Zhang P - Search Results

1

Flavones interact with fiber to affect fecal bacterial communities in vitro.

Loo YT, Howell K, Suleria H, Zhang P, Liu S, Ng K. Loo YT, et al. Among authors: zhang p. Food Chem. 2023 Mar 15;404(Pt B):134721. doi: 10.1016/j.foodchem.2022.134721. Epub 2022 Oct 26. Food Chem. 2023. PMID: 36323044

2

Within-Vineyard, Within-Vine, and Within-Bunch Variability of the Rotundone Concentration in Berries of Vitis vinifera L. cv. Shiraz.

Zhang P, Barlow S, Krstic M, Herderich M, Fuentes S, Howell K. Zhang P, et al. J Agric Food Chem. 2015 May 6;63(17):4276-83. doi: 10.1021/acs.jafc.5b00590. Epub 2015 Apr 24. J Agric Food Chem. 2015. PMID: 25891266

3

Environmental Factors and Seasonality Affect the Concentration of Rotundone in Vitis vinifera L. cv. Shiraz Wine.

Zhang P, Howell K, Krstic M, Herderich M, Barlow EW, Fuentes S. Zhang P, et al. PLoS One. 2015 Jul 15;10(7):e0133137. doi: 10.1371/journal.pone.0133137. eCollection 2015. PLoS One. 2015. PMID: 26176692 Free PMC article.

4

Terpene evolution during the development of Vitis vinifera L. cv. Shiraz grapes.

Zhang P, Fuentes S, Siebert T, Krstic M, Herderich M, Barlow EWR, Howell K. Zhang P, et al. Food Chem. 2016 Aug 1;204:463-474. doi: 10.1016/j.foodchem.2016.02.125. Epub 2016 Feb 22. Food Chem. 2016. PMID: 26988525

5

Distribution of Rotundone and Possible Translocation of Related Compounds Amongst Grapevine Tissues in Vitis vinifera L. cv. Shiraz.

Zhang P, Fuentes S, Wang Y, Deng R, Krstic M, Herderich M, Barlow EW, Howell K. Zhang P, et al. Front Plant Sci. 2016 Jun 21;7:859. doi: 10.3389/fpls.2016.00859. eCollection 2016. Front Plant Sci. 2016. PMID: 27446104 Free PMC article.

6

Comparison data of common and abundant terpenes at different grape development stages in Shiraz wine grapes.

Zhang P, Fuentes S, Siebert T, Krstic M, Herderich M, Barlow EW, Howell K. Zhang P, et al. Data Brief. 2016 Jul 14;8:1127-36. doi: 10.1016/j.dib.2016.07.010. eCollection 2016 Sep. Data Brief. 2016. PMID: 27547791 Free PMC article.

7

The Influence of Apical and Basal Defoliation on the Canopy Structure and Biochemical Composition of Vitis vinifera cv. Shiraz Grapes and Wine.

Zhang P, Wu X, Needs S, Liu D, Fuentes S, Howell K. Zhang P, et al. Front Chem. 2017 Jul 7;5:48. doi: 10.3389/fchem.2017.00048. eCollection 2017. Front Chem. 2017. PMID: 28736728 Free PMC article.

8

Defined co-cultures of yeast and bacteria modify the aroma, crumb and sensory properties of bread.

Winters M, Panayotides D, Bayrak M, Rémont G, Viejo CG, Liu D, Le B, Liu Y, Luo J, Zhang P, Howell K. Winters M, et al. Among authors: zhang p. J Appl Microbiol. 2019 Sep;127(3):778-793. doi: 10.1111/jam.14349. Epub 2019 Jul 10. J Appl Microbiol. 2019. PMID: 31211891

9

Free terpene evolution during the berry maturation of five Vitis vinifera L. cultivars.

Luo J, Brotchie J, Pang M, Marriott PJ, Howell K, Zhang P. Luo J, et al. Among authors: zhang p. Food Chem. 2019 Nov 30;299:125101. doi: 10.1016/j.foodchem.2019.125101. Epub 2019 Jun 29. Food Chem. 2019. PMID: 31323442

10

Dataset of concentrations of free terpenes at different phenological stages in Vitis vinifera L. Shiraz, Cabernet Sauvignon, Riesling, Chardonnay and Pinot Gris.

Luo J, Brotchie J, Pang M, Marriott PJ, Howell K, Zhang P. Luo J, et al. Among authors: zhang p. Data Brief. 2019 Oct 3;27:104595. doi: 10.1016/j.dib.2019.104595. eCollection 2019 Dec. Data Brief. 2019. PMID: 31687434 Free PMC article.

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