Peigen Yu

Study on the color effects of (-)-epigallocatechin-3-gallate under different pH and temperatures in a model beverage system

D. Granato, Yongquan Xu, L. Zeng, 2022, Food Control.

Combined effect of pH and temperature on the stability and antioxidant capacity of epigallocatechin gallate (EGCG) in aqueous system

Weibiao Zhou, Yongquan Xu, Peigen Yu, 2019, Journal of Food Engineering.

Effect of extraction methods on the chemical components and taste quality of green tea extract.

Yongquan Xu, F. Wang, Jianxin Chen, 2018, Food chemistry.

Identifying key non-volatile compounds in ready-to-drink green tea and their impact on taste profile.

Peigen Yu, Weibiao Zhou, Weibiao Zhou, 2014, Food chemistry.

Design of experiments and regression modelling in food flavour and sensory analysis: A review

Weibiao Zhou, Peigen Yu, Mei Yin Low, 2018 .

Development of a partial least squares-artificial neural network (PLS-ANN) hybrid model for the prediction of consumer liking scores of ready-to-drink green tea beverages.

Peigen Yu, Weibiao Zhou, Weibiao Zhou, 2018, Food research international.