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Food Research International (Ottawa, Ont.)|June 30, 2024
Effect of radio frequency roasting on the lipid profile of peanut oil and the mechanism of lipids transformation: Revealed by untargeted lipidomics approachZekang Peng, Yue Zhang, Ziping Ai, et al.Food Chemistry|May 3, 2025
Effect of novel radio frequency roasting on color appearance, volatile compounds, fatty acid composition, and storage stability of peanut oilZekang Peng, Yue Zhang, Chao Xu, et al.Comprehensive Reviews in Food Science and Food Safety|May 12, 2026
Emerging Physical Field Technologies for Extracting Sustainable Plant Proteins: Mechanisms, Structural Modifications, Functional Changes, and Environmental PerspectivesDeqing Wang, Yanhong Liu, Zekang Peng, et al.Comprehensive Reviews in Food Science and Food Safety|June 12, 2023
Current physical techniques for the degradation of aflatoxins in food and feed: Safety evaluation methods, degradation mechanisms and productsZekang Peng, Yue Zhang, Ziping Ai, et al.International Journal of Molecular Sciences|May 7, 2025
Interplay of Ferroptosis, Cuproptosis, Autophagy and Pyroptosis in Male Infertility: Molecular Crossroads and Therapeutic OpportunitiesDifan Cai, Junda Li, Zekang Peng, et al.Journal of Food Science|November 28, 2025
Comparative Assessment of Storage Conditions on Vacuum-Packaged Ready-to-Eat Corn: Temporal Changes in Physicochemical Parameters and Sensory QualityPeng Gong, Jianye Guo, Wenling Sun, et al.Pageof 1