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Year | Number of Results |
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2021 | 2 |
2022 | 3 |
2023 | 2 |
2024 | 1 |
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Page 1
Taste compounds, affecting factors, and methods used to evaluate chicken soup: A review.
Food Sci Nutr. 2021 Aug 10;9(10):5833-5853. doi: 10.1002/fsn3.2501. eCollection 2021 Oct.
Food Sci Nutr. 2021.
PMID: 34646550
Free PMC article.
Review.
Analysis of Sodium Content in 4082 Kinds of Commercial Foods in China.
Hao Z, Liang L, Pu D, Zhang Y.
Hao Z, et al.
Nutrients. 2022 Jul 15;14(14):2908. doi: 10.3390/nu14142908.
Nutrients. 2022.
PMID: 35889865
Free PMC article.
Item in Clipboard
Exploring the Extraction Methods of Phenolic Compounds in Daylily (Hemerocallis citrina Baroni) and Its Antioxidant Activity.
Hao Z, Liang L, Liu H, Yan Y, Zhang Y.
Hao Z, et al.
Molecules. 2022 May 5;27(9):2964. doi: 10.3390/molecules27092964.
Molecules. 2022.
PMID: 35566310
Free PMC article.
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Characterization of Taste Compounds and Sensory Evaluation of Soup Cooked with Sheep Tail Fat and Prickly Ash.
Huang Y, Pu D, Hao Z, Liang L, Zhao J, Tang Y, Zhang Y.
Huang Y, et al. Among authors: hao z.
Foods. 2022 Mar 22;11(7):896. doi: 10.3390/foods11070896.
Foods. 2022.
PMID: 35406983
Free PMC article.
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Identification of Novel Umami Peptides in Chicken Breast Soup through a Sensory-Guided Approach and Molecular Docking to the T1R1/T1R3 Taste Receptor.
Zhang L, Pu D, Zhang J, Hao Z, Zhao X, Sun B, Zhang Y.
Zhang L, et al. Among authors: hao z.
J Agric Food Chem. 2023 May 24;71(20):7803-7811. doi: 10.1021/acs.jafc.3c01251. Epub 2023 May 15.
J Agric Food Chem. 2023.
PMID: 37189274
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The Effect of Prickly Ash (Zanthoxylum bungeanum Maxim) on the Taste Perception of Stewed Sheep Tail Fat by LC-QTOF-MS/MS and a Chemometrics Analysis.
Huang Y, Pu D, Hao Z, Yang X, Zhang Y.
Huang Y, et al. Among authors: hao z.
Foods. 2021 Nov 5;10(11):2709. doi: 10.3390/foods10112709.
Foods. 2021.
PMID: 34828990
Free PMC article.
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Characterization and sweetness-enhancing effect of peptides from yeast extract based on sensory evaluation and molecular docking approaches.
Liang L, Hao Z, Zhang J, Sun B, Xiong J, Li K, Zhang Y.
Liang L, et al. Among authors: hao z.
Food Res Int. 2024 Feb;178:113908. doi: 10.1016/j.foodres.2023.113908. Epub 2023 Dec 22.
Food Res Int. 2024.
PMID: 38309861
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