Batool Z - Search Results

1

Natural Carotenoids as Neuroprotective Agents for Alzheimer's Disease: An Evidence-Based Comprehensive Review.

Batool Z, Chen JH, Gao Y, Lu LW, Xu H, Liu B, Wang M, Chen F. Batool Z, et al. J Agric Food Chem. 2022 Dec 21;70(50):15631-15646. doi: 10.1021/acs.jafc.2c06206. Epub 2022 Dec 8. J Agric Food Chem. 2022. PMID: 36480951 Review.

2

Characterization and immunological activity of polysaccharides from Potentilla chinensis.

Qiu Y, Batool Z, Liu R, Sui G, Sheng B, Zheng X, Xu D. Qiu Y, et al. Among authors: batool z. Int J Biol Macromol. 2020 Dec 15;165(Pt A):683-690. doi: 10.1016/j.ijbiomac.2020.09.118. Epub 2020 Sep 19. Int J Biol Macromol. 2020. PMID: 32961189

3

Five major two components systems of Staphylococcus aureus for adaptation in diverse hostile environment.

Qiu Y, Xu D, Xia X, Zhang K, Aadil RM, Batool Z, Wang J. Qiu Y, et al. Among authors: batool z. Microb Pathog. 2021 Oct;159:105119. doi: 10.1016/j.micpath.2021.105119. Epub 2021 Jul 30. Microb Pathog. 2021. PMID: 34339796 Review.

4

Review on Furan as a Food Processing Contaminant: Identifying Research Progress and Technical Challenges for Future Research.

Batool Z, Chen JH, Liu B, Chen F, Wang M. Batool Z, et al. J Agric Food Chem. 2023 Apr 5;71(13):5093-5106. doi: 10.1021/acs.jafc.3c01352. Epub 2023 Mar 23. J Agric Food Chem. 2023. PMID: 36951248 Review.

5

Quantification of hetero-cyclic amines from different categories of braised beef by optimized UPLC-TQ-XS/ESI method.

Batool Z, Xia W, Chen JH, Bi Y, Chen F, Wang M. Batool Z, et al. Food Chem. 2023 Sep 30;421:136191. doi: 10.1016/j.foodchem.2023.136191. Epub 2023 Apr 19. Food Chem. 2023. PMID: 37105122

6

Enhanced egg white powder through liquid-state ultrasound-heating pretreatment: Properties and digestibility.

Hu G, Wang X, Batool Z, He H, Wang J, Geng F. Hu G, et al. Among authors: batool z. Food Chem. 2025 Mar 15;468:142533. doi: 10.1016/j.foodchem.2024.142533. Epub 2024 Dec 16. Food Chem. 2025. PMID: 39706125

7

Production of self-assembling acylated ovalbumin nanogels as stable delivery vehicles for curcumin.

Hu G, Batool Z, Cai Z, Liu Y, Ma M, Sheng L, Jin Y. Hu G, et al. Among authors: batool z. Food Chem. 2021 Sep 1;355:129635. doi: 10.1016/j.foodchem.2021.129635. Epub 2021 Mar 20. Food Chem. 2021. PMID: 33780798

8

Gel properties of heat-induced transparent hydrogels from ovalbumin by acylation modifications.

Hu G, Ma M, Batool Z, Sheng L, Cai Z, Liu Y, Jin Y. Hu G, et al. Among authors: batool z. Food Chem. 2022 Feb 1;369:130912. doi: 10.1016/j.foodchem.2021.130912. Epub 2021 Aug 19. Food Chem. 2022. PMID: 34479008

9

Comparison of trapping efficiency of dicarbonyl trapping agents and reducing agents on reduction of furanoic compounds in commercially available soy sauce varieties.

Batool Z, Xu D, Weng L, Zhang X, Li B, Li L. Batool Z, et al. J Food Sci Technol. 2021 Jul;58(7):2538-2546. doi: 10.1007/s13197-020-04760-4. Epub 2020 Sep 3. J Food Sci Technol. 2021. PMID: 34194090 Free PMC article.

10

A review on furan: Formation, analysis, occurrence, carcinogenicity, genotoxicity and reduction methods.

Batool Z, Xu D, Zhang X, Li X, Li Y, Chen Z, Li B, Li L. Batool Z, et al. Crit Rev Food Sci Nutr. 2021;61(3):395-406. doi: 10.1080/10408398.2020.1734532. Epub 2020 Mar 9. Crit Rev Food Sci Nutr. 2021. PMID: 32146825 Review.

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