Wang Z - Search Results

1

Increase in the permeability of tonoplast of garlic (Allium sativum) by monocarboxylic acids.

Bai B, Li L, Hu X, Wang Z, Zhao G. Bai B, et al. Among authors: wang z. J Agric Food Chem. 2006 Oct 18;54(21):8103-7. doi: 10.1021/jf061628h. J Agric Food Chem. 2006. PMID: 17032016

2

Mechanism of the greening color formation of "laba" garlic, a traditional homemade chinese food product.

Bai B, Chen F, Wang Z, Liao X, Zhao G, Hu X. Bai B, et al. Among authors: wang z. J Agric Food Chem. 2005 Sep 7;53(18):7103-7. doi: 10.1021/jf051211w. J Agric Food Chem. 2005. PMID: 16131117

3

Isomerization of trans-astaxanthin induced by copper(II) ion in ethanol.

Zhao L, Chen F, Zhao G, Wang Z, Liao X, Hu X. Zhao L, et al. Among authors: wang z. J Agric Food Chem. 2005 Nov 30;53(24):9620-3. doi: 10.1021/jf0517750. J Agric Food Chem. 2005. PMID: 16302786

4

Different effects of microwave and ultrasound on the stability of (all-E)-astaxanthin.

Zhao L, Zhao G, Chen F, Wang Z, Wu J, Hu X. Zhao L, et al. Among authors: wang z. J Agric Food Chem. 2006 Oct 18;54(21):8346-51. doi: 10.1021/jf061876d. J Agric Food Chem. 2006. PMID: 17032050

5

Kinetics models for the inactivation of Alicyclobacillus acidiphilus DSM14558(T) and Alicyclobacillus acidoterrestris DSM 3922(T) in apple juice by ultrasound.

Wang J, Hu X, Wang Z. Wang J, et al. Among authors: wang z. Int J Food Microbiol. 2010 May 15;139(3):177-81. doi: 10.1016/j.ijfoodmicro.2010.02.029. Epub 2010 Mar 6. Int J Food Microbiol. 2010. PMID: 20338657

6

Optimization of ultrasound-assisted extraction of anthocyanins in red raspberries and identification of anthocyanins in extract using high-performance liquid chromatography-mass spectrometry.

Chen F, Sun Y, Zhao G, Liao X, Hu X, Wu J, Wang Z. Chen F, et al. Among authors: wang z. Ultrason Sonochem. 2007 Sep;14(6):767-78. doi: 10.1016/j.ultsonch.2006.12.011. Epub 2007 Jan 20. Ultrason Sonochem. 2007. PMID: 17321780 Free article.

7

High hydrostatic pressure inactivation of total aerobic bacteria, lactic acid bacteria, yeasts in sour Chinese cabbage.

Li L, Feng L, Yi J, Hua C, Chen F, Liao X, Wang Z, Hu X. Li L, et al. Among authors: wang z. Int J Food Microbiol. 2010 Aug 15;142(1-2):180-4. doi: 10.1016/j.ijfoodmicro.2010.06.020. Epub 2010 Jun 30. Int J Food Microbiol. 2010. PMID: 20650536

8

Effect of dehydration methods on antioxidant activities, phenolic contents, cyclic nucleotides, and volatiles of jujube fruits.

Wang R, Ding S, Zhao D, Wang Z, Wu J, Hu X. Wang R, et al. Among authors: wang z. Food Sci Biotechnol. 2016 Feb 29;25(1):137-143. doi: 10.1007/s10068-016-0021-y. eCollection 2016. Food Sci Biotechnol. 2016. PMID: 30263249 Free PMC article.

9

[The characteristic analysis of several mineral contents in Chinese orange juice].

Niu LY, Hu XS, Zhao L, Liao XJ, Wang ZF, Wu JH. Niu LY, et al. Guang Pu Xue Yu Guang Pu Fen Xi. 2009 Jan;29(1):259-62. Guang Pu Xue Yu Guang Pu Fen Xi. 2009. PMID: 19385253 Chinese.

10

Extraction of anthocyanins from red cabbage using high pressure CO2.

Xu Z, Wu J, Zhang Y, Hu X, Liao X, Wang Z. Xu Z, et al. Among authors: wang z. Bioresour Technol. 2010 Sep;101(18):7162-8. doi: 10.1016/j.biortech.2010.04.004. Epub 2010 Apr 24. Bioresour Technol. 2010. PMID: 20418098

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