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Food Chemistry|December 17, 2023
Effects of apple fiber on the physicochemical properties and baking quality of frozen dough during frozen storageShuo Yang, Xiujie Zhao, Tongxun Liu, et al.Food Research International (Ottawa, Ont.)|January 15, 2024
Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauceYunzi Feng, Ziming Xie, Mingtao Huang, et al.Journal of Agricultural and Food Chemistry|June 3, 2011
Isolation and characterization of three novel peptides from casein hydrolysates that stimulate the growth of mixed cultures of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricusQingli Zhang, Jiaoyan Ren, Mouming Zhao, et al.Foods (Basel, Switzerland)|December 23, 2023
Effects of Fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on the Volatile Profiles of Soybean Protein HydrolysatesChenchen Cao, Geoffrey I N Waterhouse, Weizheng Sun, et al.Food Chemistry|May 16, 2015
Approaches of aroma extraction dilution analysis (AEDA) for headspace solid phase microextraction and gas chromatography-olfactometry (HS-SPME-GC-O): Altering sample amount, diluting the sample or adjusting split ratio?Yunzi Feng, Yu Cai, Dongxiao Sun-Waterhouse, et al.Foods (Basel, Switzerland)|May 28, 2022
The Beneficial Effects of Two Polysaccharide Fractions from Sargassum fusiform against Diabetes Mellitus Accompanied by Dyslipidemia in Rats and Their Underlying MechanismsRui-Bo Jia, Juan Wu, Donghui Luo, et al.Journal of Agricultural and Food Chemistry|July 17, 2014
In vitro and in vivo studies on adlay-derived seed extracts: phenolic profiles, antioxidant activities, serum uric acid suppression, and xanthine oxidase inhibitory effectsMouming Zhao, Dashuai Zhu, Dongxiao Sun-Waterhouse, et al.Food Chemistry|August 24, 2014
Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission testYunzi Feng, Guowan Su, Haifeng Zhao, et al.Journal of Agricultural and Food Chemistry|July 3, 2020
Maillard Mimetic Food-Grade Synthesis of N-(β-d-Deoxyfructos-1-yl)-l-glutamic Acid and N-(β-d-Deoxyfructos-1-yl)-β-alanyl-l-histidine by a Combination of Lyophilization and Thermal TreatmentJianan Zhang, Mouming Zhao, Nanxi Gao, et al.Journal of the Science of Food and Agriculture|October 12, 2013
Influence of casein hydrolysates on exopolysaccharide synthesis by Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricusQingli Zhang, Bao Yang, Mindy M Brashears, et al.Pageof 41