Wenting Zhao

发表

Shifts in autochthonous microbial diversity and volatile metabolites during the fermentation of chili pepper (Capsicum frutescens L.).

Jihong Wu, X. Liao, Fang Chen, 2020, Food chemistry.

Preparation and characterization of low methoxyl pectin by high hydrostatic pressure-assisted enzymatic treatment compared with enzymatic method under atmospheric pressure

Xingfeng Guo, Jihong Wu, X. Liao, 2015 .

Shifts in the Bacterial Community Related to Quality Properties of Vacuum-Packaged Peeled Potatoes during Storage

Wenting Zhao, Yue Ma, Xiaoyan Zhao, 2022, Foods.

Dense phase carbon dioxide treatment of tomato juice: effect on physico‐chemical properties, phenolic composition, lycopene isomerisation and in vitro bioaccessibility

Wenting Zhao, Yeting Sun, Yue Ma, 2018, International Journal of Food Science & Technology.

Physicochemical and structural properties of three pectin fractions from muskmelon (Cucumis melo) and their correlation with juice cloud stability

Jihong Wu, X. Liao, Fei Lao, 2021, Food Hydrocolloids.

Effects of light‐emitting diode illumination on the quality of fresh‐cut cherry tomatoes during refrigerated storage

Wenting Zhao, Yue Ma, Xiaoyan Zhao, 2020 .

Protective Effects of Dietary Resveratrol against Chronic Low-Grade Inflammation Mediated through the Gut Microbiota in High-Fat Diet Mice

Fang Chen, Pan Wang, Wenting Zhao, 2022, Nutrients.

Investigation on the Microbial Diversity of Fresh-Cut Lettuce during Processing and Storage Using High Throughput Sequencing and Their Relationship with Quality

Zhihong Ma, Wenting Zhao, Yeting Sun, 2022, Foods.

Aged Zinc Oxide Nanoparticles Did Not Induce Cytotoxicity Through Apoptosis Signaling Pathway as Fresh NPs

N. Yu, Juan Wang, Wenting Zhao, 2020 .

Targeting microbiota-host interactions with resveratrol on cancer: Effects and potential mechanisms of action

Fang Chen, Runze Shang, Pan Wang, 2022, Critical reviews in food science and nutrition.

Ascorbic acid prevents yellowing of fresh-cut yam by regulating pigment biosynthesis and energy metabolism.

Wenting Zhao, Yue Ma, Xiaoyan Zhao, 2022, Food research international.

Microfluidic biosensor for β-Hydroxybutyrate (βHBA) determination of subclinical ketosis diagnosis

Xuan Weng, Suresh Neethirajan, Todd Duffield, 2015, Journal of Nanobiotechnology.

A novel improvement in whey protein isolate emulsion stability: Generation of an enzymatically cross-linked beet pectin layer using horseradish peroxidase

Jinlong Li, Yongqiang Cheng, Lijun Yin, 2012 .

Extraction of pectin from the peels of pomelo by high-speed shearing homogenization and its characteristics

Xingfeng Guo, Xiaosong Hu, Jihong Wu, 2017 .

The Disturbance of the Antioxidant System Results in Internal Blue Discoloration of Postharvest Cherry Radish (Raphanus sativus L. var. radculus pers) Roots

Wenting Zhao, Dan Wang, Shuang Zhao, 2023, Foods.

Effect of soybean oil on the production of mycelial biomass and pleuromutilin in the shake-flask culture of Pleurotus mutilis

Changhua Hu, Wenting Zhao, Yi Zou, 2009 .

Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.).

Jihong Wu, X. Liao, Fei Lao, 2020, Food microbiology.

Low frequency ultrasound treatment enhances antibrowning effect of ascorbic acid in fresh-cut potato slices.

Wenting Zhao, Yue Ma, Xiaoyan Zhao, 2022, Food chemistry.

Isolation, purification, structural characteristic and antioxidative property of polysaccharides from A. cepa L. var. agrogatum Don

Shanshan Zhang, Wenting Zhao, Hongcheng Liu, 2020 .

Effect of Ultrasound Combinated with Sodium Hypochlorite Treatment on Microbial Inhibition and Quality of Fresh-Cut Cucumber

Wenting Zhao, Dan Wang, Dan Wang, 2023, Foods.

Creating burdock polysaccharide-oleanolic acid-ursolic acid nanoparticles to deliver enhanced anti-inflammatory effects: fabrication, structural characterization and property evaluation

Geoffrey I N Waterhouse, Shanshan Zhu, X. Qiao, 2022, Food Science and Human Wellness.

Infection behavior of Listeria monocytogenes on iceberg lettuce (Lactuca sativa var. capitata).

Wenting Zhao, Yeting Sun, Dan Wang, 2023, Food research international.

A novel mushroom (Auricularia polytricha) glycoprotein protects against lead-induced hepatoxicity, promotes lead adsorption, inhibits organ accumulation of lead, upregulates detoxifying proteins, and enhances immunoregulation in rats

T. Ng, Hexiang Wang, J. Wong, 2023, Frontiers in Nutrition.

Improvement of antioxidant properties of jujube puree by biotransformation of polyphenols via Streptococcus thermophilus fermentation

Jihong Wu, X. Liao, Fei Lao, 2022, Food chemistry: X.

Comparison between vacuum and modified-atmosphere packaging on dynamic analysis of flavor properties and microbial communities in fresh-cut potatoes (Solanum tuberosum L.)

Wenting Zhao, Qianqian Jiang, Dan Wang, 2023, Food Packaging and Shelf Life.

Determining role of structure in the stability increase of purple sweet potato anthocyanins bound to proteins

Wenting Zhao, Dan Wang, Shuang Zhao, 2024, Food Frontiers.

Dietary Tomato Pectin Attenuates Hepatic Insulin Resistance and Inflammation in High-Fat-Diet Mice by Regulating the PI3K/AKT Pathway

Wenting Zhao, Yubin Wang, Chunhong Zhang, 2024, Foods.

New insights on low-temperature storage regulating garlic greening and the accumulation of pigment precursors via glutathione metabolism and energy cycles.

Wenting Zhao, Rongrong Lu, Dan Wang, 2023, Food chemistry.