Pangzhen Zhang

Comparison of the phenolic contents, antioxidant activity and volatile compounds of different sorghum varieties during tea processing

Yun Xiong, Pangzhen Zhang, Stuart Johnson, Jiaqiang Luo, Zhongxiang Fang

Journal article  |  2020  |  Journal of the Science of Food and Agriculture

BACKGROUND: Sorghum grain is rich in phenolic compounds and has the potential to be developed into functional beverages such as so..

Changes in phenolic content, antioxidant activity, and volatile compounds during processing of fermented sorghum grain tea

H Sun, H Wang, P Zhang, S Ajlouni, Z Fang

Journal article  |  2020  |  Cereal Chemistry

Hempseed in food industry: Nutritional value, health benefits, and industrial applications

William Leonard, Pangzhen Zhang, Danyang Ying, Zhongxiang Fang

Journal article  |  2019  |  Comprehensive Reviews in Food Science and Food Safety

Sesquiterpenes in grapes and wines: Occurrence, biosynthesis, functionality, and influence of winemaking processes

Zizhan Li, Kate Howell, Zhongxiang Fang, Pangzhen Zhang

Journal article  |  2019  |  Comprehensive Reviews in Food Science and Food Safety

Application of extrusion technology in plant food processing byproducts: An overview

William Leonard, Pangzhen Zhang, Danyang Ying, Zhongxiang Fang

Journal article  |  2019  |  Comprehensive Reviews in Food Science and Food Safety

Effects of processing on the phenolic contents, antioxidant activity and volatile profile of wheat bran tea

Haoxin Wang, Hongyi Sun, Pangzhen Zhang, Zhongxiang Fang

Journal article  |  2019  |  International Journal of Food Science & Technology

Dataset of concentrations of free terpenes at different phenological stages in Vitis vinifera L. Shiraz, Cabernet Sauvignon, Riesling, Chardonnay and Pinot Gris

Jiaqiang Luo, Jessica Brotchie, Meng Pang, Philip John Marriott, Kate Howell, Pangzhen Zhang

Journal article  |  2019  |  Data in Brief

Five Vitis vinifera L. cultivars Shiraz, Cabernet Sauvignon, Riesling, Chardonnay and Pinot Gris at different E-L development stag..

Free terpene evolution during the berry maturation of five Vitis vinifera L. cultivars

Jiaqiang Luo, Jessica Brotchie, Meng Pang, Philip John Marriott, Kate Howell, Pangzhen Zhang

Journal article  |  2019  |  Food Chemistry

Terpenes and their derivatives, terpenoids, are important biomarkers of grape quality as they contribute to flavor and aroma of gr..

From the Vineyard to the Winery: How Microbial Ecology Drives Regional Distinctiveness of Wine

Di Liu, Pangzhen Zhang, Deli Chen, Kate Howell

Journal article  |  2019  |  Frontiers in Microbiology

Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications

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

Journal article  |  2019  |  Comprehensive Reviews in Food Science and Food Safety

Impacts of supplementation of probiotics on the prevalence of grape marc derived polyphenols in colonic digesta using in vitro digestion model

MJ Li, YT Loo, L Cheng, K Howell, PZ Zhang

Conference Proceedings  |  2019  |  IOP Conference Series: Earth and Environmental Science

3-Deoxyanthocyanidin Colorant: Nature, Health, Synthesis, and Food Applications

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

Journal article  |  2019  |  Comprehensive Reviews in Food Science and Food Safety

3‐Deoxyanthocyanidins are a rare type of anthocyanins that are present in mosses, ferns, and some flowering plants. They are water..

Defined co-cultures of yeast and bacteria modify the aroma, crumb and sensory properties of bread

M Winters, D Panayotides, M Bayrak, G Remont, CG Viejo, D Liu, B Le, Y Liu, J Luo, P Zhang, K Howell

Journal article  |  2019  |  Journal of Applied Microbiology

AIMS: Yeast and bacterial communities inhabit a sourdough starter to make artisanal bread. This study shows whether the interactio..

