Chen Z - Search Results

1

Sunflower resistance against Sclerotinia sclerotiorum is potentiated by selenium through regulation of redox homeostasis and hormones signaling pathways.

Chen Z, Sun H, Hu T, Wang Z, Wu W, Liang Y, Guo Y. Chen Z, et al. Environ Sci Pollut Res Int. 2022 May;29(25):38097-38109. doi: 10.1007/s11356-021-18125-7. Epub 2022 Jan 24. Environ Sci Pollut Res Int. 2022. PMID: 35067873

2

Volatile compounds, bacteria compositions and physicochemical properties of 10 fresh fermented rice noodles from southern China.

Wang AX, Yi C, Xiao T, Qin W, Chen Z, He Y, Wang L, Liu L, Wang F, Tong LT. Wang AX, et al. Among authors: chen z. Food Res Int. 2021 Dec;150(Pt A):110787. doi: 10.1016/j.foodres.2021.110787. Epub 2021 Oct 29. Food Res Int. 2021. PMID: 34865802

3

The structural and functional properties of dietary fibre extracts obtained from highland barley bran through different steam explosion-assisted treatments.

Xi H, Wang A, Qin W, Nie M, Chen Z, He Y, Wang L, Liu L, Huang Y, Wang F, Tong LT. Xi H, et al. Among authors: chen z. Food Chem. 2023 Apr 16;406:135025. doi: 10.1016/j.foodchem.2022.135025. Epub 2022 Nov 23. Food Chem. 2023. PMID: 36446281

4

Effect of continuous instant pressure drop treatment on the rheological properties and volatile flavor compounds of whole highland barley flour.

Chen Z, Nie M, Xi H, He Y, Wang A, Liu L, Wang L, Yang X, Dang B, Wang F, Tong LT. Chen Z, et al. Food Res Int. 2023 Nov;173(Pt 2):113408. doi: 10.1016/j.foodres.2023.113408. Epub 2023 Aug 28. Food Res Int. 2023. PMID: 37803747

5

Ultrasound Treatment Enhanced Semidry-Milled Rice Flour Properties and Gluten-Free Rice Bread Quality.

Qin W, Xi H, Wang A, Gong X, Chen Z, He Y, Wang L, Liu L, Wang F, Tong L. Qin W, et al. Among authors: chen z. Molecules. 2022 Aug 24;27(17):5403. doi: 10.3390/molecules27175403. Molecules. 2022. PMID: 36080172 Free PMC article.

6

Edible qualities, microbial compositions and volatile compounds in fresh fermented rice noodles fermented with different starter cultures.

Wang A, Xiao T, Xi H, Qin W, He Y, Nie M, Chen Z, Wang L, Liu L, Wang F, Tong LT. Wang A, et al. Among authors: chen z. Food Res Int. 2022 Jun;156:111184. doi: 10.1016/j.foodres.2022.111184. Epub 2022 Mar 26. Food Res Int. 2022. PMID: 35651043

7

Effects of semidry milling on the properties of highland barley flour and the quality of highland barley bread.

He Y, Wang A, Qin W, Chen Z, Xi H, Nie M, Liu L, Wang L, Sun J, Bai Y, Huang Y, Sun P, Wang F, Tong LT. He Y, et al. Among authors: chen z. J Sci Food Agric. 2023 Aug 15;103(10):5077-5086. doi: 10.1002/jsfa.12586. Epub 2023 Apr 18. J Sci Food Agric. 2023. PMID: 36990966

8

Effects of egg powder on the structure of highland barley dough and the quality of highland barley bread.

He Y, Wang A, Chen Z, Nie M, Xi H, Gong X, Liu L, Wang L, Sun J, Bai Y, Huang Y, Sun P, Wang F, Tong LT. He Y, et al. Among authors: chen z. Int J Biol Macromol. 2023 Jun 15;240:124376. doi: 10.1016/j.ijbiomac.2023.124376. Epub 2023 Apr 13. Int J Biol Macromol. 2023. PMID: 37059285

9

Deeply analyzing dynamic fermentation of highland barley vinegar: Main physicochemical factors, key flavors, and dominate microorganisms.

Li Y, Wang A, Dang B, Yang X, Nie M, Chen Z, Lin R, Wang L, Wang F, Tong LT. Li Y, et al. Among authors: chen z. Food Res Int. 2024 Feb;177:113919. doi: 10.1016/j.foodres.2023.113919. Epub 2023 Dec 23. Food Res Int. 2024. PMID: 38225120

10

Effects of Different Extraction Methods on the Gelatinization and Retrogradation Properties of Highland Barley Starch.

Nie M, Piao C, Li J, He Y, Xi H, Chen Z, Wang L, Liu L, Huang Y, Wang F, Tong L. Nie M, et al. Among authors: chen z. Molecules. 2022 Oct 2;27(19):6524. doi: 10.3390/molecules27196524. Molecules. 2022. PMID: 36235062 Free PMC article.

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