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Chengwei Yu

Jiangxi Normal University

99 Ziyang Ave

Nanchang

China

  • Jiangxi Normal University

SCHOLARLY PAPERS

11

DOWNLOADS

237

TOTAL CITATIONS

8

Scholarly Papers (11)

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1.

Integration of Lipidomics and Flavoromics Reveals the Lipid-Flavor Transformation Mechanism of Fish Oil from Silver Carp Visceral with Different Enzymatic Hydrolysis

Number of pages: 53 Posted: 22 Nov 2024
Jinlin Li, Liping Yuan, Linlin Weng, Chengwei Yu, Mingming Hu, Bin Peng and Zongcai Tu
Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University and Nanchang University
Downloads 37 (1,222,651)
Citation 4

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Silver carp viscera, Fish oil, Enzymolysis extraction, Lipids, VOCs

2.

Gelatin-Tea Tree Essential Oil Coating Improved The Quality, Flavor And Micromolecule Metabolites of Squid Muscle During Cold Storage

Number of pages: 52 Posted: 11 Oct 2024
Huijuan Zhou, Chengwei Yu, Mingming Hu, Bin Peng, Jinlin Li and Zongcai Tu
Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University and Nanchang University
Downloads 36 (1,236,159)

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Squid, Refrigeration, Coating, flavor, Microorganisms

3.

Enzymolysis Pretreatment Followed by Fermentation is a Novel Method to Prepare Shrimp Sauce with High Quality from Crayfish (Procambarus Clarkii) By-Products

Number of pages: 46 Posted: 25 Feb 2025
Bin Peng, Huimin Ma, Sijie Xu, Chengwei Yu, Mingming Hu, Bizhen Zhong, Jinlin Li and Zongcai Tu
Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University and Nanchang University
Downloads 29 (1,332,057)

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Crayfish Heads, Shrimp Sauce, Enzymolysis, Fermentation, quality

4.

Mechanism of Antioxidants in Suppressing Flavor Deterioration of Fish Oil from Silver Carp (Hypophthalmichthys Molitrix) Viscera: Lipidomics and Flavoromics

Number of pages: 50 Posted: 17 May 2025
Bin Peng, Linchuan Xu, Liping Yuan, Chengwei Yu, Mingming Hu, Bizhen Zhong, Zong-cai Tu and Jinlin Li
Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University and Jiangxi Normal University
Downloads 27 (1,359,097)

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Fish oil, Storage, Antioxidant, Lipid oxidation, Volatile organic compounds

5.

Untargeted Metabolomics Coupled with Flavoromics Reveal the Effect Of Perilla Frutescens  Water Extract Marination on the Physicochemical Attributes and Flavors of Grass Carp Cubes

Number of pages: 39 Posted: 01 Jul 2025
Hao Wang, Bin Peng, Wen Kuang, Huimin Ma, Huijuan Zhou, Chengwei Yu, Bizhen Zhong, Mingming Hu, Jinlin Li and Zong-cai Tu
Jiangxi Normal University, Jiangxi Normal University, affiliation not provided to SSRN, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University and Jiangxi Normal University
Downloads 25 (1,385,945)

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grass carp cube, perilla leave water extract, physicochemical attributes, flavor characteristics, Untargeted metabolomics

6.

Unlocking the anatomical code of flavor and lipids in grass carp (Ctenopharyngodon idellus) fish oil from different tissue parts by SPME-GC-MS, molecular docking, and lipidomics

Number of pages: 51 Posted: 01 Nov 2025
Huijuan Zhou, Linchuan Xu, Junru Bai, Linlin Weng, Chengwei Yu, Mingming Hu, Bizhen Zhong, Jinlin Li, Zong-cai Tu and Bin Peng
Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University and Jiangxi Normal University
Downloads 22 (1,424,331)

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Grass carp, Fish oil, Tissue part, lipids, flavor

7.

Characterization of Key Off-Odor Compounds In Grass Carp Cube Formed During Room Temperature Storage by Molecular Sensory Science Approach

Number of pages: 28 Posted: 04 Oct 2024
Hao Wang, Chengwei Yu, Yanan Sun, Ning Cui, Bizhen Zhong, Bin Peng, Mingming Hu, Jinlin Li and Zong-cai Tu
Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University and Jiangxi Normal University
Downloads 22 (1,424,331)
Citation 2

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grass carp cube, key off-odor compounds, molecular sensory science, GC-O-MS, volatile amines, aroma recombination and omission

8.

Exploration of the Changes of Volatile Flavor Compounds in Low Salt Dry-Curing Grass Carp (Ctenopharyngodon Idella) Blocks During Cold Storage Detected by E-Nose, Hs-Spme-Gc-Ms and Hs-Gc-Ims

Number of pages: 42 Posted: 16 Nov 2024
Jinlin Li, Hanhao Zhou, Linju Xu, Chengwei Yu, Mingming Hu, Bizhen Zhong, Zongcai Tu and Bin Peng
Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Nanchang University and Jiangxi Normal University
Downloads 21 (1,436,435)
Citation 2

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Grass carp, refrigeration, Salting, Volatiles, SPME-GC-MS

9.

Integrated Lipidomics and Flavoromics Approach Elucidates the Antioxidant-Mediated Preservation Mechanisms in Silver Carp (Hypophthalmichthys Molitrix) Visceral Oil During Heating

Number of pages: 50 Posted: 31 Jul 2025
Bin Peng, Linchuan Xu, Liping Yuan, Chengwei Yu, Mingming Hu, Bizhen Zhong, Zong-cai Tu and Jinlin Li
Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University and Jiangxi Normal University
Downloads 11 (1,534,404)

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Fish oil, storage, Antioxidant, Lipid oxidation, Volatile organic compounds

10.

Unraveling the co-evolution of lipidome and flavorome during the light-frying of grass carp cubes: Interactions between lipid oxidation and Maillard reaction

Number of pages: 60 Posted: 21 Mar 2026
Jinlin Li, Xinwu Hu, Shuanglong Wang, Li Huang, Hanhao Zhou, Chengwei Yu, Mingming Hu, Zong-cai Tu, Bizhen Zhong and Bin Peng
Jiangxi Normal University, Jiangxi Normal University, affiliation not provided to SSRN, affiliation not provided to SSRN, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University and Jiangxi Normal University
Downloads 6 (1,566,597)

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Grass carp, Light-frying, lipid oxidation, Maillard reaction, Interaction

11.

Tracking the volatile fingerprint of crayfish by-product shrimp sauce during a rapid fermentation: A synergistic strategy using flavoromics and molecular docking

Number of pages: 56 Posted: 20 May 2026
Bin Peng, Linchuan Xu, Sijie Xu, Chengwei Yu, Mingming Hu, Bizhen Zhong, Zong-cai Tu and Jinlin Li
Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University and Jiangxi Normal University
Downloads 1 (1,590,289)

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Crayfish, Shrimp sauce, Fermentation, Volatile organic compounds, Molecular docking