Zhou X - Search Results

1

Comparison of two kinds of peroxyl radical pretreatment at chicken myofibrillar proteins glycation on the formation of N^ε-carboxymethyllysine and N^ε-carboxyethyllysine.

Zhu Z, Yang J, Zhou X, Khan IA, Bassey AP, Huang M. Zhu Z, et al. Among authors: zhou x. Food Chem. 2021 Aug 15;353:129487. doi: 10.1016/j.foodchem.2021.129487. Epub 2021 Mar 5. Food Chem. 2021. PMID: 33725542

2

Formation of N^ϵ-Carboxymethyllysine and N^ϵ-Carboxyethyllysine in Prepared Chicken Breast by Pan Frying.

Zhu Z, Cheng Y, Huang S, Yao M, Lei Y, Khan IA, Huang M, Zhou X. Zhu Z, et al. Among authors: zhou x. J Food Prot. 2019 Dec;82(12):2154-2160. doi: 10.4315/0362-028X.JFP-19-319. J Food Prot. 2019. PMID: 31742439 Free article.

3

Heterocyclic amines in braised chicken may mainly infiltrate from reused marinade during braising, instead of thermic generation.

Cheng Y, Yu Y, Zhou X, Zhu Z, Lei Y, Khan IA, Huang M, Zhou G. Cheng Y, et al. Among authors: zhou x, zhou g. J Sci Food Agric. 2020 Mar 30;100(5):1867-1874. doi: 10.1002/jsfa.10176. Epub 2020 Jan 27. J Sci Food Agric. 2020. PMID: 31802497

4

Changes in nitrosohemachrome lead to the discoloration of spiced beef during storage.

Yang W, Huang J, Zhu Z, Lei Y, Zhou X, Huang M. Yang W, et al. Among authors: zhou x. Food Chem. 2022 Nov 15;394:133449. doi: 10.1016/j.foodchem.2022.133449. Epub 2022 Jun 10. Food Chem. 2022. PMID: 35749872

5

Content, causes and analysis of heterocyclic amines in Chinese traditional braised chicken.

Cheng Y, Yao M, Zhu Z, Dong X, Ali Khan I, Huang J, Zhou X, Huang M, Zhou G. Cheng Y, et al. Among authors: zhou x, zhou g. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2019 Jul;36(7):1032-1041. doi: 10.1080/19440049.2019.1615136. Epub 2019 May 17. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2019. PMID: 31100046

6

Effects of Cooking Methods and Tea Marinades on the Formation of Heterocyclic Amines and Benzo[a]pyrene in Grilled Drumsticks.

Yao M, Khan IA, Cheng Y, Ang Y, Zhou X, Huang M. Yao M, et al. Among authors: zhou x. J Food Prot. 2020 Feb 1;83(2):365-376. doi: 10.4315/0362-028X.JFP-19-084. J Food Prot. 2020. PMID: 31971460 Free article.

7

Dynamic changes of the bacterial communities in roast chicken stored under normal and modified atmosphere packaging.

Huang J, Guo Y, Hou Q, Huang M, Zhou X. Huang J, et al. Among authors: zhou x. J Food Sci. 2020 Apr;85(4):1231-1239. doi: 10.1111/1750-3841.15038. Epub 2020 Mar 17. J Food Sci. 2020. PMID: 32180226

8

Purification and identification of antioxidant peptides from duck plasma proteins.

Yang J, Huang J, Dong X, Zhang Y, Zhou X, Huang M, Zhou G. Yang J, et al. Among authors: zhou x, zhou g. Food Chem. 2020 Jul 30;319:126534. doi: 10.1016/j.foodchem.2020.126534. Epub 2020 Mar 2. Food Chem. 2020. PMID: 32193058

9

Targeting the middle region of CP4-EPSPS protein for its traceability in highly processed soy-related products.

Wu H, Wang X, Zhou X, Zhang Y, Huang M, He J, Shen W. Wu H, et al. Among authors: zhou x. J Food Sci Technol. 2017 Sep;54(10):3142-3151. doi: 10.1007/s13197-017-2750-1. Epub 2017 Jul 12. J Food Sci Technol. 2017. PMID: 28974799 Free PMC article.

10

The combination of quantitative PCR and western blot detecting CP4-EPSPS component in Roundup Ready soy plant tissues and commercial soy-related foodstuffs.

Xiao X, Wu H, Zhou X, Xu S, He J, Shen W, Zhou G, Huang M. Xiao X, et al. Among authors: zhou x, zhou g. J Food Sci. 2012 Jun;77(6):C603-8. doi: 10.1111/j.1750-3841.2012.02718.x. Epub 2012 May 16. J Food Sci. 2012. PMID: 22591269

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