Effect of a polyphenol-rich plant matrix on colonic digestion and plasma antioxidant capacity in a porcine model

Chunhe Gu, Kate Howell, Anneline Padayachee, Thea Comino, Ratana Chhan, Pangzhen Zhang, Ken Ng, Jeremy J Cottrell, Frank R Dunshea

Journal article  |  2019  |  Journal of Functional Foods

Altering cellular structure by reducing the particle size and applying heat may enhance the release of polyphenols from the plant ..

Effects and Mechanisms of Tea for the Prevention and Management of Diabetes Mellitus and Diabetic Complications: An Updated Review

Jin-Ming Meng, Shi-Yu Cao, Xin-Lin Wei, Ren-You Gan, Yuan-Feng Wang, Shu-Xian Cai, Xiao-Yu Xu, Pang-Zhen Zhang, Hua-Bin Li

Journal article  |  2019  |  Antioxidants

Effect of processing on the phenolic contents, antioxidant activity and volatile compounds of sorghum grain tea

Yun Xiong, Pangzhen Zhang, Jiaqian Luo, Stuart Johnson, Zhongxiang Fang

Journal article  |  2019  |  Journal of Cereal Science

Fortification and Elevated Alcohol Concentration Affect the Concentration of Rotundone and Volatiles in Vitis vinifera cv. Shiraz Wine

Pangzhen Zhang, Fangping Luo, Kate Howell

Journal article  |  2017  |  Fermentation

The Influence of Apical and Basal Defoliation on the Canopy Structure and Biochemical Composition of Vitis vinifera cv. Shiraz Grapes and Wine

Pangzhen Zhang, Xiwen Wu, Sonja Needs, Di Liu, Sigfredo Fuentes, Kate Howell

Journal article  |  2017  |  Frontiers in Chemistry

Comparison data of common and abundant terpenes at different grape development stages in Shiraz wine grapes

Pangzhen Zhang, Sigfredo Fuentes, Tracey Siebert, Mark Krstic, Markus Herderich, Edward William R Barlowa, Kate Howell

Journal article  |  2016  |  Data in Brief

Terpene evolution during the development of Vitis vinifera L. cv. Shiraz grapes

Pangzhen Zhang, Sigfredo Fuentes, Tracey Siebert, Mark Krstic, Markus Herderich, Edward William R Barlow, Kate Howell

Journal article  |  2016  |  Food Chemistry

Distribution of Rotundone and Possible Translocation of Related Compounds Amongst Grapevine Tissues in Vitis vinifera L. cv. Shiraz

Pangzhen Zhang, Sigfredo Fuentes, Yueying Wang, Rui Deng, Mark Krstic, Markus Herderich, Edward WR Barlow, Kate Howell

Journal article  |  2016  |  Frontiers in Plant Science

Environmental Factors and Seasonality Affect the Concentration of Rotundone in Vitis vinifera L. cv. Shiraz Wine

Pangzhen Zhang, Kate Howell, Mark Krstic, Markus Herderich, Edward William R Barlow, Sigfredo Fuentes

Journal article  |  2015  |  PLOS ONE

Within-Vineyard, Within-Vine, and Within-Bunch Variability of the Rotundone Concentration in Berries of Vitis vinifera L. cv. Shiraz

Pangzhen Zhang, Snow Barlow, Mark Krstic, Markus Herderich, Sigfredo Fuentes, Kate Howell

Journal article  |  2015  |  Journal of Agricultural and Food Chemistry

Terroir Effects on Grape and Wine Aroma Compounds

P ZHANG

Book Chapter  |  2015

Terroir Effects on Grape and Wine Aroma Compounds

M Herderich, S Barter, CA Black, R Bramley, D Capone, P Dry, T Siebert, P Zhang

Conference Proceedings  |  2015  |  ADVANCES IN WINE RESEARCH