Zhang X - Search Results

1

Metabolic profile of main organic acids and its regulatory mechanism in solid-state fermentation of Chinese cereal vinegar.

Wu Y, Xia M, Zhao N, Tu L, Xue D, Zhang X, Zhao C, Cheng Y, Zheng Y, Wang M. Wu Y, et al. Among authors: zhang x. Food Res Int. 2021 Jul;145:110400. doi: 10.1016/j.foodres.2021.110400. Epub 2021 May 11. Food Res Int. 2021. PMID: 34112403

2

Ginsenoside Rh2 and Rg3 inhibit cell proliferation and induce apoptosis by increasing mitochondrial reactive oxygen species in human leukemia Jurkat cells.

Xia T, Wang YN, Zhou CX, Wu LM, Liu Y, Zeng QH, Zhang XL, Yao JH, Wang M, Fang JP. Xia T, et al. Mol Med Rep. 2017 Jun;15(6):3591-3598. doi: 10.3892/mmr.2017.6459. Epub 2017 Apr 11. Mol Med Rep. 2017. PMID: 28440403 Free PMC article.

3

Unraveling the correlation between microbiota succession and metabolite changes in traditional Shanxi aged vinegar.

Nie Z, Zheng Y, Xie S, Zhang X, Song J, Xia M, Wang M. Nie Z, et al. Among authors: zhang x. Sci Rep. 2017 Aug 23;7(1):9240. doi: 10.1038/s41598-017-09850-6. Sci Rep. 2017. PMID: 28835624 Free PMC article.

4

Antioxidant Activity of Chinese Shanxi Aged Vinegar and Its Correlation with Polyphenols and Flavonoids During the Brewing Process.

Xie X, Zheng Y, Liu X, Cheng C, Zhang X, Xia T, Yu S, Wang M. Xie X, et al. Among authors: zhang x. J Food Sci. 2017 Oct;82(10):2479-2486. doi: 10.1111/1750-3841.13914. Epub 2017 Sep 12. J Food Sci. 2017. PMID: 28898412

5

Knowledge Domain and Emerging Trends in Vinegar Research: A Bibliometric Review of the Literature from WoSCC.

Zhang XL, Zheng Y, Xia ML, Wu YN, Liu XJ, Xie SK, Wu YF, Wang M. Zhang XL, et al. Foods. 2020 Feb 10;9(2):166. doi: 10.3390/foods9020166. Foods. 2020. PMID: 32050682 Free PMC article. Review.

6

Formation mechanisms and characterisation of the typical polymers in melanoidins from vinegar, coffee and model experiments.

Wang Z, Zhang Z, Li S, Zhang X, Xia M, Xia T, Wang M. Wang Z, et al. Among authors: zhang z, zhang x. Food Chem. 2021 Sep 1;355:129444. doi: 10.1016/j.foodchem.2021.129444. Epub 2021 Mar 3. Food Chem. 2021. PMID: 33780797

7

Near-infrared spectroscopy and machine learning-based technique to predict quality-related parameters in instant tea.

Bai X, Zhang L, Kang C, Quan B, Zheng Y, Zhang X, Song J, Xia T, Wang M. Bai X, et al. Among authors: zhang l, zhang x. Sci Rep. 2022 Mar 9;12(1):3833. doi: 10.1038/s41598-022-07652-z. Sci Rep. 2022. PMID: 35264637 Free PMC article.

8

Physicochemical properties, structure, and ameliorative effects of insoluble dietary fiber from tea on slow transit constipation.

Bai X, He Y, Quan B, Xia T, Zhang X, Wang Y, Zheng Y, Wang M. Bai X, et al. Among authors: zhang x. Food Chem X. 2022 May 21;14:100340. doi: 10.1016/j.fochx.2022.100340. eCollection 2022 Jun 30. Food Chem X. 2022. PMID: 35663600 Free PMC article.

9

Exploring polymerisation of methylglyoxal with NH₃ or alanine to analyse the formation of typical polymers in melanoidins.

Wang Z, Zhao Y, Wang D, Zhang X, Xia M, Xia T, Zheng Y, Wang M. Wang Z, et al. Among authors: zhang x. Food Chem. 2022 Nov 15;394:133472. doi: 10.1016/j.foodchem.2022.133472. Epub 2022 Jun 11. Food Chem. 2022. PMID: 35716504

10

The anti-diabetic activity of polyphenols-rich vinegar extract in mice via regulating gut microbiota and liver inflammation.

Xia T, Zhang Z, Zhao Y, Kang C, Zhang X, Tian Y, Yu J, Cao H, Wang M. Xia T, et al. Among authors: zhang z, zhang x. Food Chem. 2022 Nov 1;393:133443. doi: 10.1016/j.foodchem.2022.133443. Epub 2022 Jun 10. Food Chem. 2022. PMID: 35751216

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