Zhang Y - Search Results

1

Acidic electrolyzed water efficiently improves the flavour of persimmon (Diospyros kaki L. cv. Mopan) wine.

Zhu W, Zhu B, Li Y, Zhang Y, Zhang B, Fan J. Zhu W, et al. Among authors: zhang b, zhang y. Food Chem. 2016 Apr 15;197(Pt A):141-9. doi: 10.1016/j.foodchem.2015.10.106. Epub 2015 Oct 23. Food Chem. 2016. PMID: 26616934

2

Antithrombotic and fibrinolytic activities of methanolic extract of aged sorghum vinegar.

Fan J, Zhang Y, Chang X, Zhang B, Jiang D, Saito M, Li Z. Fan J, et al. Among authors: zhang b, zhang y. J Agric Food Chem. 2009 Sep 23;57(18):8683-7. doi: 10.1021/jf901680y. J Agric Food Chem. 2009. PMID: 19754177

3

Changes in the radical scavenging activity of bacterial-type douchi, a traditional fermented soybean product, during the primary fermentation process.

Fan J, Zhang Y, Chang X, Saito M, Li Z. Fan J, et al. Among authors: zhang y. Biosci Biotechnol Biochem. 2009 Dec;73(12):2749-53. doi: 10.1271/bbb.90361. Epub 2009 Dec 7. Biosci Biotechnol Biochem. 2009. PMID: 19966472 Free article.

4

The ethanol extract of Eucommia ulmoides Oliv. leaves inhibits disaccharidase and glucose transport in Caco-2 cells.

Zhang Y, Zhang H, Wang F, Yang D, Ding K, Fan J. Zhang Y, et al. Among authors: zhang h. J Ethnopharmacol. 2015 Apr 2;163:99-105. doi: 10.1016/j.jep.2015.01.015. Epub 2015 Jan 22. J Ethnopharmacol. 2015. PMID: 25620383

5

Dipeptidyl Peptidase IV Inhibitory Peptides Derived from Oat (Avena sativa L.), Buckwheat (Fagopyrum esculentum), and Highland Barley (Hordeum vulgare trifurcatum (L.) Trofim) Proteins.

Wang F, Yu G, Zhang Y, Zhang B, Fan J. Wang F, et al. Among authors: zhang b, zhang y. J Agric Food Chem. 2015 Nov 4;63(43):9543-9. doi: 10.1021/acs.jafc.5b04016. Epub 2015 Oct 22. J Agric Food Chem. 2015. PMID: 26468909

6

Peptides derived from tryptic hydrolysate of Bacillus subtilis culture suppress fungal spoilage of table grapes.

Zhang B, Wang J, Ning S, Yuan Q, Chen X, Zhang Y, Fan J. Zhang B, et al. Among authors: zhang y. Food Chem. 2018 Jan 15;239:520-528. doi: 10.1016/j.foodchem.2017.06.153. Epub 2017 Jun 30. Food Chem. 2018. PMID: 28873599

7

Degradation enhances the anticoagulant and antiplatelet activities of polysaccharides from Lycium barbarum L. leaves.

Lin S, Al-Wraikat M, Niu L, Zhou F, Zhang Y, Wang M, Ren J, Fan J, Zhang B, Wang L. Lin S, et al. Among authors: zhang b, zhang y. Int J Biol Macromol. 2019 Jul 15;133:674-682. doi: 10.1016/j.ijbiomac.2019.04.147. Epub 2019 Apr 23. Int J Biol Macromol. 2019. PMID: 31022485

8

Efficacy of nanoparticle encapsulation on suppressing oxidation and enhancing antifungal activity of cyclic lipopeptides produced by Bacillus subtilis.

Lin N, Wang C, Ding J, Su L, Xu L, Zhang B, Zhang Y, Fan J. Lin N, et al. Among authors: zhang b, zhang y. Colloids Surf B Biointerfaces. 2020 Sep;193:111143. doi: 10.1016/j.colsurfb.2020.111143. Epub 2020 Jun 1. Colloids Surf B Biointerfaces. 2020. PMID: 32498003

9

Inhibitory effects of oat peptides on lipolysis: A physicochemical perspective.

Zhang Y, Tang X, Li F, Zhang J, Zhang B, Yang X, Tang Y, Zhang Y, Fan J, Zhang B. Zhang Y, et al. Among authors: zhang b, zhang j. Food Chem. 2022 Dec 1;396:133621. doi: 10.1016/j.foodchem.2022.133621. Epub 2022 Jul 2. Food Chem. 2022. PMID: 35841683

10

Novel strategy to improve the bioactivity and anti-hydrolysis ability of oat peptides via zinc ion-induced assembling.

Zhang J, Tang Y, Zhou S, Yin X, Zhuang X, Ren Y, Chen X, Fan J, Zhang Y. Zhang J, et al. Among authors: zhang y. Food Chem. 2023 Aug 1;416:135468. doi: 10.1016/j.foodchem.2023.135468. Epub 2023 Jan 11. Food Chem. 2023. PMID: 36931140

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