Guo T - Search Results

1

Effects of amino acid composition of yeast extract on the microbiota and aroma quality of fermented soy sauce.

Zhou X, Guo T, Lu Y, Hadiatullah H, Li P, Ding K, Zhao G. Zhou X, et al. Among authors: guo t. Food Chem. 2022 Nov 1;393:133289. doi: 10.1016/j.foodchem.2022.133289. Epub 2022 May 23. Food Chem. 2022. PMID: 35689918

2

Effect of temperature and pH on the conversion between free and hidden zearalenone in zein.

Tan H, Zhou H, Guo T, Zhang Y, Li J, Zhang C, Ma L. Tan H, et al. Among authors: guo t. Food Chem. 2021 Oct 30;360:130001. doi: 10.1016/j.foodchem.2021.130001. Epub 2021 May 4. Food Chem. 2021. PMID: 34000631

3

Dairy Processing Affects the Gut Digestion and Microecology by Changing the Structure and Composition of Milk Fat Globules.

Zhou X, Hadiatullah H, Guo T, Yao Y, Li C, Wang X. Zhou X, et al. Among authors: guo t. J Agric Food Chem. 2021 Sep 8;69(35):10194-10205. doi: 10.1021/acs.jafc.1c04482. Epub 2021 Aug 26. J Agric Food Chem. 2021. PMID: 34435766

4

Research advancements in the maintenance mechanism of Sporidiobolus pararoseus enhancing the quality of soy sauce during fermentation.

Zhao S, Guo T, Yao Y, Dong B, Zhao G. Zhao S, et al. Among authors: guo t. Int J Food Microbiol. 2024 Jun 2;417:110690. doi: 10.1016/j.ijfoodmicro.2024.110690. Epub 2024 Apr 2. Int J Food Microbiol. 2024. PMID: 38581832 Review.

5

Integrated multi-spectroscopic and molecular modeling techniques to study the formation mechanism of hidden zearalenone in maize.

Tan H, Zhou H, Guo T, Zhang Y, Ma L. Tan H, et al. Among authors: guo t. Food Chem. 2021 Jul 30;351:129286. doi: 10.1016/j.foodchem.2021.129286. Epub 2021 Feb 15. Food Chem. 2021. PMID: 33640771

6

Zein structure and its hidden zearalenone: Effect of zein extraction methods.

Tan H, Zhou H, Guo T, Li J, Zhang C, Wang S, Zhang Y, Ma L. Tan H, et al. Among authors: guo t. Food Chem. 2022 Apr 16;374:131563. doi: 10.1016/j.foodchem.2021.131563. Epub 2021 Nov 9. Food Chem. 2022. PMID: 34823935

7

Emerging Zein-Bound Zearalenone in Maize: Thermal-Induced Mechanism of Binding or Releasing.

Tan H, Zhou H, Guo T, Zhou Y, Zhang Y, Yuan R, Ma L. Tan H, et al. Among authors: guo t. J Agric Food Chem. 2023 Dec 20;71(50):20336-20347. doi: 10.1021/acs.jafc.3c05794. Epub 2023 Oct 6. J Agric Food Chem. 2023. PMID: 37803486

8

pH-induced interaction mechanism of zearalenone with zein: Binding characteristics, conformational structure and intermolecular forces.

Tan H, Zhou H, Guo T, Zhou Y, Zhang Y, Yuan R, Ma L. Tan H, et al. Among authors: guo t. Food Chem. 2024 Jun 30;444:138595. doi: 10.1016/j.foodchem.2024.138595. Epub 2024 Jan 30. Food Chem. 2024. PMID: 38325086

9

A novel rGR-TiO₂-ZrO₂ composite nanosheet for capturing phosphopeptides from biosamples.

Huang X , Wang J , Liu C , Guo T , Wang S . Huang X , et al. Among authors: guo t. J Mater Chem B. 2015 Mar 28;3(12):2505-2515. doi: 10.1039/c4tb01899k. Epub 2015 Feb 19. J Mater Chem B. 2015. PMID: 32262125

10

Temperature and pH levels: Key factors effecting hidden/free zearalenone during maize processing.

Tan H, Li Y, Zhou H, Guo T, Zhou Y, Zhang Y, Ma L. Tan H, et al. Among authors: guo t. Food Res Int. 2022 Oct;160:111721. doi: 10.1016/j.foodres.2022.111721. Epub 2022 Jul 21. Food Res Int. 2022. PMID: 36076414

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