Bolin Zhang

Jun Zhang, Jun Zhang, Bolin Zhang, 2016, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Inhibitory effects of oat peptides on lipolysis: A physicochemical perspective.

Bo Zhang, Yanyan Zhang, Yaqiong Zhang, 2022, Food chemistry.

Comparison of amino acids, biogenic amines and ammonium ion of wines made of different types of fruits

Bolin Zhang, Yaran Liu, Pan Gu, 2017 .

Production of Methane, Hydrogen and Ethanol from Secale cereale L. Straw Pretreated with Sulfuric Acid

P. Dziugan, Bolin Zhang, Urszula Dziekońska-Kubczak, 2020, Molecules.

An efficient DNA barcoding based method for the authentication and adulteration detection of the powdered natural spices

Caixia Wang, Wei Sun, Bolin Zhang, 2019 .

Screening of Bifidobacterium strains to bind with Benzo[a]pyrene under food stress factors and the mechanism of the process

A. Rehman, S. Shoukat, Bolin Zhang, 2019, Journal of Food Processing and Preservation.

Screening of Bifidobacterium strains with assignment of functional groups to bind with benzo[a]pyrene under food stress factors.

A. Rehman, S. Shoukat, Bolin Zhang, 2019, Journal of chromatography. B, Analytical technologies in the biomedical and life sciences.

Comparison of amino acid profile in the juice of six pomegranate cultivars from two cultivation regions in China

Bolin Zhang, Pan Gu, B. Zhu, 2017 .

Physiology and Quality Responses of Fresh-cut Broccoli Florets Pretreated with Ethanol Vapor

Quanhong Li, Tian-gui Niu, Bolin Zhang, 2006 .

Impact of maceration time on colour‐related phenolics, sensory characteristics and volatile composition of mulberry wine

Qiong Gao, Shuxun Liu, Bolin Zhang, 2018 .

Data on free and bound volatile compounds in six Ribes nigrum L. blackcurrant cultivars

Jie Ren, Bolin Zhang, Yaran Liu, 2018, Data in brief.

Comparison of volatile composition and color attributes of mulberry wine fermented by different commercial yeasts

Qiong Gao, Bolin Zhang, B. Zhu, 2018 .

A novel bacteriocin DY4-2 produced by Lactobacillus plantarum from cutlassfish and its application as bio-preservative for the control of Pseudomonas fluorescens in fresh turbot (Scophthalmus maximus) fillets

Jianrong Li, Bolin Zhang, Fengling Bai, 2018, Food Control.

Purification, characterization, and action mechanism of plantaricin DL3, a novel bacteriocin against Pseudomonas aeruginosa produced by Lactobacillus plantarum DL3 from Chinese Suan-Tsai

Jianrong Li, Bolin Zhang, Hongfei Zhao, 2018, European Food Research and Technology.

Effects of traditional and advanced drying techniques on the physicochemical properties of Lycium barbarum L. polysaccharides and the formation of Maillard reaction products in its dried berries.

Yaqiong Zhang, Junfeng Fan, Bolin Zhang, 2022, Food chemistry.

Accurate Determination of 12 Lactones and 11 Volatile Phenols in Nongrape Wines through Headspace-Solid-Phase Microextraction (HS-SPME) Combined with High-Resolution Gas Chromatography-Orbitrap Mass Spectrometry (GC-Orbitrap-MS).

Bolin Zhang, Yaran Liu, B. Zhu, 2022, Journal of agricultural and food chemistry.

Comparison of nutrients and microbial density in goji berry juice during lactic acid fermentation using four lactic acid bacteria strains

Chengtao Wang, Lei Cheng, Bolin Zhang, 2020, Journal of Food Processing and Preservation.

Evolution of sensory attributes and physicochemical indexes of Gouqi fermented wine under different aging treatments and their correlations

Bolin Zhang, B. Zhu, Mengze Wang, 2019, Journal of Food Processing and Preservation.

Effect of Oak Chips on Evolution of Phenolic Compounds and Color Attributes of Bog Bilberry Syrup Wine During Bottle-Aging.

Shuxun Liu, Bolin Zhang, Yaran Liu, 2016, Journal of food science.

Modifications of Phenolic Compounds, Biogenic Amines, and Volatile Compounds in Cabernet Gernishct Wine through Malolactic Fermentation by Lactobacillus plantarum and Oenococcus oeni

Bolin Zhang, Yaran Liu, B. Zhu, 2020, Fermentation.

