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Journal of Food Science|December 8, 2016
Novel Umami Ingredients: Umami Peptides and Their TasteYin Zhang, Chandrasekar Venkitasamy, Zhongli Pan, et al.Applied Biochemistry and Biotechnology|April 19, 2008
Non-ionic surfactants and non-catalytic protein treatment on enzymatic hydrolysis of pretreated Creeping Wild RyegrassYi Zheng, Zhongli Pan, Ruihong Zhang, et al.Food Chemistry|December 16, 2017
Quantitative determination of major polyphenol constituents in pomegranate productsWenjuan Qu, Andrew P Breksa Iii, Zhongli Pan, et al.Bioresource Technology|June 30, 2006
Particleboard quality characteristics of saline jose tall wheatgrass and chemical treatment effectYi Zheng, Zhongli Pan, Ruihong Zhang, et al.Ultrasonics Sonochemistry|March 14, 2012
Enzymolysis kinetics and activities of ACE inhibitory peptides from wheat germ protein prepared with SFP ultrasound-assisted processingWenjuan Qu, Haile Ma, Junqiang Jia, et al.Journal of Food Protection|June 5, 2008
Reduction of Salmonella enteritidis population sizes on almond kernels with infrared heatMaria T Brandl, Zhongli Pan, Steven Huynh, et al.Ultrasonics Sonochemistry|July 26, 2011
Continuous and pulsed ultrasound-assisted extractions of antioxidants from pomegranate peelZhongli Pan, Wenjuan Qu, Haile Ma, et al.Bioresources and Bioprocessing|September 28, 2025
Enzymatic hydrolysis of almond hulls for cultivation of edible filamentous fungiLin Cao, Allan Chio, Hamed M El Mashad, et al.Ultrasonics Sonochemistry|February 15, 2011
Continuous and pulsed ultrasound-assisted extractions of antioxidants from pomegranate peelZhongli Pan, Wenjuan Qu, Haile Ma, et al.Food Chemistry|May 29, 2017
Effect of pulsed light on activity and structural changes of horseradish peroxidaseBei Wang, Yanyan Zhang, Chandrasekar Venkitasamy, et al.Pageof 7