Lista de obras - Weibiao Zhou - Dominio Público Uruguay

Antibacterial effect of light emitting diodes of visible wavelengths on selected foodborne pathogens at different illumination temperatures

artículo científico publicado en 2013

Bread fortified with anthocyanin-rich extract from black rice as nutraceutical sources: Its quality attributes and in vitro digestibility

artículo científico publicado en 2015

Characterisation of calamansi (Citrus microcarpa). Part I: Volatiles, aromatic profiles and phenolic acids in the peel ⬇️

artículo científico publicado el 7 de marzo de 2012

Characterisation of calamansi (Citrus microcarpa). Part II: Volatiles, physicochemical properties and non-volatiles in the juice ⬇️

artículo científico publicado el 2 de marzo de 2012

Characterization of the Volatility of Flavor Compounds in Alcoholic Beverages through Headspace Solid‐Phase Microextraction (HS‐SPME) and Mathematical Modeling ⬇️

artículo científico publicado el 2 de diciembre de 2011

Chemical composition and sensory profile of pomelo (Citrus grandis (L.) Osbeck) juice ⬇️

artículo científico publicado el 11 de julio de 2012

Combined effect of pH and high temperature on the stability and antioxidant capacity of two anthocyanins in aqueous solution

artículo científico publicado en 2014

Development of a partial least squares-artificial neural network (PLS-ANN) hybrid model for the prediction of consumer liking scores of ready-to-drink green tea beverages

artículo científico publicado en 2017

Effect of (-)-epigallocatechin gallate (EGCG) extracted from green tea in reducing the formation of acrylamide during the bread baking process

artículo científico publicado en 2017

Effect of LED irradiation on the ripening and nutritional quality of postharvest banana fruit.

artículo científico publicado en 2018

Effects of high-intensity ultrasound on Maillard reaction in a model system of d-xylose and l-lysine.

artículo científico publicado en 2016

Fucoidan Regulates Starch Digestion: In Vitro and Mechanistic Study

artículo científico publicado en 2022

Green tea catechins reduced the glycaemic potential of bread: an in vitro digestibility study

artículo científico publicado en 2015

High-intensity ultrasound production of Maillard reaction flavor compounds in a cysteine-xylose model system

artículo científico publicado en 2015

Identifying key non-volatile compounds in ready-to-drink green tea and their impact on taste profile

artículo científico publicado en 2014

In vitro bioaccessibility and bioavailability of quercetin from the quercetin-fortified bread products with reduced glycemic potential

artículo científico publicado en 2019

In vitro digestion of bread: How is it influenced by the bolus characteristics?

scientific article published on 14 February 2019

Inactivation and changes in metabolic profile of selected foodborne bacteria by 460 nm LED illumination

artículo científico publicado en 2016

Inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in edible bird's nest by low-energy X-ray irradiation

artículo científico publicado en 2020

Investigation of caking by fat bridging in aged infant formula.

artículo científico publicado en 2016

Kinetic study of high-intensity ultrasound-assisted Maillard reaction in a model system of d -glucose and glycine

scholarly article by Hang Yu et al published December 2018 in Food Chemistry

Microencapsulation of anthocyanins through two-step emulsification and release characteristics during in vitro digestion

artículo científico publicado en 2018

Perspectives and Trends in the Application of Photodynamic Inactivation for Microbiological Food Safety

scientific article published on 15 January 2019

Recent advances of ultrasound-assisted Maillard reaction

scientific article published on 15 January 2020

Second order kinetic modeling of headspace solid phase microextraction of flavors released from selected food model systems.

artículo científico publicado en 2014

Simultaneous quantitation of volatile compounds in citrus beverage through stir bar sorptive extraction coupled with thermal desorption-programmed temperature vaporization ⬇️

artículo científico publicado el 8 de enero de 2013

Steamed bread enriched with quercetin as an antiglycative food product: its quality attributes and antioxidant properties

artículo científico publicado en 2018

Structure characterization and antioxidant activity of fucoidan isolated from Undaria pinnatifida grown in New Zealand

scientific article published on 14 February 2019

Whole-wheat flour particle size influences dough properties, bread structure and in vitro starch digestibility

scientific article published on 15 April 2020

Lista de obras de Weibiao Zhou

Antibacterial effect of light emitting diodes of visible wavelengths on selected foodborne pathogens at different illumination temperatures

Bread fortified with anthocyanin-rich extract from black rice as nutraceutical sources: Its quality attributes and in vitro digestibility

Characterisation of calamansi (Citrus microcarpa). Part I: Volatiles, aromatic profiles and phenolic acids in the peel ⬇️

Characterisation of calamansi (Citrus microcarpa). Part II: Volatiles, physicochemical properties and non-volatiles in the juice ⬇️

Characterization of the Volatility of Flavor Compounds in Alcoholic Beverages through Headspace Solid‐Phase Microextraction (HS‐SPME) and Mathematical Modeling ⬇️

Chemical composition and sensory profile of pomelo (Citrus grandis (L.) Osbeck) juice ⬇️

Combined effect of pH and high temperature on the stability and antioxidant capacity of two anthocyanins in aqueous solution

Development of a partial least squares-artificial neural network (PLS-ANN) hybrid model for the prediction of consumer liking scores of ready-to-drink green tea beverages

Effect of (-)-epigallocatechin gallate (EGCG) extracted from green tea in reducing the formation of acrylamide during the bread baking process

Effect of LED irradiation on the ripening and nutritional quality of postharvest banana fruit.

Effects of high-intensity ultrasound on Maillard reaction in a model system of d-xylose and l-lysine.

Fucoidan Regulates Starch Digestion: In Vitro and Mechanistic Study

Green tea catechins reduced the glycaemic potential of bread: an in vitro digestibility study

High-intensity ultrasound production of Maillard reaction flavor compounds in a cysteine-xylose model system

Identifying key non-volatile compounds in ready-to-drink green tea and their impact on taste profile

In vitro bioaccessibility and bioavailability of quercetin from the quercetin-fortified bread products with reduced glycemic potential

In vitro digestion of bread: How is it influenced by the bolus characteristics?

Inactivation and changes in metabolic profile of selected foodborne bacteria by 460 nm LED illumination

Inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in edible bird's nest by low-energy X-ray irradiation

Investigation of caking by fat bridging in aged infant formula.

Kinetic study of high-intensity ultrasound-assisted Maillard reaction in a model system of d -glucose and glycine

Microencapsulation of anthocyanins through two-step emulsification and release characteristics during in vitro digestion

Perspectives and Trends in the Application of Photodynamic Inactivation for Microbiological Food Safety

Recent advances of ultrasound-assisted Maillard reaction

Second order kinetic modeling of headspace solid phase microextraction of flavors released from selected food model systems.

Simultaneous quantitation of volatile compounds in citrus beverage through stir bar sorptive extraction coupled with thermal desorption-programmed temperature vaporization ⬇️

Steamed bread enriched with quercetin as an antiglycative food product: its quality attributes and antioxidant properties

Structure characterization and antioxidant activity of fucoidan isolated from Undaria pinnatifida grown in New Zealand

Whole-wheat flour particle size influences dough properties, bread structure and in vitro starch digestibility