Rong Zhang

发表

Effect of rosemary extract on lipid oxidation of cooked pork during simulated gastric digestion.

Shengnan Liu, Rong Zhang, Liumin Fan, 2019, Journal of the science of food and agriculture.

Effects of spices on the formation of biogenic amines during the fermentation of dry fermented mutton sausage.

Feng Zhang, Rong Zhang, X. Chu, 2020, Food chemistry.

Recent advances in Baijiu analysis by chromatography based technology-A review.

Rong Zhang, X. Chu, W. Jia, 2020, Food chemistry.

Synergistic inactivation mechanism of combined plasma-activated water and mild heat against Saccharomyces cerevisiae.

Di Wu, Rong Zhang, Liumin Fan, 2020, Journal of food protection.

Molecular mechanism of protein dynamic change for Hengshan goat meat during freezing storage based on high-throughput proteomics.

Rong Zhang, W. Jia, Lin Shi, 2021, Food research international.

Unraveling proteome changes of irradiated goat meat and its relationship to off-flavor analyzed by high-throughput proteomics analysis.

Rong Zhang, X. Chu, W. Jia, 2020, Food chemistry.

Inactivation effects and mechanisms of plasma-activated water combined with sodium laureth sulfate (SLES) against Saccharomyces cerevisiae

Rong Zhang, Qisen Xiang, Yunfei Li, 2021, Applied Microbiology and Biotechnology.

Venomic and transcriptomic analysis of centipede Scolopendra subspinipes dehaani.

P. Jiang, Rong Zhang, Yun Zhang, 2012, Journal of proteome research.

Synthetic-free compounds as the potential glycation inhibitors performed in in vitro chemical models: Molecular mechanisms and structure requirements

Rong Zhang, W. Jia, Lin Shi, 2022, Trends in Food Science & Technology.

Accurate determination of volatile-flavor components in bos grunniens milk by high-throughput dynamic headspace gas chromatographic-mass spectrometry.

Feng Zhang, Rong Zhang, X. Chu, 2019, Journal of chromatography. A.

Mechanism of natural antioxidants regulating advanced glycosylation end products of Maillard reaction.

Rong Zhang, W. Jia, Lin Shi, 2022, Food chemistry.

Authenticity and traceability of goat milk: Molecular mechanism of β-carotene biotransformation and accessibility.

Rong Zhang, W. Jia, 2022, Food chemistry.

Effect of UVC light-emitting diodes on apple juice: Inactivation of Zygosaccharomyces rouxii and determination of quality

Shengnan Liu, Rong Zhang, Liumin Fan, 2020 .

Ethyl carbamate regulate esters degradation by activating hydrolysis during Baijiu ripening.

Rong Zhang, W. Jia, Lin Shi, 2022, Food research international.

Microbial inactivation and quality of grapes treated by plasma-activated water combined with mild heat

Di Wu, Rong Zhang, Liumin Fan, 2020 .

Hydrogen bonds and hydrophobicity with mucin and α-amylase induced honey aroma in Feng-flavor Baijiu during 16 years aging.

Rong Zhang, W. Jia, Lin Shi, 2022, Food chemistry.

Molecular mechanism of the role of Mare Nectaris in the Feng-Flavor Baijiu aging

Rong Zhang, X. Chu, W. Jia, 2021 .

Transcriptional characteristics associated with lichenysin biosynthesis in Bacillus licheniformis from Chinese Maotai-flavor liquor making.

Yan Xu, Qun Wu, Rong Zhang, 2015, Journal of agricultural and food chemistry.

Isolation, identification, and quantification of lichenysin, a novel nonvolatile compound in Chinese distilled spirits.

Yan Xu, Qun Wu, Rong Zhang, 2014, Journal of food science.

Lichenysin, a cyclooctapeptide occurring in Chinese liquor jiannanchun reduced the headspace concentration of phenolic off-flavors via hydrogen-bond interactions.

Yan Xu, Qun Wu, Rong Zhang, 2014, Journal of agricultural and food chemistry.

Molecular mechanism associated with the use of magnetic fermentation in modulating the dietary lipid composition and nutritional quality of goat milk.

Rong Zhang, W. Jia, Zhenbao Zhu, 2021, Food chemistry.

