen Zhang +1 more
2023Food Chemistry28 citations
Semantic Scholar
Perilla juice and ginger juice reduced warmed-over flavor (WOF) in surimi gels: Due to the inhibition of the formation of the WOF compounds and the masking of the WOF.
Mei-Qi Dang, Wenrong Li, Juan You, Shan-Bai Xiong +1 more
2024Food Chemistry26 citations Open access
Semantic Scholar
Effects of freezing on quality attributes of surimi gels with various cross-linking degrees using MTGase: Quantitative analysis based on the ice crystals, network structure, and taste substances
Xiao-Ying Luo, Kang Huang, Yuelei Lei, Yue-Qi An +2 more
2024Journal of Food Engineering25 citations
Semantic Scholar
Characterization of aroma profiles and volatile organic compounds in silver carp surimi gel by GC-IMS, SPME-GC-MS, and sensory evaluation: Affected by okara insoluble dietary fiber with varied particle sizes
Jing Qiu, Libin Cai, Shan-Bai Xiong, Juan You +2 more
2023Food Chemistry Advances23 citations Open access
Semantic Scholar
Aggregation and conformational changes of silver carp myosin as affected by the ultrasound-calcium combination system.
Yue-Qi An, Qing Liu, Yaru Xie, Shan-Bai Xiong +2 more
2018The Journal of the Science of Food and Agriculture19 citations
Semantic Scholar
Conformational Changes and Kinetic Study of Actomyosin from Silver Carp Surimi with Modified Starch–Sucrose Mixtures during Frozen Storage
Li-Wei Cao, Yue-Qi An, Shan-Bai Xiong, Sha-Sha Li +1 more
201616 citations
Semantic Scholar
Analysis of Key Aroma Compound Changes in Grass Carp Fillets during Cold Storage Using Two-Dimensional Gas Chromatography-Olfactometry-Mass Spectrometry and Odor Activity Value.
Hui-Fang Yang, Wenhao Yang, Yu-Ting Zhang, Ramy M. Khoder +2 more
2025Journal of Agricultural and Food Chemistry14 citations
Semantic Scholar
Controlled release of fishy odors in soluble dietary fiber/surimi mixture by kinetic analysis of real and simulated systems
Ji-Yu Nie, Chao Xue, Yue-Qi An, Shan-Bai Xiong +1 more
2023Journal of Food Engineering14 citations
Semantic Scholar
Physicochemical Characteristics and Flavor Properties of Texturized Dual-Proteins Extrudates: Effect of Surimi to Soybean Flour Ratio
Xiao-Dong Li, Tong-Hao Zhang, Yue-Qi An, Tao Yin +2 more
2022Foods14 citations Open access
Semantic Scholar
Mechanistic insights into volatile odor changes in surimi gels with typical cross-linking degrees during frozen storage based on lipidomics analysis
Xiao-Ying Luo, Guo-Yan Ren, Shan-Bai Xiong, Yue-Qi An +2 more
2025Food Chemistry: X9 citations Open access
Semantic Scholar
Mitigating fishy odor in surimi gels: Interactions between myofibril proteins and chito-oligosaccharides
Hui-Fang Yang, Jing Qiu, Ramy M. Khoder, Shan-Bai Xiong +2 more
2025Food Hydrocolloids9 citations
Semantic Scholar
Yeast extracts weakened warmed-over flavor in surimi gels made from silver carp due to the masking effect by high concentrations of pyrazines and esters.
Yue-Qi An, Wenrong Li, Shuo Shen, Ku Li +2 more
2024Journal of Food Science9 citations
Semantic Scholar
Effect of material temperatures on quality of fish vermicelli, a noodle-shaped surimi product.
Libin Cai, Xia Gao, Shan-Bai Xiong, Yue-Qi An +3 more
2023Journal of Food Science7 citations
Semantic Scholar
Aroma Comparison of Tibetan “Qingke” Liquor with Other Chinese Baijiu
Yue-Qi An, Yan-Ping L. Qian, Shuang Chen, M. Qian
2019American Chemical Society Symposium Series (ACS)7 citations
Semantic Scholar
Investigation of the protective mechanisms of liquid nitrogen spray freezing and TGase cross-linking on the structural characteristics of surimi gels during frozen storage.
Xiao-Ying Luo, Guo-Yan Ren, Qin Yang, Yue-Qi An +4 more
2025Food Chemistry6 citations
Semantic Scholar
Mechanisms of quality deterioration in noodle-shaped surimi gels: Insights from the impact of setting temperatures on protein structure
Mei-Qi Dang, Libin Cai, Xiaodong Li, Juan You +3 more
2025LWT4 citations Open access
Semantic Scholar
Mechanism of flavor enhancement by yeast extract and clam extract in ginger-surimi cake: Insights from flavoromics and machine learning.
Yiling Tian, Hanpu Gao, Tong Li, Yunyue Shan +3 more
2026Food Research International3 citations
Semantic Scholar
Synergistic flavor enhancement and polycyclic aromatic hydrocarbons inhibition in roasted fish by Perilla-clam/yeast composite extracts: Regulation of Maillard reaction and lipid oxidation pathways.
Yiling Tian, Tong Li, Yunyue Shan, Shan-Bai Xiong +2 more
2026Food Chemistry3 citations Open access
Semantic Scholar
Unraveling the link between lipid oxidation and off-flavor development in grass carp fillets ( Ctenopharyngodon idellus) during cold storage: A non-targeted lipidomics approach
Hui-Fang Yang, Ramy M. Khoder, Shan-Bai Xiong, Juan You +1 more
2025Food Science and Human Wellness2 citations Open access
Semantic Scholar
Key enzymes and reaction pathways driving intensified fishy odor in chilled grass carp fillets: Kinetic analysis of "substrate-enzyme" simulated systems.
Hui-Fang Yang, Tong Li, Wenhao Yang, Yunyue Shan +2 more
2026Food Chemistry1 citations Open access
Semantic Scholar
The mechanism of improving the flavor quality of bighead carp (Aristichthys nobilis) by the short-term micro-flowing water treatment
Yongxin Niu, Qin Gao, Shan-Bai Xiong, Xiao-Ying Luo +2 more
2024Journal of Food Composition and Analysis1 citations
Semantic Scholar
Reduction of warmed-over flavor in surimi products through unpackaging and boiling: Inhibition of formation and release of key compounds
Yunyue Shan, Wenrong Li, Ramy M. Khoder, Tong Li +3 more
2026LWT0 citations Open access
Semantic Scholar
Warmed-Over Flavor in High-Protein Ready-to-Eat Foods: Divergent Mechanisms and Tailored Mitigation Strategies.
Yiling Tian, Tong Li, Yunyue Shan, Shangbai Xiong +2 more
2026Comprehensive Reviews in Food Science and Food Safety0 citations
Semantic Scholar
Hierarchical protein structural changes drive flavor modulation in frozen surimi gels: Synergistic effects of thawing and reheating
Tong Li, Yunyue Shan, Yiling Tian, Wenhao Yang +2 more
2025Journal of Future Foods0 citations Open access
Semantic Scholar
Effects of ozone water on sterilization pretreatments and freshness quality of bighead carp heads.
Yue-Qi An, Dan-Jing Guo, Lei Jia, Shan-Bai Xiong
20150 citations
Semantic Scholar

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