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Year Number of Results
2006 1
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2011 3
2012 8
2013 5
2014 3
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2016 4
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2020 4
2021 10
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2023 4
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64 results

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Page 1
Novel Umami Ingredients: Umami Peptides and Their Taste.
Zhang Y, Venkitasamy C, Pan Z, Liu W, Zhao L. Zhang Y, et al. Among authors: pan z. J Food Sci. 2017 Jan;82(1):16-23. doi: 10.1111/1750-3841.13576. Epub 2016 Dec 7. J Food Sci. 2017. PMID: 27926796 Review.
Extracellular fungal polyol lipids: A new class of potential high value lipids.
Garay LA, Sitepu IR, Cajka T, Xu J, Teh HE, German JB, Pan Z, Dungan SR, Block DE, Boundy-Mills KL. Garay LA, et al. Among authors: pan z. Biotechnol Adv. 2018 Mar-Apr;36(2):397-414. doi: 10.1016/j.biotechadv.2018.01.003. Epub 2018 Jan 5. Biotechnol Adv. 2018. PMID: 29309812 Review.
Nitrite and nitrate in meat processing: Functions and alternatives.
Zhang Y, Zhang Y, Jia J, Peng H, Qian Q, Pan Z, Liu D. Zhang Y, et al. Among authors: pan z. Curr Res Food Sci. 2023 Feb 24;6:100470. doi: 10.1016/j.crfs.2023.100470. eCollection 2023. Curr Res Food Sci. 2023. PMID: 36891544 Free PMC article. Review.
Potential effects of umami ingredients on human health: Pros and cons.
Zhang Y, Zhang L, Venkitasamy C, Pan Z, Ke H, Guo S, Wu D, Wu W, Zhao L. Zhang Y, et al. Among authors: pan z. Crit Rev Food Sci Nutr. 2020;60(13):2294-2302. doi: 10.1080/10408398.2019.1633995. Epub 2019 Jul 5. Crit Rev Food Sci Nutr. 2020. PMID: 31272187 Review.
Storage Stability and Flavor Change of Marinated Pork.
Zhang Y, Li H, Zhang Y, Wang L, Zhang P, Jia J, Peng H, Qian Q, Zhang J, Pan Z, Liu D, Zhao L. Zhang Y, et al. Among authors: pan z. Foods. 2022 Jun 21;11(13):1825. doi: 10.3390/foods11131825. Foods. 2022. PMID: 35804641 Free PMC article.
64 results