The effects of carrageenan on stability of arachin and the interactions between them

P. Dziugan, Bolin Zhang, Junyu Zheng, 2015 .

The interfacial destabilization of bile salt-emulsified oil droplets, essential for lipase function, is mediated by Lycium barbarum L. leaf polysaccharides

Yanyan Zhang, Junfeng Fan, Bolin Zhang, 2022, Food Hydrocolloids.

Superfine pulverisation pretreatment to enhance crystallinity of cellulose from Lycium barbarum L. leaves.

Bo Zhang, Junfeng Fan, Bolin Zhang, 2021, Carbohydrate polymers.

Dibasic Ammonium Phosphate Application Enhances Aromatic Compound Concentration in Bog Bilberry Syrup Wine

Jie Ren, Bolin Zhang, B. Zhu, 2016, Molecules.

Improved determination of phoxim residue in stored wheat by HPLC with DAD.

Zhaolin Lv, Bolin Zhang, Lili Gao, 2009, Journal of food science.

Anthocyanin copigmentation and color attributes of bog bilberry syrup wine during bottle aging: Effect of tannic acid and gallic acid extracted from Chinese gallnut

Shuxun Liu, Bolin Zhang, B. Zhu, 2019, Journal of Food Processing and Preservation.

RAPID IDENTIFICATION AND DETECTION OF FLAVONOIDS COMPOUNDS FROM BAMBOO LEAVES BY LC-(ESI)-IT-TOF/MS

Jing Dong, Zhaolin Lv, Bolin Zhang, 2012 .

Antioxidant activity of bamboo-leaf extracts from the species Dendrocalamopsis oldhami

Hongyun Guo, Zhaolin Lv, Yue Pan, 2012 .

Effect of Lactobacillus acidophilus, Oenococcus oeni, and Lactobacillus brevis on Composition of Bog Bilberry Juice

O. Laaksonen, Bolin Zhang, B. Zhu, 2019, Foods.

A novel insight to screen the optimal spray-drying protectants and parameters for manufacturing lactic acid bacteria preparations

P. Dziugan, Bolin Zhang, B. Zhu, 2020, Drying Technology.

Natural antimicrobial lipopeptides secreted by Bacillus spp. and their application in food preservation, a critical review

Bo Zhang, Junfeng Fan, Bolin Zhang, 2022, Trends in Food Science & Technology.

Fabrication and Characterization of Gel Beads of Whey Isolate Protein–Pectin Complex for Loading Quercetin and Their Digestion Release

Huaping Xie, P. Dziugan, Bolin Zhang, 2021, Gels.

Endogenous calcium attenuates the immunomodulatory activity of a polysaccharide from Lycium barbarum L. leaves by altering the global molecular conformation.

Qiang Wu, Zhaolin Lv, Junfeng Fan, 2019, International journal of biological macromolecules.

Comparison of physicochemical indexes, amino acids, phenolic compounds and volatile compounds in bog bilberry juice fermented by Lactobacillus plantarum under different pH conditions

Shuxun Liu, Bolin Zhang, Pan Gu, 2018, Journal of Food Science and Technology.

Characterization of a bioactive peptide with cytomodulatory effect released from casein

Liping Wang, P. Dziugan, P. Walczak, 2014, European Food Research and Technology.

Development of organic acids and volatile compounds in cider during malolactic fermentation.

P. Dziugan, Zhaolin Lv, Bolin Zhang, 2018 .

Acetaldehyde released by Lactobacillus plantarum enhances accumulation of pyranoanthocyanins in wine during malolactic fermentation.

Bolin Zhang, Pan Gu, B. Zhu, 2018, Food research international.

Polyphenolic Compositions and Chromatic Characteristics of Bog Bilberry Syrup Wines

Shuxun Liu, Bolin Zhang, B. Zhu, 2015, Molecules.

Potential of Schisandra chinensis (Turcz.) Baill. in Human Health and Nutrition: A Review of Current Knowledge and Therapeutic Perspectives

J. Błasiak, A. Nowak, A. Nowak, 2019, Nutrients.

Integrated Transcriptome and Proteome Analyses Reveal Protein Metabolism in Lactobacillus helveticus CICC22171

P. Dziugan, Bolin Zhang, Mengfan Xu, 2021, Frontiers in Microbiology.

Degradation of polysaccharides from Lycium barbarum L. leaves improves bioaccessibility and gastrointestinal transport of endogenous minerals.

Pengpeng Lu, Junfeng Fan, Bolin Zhang, 2019, International journal of biological macromolecules.

Antithrombotic and fibrinolytic activities of methanolic extract of aged sorghum vinegar.

Yanyan Zhang, M. Saito, Zaigui Li, 2009, Journal of agricultural and food chemistry.

Screening of Lactobacillus strains for their ability to bind benzo(a)pyrene and the mechanism of the process.

P. Dziugan, P. Walczak, Bolin Zhang, 2013, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Comparison on evolution of volatile compounds and aroma attributes in different pH-adjusted fermented bog bilberry syrup wines during bottle-aging period

Jie Ren, Bolin Zhang, Pan Gu, 2018 .

Managing hypertension by exploiting microelements and fermented dairy products

Yangtai Liu, Xiang Wang, Qingli Dong, 2022, CyTA - Journal of Food.

Aromatic compounds and organoleptic features of fermented wolfberry wine: Effects of maceration time

Jie Ren, Bolin Zhang, B. Zhu, 2017 .

Improve the quality of bog bilberry juice by controlling the inoculation pH and timing of Lactobacillus plantarum

M. Zhang, Shan Liang, Bolin Zhang, 2021 .

The Enzyme Gene Expression of Protein Utilization and Metabolism by Lactobacillus helveticus CICC 22171

Bolin Zhang, Mengfan Xu, Hongfei Zhao, 2022, Microorganisms.

Increasing lactose concentration is a strategy to improve the proliferation of Lactobacillus helveticus in milk

Bolin Zhang, Hongfei Zhao, Tao Wang, 2020, Food science & nutrition.

Potential of Inactivated Bifidobacterium Strain in Attenuating Benzo(A)Pyrene Exposure-Induced Damage in Colon Epithelial Cells In Vitro

P. Dziugan, Junfeng Fan, Bolin Zhang, 2020, Toxics.

Relationship between Microbial Composition of Sourdough and Texture, Volatile Compounds of Chinese Steamed Bread

Lili Fu, A. Nowak, Bolin Zhang, 2022, Foods.

Preparation and characterization of antifungal coating films composed of sodium alginate and cyclolipopeptides produced by Bacillus subtilis.

Yu Qin, Shujuan Yang, Pengpeng Lu, 2019, International Journal of Biological Macromolecules.

High-cell-density culture enhances the antimicrobial and freshness effects of Bacillus subtilis S1702 on table grapes (Vitis vinifera cv. Kyoho).

Bo Zhang, Junfeng Fan, Bolin Zhang, 2019, Food chemistry.

Polysaccharide from Lycium barbarum L. leaves enhances absorption of endogenous calcium, and elevates cecal calcium transport protein levels and serum cytokine levels in rats

Yanyan Zhang, Junfeng Fan, Bolin Zhang, 2017 .

Production of high-purity galacto-oligosaccharides (GOS) by Lactobacillus-derived β-galactosidase

Bolin Zhang, Hongfei Zhao, Tao Wang, 2021, European Food Research and Technology.

ANTIBIOTIC SUSCEPTIBILITY OF POTENTIALLY PROBIOTIC LACTOBACILLUS STRAINS

Xingfeng Li, Yingmin Jia, Bolin Zhang, 2015 .

Purification and antibacterial mechanism of fish-borne bacteriocin and its application in shrimp (Penaeus vannamei) for inhibiting Vibrio parahaemolyticus

Bolin Zhang, Hongfei Zhao, Jianrong Li, 2017, World Journal of Microbiology & Biotechnology.

Purification and antibacterial mechanism of fish-borne bacteriocin and its application in shrimp (Penaeus vannamei) for inhibiting Vibrio parahaemolyticus

Jianrong Li, Bolin Zhang, Hongfei Zhao, 2017, World Journal of Microbiology and Biotechnology.

Soybean protein isolate treated with transglutaminase (TGase) enhances the heat tolerance of selected lactic acid bacteria strains to spray drying.

Huaping Xie, Bolin Zhang, Jing Liu, 2022, Food chemistry.

Effect of Raw Material, Pressing and Glycosidase on the Volatile Compound Composition of Wine Made From Goji Berries

Jie Ren, Bolin Zhang, B. Zhu, 2016, Molecules.

Nutritional Composition and .ALPHA.-Glucosidase Inhibitory Activity of Five Chinese Vinegars

Masayoshi Saito, Bolin Zhang, Yanyan Zhang, 2011 .

Dipeptidyl Peptidase IV Inhibitory Peptides Derived from Oat (Avena sativa L.), Buckwheat (Fagopyrum esculentum), and Highland Barley (Hordeum vulgare trifurcatum (L.) Trofim) Proteins.

Yanyan Zhang, Junfeng Fan, Bolin Zhang, 2015, Journal of agricultural and food chemistry.

The Effect of Bovine Serum Albumin on Benzo[a]pyrene Removal by Lactobacillus Strains

Bolin Zhang, Hongfei Zhao, Zihan Sun, 2023, Foods.

Bovine serum albumin plays an important role in the removal of acrylamide by us strains

Bolin Zhang, Hongfei Zhao, Tao Wang, 2022, LWT.

Solid lipid nanoparticles enhance the resistance of oat-derived peptides that inhibit dipeptidyl peptidase IV in simulated gastrointestinal fluids

Yanyan Zhang, B. Zhang, Junfeng Fan, 2020 .

Purification and Characterisation of the Bacteriocin Produced by Lactobacillus plantarum, Isolated from Chinese Pickle

P. Dziugan, Bolin Zhang, Hongfei Zhao, 2018 .

The In Vitro Adsorption Ability of Lactobacillus acidophilus NCFM to Benzo(a)pyrene in PM2.5

Junfeng Fan, Bolin Zhang, Hongfei Zhao, 2021, Journal of toxicology.

An External Addition of Soy Protein Isolate Hydrolysate to Sourdough as a New Strategy to Improve the Quality of Chinese Steamed Bread

Bolin Zhang, Hongfei Zhao, Fang Zhou, 2016 .

Application of metabolomics to explore the automatic oxidation process of hazelnut oil.

Tiantian Zhao, Bolin Zhang, Hongfei Zhao, 2022, Food Research International.

How do Lycium barbarum polysaccharides promote the adhesion of Lactobacillus to Caco-2 cells?

P. Dziugan, Miaomiao Liu, Bolin Zhang, 2022, Journal of Functional Foods.

Effects of Assimilable Organic Carbon and Free Chlorine on Bacterial Growth in Drinking Water

Bolin Zhang, Tingting Liu, Weiwen Kong, 2015, PloS one.

Efficacy of nanoparticle encapsulation on suppressing oxidation and enhancing antifungal activity of cyclic lipopeptides produced by Bacillus subtilis.

Bo Zhang, Yanyan Zhang, Junfeng Fan, 2020, Colloids and surfaces. B, Biointerfaces.

Characterization, Formation Mechanism, and Curcumin Delivery of Buckwheat Peptide-Based Emulsion Gels.

Yanyan Zhang, Junfeng Fan, Mengru Yu, 2023, Journal of agricultural and food chemistry.

Study on the decolourisation conditions of methylene blue by Irpex Lacteus

Xin Dong, Bolin Zhang, Hongshi Bu, 2021 .

The impact of over‐maturation on the sensory and nutritional quality of Gouqi (Chinese wolfberry) wine

Jie Ren, Bolin Zhang, B. Zhu, 2018 .

Metal coordinating-induced self-assembly of cyclic lipopeptides into high-performance antimicrobial supramolecules.

Yanyan Zhang, Yue-Wei Wang, Shandong Xu, 2023, Food chemistry.

In vitro inhibition of platelet aggregation by peptides derived from oat (Avena sativa L.), highland barley (Hordeum vulgare Linn. var. nudum Hook. f.), and buckwheat (Fagopyrum esculentum Moench) proteins.

Junfeng Fan, Bolin Zhang, Guoyong Yu, 2016, Food chemistry.

Acidic electrolyzed water efficiently improves the flavour of persimmon (Diospyros kaki L. cv. Mopan) wine.

Yanyan Zhang, Junfeng Fan, Bolin Zhang, 2016, Food chemistry.

Detecting the Mechanism of Action of Antimicrobial Peptides by Using Microscopic Detection Techniques

Yangtai Liu, Xiang Wang, Qingli Dong, 2022, Foods.

Fermentation characteristics and post-acidification of yogurt by Streptococcus thermophilus CICC 6038 and Lactobacillus delbrueckii ssp. bulgaricus CICC 6047 at optimal inoculum ratio.

Zhe Zhang, Zhuoran Chen, Xiaoxin Zhao, 2023, Journal of dairy science.

A rapid and reliable method for the determination of Lactiplantibacillus plantarum during wine fermentation based on PMA-CELL-qPCR

Bolin Zhang, B. Zhu, Zhuojun Chen, 2023, Frontiers in microbiology.

The Role of an Acidic Peptide in Controlling the Oxidation Process of Walnut Oil

Bolin Zhang, Hongfei Zhao, Y. Jie, 2019, Foods.