Zhao J - Search Results

1

Mass spectrometric evidence of malonaldehyde and 4-hydroxynonenal adductions to radical-scavenging soy peptides.

Zhao J, Chen J, Zhu H, Xiong YL. Zhao J, et al. J Agric Food Chem. 2012 Sep 26;60(38):9727-36. doi: 10.1021/jf3026277. Epub 2012 Sep 11. J Agric Food Chem. 2012. PMID: 22946674 Free PMC article.

2

Nitrite-cured color and phosphate-mediated water binding of pork muscle proteins as affected by calcium in the curing solution.

Zhao J, Xiong YL. Zhao J, et al. J Food Sci. 2012 Jul;77(7):C811-7. doi: 10.1111/j.1750-3841.2012.02766.x. J Food Sci. 2012. PMID: 22757702

3

Changes in structural characteristics of antioxidative soy protein hydrolysates resulting from scavenging of hydroxyl radicals.

Zhao J, Xiong YL, McNear DH. Zhao J, et al. J Food Sci. 2013 Feb;78(2):C152-9. doi: 10.1111/1750-3841.12030. Epub 2013 Jan 17. J Food Sci. 2013. PMID: 23331209

4

Static headspace analysis of odorants in commercial rice proteins.

Zhao J, Boatright WL. Zhao J, et al. Food Chem. 2017 Apr 15;221:345-350. doi: 10.1016/j.foodchem.2016.10.086. Epub 2016 Oct 20. Food Chem. 2017. PMID: 27979212

5

Qualitative and quantitative assessment of DNA quality of frozen beef based on DNA yield, gel electrophoresis and PCR amplification and their correlations to beef quality.

Zhao J, Zhang T, Liu Y, Wang X, Zhang L, Ku T, Quek SY. Zhao J, et al. Food Chem. 2018 Sep 15;260:160-165. doi: 10.1016/j.foodchem.2018.03.073. Epub 2018 Mar 27. Food Chem. 2018. PMID: 29699657

6

Influence of sodium pyrophosphate on the physicochemical and gelling properties of myofibrillar proteins under hydroxyl radical-induced oxidative stress.

Cao Y , Ma W , Wang J , Zhang S , Wang Z , Zhao J , Fan X , Zhang D . Cao Y , et al. Among authors: zhao j. Food Funct. 2020 Mar 1;11(3):1996-2004. doi: 10.1039/c9fo02412c. Epub 2020 Feb 26. Food Funct. 2020. PMID: 32101205

7

Comparative analysis of granular starch hydrolysis and multi-structural changes by diverse α-amylases sources: Insights from waxy rice starch.

Chen R, Zhao J, Sui Z, Danino D, Corke H. Chen R, et al. Among authors: zhao j. Food Chem. 2024 Jun 30;444:138622. doi: 10.1016/j.foodchem.2024.138622. Epub 2024 Jan 29. Food Chem. 2024. PMID: 38310779

8

Authentication of commercial spices based on the similarities between gas chromatographic fingerprints.

Matsushita T, Zhao JJ, Igura N, Shimoda M. Matsushita T, et al. J Sci Food Agric. 2018 Jun;98(8):2989-3000. doi: 10.1002/jsfa.8797. Epub 2018 Jan 11. J Sci Food Agric. 2018. PMID: 29178169

9

A novel strategy and kinetics analysis of half-fractional high cell density fed-batch cultivation of Zygosaccharomyces rouxii.

Li Z, Zhou Y, Yang H, Zhang D, Wang C, Liu H, Li X, Zhao J, Wei C. Li Z, et al. Among authors: zhao j. Food Sci Nutr. 2018 Apr 30;6(4):1162-1169. doi: 10.1002/fsn3.666. eCollection 2018 Jun. Food Sci Nutr. 2018. PMID: 29983981 Free PMC article.

10

Cheese Manufacturing and Bioactive Substance Separation: Separation and Preliminary Purification of cAMP from Whey.

Liu Y, Zhao X, Liu M, Zhao J. Liu Y, et al. Among authors: zhao j, zhao x. Korean J Food Sci Anim Resour. 2018 Feb;38(1):52-63. doi: 10.5851/kosfa.2018.38.1.052. Epub 2018 Feb 28. Korean J Food Sci Anim Resour. 2018. PMID: 29725224 Free PMC article.

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