Zhao Y - Search Results

1

Application of stable isotopes and mineral elements fingerprinting for beef traceability and authenticity in inner mongolia of China.

Bai Y, Wang X, Ha L, Ao Q, Dong X, Guo J, Zhao Y. Bai Y, et al. Among authors: zhao y. Food Chem. 2025 Feb 15;465(Pt 1):141911. doi: 10.1016/j.foodchem.2024.141911. Epub 2024 Nov 4. Food Chem. 2025. PMID: 39541684

2

Effects of sampling time and location on the geographical origin traceability of protected geographical indication (PGI) Hongyuan yak milk: Based on stable isotope ratios.

Li Y, Yang X, Zhao S, Zhang Z, Bai L, Zhaxi P, Qu S, Zhao Y. Li Y, et al. Among authors: zhao y, zhao s. Food Chem. 2024 May 30;441:138283. doi: 10.1016/j.foodchem.2023.138283. Epub 2023 Dec 29. Food Chem. 2024. PMID: 38185048

3

Rapid authenticity assessment of PGI Hongyuan yak milk based on SICRIT-QTOF MS.

Zhang Z, Qie M, Bai L, Zhao S, Li Y, Yang X, Liang K, Zhao Y. Zhang Z, et al. Among authors: zhao y, zhao s. Food Chem. 2024 Jun 1;442:138444. doi: 10.1016/j.foodchem.2024.138444. Epub 2024 Jan 17. Food Chem. 2024. PMID: 38242001

4

Combining stable isotopes and multi-elements with machine learning chemometric models to identify the geographical origins of Tetrastigma hemsleyanum Diels et Gilg.

Bai L, Zhang Z, Li Y, Zhao S, Yang X, Chen C, Zhao S, Zhang P, Peng X, Zhao Y, Liang K. Bai L, et al. Among authors: zhao y, zhao s. Food Chem. 2024 Dec 24;469:142496. doi: 10.1016/j.foodchem.2024.142496. Online ahead of print. Food Chem. 2024. PMID: 39721433

5

Correlation of lipid hydrolysis, oxidation, and molecular transformation with volatile compound revolution in pork during postmortem wet-aging process.

Zhang K, Hao R, Wang S, Zhang Z, Li D, Li X, Zhao B, Zhang S, Zhao Y, Chen X. Zhang K, et al. Among authors: zhao y, zhao b. Food Chem. 2024 Dec 27;470:142656. doi: 10.1016/j.foodchem.2024.142656. Online ahead of print. Food Chem. 2024. PMID: 39733610

6

Effects of heat treatment on wound healing in gala and red fuji apple fruits.

Shao X, Tu K, Tu S, Su J, Zhao Y. Shao X, et al. Among authors: zhao y. J Agric Food Chem. 2010 Apr 14;58(7):4303-9. doi: 10.1021/jf904273m. J Agric Food Chem. 2010. PMID: 20232915

7

Gelation behavior of egg yolk under physical and chemical induction: A review.

Zhao Y, Feng F, Yang Y, Xiong C, Xu M, Tu Y. Zhao Y, et al. Food Chem. 2021 Sep 1;355:129569. doi: 10.1016/j.foodchem.2021.129569. Epub 2021 Mar 11. Food Chem. 2021. PMID: 33773456 Review.

8

Improvement of gel properties and digestibility of the water-soluble polymer of tea polyphenol-egg white under thermal treatment.

Xue H, Zhang G, Han T, Li R, Liu H, Gao B, Tu Y, Zhao Y. Xue H, et al. Among authors: zhao y. Food Chem. 2022 Mar 15;372:131319. doi: 10.1016/j.foodchem.2021.131319. Epub 2021 Oct 6. Food Chem. 2022. PMID: 34818739

9

Isolation and screening of umami peptides from preserved egg yolk by nano-HPLC-MS/MS and molecular docking.

Gao B, Hu X, Xue H, Li R, Liu H, Han T, Ruan D, Tu Y, Zhao Y. Gao B, et al. Among authors: zhao y. Food Chem. 2022 May 30;377:131996. doi: 10.1016/j.foodchem.2021.131996. Epub 2022 Jan 3. Food Chem. 2022. PMID: 34998156

10

Inhibition of the liquefaction of alkali-induced egg white gel by sodium ascorbate.

Jin Y, Yao Y, Wu N, Du H, Xu M, Zhao Y, Luo C, Tu Y. Jin Y, et al. Among authors: zhao y. Food Chem. 2022 Jul 1;381:132220. doi: 10.1016/j.foodchem.2022.132220. Epub 2022 Jan 24. Food Chem. 2022. PMID: 35114621

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