Pangzhen Zhang

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 ..

Tyramine-derived hydroxycinnamic acid amides in plant foods: sources, synthesis, health effects and potential applications in food industry.

William Leonard, Pangzhen Zhang, Danyang Ying, Zhongxiang Fang

Journal article  |  2020  |  Critical Reviews in Food Science and Nutrition

Tyramine-derived hydroxycinnamic acid amines (HCAAT) are naturally occurring group of secondary metabolites present in various pla..

Optimizing extraction method of aroma compounds from grape pomace.

Zijian Liang, Ahalya Pai, Di Liu, Jiaqiang Luo, Jihong Wu, Zhongxiang Fang, Pangzhen Zhang

Journal article  |  2020  |  Journal of Food Science

Grape pomace is a major wine industry byproduct. Extraction of volatile compounds from grape pomace is rarely explored. A cost-eff..

Comprehensive profiling of phenolic compounds by HPLC-DAD-ESI-QTOF-MS/MS to reveal their location and form of presence in different sorghum grain genotypes

Y Xiong, P Zhang, RD Warner, S Shen, S Johnson, Z Fang

Journal article  |  2020  |  Food Research International

Hydroxycinnamic acids on gut microbiota and health

William Leonard, Pangzhen Zhang, Danyang Ying, Zhongxiang Fang

Journal article  |  2020  |  Comprehensive Reviews in Food Science and Food Safety

Modern technologies for extraction of aroma compounds from fruit peels: a review

Zijian Liang, Pangzhen Zhang, Zhongxiang Fang

Journal article  |  2020  |  Critical Reviews in Food Science and Nutrition

Fruit peel is an agricultural by-product and potential source to extract natural aroma compounds with low cost. In the past few de..

Distinct phenolic, alkaloid and antioxidant profile in betel quids from four regions of Indonesia

Elizabeth Fitriana Sari, Grace Puspita Prayogo, Yit Tao Loo, Pangzhen Zhang, Michael John McCullough, Nicola Cirillo

Journal article  |  2020  |  Scientific Reports

Betel quid (BQ) is a chewing mixed package that mainly contains areca nut (AN), betel leaf (Leaf) or betel stem inflorescence (SI)..

Kava constituents exert selective anticancer effects in oral squamous cell carcinoma cells in vitro

Antonio Celentano, Callisthenis Yiannis, Rita Paolini, Pangzhen Zhang, Camile S Farah, Nicola Cirillo, Tami Yap, Michael McCullough

Journal article  |  2020  |  Scientific Reports

Kava is a beverage made from the ground roots of the plant Piper Methysticum. Active compounds of Kava have previously been demons..

In Vitro α-Glucosidase and α-Amylase Inhibitory Activities of Free and Bound Phenolic Extracts from the Bran and Kernel Fractions of Five Sorghum Grain Genotypes

Yun Xiong, Ken Ng, Pangzhen Zhang, Robyn Dorothy Warner, Shuibao Shen, Hsi-Yang Tang, Zijian Liang, Zhongxiang Fang

Journal article  |  2020  |  Foods

Diabetes is a global health challenge. Currently, an effective treatment for diabetes is to reduce the postprandial hyperglycaemia..

Glycosidically bound aroma precursors in fruits: A comprehensive review

Zijian Liang, Zhongxiang Fang, Ahalya Pai, Jiaqiang Luo, Renyou Gan, Yu Gao, Jiang Lu, Pangzhen Zhang

Journal article  |  2020  |  Critical Reviews in Food Science and Nutrition

Fruit aroma is mainly contributed by free and glycosidically bound aroma compounds, in which glycosidically bound form can be conv..