| Willingness to consume insect-containing foods: A survey in the United States E Woolf, Y Zhu, K Emory, J Zhao, C Liu Lwt 102, 100-105, 2019 | 152 | 2019 |
| Volatile components present in different parts of grass carp H Wang, J Zhang, Y Zhu, X Wang, W Shi Journal of Food Biochemistry 42 (6), e12668, 2018 | 61 | 2018 |
| Sensory and flavor characteristics of tomato juice from garden gem and roma tomatoes with comparison to commercial tomato juice Y Zhu, CA Sims, HJ Klee, PJ Sarnoski Journal of food science 83 (1), 153-161, 2018 | 44 | 2018 |
| Determination of the effects of different high‐temperature treatments on texture and aroma characteristics in Alaska pollock surimi H Zhang, Y Zhu, S Chen, C Xu, Y Yu, X Wang, W Shi Food Science & Nutrition 6 (8), 2079-2091, 2018 | 34 | 2018 |
| Information and taste interventions for improving consumer acceptance of edible insects: a pilot study E Woolf, C Maya, J Yoon, S Shertukde, T Toia, J Zhao, Y Zhu, PC Peter, ... Journal of Insects as Food and Feed 7 (2), 129-139, 2021 | 32 | 2021 |
| Study on changes in the quality of grass carp in the process of postmortem H Wang, Y Zhu, J Zhang, X Wang, W Shi Journal of Food Biochemistry 42 (6), e12683, 2018 | 32 | 2018 |
| Development and characterization of a high quality plum tomato essence Y Zhu,H. J.Klee, P. J.Sarnoski Food Chemistry, 2017 | 25* | 2017 |
| Analysis of aroma-active compounds in four Chinese dry-cured hams based on GC-O combined with AEDA and frequency detection methods S Jiang, D Xia, X Wang, Y Zhu, G Chen, Y Liu LWT 153, 112497, 2022 | 24 | 2022 |
| Characteristic volatile compounds in different parts of grass carp by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry H Wang, Y Zhu, J Zhang, X Wang, W Shi International Journal of Food Properties 23 (1), 777-796, 2020 | 24 | 2020 |
| Consumer preference and willingness to pay for tomato juice Y Zhu, M Shen, CA Sims, MR Marshall, LA House, PJ Sarnoski International Food and Agribusiness Management Review 21 (8), 1167-1183, 2018 | 19 | 2018 |
| Willingness to consume insect-containing foods: a survey in the United States. LWT 102: 100-105 E Woolf, Y Zhu, K Emory, J Zhao, C Liu | 13 | 2019 |
| Quality evaluation of living and postmortem Chinese mitten crabs (Eriocheir sinensis) Y Wang, Y Zhu, W Shi, X Wang Food Science & Nutrition 8 (5), 2327-2340, 2020 | 9 | 2020 |
| Effect of storage and processing on the immunodetectability of fish proteins using pooled monoclonal antibodies in ELISA and dot blot Y Zhu, YHP Hsieh Food control 125, 107976, 2021 | 5 | 2021 |
| Pooling of monoclonal antibodies for the rapid detection of commercially important finfish Y Zhu, Y-P Hsieh Food Control 121 (March 2021), 2020 | 4* | 2020 |
| Volatile Components and Sensory Characteristics and Consumer Liking of Commercial Brand Oyster Sauces THD Nguyen, XC Wang, YZ Zhu InSymposium of Food Consumer Insights In Asia: Current Issues and Future …, 2009 | 2 | 2009 |
| Effect of Seasons on Volatile Compounds of Dorsal Meat in Grass Carp WZ Shi, XC Wang, MM Ying, YZ Zhu, NP Tao, Y Liu Advanced Materials Research 236, 2739-2743, 2011 | 1 | 2011 |
| Emotional Response to Food Flavor and Its Application in Food Products Y Zhu Flavor-Associated Applications in Health and Wellness Food Products, 347-370, 2024 | | 2024 |
| Developing High Flavor Quality Processed Tomato Products Y Zhu University of Florida, 2016 | | 2016 |
Harry KleeHorticultural Sciences, University of Florida在 ufl.edu 的电子邮件经过验证
Harry KleeHorticultural Sciences, University of Florida在 ufl.edu 的电子邮件经过验证
Lisa HouseUniversity of Florida在 ufl.edu 的电子邮件经过验证