Author Page for Yongkang Xie

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Effect of Blanching Times and Drying Temperatures on the Color, Moisture Migrations, Microstructures, Nutrients, and Flavors of Chili Pepper (Capsicum Annuum L.)

Number of pages: 43 Posted: 06 Mar 2025

Yongkang Xie, Junjun Geng, Ping Li, Yan Zhao, Junhao Han, Hui Yang and Shina Cao

Henan Academy of Agricultural Sciences, Henan Academy of Agricultural Sciences, Henan Academy of Agricultural Sciences, Henan Academy of Agricultural Sciences, Henan Academy of Agricultural Sciences, Henan Academy of Agricultural Sciences and Henan Academy of Agricultural Sciences

Downloads 79 (809,932)

Abstract:

Impact of hot oil treatment and chili pepper variety (Capsicum annuum L.) on capsaicinoid content and flavor volatile profiles

Number of pages: 37 Posted: 08 Nov 2025

Rui Mu, Shuang Luo, Xuanxuan Yang, Yongkang Xie and Jun Wang

affiliation not provided to SSRN, affiliation not provided to SSRN, Henan Academy of Agricultural Sciences, Henan Academy of Agricultural Sciences and Northwest Agricultural and Forestry University - College of Food Science and Engineering

Downloads 38 (1,209,354)

Abstract:

Micro- and Ultra-Structure, Cell-Wall Polysaccharide, and Water State Reveal the Mechanism of High-Humidity Hot Air Impingement Blanching Enhancing Quality and Drying Efficiency of Exocarpium Citri Grandis

Number of pages: 40 Posted: 13 Mar 2024

Wenling Sun, Yanhong Liu, Yongkang Xie, Xingyi Li, Ziping Ai, Dengwen Lei and Jun Wang

China Agricultural University, China Agricultural University, Henan Academy of Agricultural Sciences, Zhengzhou University of Light Industry, Jiangxi Agricultural University, China Agricultural University and Northwest Agricultural and Forestry University - College of Food Science and Engineering

Downloads 32 (1,290,922)

Citation 1

Yongkang Xie

Henan Academy of Agricultural Sciences

3

149

1

Scholarly Papers (3)

Effect of Blanching Times and Drying Temperatures on the Color, Moisture Migrations, Microstructures, Nutrients, and Flavors of Chili Pepper (Capsicum Annuum L.)

Abstract:

Impact of hot oil treatment and chili pepper variety (Capsicum annuum L.) on capsaicinoid content and flavor volatile profiles

Abstract:

Micro- and Ultra-Structure, Cell-Wall Polysaccharide, and Water State Reveal the Mechanism of High-Humidity Hot Air Impingement Blanching Enhancing Quality and Drying Efficiency of Exocarpium Citri Grandis

Abstract: