Zhou JZ - Search Results

1

Protective Effects of Blueberry Anthocyanins against H₂O₂-Induced Oxidative Injuries in Human Retinal Pigment Epithelial Cells.

Huang WY, Wu H, Li DJ, Song JF, Xiao YD, Liu CQ, Zhou JZ, Sui ZQ. Huang WY, et al. Among authors: zhou jz. J Agric Food Chem. 2018 Feb 21;66(7):1638-1648. doi: 10.1021/acs.jafc.7b06135. Epub 2018 Feb 7. J Agric Food Chem. 2018. PMID: 29393642

2

Purification of a novel angiotensin I-converting enzyme (ACE) inhibitory peptide with an antihypertensive effect from loach (Misgurnus anguillicaudatus).

Li Y, Zhou J, Huang K, Sun Y, Zeng X. Li Y, et al. J Agric Food Chem. 2012 Feb 8;60(5):1320-5. doi: 10.1021/jf204118n. Epub 2012 Jan 26. J Agric Food Chem. 2012. PMID: 22224920

3

Structural characterization and anticancer activity of cell-bound exopolysaccharide from Lactobacillus helveticus MB2-1.

Li W, Xia X, Tang W, Ji J, Rui X, Chen X, Jiang M, Zhou J, Zhang Q, Dong M. Li W, et al. J Agric Food Chem. 2015 Apr 8;63(13):3454-63. doi: 10.1021/acs.jafc.5b01086. Epub 2015 Mar 31. J Agric Food Chem. 2015. PMID: 25798529

4

Whole-grain oats (Avena sativa L.) as a carrier of lactic acid bacteria and a supplement rich in angiotensin I-converting enzyme inhibitory peptides through solid-state fermentation.

Wu H, Rui X, Li W, Xiao Y, Zhou J, Dong M. Wu H, et al. Food Funct. 2018 Apr 25;9(4):2270-2281. doi: 10.1039/C7FO01578J. Food Funct. 2018. PMID: 29560488

5

Antioxidant and Anti-Inflammatory Effects of Blueberry Anthocyanins on High Glucose-Induced Human Retinal Capillary Endothelial Cells.

Huang W, Yan Z, Li D, Ma Y, Zhou J, Sui Z. Huang W, et al. Oxid Med Cell Longev. 2018 Feb 22;2018:1862462. doi: 10.1155/2018/1862462. eCollection 2018. Oxid Med Cell Longev. 2018. PMID: 29682153 Free PMC article.

6

Copigmentation effects of phenolics on color enhancement and stability of blackberry wine residue anthocyanins: Chromaticity, kinetics and structural simulation.

Fan L, Wang Y, Xie P, Zhang L, Li Y, Zhou J. Fan L, et al. Food Chem. 2019 Mar 1;275:299-308. doi: 10.1016/j.foodchem.2018.09.103. Epub 2018 Sep 18. Food Chem. 2019. PMID: 30724200

7

Effects of lactic acid bacteria fermented yellow whey on the protein coagulation and isoflavones distribution in soymilk.

Wu H, Dong JJ, Dai YQ, Liu XL, Zhou JZ, Xia XD. Wu H, et al. Among authors: zhou jz. Food Chem. 2021 Jan 1;334:127484. doi: 10.1016/j.foodchem.2020.127484. Epub 2020 Jul 17. Food Chem. 2021. PMID: 32711263

8

Synergistic Effects of Bacteriocin from Lactobacillus panis C-M2 Combined with Dielectric Barrier Discharged Non-Thermal Plasma (DBD-NTP) on Morganella sp. in Aquatic Foods.

Shan C, Wu H, Zhou J, Yan W, Zhang J, Liu X. Shan C, et al. Antibiotics (Basel). 2020 Sep 10;9(9):593. doi: 10.3390/antibiotics9090593. Antibiotics (Basel). 2020. PMID: 32927848 Free PMC article.

9

Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation.

Wu Y, Li S, Tao Y, Li D, Han Y, Show PL, Wen G, Zhou J. Wu Y, et al. Food Chem. 2021 Jun 30;348:129083. doi: 10.1016/j.foodchem.2021.129083. Epub 2021 Jan 14. Food Chem. 2021. PMID: 33517000

10

Neuroprotective potency of a soy whey fermented by Cordyceps militaris SN-18 against hydrogen peroxide-induced oxidative injury in PC12 cells.

Yin L, Zhang Y, Wang L, Wu H, Azi F, Tekliye M, Zhou J, Liu X, Dong M, Xia X. Yin L, et al. Eur J Nutr. 2022 Mar;61(2):779-792. doi: 10.1007/s00394-021-02679-w. Epub 2021 Sep 23. Eur J Nutr. 2022. PMID: 34553258

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