Pangzhen Zhang

Effect of sorghum bran incorporation on the physicochemical and microbial properties of beef sausage during cold storage

Y Xiong, P Zhang, RD Warner, MN Hossain, W Leonard, Z Fang

Journal article  |  2022  |  Food Control

Sorghum bran is a rich source of phenolic compounds with potent antioxidant and antimicrobial properties. This study investigated ..

Beta-glucosidase activity of wine yeasts and its impacts on wine volatiles and phenolics: A mini-review

Pangzhen Zhang, Ruige Zhang, Sameera Sirisena, Renyou Gan, Zhongxiang Fang

Journal article  |  2021  |  FOOD MICROBIOLOGY

Beta-glucosidase is an important enzyme for the hydrolysis of grape glycosides in the course of winemaking. Yeasts are the main pr..

The art of flavored wine: Tradition and future

Z Liang, P Zhang, XA Zeng, Z Fang

Journal article  |  2021  |  Trends in Food Science and Technology

Background: Flavored wine is a type of specialized wine fortified with flavor additives such as herbs, spices, fruits and other na..

Enhanced Lignanamide Absorption and Antioxidative Effect of Extruded Hempseed (Cannabis sativa L.) Hull in Caco-2 Intestinal Cell Culture.

William Leonard, Yun Xiong, Pangzhen Zhang, Danyang Ying, Zhongxiang Fang

Journal article  |  2021  |  J Agric Food Chem

Despite the latest pursuit to discover novel phenolic compounds in hempseed and its biological properties, it remains a mystery wh..

Genetic engineering of yeast, filamentous fungi and bacteria for terpene production and applications in food industry

Zijian Liang, Hang Zhi, Zhongxiang Fang, Pangzhen Zhang

Journal article  |  2021  |  FOOD RESEARCH INTERNATIONAL

Terpenes are a major class of natural aromatic compounds in grapes and wines to offer the characteristic flavor and aroma, serving..

Assessing wine grape quality parameters using plant traits derived from physical model inversion of hyperspectral imagery

L Suarez, P Zhang, J Sun, Y Wang, T Poblete, A Hornero, PJ Zarco-Tejada

Journal article  |  2021  |  AGRICULTURAL AND FOREST METEOROLOGY

Together with ensuring a stable yield, improving grape composition and aroma is the main goal of wine grape production management ..

In vitro and cellular antioxidant activities of 3-deoxyanthocyanidin colourants

Yun Xiong, Pangzhen Zhang, Robyn Dorothy Warner, Zhongxiang Fang

Journal article  |  2021  |  FOOD BIOSCIENCE

3-Deoxyanthocyanidins are a rare type of plant colourant with potential high antioxidant activity. This study investigated the in ..

Fermentation transforms the phenolic profiles and bioactivities of plant-based foods

William Leonard, Pangzhen Zhang, Danyang Ying, Benu Adhikari, Zhongxiang Fang

Journal article  |  2021  |  BIOTECHNOLOGY ADVANCES

Phenolics are a group of compounds derived from plants that have displayed potent biological activities and health-promoting effec..

Effect of extrusion technology on hempseed (Cannabis sativa L.) oil cake: Polyphenol profile and biological activities

William Leonard, Pangzhen Zhang, Danyang Ying, Yun Xiong, Zhongxiang Fang

Journal article  |  2021  |  JOURNAL OF FOOD SCIENCE

Effects of extrusion with varying barrel temperature, moisture content, and screw speed on hempseed oil cake were studied for the ..

Wine phenolic profile altered by yeast: Mechanisms and influences

Pangzhen Zhang, Wen Ma, Yiqi Meng, Yifan Zhang, Gang Jin, Zhongxiang Fang

Journal article  |  2021  |  COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Grape phenolic compounds undergo various types of transformations during winemaking under the influences of yeasts, which further ..