Han Z - Search Results

1

Quantitative determination of total pigments in red meats using hyperspectral imaging and multivariate analysis.

Xiong Z, Sun DW, Xie A, Pu H, Han Z, Luo M. Xiong Z, et al. Among authors: han z. Food Chem. 2015 Jul 1;178:339-45. doi: 10.1016/j.foodchem.2015.01.071. Epub 2015 Jan 21. Food Chem. 2015. PMID: 25704721

2

Effects of ultrasound treatments on quality of grapefruit juice.

Aadil RM, Zeng XA, Han Z, Sun DW. Aadil RM, et al. Among authors: han z. Food Chem. 2013 Dec 1;141(3):3201-6. doi: 10.1016/j.foodchem.2013.06.008. Epub 2013 Jun 11. Food Chem. 2013. PMID: 23871078

3

Potential of hyperspectral imaging for rapid prediction of hydroxyproline content in chicken meat.

Xiong Z, Sun DW, Xie A, Han Z, Wang L. Xiong Z, et al. Among authors: han z. Food Chem. 2015 May 15;175:417-22. doi: 10.1016/j.foodchem.2014.11.161. Epub 2014 Dec 5. Food Chem. 2015. PMID: 25577100

4

Non-destructive prediction of thiobarbituricacid reactive substances (TBARS) value for freshness evaluation of chicken meat using hyperspectral imaging.

Xiong Z, Sun DW, Pu H, Xie A, Han Z, Luo M. Xiong Z, et al. Among authors: han z. Food Chem. 2015 Jul 15;179:175-81. doi: 10.1016/j.foodchem.2015.01.116. Epub 2015 Jan 31. Food Chem. 2015. PMID: 25722152

5

Effect of pulsed electric fields assisted acetylation on morphological, structural and functional characteristics of potato starch.

Hong J, Chen R, Zeng XA, Han Z. Hong J, et al. Among authors: han z. Food Chem. 2016 Feb 1;192:15-24. doi: 10.1016/j.foodchem.2015.06.058. Epub 2015 Jun 20. Food Chem. 2016. PMID: 26304315

6

Structural properties and digestibility of pulsed electric field treated waxy rice starch.

Zeng F, Gao QY, Han Z, Zeng XA, Yu SJ. Zeng F, et al. Among authors: han z. Food Chem. 2016 Mar 1;194:1313-9. doi: 10.1016/j.foodchem.2015.08.104. Epub 2015 Sep 1. Food Chem. 2016. PMID: 26471687

7

The preparation of Fe-glycine complexes by a novel method (pulsed electric fields).

Zhang ZH, Han Z, Zeng XA, Wang MS. Zhang ZH, et al. Among authors: han z. Food Chem. 2017 Mar 15;219:468-476. doi: 10.1016/j.foodchem.2016.09.129. Epub 2016 Sep 20. Food Chem. 2017. PMID: 27765253

8

Effects of constant power microwave on the adsorption behaviour of myofibril protein to aldehyde flavour compounds.

Han Z, Cai MJ, Cheng JH, Sun DW. Han Z, et al. Food Chem. 2021 Jan 30;336:127728. doi: 10.1016/j.foodchem.2020.127728. Epub 2020 Aug 2. Food Chem. 2021. PMID: 32795782

9

Texture and Structure Measurements and Analyses for Evaluation of Fish and Fillet Freshness Quality: A Review.

Cheng JH, Sun DW, Han Z, Zeng XA. Cheng JH, et al. Among authors: han z. Compr Rev Food Sci Food Saf. 2014 Jan;13(1):52-61. doi: 10.1111/1541-4337.12043. Compr Rev Food Sci Food Saf. 2014. PMID: 33412693

10

Structural and functional properties of sodium caseinate glycosylated by dextran aldehyde.

Li Y, Li DM, Han Y, Zeng XA, Han Z. Li Y, et al. Among authors: han z, han y. Food Chem. 2023 Mar 15;404(Pt A):134589. doi: 10.1016/j.foodchem.2022.134589. Epub 2022 Oct 28. Food Chem. 2023. PMID: 36444039

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