Zhao N - Search Results

1

Rapid and accurate identification of yeast subspecies by MALDI-MS combined with a cell membrane disruption reagent.

Zhao N, Guo W, Li J, Wang H, Guo X. Zhao N, et al. Food Chem. 2024 Nov 1;457:140102. doi: 10.1016/j.foodchem.2024.140102. Epub 2024 Jun 15. Food Chem. 2024. PMID: 38905823

2

Discrimination and growth tracking of fungi contamination in peaches using electronic nose.

Liu Q, Zhao N, Zhou D, Sun Y, Sun K, Pan L, Tu K. Liu Q, et al. Among authors: zhao n. Food Chem. 2018 Oct 1;262:226-234. doi: 10.1016/j.foodchem.2018.04.100. Epub 2018 Apr 25. Food Chem. 2018. PMID: 29751914

3

Contribution of myofibril filament disassembly to textural deterioration of ice-stored grass carp fillet: Significance of endogenous proteolytic activity, loss of heat shock protein and dephosphorylation of myosin light chain.

Ge L, Xu Y, Xia W, Zhao N, Jiang Q. Ge L, et al. Among authors: zhao n. Food Chem. 2018 Dec 15;269:511-518. doi: 10.1016/j.foodchem.2018.07.047. Epub 2018 Jul 9. Food Chem. 2018. PMID: 30100467

4

Comparative evaluation of package types in alleviating textural softening and package-swelling of Paocai during storage: Insight into microbial invasion, cell wall pectinolysis and alteration in sugar and organic acid profiles.

Ge L, Lai H, Huang Y, Wang Y, Li Y, Zhu S, Shi Q, Li H, Zhu Y, Zhao N. Ge L, et al. Among authors: zhao n. Food Chem. 2021 Dec 15;365:130489. doi: 10.1016/j.foodchem.2021.130489. Epub 2021 Jun 28. Food Chem. 2021. PMID: 34243120

5

Insights into the interaction mechanism of acid phosphatase from Lateolabrax japonicus livers and rosmarinic acid using multispectroscopy and molecular docking.

Li Y, Li Y, Zhao N, Shi D, Yi S, Li J. Li Y, et al. Among authors: zhao n. Food Chem. 2023 Aug 30;418:135945. doi: 10.1016/j.foodchem.2023.135945. Epub 2023 Mar 17. Food Chem. 2023. PMID: 36989640

6

Binding of ankaflavin with bovine serum albumin (BSA) in the presence of carrageenan and protective effects of Monascus yellow pigments against oxidative damage to BSA after forming a complex with carrageenan.

Wu S, Wang W, Lu J, Deng W, Zhao N, Sun Y, Liu H, Li Z, Chen M, Cheng L, Guo Q, Wang C, Peng X. Wu S, et al. Among authors: zhao n. Food Funct. 2023 Mar 6;14(5):2459-2471. doi: 10.1039/d2fo02946d. Food Funct. 2023. PMID: 36790135

7

Selection of Taste Markers Related to Lactic Acid Bacteria Microflora Metabolism for Chinese Traditional Paocai: A Gas Chromatography-Mass Spectrometry-Based Metabolomics Approach.

Zhao N, Zhang C, Yang Q, Guo Z, Yang B, Lu W, Li D, Tian F, Liu X, Zhang H, Chen W. Zhao N, et al. J Agric Food Chem. 2016 Mar 23;64(11):2415-22. doi: 10.1021/acs.jafc.5b05332. Epub 2016 Mar 14. J Agric Food Chem. 2016. PMID: 26915389

8

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: zhao c, zhao n. Food Res Int. 2021 Jul;145:110400. doi: 10.1016/j.foodres.2021.110400. Epub 2021 May 11. Food Res Int. 2021. PMID: 34112403

9

Divergent role of abiotic factors in shaping microbial community assembly of paocai brine during aging process.

Zhao N, Yang B, Lu W, Liu X, Zhao J, Ge L, Zhu Y, Lai H, Paul Ross R, Chen W, Zhang H. Zhao N, et al. Among authors: zhao j. Food Res Int. 2020 Nov;137:109559. doi: 10.1016/j.foodres.2020.109559. Epub 2020 Jul 18. Food Res Int. 2020. PMID: 33233180

10

Effect of different Lactobacillus species on volatile and nonvolatile flavor compounds in juices fermentation.

Cui S, Zhao N, Lu W, Zhao F, Zheng S, Wang W, Chen W. Cui S, et al. Among authors: zhao f, zhao n. Food Sci Nutr. 2019 Jun 20;7(7):2214-2223. doi: 10.1002/fsn3.1010. eCollection 2019 Jul. Food Sci Nutr. 2019. PMID: 31367350 Free PMC article.

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