Gao Z - Search Results

1

Evaluation of chemical composition, antioxidant activity, and gut microbiota associated with pumpkin juice fermented by Rhodobacter sphaeroides.

Wang Y, Fan L, Huang J, Liang J, Wang X, Ren Y, Li H, Yue T, Gao Z. Wang Y, et al. Among authors: gao z. Food Chem. 2023 Feb 1;401:134122. doi: 10.1016/j.foodchem.2022.134122. Epub 2022 Sep 7. Food Chem. 2023. PMID: 36096003

2

[Modeling of sugar content based on NIRS during cider-making fermentation].

Peng BZ, Yue TL, Yuan YH, Gao ZP. Peng BZ, et al. Guang Pu Xue Yu Guang Pu Fen Xi. 2009 Mar;29(3):652-5. Guang Pu Xue Yu Guang Pu Fen Xi. 2009. PMID: 19455792 Chinese.

3

Isolation and identification of thermo-acidophilic bacteria from orchards in china.

Wang Y, