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Advances in Food and Nutrition Research|September 12, 2025
Polycyclic aromatic hydrocarbons in processed food: Formation, occurrence, analysis and reductionZun Wang, Zhongxiang FangFoods (Basel, Switzerland)|July 27, 2024
Effects of Incorporating Caramel, Carrot, and Tomato Powder on the Quality Characteristics of Soy Protein-Based Meat PattiesXinyu Shi, Zun Wang, Zhongxiang FangFood Research International (Ottawa, Ont.)|April 23, 2025
Effect of incorporation strategies of sesamol and chitosan nanoparticle-methylcellulose edible coating on the polycyclic aromatic hydrocarbon levels in deep-fried meatballsZun Wang, Ken Ng, Robyn Dorothy Warner, et al.Comprehensive Reviews in Food Science and Food Safety|January 25, 2022
Reduction strategies for polycyclic aromatic hydrocarbons in processed foodsZun Wang, Ken Ng, Robyn Dorothy Warner, et al.Comprehensive Reviews in Food Science and Food Safety|January 30, 2023
Application of cellulose- and chitosan-based edible coatings for quality and safety of deep-fried foodsZun Wang, Ken Ng, Robyn Dorothy Warner, et al.Food Chemistry|September 13, 2014
Effect of spray drying and storage on the stability of bayberry polyphenolsZhongxiang Fang, Bhesh BhandariInternational Journal of Biological Macromolecules|June 9, 2024
Hemp macromolecules: Crafting sustainable solutions for food and packaging innovationRekha Chawla, Zhongxiang FangCritical Reviews in Food Science and Nutrition|October 30, 2020
Modern technologies for extraction of aroma compounds from fruit peels: a reviewZijian Liang, Pangzhen Zhang, Zhongxiang FangJournal of the Science of Food and Agriculture|April 23, 2022
Valorization of mushroom by-products: a reviewJia Guo, Min Zhang, Zhongxiang FangFoods (Basel, Switzerland)|August 26, 2023
Perspectives on Novel Technologies of Processing and Monitoring the Safety and Quality of Prepared Food ProductsJinjin Huang, Min Zhang, Zhongxiang FangPageof 24