Zhao L - Search Results

1

Comparison of Nutrition and Flavor Characteristics of Five Breeds of Pork in China.

Zhang Y, Zhang Y, Li H, Guo T, Jia J, Zhang P, Wang L, Xia N, Qian Q, Peng H, Pan Z, Liu D, Zhao L. Zhang Y, et al. Among authors: zhao l. Foods. 2022 Sep 5;11(17):2704. doi: 10.3390/foods11172704. Foods. 2022. PMID: 36076889 Free PMC article.

2

Novel Umami Ingredients: Umami Peptides and Their Taste.

Zhang Y, Venkitasamy C, Pan Z, Liu W, Zhao L. Zhang Y, et al. Among authors: zhao l. 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.

3

Optimization of culturing conditions of recombined Escherichia coli to produce umami octopeptide-containing protein.

Zhang Y, Wei X, Lu Z, Pan Z, Gou X, Venkitasamy C, Guo S, Zhao L. Zhang Y, et al. Among authors: zhao l. Food Chem. 2017 Jul 15;227:78-84. doi: 10.1016/j.foodchem.2017.01.096. Epub 2017 Jan 19. Food Chem. 2017. PMID: 28274461

4

Preparation of umami octopeptide with recombined Escherichia coli: Feasibility and challenges.

Zhao L, Zhang Y, Venkitasamy C, Pan Z, Zhang L, Guo S, Xiong W, Xia H, Wenlong L, Xinhua G. Zhao L, et al. Bioengineered. 2018 Jan 1;9(1):166-169. doi: 10.1080/21655979.2017.1378839. Epub 2017 Sep 28. Bioengineered. 2018. PMID: 28902573 Free PMC article.

5

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: zhao l. 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.

6

One-step immobilization-purification of enzymes by carbohydrate-binding module family 56 tag fusion.

Qin Z, Lin S, Qiu Y, Chen Q, Zhang Y, Zhou J, Zhao L. Qin Z, et al. Among authors: zhao l. Food Chem. 2019 Nov 30;299:125037. doi: 10.1016/j.foodchem.2019.125037. Epub 2019 Jun 18. Food Chem. 2019. PMID: 31279128

7

Characterization of umami compounds in bone meal hydrolysate.

Zhang Y, Ke H, Bai T, Chen C, Guo T, Mu Y, Li H, Liao W, Pan Z, Zhao L. Zhang Y, et al. Among authors: zhao l. J Food Sci. 2021 Jun;86(6):2264-2275. doi: 10.1111/1750-3841.15751. Epub 2021 May 4. J Food Sci. 2021. PMID: 33948957

8

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: zhao l. Foods. 2022 Jun 21;11(13):1825. doi: 10.3390/foods11131825. Foods. 2022. PMID: 35804641 Free PMC article.

9

Effect of 4 °C and ice temperature on umami-enhancing nucleotides of conditioned pork.

Zhang Y, Zhang Y, Li H, Bai T, Qian Q, Peng H, Mu Y, Wang L, Liu B, Chen J, Pan Z, Liu D, Zhao L. Zhang Y, et al. Among authors: zhao l. Food Chem. 2023 Feb 1;401:134146. doi: 10.1016/j.foodchem.2022.134146. Epub 2022 Sep 8. Food Chem. 2023. PMID: 36099822

10

Insights into the Dynamic Succession of Microbial Community and Related Factors of Vanillin Content Change Based by High-Throughput Sequencing and Daqu Quality Drivers.

Tong W, Wang S, Yang Y, Huang Z, Li Y, Huang D, Luo H, Zhao L. Tong W, et al. Among authors: zhao l. Foods. 2023 Nov 29;12(23):4312. doi: 10.3390/foods12234312. Foods. 2023. PMID: 38231778 Free PMC article.

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