Zhang H - Search Results

1

The volatile flavor compounds of Shanghai smoked fish as a special delicacy.

Feng M, Dai Z, Yin Z, Wang X, Chen S, Zhang H. Feng M, et al. Among authors: zhang h. J Food Biochem. 2021 Jan;45(1):e13553. doi: 10.1111/jfbc.13553. Epub 2020 Nov 10. J Food Biochem. 2021. PMID: 33171537

2

Nondestructive prediction and visualization of plumpness in live Eriocheir sinensis using low-field ¹ H magnetic resonance imaging.

Zhang H, Mei J, Chen S, Wu X. Zhang H, et al. J Sci Food Agric. 2018 Aug;98(11):4184-4190. doi: 10.1002/jsfa.8940. Epub 2018 Apr 3. J Sci Food Agric. 2018. PMID: 29406600

3

A novel non-destructive manner for quantitative determination of plumpness of live Eriocheir sinensis using low-field nuclear magnetic resonance.

Song L, Zhang H, Chen S. Song L, et al. Among authors: zhang h. Food Res Int. 2018 Mar;105:298-304. doi: 10.1016/j.foodres.2017.11.043. Epub 2017 Nov 21. Food Res Int. 2018. PMID: 29433219

4

A novel, sensitive and non-destructive method for quantitative determination of lipid in live Eriocheir sinensis using low-field ¹H Nuclear magnetic resonance.

Zhang H, Yu H, Song L, Chen S. Zhang H, et al. Food Sci Nutr. 2018 Sep 27;6(8):1999-2004. doi: 10.1002/fsn3.699. eCollection 2018 Nov. Food Sci Nutr. 2018. PMID: 30510700 Free PMC article.

5

Incorporation of lysozyme into cellulose nanocrystals stabilized β-chitosan nanoparticles with enhanced antibacterial activity.

Zhang H, Feng M, Chen S, Shi W, Wang X. Zhang H, et al. Carbohydr Polym. 2020 May 15;236:115974. doi: 10.1016/j.carbpol.2020.115974. Epub 2020 Feb 11. Carbohydr Polym. 2020. PMID: 32172828

6

Nonvolatile taste compounds of Shanghai smoked fish: A novel three stages control techniques.

Zhou Y, Chen S, Wang X, Zhang H. Zhou Y, et al. Among authors: zhang h. Food Sci Nutr. 2020 Nov 24;9(1):87-98. doi: 10.1002/fsn3.1960. eCollection 2021 Jan. Food Sci Nutr. 2020. PMID: 33473273 Free PMC article.

7

Changes in the physicochemical properties and in vitro protein digestibility of peanut hulls treated via mechanical activation.

Feng MM, Wang YF, Cai X, Zhang HC, Xu JX. Feng MM, et al. Food Sci Biotechnol. 2022 Apr 21;31(6):691-698. doi: 10.1007/s10068-022-01084-1. eCollection 2022 Jun. Food Sci Biotechnol. 2022. PMID: 35646413 Free PMC article.

8

Recent advancements in encapsulation of chitosan-based enzymes and their applications in food industry.

Zhang H, Feng M, Fang Y, Wu Y, Liu Y, Zhao Y, Xu J. Zhang H, et al. Crit Rev Food Sci Nutr. 2023;63(32):11044-11062. doi: 10.1080/10408398.2022.2086851. Epub 2022 Jun 13. Crit Rev Food Sci Nutr. 2023. PMID: 35694766 Review.

9

Encapsulation, characterization and in vitro releasing of xylanase and glucose oxidase (GOD) into cellulose nanocrystals stabilized three-layer microcapsules.

Yang S, Feng M, Xu J, Deng Z, Zhang H. Yang S, et al. Among authors: zhang h. Int J Biol Macromol. 2024 Sep 12;280(Pt 1):135515. doi: 10.1016/j.ijbiomac.2024.135515. Online ahead of print. Int J Biol Macromol. 2024. PMID: 39260632

10

Enhanced biotransformation of soybean isoflavone from glycosides to aglycones using solid-state fermentation of soybean with effective microorganisms (EM) strains.

Zhang H, Yu H. Zhang H, et al. J Food Biochem. 2019 Apr;43(4):e12804. doi: 10.1111/jfbc.12804. Epub 2019 Feb 18. J Food Biochem. 2019. PMID: 31353590

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