Yuzhi Rong

Shanghai Institute of Technology — China

Agricultural and Biological Sciences · Life Sciences

15h-index562citations35works7.02yr avg
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Research Topics

Fermentation and Sensory Analysis(6), Food Quality and Safety Studies(6), Meat and Animal Product Quality(5), Protein Hydrolysis and Bioactive Peptides(4), Microbial Metabolism and Applications(4)

Publications35 total

Corrigendum to “New insight into the mechanism by which antifreeze peptides regulate the physiological function of Streptococcus thermophilus subjected to freezing stress” [J. Adv. Res. 45 (2023) 127–140]
Journal of Advanced Research·2024· 1 citedOpen Access
Deep2Pep: A deep learning method in multi-label classification of bioactive peptide
Computational Biology and Chemistry·2024· 20 cited
Comparison of Flavor Quality between Marine Cage-Cultured Small Yellow Croaker (Cyc) and Wild-Caught Small Yellow Croaker (Wyc) Based on Correlation Analysis and Entropy Weight Method
SSRN Electronic Journal·2024Open Access
Identification and evaluation of antioxidant peptides from highland barley distiller's grains protein hydrolysate assisted by molecular docking
Food Chemistry·2023· 60 cited
Deep2pep: A Deep Learning Method in Multi-Label Classification of Bioactive Peptide
SSRN Electronic Journal·2023· 2 citedOpen Access
New insight into the mechanism by which antifreeze peptides regulate the physiological function of Streptococcus thermophilus subjected to freezing stress
Journal of Advanced Research·2022· 16 citedOpen Access
Compositions, nutritional and texture quality of wild-caught andcage-cultured small yellow croaker
Journal of Food Composition and Analysis·2021· 22 cited
Fermentation mechanism of ginkgo rice wine using an ultra-high-performance liquid chromatography–quadrupole/time-of-flight mass spectrometry based metabolomics method
Journal of Food Composition and Analysis·2021· 18 cited
Characterisation of taste‐active compositions, umami attributes and aroma compounds in Chinese shrimp
International Journal of Food Science & Technology·2021· 33 cited
Author response for "Characterization of taste‐active compositions, umami attributes and aroma compounds in Chinese shrimp"
2021Open Access
Characterisation of antioxidant peptides from enzymatic hydrolysate of golden melon seeds protein
International Journal of Food Science & Technology·2021· 13 cited
Author response for "Characterization of antioxidant peptides from enzymatic hydrolysate of golden melon seeds protein"
2021Open Access
Author response for "Characterization of taste‐active compositions, umami attributes and aroma compounds in Chinese shrimp"
2021Open Access
Author response for "Characterization of antioxidant peptides from enzymatic hydrolysate of golden melon seeds protein"
2021Open Access
Characterization of aroma, sensory and taste properties of Angelica keiskei tea
European Food Research and Technology·2021· 15 cited
Flavour characteristics of rice wine fermented with mixed starter by moulds and yeast strains
International Journal of Food Science & Technology·2021· 22 cited
Author response for "Flavour characteristics of rice wine fermented with mixed starter by moulds and yeast strains"
2021
Author response for "Flavour characteristics of rice wine fermented with mixed starter by moulds and yeast strains"
2021Open Access
Contents: Eur. J. Lipid Sci. Technol. 4/2021
European Journal of Lipid Science and Technology·2021Open Access
Fatty Acids and Flavor Components in the Oil Extracted from Golden Melon Seeds
European Journal of Lipid Science and Technology·2021· 13 cited
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Frequent Co-authors

Dongna Li(12), Lihua Chen(10), Xia Ma(9), Jinhong Wu(7), Zhengwu Wang(7), Bo Zhao(7), Lihua Chen(5), Wenhua Zeng(5), Wenhua Zeng(4), Shaoyun Wang(3), Zhenkang Hu(3), Lixia Ren(3), Shiqing Song(3), Bao Lou(3), SanXia Wang(3), Xiaohua Huang(3), Bao Lou(3), Xing Liu(2), Xin Zhang(2), Yongjian Yang(2)