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Renyong Zhao

Showing results (1-10 of 65) with videos related to

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Food Chemistry|December 25, 2019
Type I sourdough steamed bread made by retarded sponge-dough methodXiangyu Wang, Renyong Zhao, Wenqiao Yuan
Foods (Basel, Switzerland)|March 29, 2023
Degradation of Aflatoxin B<sub>1</sub> in Moldy Maize by <i>Pseudomonas aeruginosa</i> and Safety Evaluation of the Degradation ProductsYanhua Xu, Renyong Zhao, Chenxi Liu
Food Research International (Ottawa, Ont.)|January 3, 2023
Chinese traditional sourdough steamed bread made by retarded sponge-dough method: Microbial dynamics, metabolites changes and bread quality during continuous propagationXiangyu Wang, Xinyan Huangfu, Mengyuan Zhao, et al.
Analytical and Bioanalytical Chemistry|September 17, 2022
FeMOF-based nanostructured platforms for T-2 toxin detection in beer by a "fence-type" aptasensing principleLong Wang, Xia Lu, Renyong Zhao, et al.
Journal of Food Science|May 25, 2023
Physicochemical properties and molecular structure of starches from different wheat varieties and their influence on Chinese steamed breadXiaoyan Song, Lili Deng, Jian Zhang, et al.
Critical Reviews in Food Science and Nutrition|July 2, 2025
Contribution of dietary methionine to gut health and its related diseases: implications for precision nutritionYuhui Yang, Yanli Xie, Manman Lu, et al.
Foods (Basel, Switzerland)|April 27, 2024
Effect of Microwave Treatment on Protease Activity, Dough Properties and Protein Quality in Sprouted WheatXiangyu Wang, Mengyuan Zhao, Panpan Shang, et al.
Microorganisms|April 26, 2025
Revealing the Characteristics and Correlations Among Microbial Communities, Functional Genes, and Vital Metabolites Through Metagenomics in Henan Mung Bean SourXunda Wang, Yue Li, Lei Zuo, et al.
Food Chemistry|June 23, 2020
Dynamics of microbial community and changes of metabolites during production of type Ι sourdough steamed bread made by retarded sponge-dough methodXiangyu Wang, Xiaoge Zhu, Yanlan Bi, et al.
Journal of Food Science|December 5, 2025
Effect of Wheat Bran Fermentation With Wickerhamomyces anomalus, Pediococcus pentosaceus, and Bacillus natto on Flavor, Structure, and Processing PropertiesYue Li, Renyong Zhao, Shuangqi Tian, et al.
Pageof 7

Showing results (1-10 of 65) with videos related to

Sort By:
Pageof 7
Food Chemistry|December 25, 2019
Type I sourdough steamed bread made by retarded sponge-dough methodXiangyu Wang, Renyong Zhao, Wenqiao Yuan
Foods (Basel, Switzerland)|March 29, 2023
Degradation of Aflatoxin B<sub>1</sub> in Moldy Maize by <i>Pseudomonas aeruginosa</i> and Safety Evaluation of the Degradation ProductsYanhua Xu, Renyong Zhao, Chenxi Liu
Food Research International (Ottawa, Ont.)|January 3, 2023
Chinese traditional sourdough steamed bread made by retarded sponge-dough method: Microbial dynamics, metabolites changes and bread quality during continuous propagationXiangyu Wang, Xinyan Huangfu, Mengyuan Zhao, et al.
Analytical and Bioanalytical Chemistry|September 17, 2022
FeMOF-based nanostructured platforms for T-2 toxin detection in beer by a "fence-type" aptasensing principleLong Wang, Xia Lu, Renyong Zhao, et al.
Journal of Food Science|May 25, 2023
Physicochemical properties and molecular structure of starches from different wheat varieties and their influence on Chinese steamed breadXiaoyan Song, Lili Deng, Jian Zhang, et al.
Critical Reviews in Food Science and Nutrition|July 2, 2025
Contribution of dietary methionine to gut health and its related diseases: implications for precision nutritionYuhui Yang, Yanli Xie, Manman Lu, et al.
Foods (Basel, Switzerland)|April 27, 2024
Effect of Microwave Treatment on Protease Activity, Dough Properties and Protein Quality in Sprouted WheatXiangyu Wang, Mengyuan Zhao, Panpan Shang, et al.
Microorganisms|April 26, 2025
Revealing the Characteristics and Correlations Among Microbial Communities, Functional Genes, and Vital Metabolites Through Metagenomics in Henan Mung Bean SourXunda Wang, Yue Li, Lei Zuo, et al.
Food Chemistry|June 23, 2020
Dynamics of microbial community and changes of metabolites during production of type Ι sourdough steamed bread made by retarded sponge-dough methodXiangyu Wang, Xiaoge Zhu, Yanlan Bi, et al.
Journal of Food Science|December 5, 2025
Effect of Wheat Bran Fermentation With Wickerhamomyces anomalus, Pediococcus pentosaceus, and Bacillus natto on Flavor, Structure, and Processing PropertiesYue Li, Renyong Zhao, Shuangqi Tian, et al.
Pageof 7