| Glycosidically bound aroma precursors in fruits: A comprehensive review Z Liang, Z Fang, A Pai, J Luo, R Gan, Y Gao, J Lu, P Zhang Critical Reviews in Food Science and Nutrition 62 (1), 215-243, 2022 | 72 | 2022 |
| In Vitroα-Glucosidase and α-Amylase Inhibitory Activities of Free and Bound Phenolic Extracts from the Bran and Kernel Fractions of Five Sorghum Grain Genotypes Y Xiong, K Ng, P Zhang, RD Warner, S Shen, HY Tang, Z Liang, Z Fang Foods 9 (9), 1301, 2020 | 43 | 2020 |
| Modern technologies for extraction of aroma compounds from fruit peels: A review Z Liang, P Zhang, Z Fang Critical Reviews in Food Science and Nutrition 62 (5), 1284-1307, 2022 | 40 | 2022 |
| The art of flavored wine: Tradition and future Z Liang, P Zhang, XA Zeng, Z Fang Trends in Food Science & Technology 116, 130-145, 2021 | 32 | 2021 |
| Genetic engineering of yeast, filamentous fungi and bacteria for terpene production and applications in food industry Z Liang, H Zhi, Z Fang, P Zhang Food Research International 147, 110487, 2021 | 25 | 2021 |
| Combined effects of plant food processing by-products and high oxygen modified atmosphere packaging on the storage stability of beef patties Z Liang, V Veronica, J Huang, P Zhang, Z Fang Food Control 133, 108586, 2022 | 15 | 2022 |
| Optimizing extraction method of aroma compounds from grape pomace Z Liang, A Pai, D Liu, J Luo, J Wu, Z Fang, P Zhang Journal of Food Science 85 (12), 4225-4240, 2020 | 14 | 2020 |
| Phenolic and carotenoid characterization of the ethanol extract of an Australian native plant Haemodorum spicatum Z Liang, P Zhang, Y Xiong, SK Johnson, Z Fang Food Chemistry 399, 133969, 2023 | 12 | 2023 |
| Physicochemical properties, antioxidant activities and comprehensive phenolic profiles of tea-macerated Chardonnay wine and model wine Z Liang, P Zhang, W Ma, XA Zeng, Z Fang Food Chemistry 436, 137748, 2024 | 10 | 2024 |
| Formation mechanisms, detection methods and mitigation strategies of acrylamide, polycyclic aromatic hydrocarbons and heterocyclic amines in food products PTE Hee, Z Liang, P Zhang, Z Fang Food Control, 110236, 2023 | 9 | 2023 |
| Pulsed electric field processing of green tea-infused Chardonnay wine: effects on physicochemical properties, antioxidant activities, phenolic and volatile compounds Z Liang, P Zhang, W Ma, XA Zeng, Z Fang Food Bioscience 54, 102884, 2023 | 6 | 2023 |
| Impact of fermentation on the structure and antioxidant activity of selective phenolic compounds Z Liang, Y Huang, P Zhang, Z Fang Food Bioscience 56, 103147, 2023 | 4 | 2023 |
| Variation in physicochemical properties and bioactivities of Morinda citrifolia L. (Noni) polysaccharides at different stages of maturity J Cai, Z Liang, J Li, MF Manzoor, H Liu, Z Han, X Zeng Frontiers in Nutrition 9, 1094906, 2023 | 4 | 2023 |
| Pulsed electric field‐ultrasonic assisted extraction combined with macroporous resin for the preparation of flavonoids from Pericarpium Citri Reticulatae J Zhan, Z Liang, J Li, X Zeng, G Ou, C Zhong Journal of Food Processing and Preservation 46 (10), e16823, 2022 | 4 | 2022 |
| Recent advances in edible insect processing technologies Z Liang, Y Zhu, W Leonard, Z Fang Food Research International, 114137, 2024 | 2 | 2024 |
| Variations in physicochemical characteristics, antioxidant activity, phenolic and volatile profiles, and sensory attributes of tea-flavored Chardonnay wine during bottle aging Z Liang, P Zhang, XA Zeng, Z Fang Food & Function 14 (18), 8545-8557, 2023 | 2 | 2023 |
| Effect of natural colorants on the quality attributes of pea protein-based meat patties X Zhao, Z Liang, Z Wang, P Zhang, Z Fang Food Bioscience 59, 103976, 2024 | 1 | 2024 |
| Pulsed Electric Field Combined with Deep Eutectic Solvents Enhanced the Antiglycation Activity of Noni Flavonoid Extracts by Directionally Regulating Their Glycoside and … J Li, XQ Yu, Z Liang, R Wang, W Zhao, XA Zeng, L Wang ACS Sustainable Chemistry & Engineering 12 (16), 6355-6365, 2024 | | 2024 |
| Catechins and caffeine absorption, and antioxidant activity of tea‐macerated wine in a Caco‐2 intestinal cell culture model Z Liang, W Leonard, P Zhang, XA Zeng, Z Fang Journal of Food Science, 2024 | | 2024 |
| Variations in Bioactive Compounds and Sensory Properties of Flower‐Flavored Chardonnay Wine during Floral Maceration and Bottle Aging Z Liang, S Yang, J Xiao, Y Chia, Y Chen, Z Fang, P Zhang Journal of Food Biochemistry 2024 (1), 8712690, 2024 | | 2024 |
