Zheng ZA - Search Results

1

Comparative Study on the Influence of Various Drying Techniques on Drying Characteristics and Physicochemical Quality of Garlic Slices.

Zheng ZA, Wang SY, Wang H, Xiao H, Liu ZL, Pan YH, Gao L. Zheng ZA, et al. Foods. 2023 Mar 20;12(6):1314. doi: 10.3390/foods12061314. Foods. 2023. PMID: 36981240 Free PMC article.

2

Vacuum and Infrared-Assisted Hot Air Impingement Drying for Improving the Processing Performance and Quality of Poria cocos (Schw.) Wolf Cubes.

Zhang W, Chen C, Pan Z, Zheng Z. Zhang W, et al. Foods. 2021 May 1;10(5):992. doi: 10.3390/foods10050992. Foods. 2021. PMID: 34062860 Free PMC article.

3

Study on Drying Control Strategy of White Radish Slice Based on Monitoring Medium Relative Humidity.

Jiang D, Li C, Zheng Z. Jiang D, et al. Foods. 2022 Apr 20;11(9):1197. doi: 10.3390/foods11091197. Foods. 2022. PMID: 35563920 Free PMC article.

4

Effect of Combined Infrared and Hot Air Drying Strategies on the Quality of Chrysanthemum (Chrysanthemum morifolium Ramat.) Cakes: Drying Behavior, Aroma Profiles and Phenolic Compounds.

Xu H, Wu M, Wang Y, Wei W, Sun D, Li D, Zheng Z, Gao F. Xu H, et al. Foods. 2022 Jul 27;11(15):2240. doi: 10.3390/foods11152240. Foods. 2022. PMID: 35954006 Free PMC article.

5

Hot Air Impingement Drying Enhanced Drying Characteristics and Quality Attributes of Ophiopogonis Radix.

Zheng Z, Wang S, Zhang C, Wu M, Cui D, Fu X, Gao L, Li A, Wei Q, Liu Z. Zheng Z, et al. Foods. 2023 Mar 29;12(7):1441. doi: 10.3390/foods12071441. Foods. 2023. PMID: 37048262 Free PMC article.

6

Quality Evaluation and Browning Control in the Multi-Stage Processing of Mume Fructus (Wumei).

Gao L, Zhang H, Wang H, Li AC, Wu M, Wang QZ, Zheng ZA. Gao L, et al. Among authors: zheng za. Foods. 2024 Jan 15;13(2):272. doi: 10.3390/foods13020272. Foods. 2024. PMID: 38254573 Free PMC article.

7

Effects of Different Varieties on Physicochemical Properties, Browning Characteristics, and Quality Attributes of Mume fructus (Wumei).

Gao L, Zhang H, Wang H, Wang T, Li A, Xiao H, Liu Y, Zheng Z. Gao L, et al. Foods. 2024 Apr 29;13(9):1377. doi: 10.3390/foods13091377. Foods. 2024. PMID: 38731748 Free PMC article.

8

Vacuum-steam pulsed blanching: An emerging method to enhance texture softening, drying behavior and physicochemical properties of Cornus officinalis.

Zhang AA, Ha BE, Chen C, Xu MQ, Wang QH, Xie L, Zheng ZA, Zhang JS, Lv WQ, Xiao HW. Zhang AA, et al. Among authors: zheng za. J Food Sci. 2024 Jan;89(1):202-216. doi: 10.1111/1750-3841.16868. Epub 2023 Dec 11. J Food Sci. 2024. PMID: 38078765

9

Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics and quality attributes - a comprehensive review.

Deng LZ, Mujumdar AS, Zhang Q, Yang XH, Wang J, Zheng ZA, Gao ZJ, Xiao HW. Deng LZ, et al. Among authors: zheng za. Crit Rev Food Sci Nutr. 2019;59(9):1408-1432. doi: 10.1080/10408398.2017.1409192. Epub 2017 Dec 20. Crit Rev Food Sci Nutr. 2019. PMID: 29261333 Review.

10

Effect of the ripening stage on the pulsed vacuum drying behavior of goji berry (Lycium barbarum L.): Ultrastructure, drying characteristics, and browning mechanism.

Zhang AA, Xie L, Wang QH, Xu MQ, Pan Y, Zheng ZA, Lv WQ, Xiao HW. Zhang AA, et al. Among authors: zheng za. Food Chem. 2024 Jun 1;442:138489. doi: 10.1016/j.foodchem.2024.138489. Epub 2024 Jan 19. Food Chem. 2024. PMID: 38278104

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