Zhou H - Search Results

1

Effect of hydrothermal-calcium chloride treatment on pectin characteristics and related quality in green peppers during storage.

Xu H, Wang Y, Ding S, Zhou H, Jiang L, Wang R. Xu H, et al. Among authors: zhou h. J Food Sci Technol. 2021 Oct;58(10):3712-3724. doi: 10.1007/s13197-020-04829-0. Epub 2020 Sep 29. J Food Sci Technol. 2021. PMID: 34471295 Free PMC article.

2

Complete Genome Sequence of Bacteriocin-Producing Enterococcus faecium HY07.

Duan X, Yang H, Tian Y, Wang R, Liu C, Zhou H. Duan X, et al. Among authors: zhou h. Microbiol Resour Announc. 2019 Sep 19;8(38):e00276-19. doi: 10.1128/MRA.00276-19. Microbiol Resour Announc. 2019. PMID: 31537656 Free PMC article.

3

Changes in volatile flavor compounds of peppers during hot air drying process based on headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS).

Ge S, Chen Y, Ding S, Zhou H, Jiang L, Yi Y, Deng F, Wang R. Ge S, et al. Among authors: zhou h. J Sci Food Agric. 2020 May;100(7):3087-3098. doi: 10.1002/jsfa.10341. Epub 2020 Mar 15. J Sci Food Agric. 2020. PMID: 32083310

4

Changes in volatile compounds of fermented minced pepper during natural and inoculated fermentation process based on headspace-gas chromatography-ion mobility spectrometry.

Chen Y, Xu H, Ding S, Zhou H, Qin D, Deng F, Wang R. Chen Y, et al. Among authors: zhou h. Food Sci Nutr. 2020 May 12;8(7):3362-3379. doi: 10.1002/fsn3.1616. eCollection 2020 Jul. Food Sci Nutr. 2020. PMID: 32724601 Free PMC article.

5

Changes in free amino acids of fermented minced peppers during natural and inoculated fermentation process based on HPLC-MS/MS.

Wang Y, Zhou H, Ding S, Ye M, Jiang L, Wang R. Wang Y, et al. Among authors: zhou h. J Food Sci. 2020 Sep;85(9):2803-2811. doi: 10.1111/1750-3841.15363. Epub 2020 Aug 13. J Food Sci. 2020. PMID: 32790194

6

Illumina MiSeq sequencing reveals microbial community succession in salted peppers with different salinity during preservation.

Chen M, Qin Y, Deng F, Zhou H, Wang R, Li P, Liu Y, Jiang L. Chen M, et al. Among authors: zhou h. Food Res Int. 2021 May;143:110234. doi: 10.1016/j.foodres.2021.110234. Epub 2021 Mar 1. Food Res Int. 2021. PMID: 33992347

7

Effect of lactoferrin on physicochemical properties and microstructure of pullulan-based edible films.

Zhao Z, Xiong X, Zhou H, Xiao Q. Zhao Z, et al. Among authors: zhou h. J Sci Food Agric. 2019 Jun;99(8):4150-4157. doi: 10.1002/jsfa.9645. Epub 2019 Mar 21. J Sci Food Agric. 2019. PMID: 30767229

8

Physicochemical studies of nanocrystals of starches from two rice (Oryza sativa L.) types and their characteristics using various modern instrument techniques.

Xiong X, Huang M, Zhou X, Zhou H, Zeng C, Zhao Z, Xiao Q. Xiong X, et al. Among authors: zhou x, zhou h. J Sci Food Agric. 2021 Feb;101(3):1038-1046. doi: 10.1002/jsfa.10712. Epub 2020 Sep 2. J Sci Food Agric. 2021. PMID: 32767364

9

Simulated in vitro infant gastrointestinal digestion of yak milk fat globules: A comparison with cow milk fat globules.

Luo J, Liu L, Liu T, Shen Q, Liu C, Zhou H, Ren F. Luo J, et al. Among authors: zhou h. Food Chem. 2020 Jun 1;314:126160. doi: 10.1016/j.foodchem.2020.126160. Epub 2020 Jan 7. Food Chem. 2020. PMID: 31958749

10

A novel approach for modulating the spatial distribution of fat globules in acid milk gel and its effect on the perception of fat-related attributes.

Cheng W, Liu H, Shen Q, Liu C, Zhou H, Luo J. Cheng W, et al. Among authors: zhou h. Food Res Int. 2021 Feb;140:109990. doi: 10.1016/j.foodres.2020.109990. Epub 2020 Dec 15. Food Res Int. 2021. PMID: 33648225

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