Pangzhen Zhang

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

P Zhang, R Zhang, S Sirisena, R Gan, Z 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..

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

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

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..

Extrusion improves the phenolic profile and biological activities of hempseed (Cannabis sativa L.) hull

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

Journal article  |  2021  |  Food Chemistry

The impact of extrusion at different barrel temperature and screw speed on the hempseed hull was investigated. The extrusion treat..

Cellular antioxidant activities of phenolic extracts from five sorghum grain genotypes

Y Xiong, TV Damasceno Teixeira, P Zhang, RD Warner, S Shen, Z Fang

Journal article  |  2021  |  Food Bioscience

Measurement of antioxidant activity using biologically relevant methods is important for screening natural products for their pote..

Toward a Systematic Nomenclature for (Neo)Lignanamides

Annemiek van Zadelhoff, Wouter JC de Bruijn, Zhongxiang Fang, Emmanuel Gaquerel, Atsushi Ishihara, Daniele Werck-Reichhart, Pangzhen Zhang, Guangxiong Zhou, Maurice CR Franssen, Jean-Paul Vincken

Journal article  |  2021  |  Journal of Natural Products

Phenylalkenoic acid amides, often referred to as phenol amides or hydroxycinnamic acid amides, are bioactive phytochemicals, whose..

Fish gelatin as an alternative to mammalian gelatin for food industry: A meta-analysis

Supatchayaporn Nitsuwat, Pangzhen Zhang, Ken Ng, Zhongxiang Fang

Journal article  |  2021  |  LWT

Gelatin is prepared from heat denaturation and partial hydrolysis of collagen from mammalian sources and is a common ingredient in..

Effects of frying, roasting and boiling on aroma profiles of adzuki beans (Vigna angularis) and potential of adzuki bean and millet flours to improve flavor and sensory characteristics of biscuits

Shuang Bi, Aojidong Wang, Fei Lao, Qun Shen, Xiaojun Liao, Pangzhen Zhang, Jihong Wu

Journal article  |  2021  |  Food Chemistry

Volatile compounds of raw and cooked adzuki beans under three cooking methods namely frying, roasting, and boiling were extracted ..