Foodomics analysis of natural aging and gamma irradiation maturation in Chinese distilled Baijiu by UPLC-Orbitrap-MS/MS.

Lin Shi, Xiaogang Chu, Rong Zhang, 2020, Food chemistry.

Time-Series Lipidomics Insights into the Progressive Characteristics of Lipid Constituents of Fresh Walnut during Postharvest Storage.

Rong Zhang, W. Jia, Zhenbao Zhu, 2021, Journal of agricultural and food chemistry.

UHPLC-Q-Orbitrap-based lipidomics reveals molecular mechanism of lipid changes during preservatives treatment of Hengshan goat meat sausages.

Rong Zhang, W. Jia, Lin Shi, 2021, Food chemistry.

Proteomics analysis to investigate the impact of diversified thermal processing on meat tenderness in Hengshan goat meat.

H. Mo, Rong Zhang, W. Jia, 2021, Meat science.

Characterization of honey peach (Prunus persica (L.) Batsch) aroma variation and unraveling the potential aroma metabolism mechanism through proteomics analysis under abiotic stress.

Shupeng Yang, Rong Zhang, Shuyan Liu, 2022, Food chemistry.

A High-Throughput Comparative Proteomics of Milk Fat Globule Membrane Reveals Breed and Lactation Stages Specific Variation in Protein Abundance and Functional Differences Between Milk of Saanen Dairy Goat and Holstein Bovine

Rong Zhang, W. Jia, Lin Shi, 2021, Frontiers in Nutrition.

A Comprehensive Review on the Development of Foodomics-Based Approaches to Evaluate the Quality Degradation of Different Food Products

Rong Zhang, W. Jia, Lin Shi, 2022, Food Reviews International.

Application of liquid chromatography mass spectrometry-based lipidomics to dairy products research: An emerging modulator of gut microbiota and human metabolic disease risk.

Rong Zhang, W. Jia, Lin Shi, 2022, Food research international.

LC-MS-based metabolomics reveals metabolite dynamic changes during irradiation of goat meat

Rong Zhang, W. Jia, Lin Shi, 2021, Food Research International.

Deciphering the competitive binding interaction of β-lactoglobulin with benzaldehyde and vanillic acid via high-spatial-resolution multi-spectroscopic

Rong Zhang, W. Jia, 2023, Food Hydrocolloids.

Bioaccessibility of phospholipids in homogenized goat milk: Lipid digestion ecology through INFOGEST model.

Rong Zhang, Min Zhang, W. Jia, 2022, Food chemistry.

Amelioration impact of gut-brain communication on obesity control by regulating gut microbiota composition through the ingestion of animal-plant-derived peptides and dietary fiber: can food reward effect as a hidden regulator?

Jiying Zhu, Rong Zhang, W. Jia, 2023, Critical reviews in food science and nutrition.

High-spatial-resolution multi-spectroscopic provides insights into the interaction and release of δ-decanolactone and decanoic acid with β-lactoglobulin

Rong Zhang, W. Jia, 2022, Food Hydrocolloids.

Systematic investigation on the multi-scale mechanisms of bitter peptide self-assembly for flavor modulation.

Rong Zhang, W. Jia, 2023, Food chemistry.

High-throughput analysis of hazards in novel food based on the density functional theory and multimodal deep learning.

Rong Zhang, W. Jia, Lin Shi, 2024, Food chemistry.

Adulteration of endogenous substances as a next challenge in dairy safety: High-throughput analysis of flavours in goat milk based on the molecular mechanism of flavouring components dynamic changes

Rong Zhang, W. Jia, Lin Shi, 2023, Trends in Food Science & Technology.

Supramolecular self-assembly strategies of natural-based β-lactoglobulin modulating bitter perception of goat milk-derived bioactive peptides.

Rong Zhang, W. Jia, 2024, Journal of dairy science.

Integrative deep learning framework predicts lipidomics-based investigation of preservatives on meat nutritional biomarkers and metabolic pathways.

Rong Zhang, W. Jia, Lin Shi, 2023, Critical reviews in food science and nutrition.

Venomic and transcriptomic analysis of centipede Scolopendra subspinipes dehaani.

P. Jiang, Rong Zhang, Yong Zhang, 2012, Journal of proteome research.