Zhang Y - Search Results

1

Rapid Acidification and Off-Flavor Reduction of Pea Protein by Fermentation with Lactic Acid Bacteria and Yeasts.

Zipori D, Hollmann J, Rigling M, Zhang Y, Weiss A, Schmidt H. Zipori D, et al. Among authors: zhang y. Foods. 2024 Feb 15;13(4):588. doi: 10.3390/foods13040588. Foods. 2024. PMID: 38397565 Free PMC article.

2

Enantiomeric ratios of 2-methylbutanoic acid and its methyl ester: Elucidation of novel biogenetic pathways towards (R)-methyl 2-methylbutanoate in a beverage fermented with shiitake.

Zhang Y, Fraatz MA, Birk F, Rigling M, Hammer A, Zorn H. Zhang Y, et al. Food Chem. 2018 Nov 15;266:475-482. doi: 10.1016/j.foodchem.2018.06.027. Epub 2018 Jun 7. Food Chem. 2018. PMID: 30381215

3

Aroma Investigation of Chios Mastic Gum (Pistacia lentiscus Variety Chia) Using Headspace Gas Chromatography Combined with Olfactory Detection and Chiral Analysis.

Rigling M, Fraatz MA, Trögel S, Sun J, Zorn H, Zhang Y. Rigling M, et al. Among authors: zhang y. J Agric Food Chem. 2019 Dec 11;67(49):13420-13429. doi: 10.1021/acs.jafc.9b00143. Epub 2019 Mar 14. J Agric Food Chem. 2019. PMID: 30835111

4

Reduction of green off-flavor compounds: Comparison of key odorants during fermentation of soy drink with Lycoperdon pyriforme.

Nedele AK, Gross S, Rigling M, Zhang Y. Nedele AK, et al. Among authors: zhang y. Food Chem. 2021 Jan 1;334:127591. doi: 10.1016/j.foodchem.2020.127591. Epub 2020 Jul 17. Food Chem. 2021. PMID: 32721838

5

Aroma and catechin profile and in vitro antioxidant activity of green tea infusion as affected by submerged fermentation with Wolfiporia cocos (Fu Ling).

Rigling M, Liu Z, Hofele M, Prozmann J, Zhang C, Ni L, Fan R, Zhang Y. Rigling M, et al. Among authors: zhang c, zhang y. Food Chem. 2021 Nov 1;361:130065. doi: 10.1016/j.foodchem.2021.130065. Epub 2021 May 12. Food Chem. 2021. PMID: 34023683

6

Risk Assessment of Caffeine and Epigallocatechin Gallate in Coffee Leaf Tea.

Tritsch N, Steger MC, Segatz V, Blumenthal P, Rigling M, Schwarz S, Zhang Y, Franke H, Lachenmeier DW. Tritsch N, et al. Among authors: zhang y. Foods. 2022 Jan 19;11(3):263. doi: 10.3390/foods11030263. Foods. 2022. PMID: 35159415 Free PMC article. Review.

7

A Robust Fermentation Process for Natural Chocolate-like Flavor Production with Mycetinis scorodonius.

Rigling M, Heger F, Graule M, Liu Z, Zhang C, Ni L, Zhang Y. Rigling M, et al. Among authors: zhang c, zhang y. Molecules. 2022 Apr 13;27(8):2503. doi: 10.3390/molecules27082503. Molecules. 2022. PMID: 35458700 Free PMC article.

8

Coffee Leaf Tea from El Salvador: On-Site Production Considering Influences of Processing on Chemical Composition.

Steger MC, Rigling M, Blumenthal P, Segatz V, Quintanilla-Belucci A, Beisel JM, Rieke-Zapp J, Schwarz S, Lachenmeier DW, Zhang Y. Steger MC, et al. Among authors: zhang y. Foods. 2022 Aug 23;11(17):2553. doi: 10.3390/foods11172553. Foods. 2022. PMID: 36076738 Free PMC article.

9

Characterization of hay-like off-odor in basil samples after various processing and strategies for reducing the off-odor.

Liang J, Shalaby N, Rigling M, Wagner T, Heimbach J, Fries A, Kohlus R, Zhang Y. Liang J, et al. Among authors: zhang y. Food Res Int. 2022 Dec;162(Pt B):112080. doi: 10.1016/j.foodres.2022.112080. Epub 2022 Oct 28. Food Res Int. 2022. PMID: 36461330

10

Influence of peeling on volatile and non-volatile compounds responsible for aroma, sensory, and nutrition in ginger (Zingiber officinale).

Liang J, Stöppelmann F, Schoenbach J, Rigling M, Nedele AK, Zhang Y, Hannemann L, Hua N, Heimbach J, Kohlus R, Zhang Y. Liang J, et al. Among authors: zhang y. Food Chem. 2023 Sep 1;419:136036. doi: 10.1016/j.foodchem.2023.136036. Epub 2023 Mar 28. Food Chem. 2023. PMID: 37003052

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