Pangzhen Zhang

University of Melbourne

H指数:44

被引数:5,651

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The Quality Parameters of Hazelnuts: A Literature Review on Physical and Nutritional Properties

榛子的质量参数：物理和营养特性的文献综述

Food Reviews International

IF6

2026-10-150

Encapsulated phenolic-rich blueberry extract alleviates ampicillin-induced gut dysbiosis and reshapes colonic microbial metabolic profiles

包被酚类丰富的蓝莓提取物缓解氨苄西林诱导的肠道菌群失调并重塑结肠微生物代谢谱

Food Bioscience

IF5.9

2026-10-050

OAAI

Microbiota dynamics and their impact on the metabolites in lupin oat yoghurt analogues

微生物群动态及其对羽扇豆燕麦酸奶类似物中代谢物的影响

Food & Function

IF5.4

2026-05-300

PRE

Organoleptic Properties of Plant-Based Meat Analogues: Challenges and Fermentation as an Effective Technique

植物基肉类模拟品的感官特性：挑战及发酵作为有效技术

Food Reviews International

IF6

2026-05-210

OAAI

Peptidomics reveals enhanced bioactivities of hempseed cake induced by solid-state fermentation

蛋白质组学揭示固态发酵诱导的大麻籽饼生物活性增强

Food Chemistry

IF9.8

2026-04-130

Restoration of meropenem efficacy against multidrug-resistant Acinetobacter baumannii by green tea polyphenol EGCG: Dual targeting of efflux and porin pathways

Phytomedicine

IF8.3

2026-01-230

OAAI

Phenolic-rich blueberry extract enhances gentamicin efficacy against multidrug-resistant Acinetobacter baumannii BAA1605 via efflux inhibition and suppression of antibiotic-induced metabolic activation

酚类物质丰富的蓝莓提取物通过抑制外排和抑制抗生素诱导的代谢激活，增强了庆大霉素对多重耐药鲍曼不动杆菌BAA1605的疗效。

Food Bioscience

IF5.9

2026-01-070

OAAI

Fermenting for flavour: Lactiplantibacillus plantarum improves flavour and functional properties of textured soy protein in meat analogue applications.

发酵增味：Lactiplantibacillus plantarum 提高了结构化大豆蛋白在肉类模拟应用中的风味和功能特性。

Food Bioscience

IF5.9

2025-11-050

OAAI

Natural deep eutectic solvent-based extraction of 3-deoxyanthocyanidins from sorghum bran: COSMO-RS screening, optimization, compositional profiling and mechanisms

基于天然深共熔溶剂的3-脱氧花青素从高粱糠中的提取：COSMO-RS筛选、优化、组成分析和机制

Food Chemistry

IF9.8

2025-10-260

OAAI

Enhancement of Protein Hydrolysis and Bioactivity in Hempseed Cake via Solid-State Fermentation Using Aspergillus niger, Bacillus subtilis, and Lactobacillus rhamnosus

通过使用Aspergillus niger、Bacillus subtilis和Lactobacillus rhamnosus进行固态发酵，提升大麻籽饼的蛋白质水解和生物活性

Food and Bioprocess Technology

IF5.8

2025-07-040

OAAI

Effect of cooking temperature and time on the quality and safety of hemp seed oil

烹饪温度和时间对大麻籽油质量和安全性的影响

FOOD RESEARCH INTERNATIONAL

IF8

2025-02-010

OAAI

3-Deoxyanthocyanidins: Extraction, stability, and food applications

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2024-11-280

PRE

Quality attributes of black tea-flavored Chardonnay wine processed by ultrasound

超声波加工红茶香型霞多丽葡萄酒的品质特征

FOOD PRODUCTION PROCESSING AND NUTRITION

IF5.7

2024-09-062

Effect of natural colorants on the quality attributes of pea protein-based meat patties

FOOD BIOSCIENCE

IF5.9

2024-06-014

OAAI

Catechins and caffeine absorption, and antioxidant activity of tea-macerated wine in a Caco-2 intestinal cell culture model

JOURNAL OF FOOD SCIENCE

IF3.4

2024-05-310

Variations in Bioactive Compounds and Sensory Properties of Flower-Flavored Chardonnay Wine during Floral Maceration and Bottle Aging

JOURNAL OF FOOD BIOCHEMISTRY

IF4.2

2024-05-090

Formation mechanisms, detection methods and mitigation strategies of acrylamide, polycyclic aromatic hydrocarbons and heterocyclic amines in food products

FOOD CONTROL

IF6.3

2024-04-0113

OAAI

Physicochemical properties, antioxidant activities and comprehensive phenolic profiles of tea-macerated Chardonnay wine and model wine

茶浸制霞多丽酒和模型酒的理化特性，抗氧化活性和综合酚谱

FOOD CHEMISTRY

IF9.8

2024-03-0112

Phenolic composition and antioxidant capacity of betel inflorescence extract in a simulated oral environment

FOOD CHEMISTRY

IF9.8

2024-02-010

Impact of fermentation on the structure and antioxidant activity of selective phenolic compounds

发酵对选择性酚类化合物结构和抗氧化活性的影响

FOOD BIOSCIENCE

IF5.9

2023-12-018

OAAI

Pangzhen Zhang

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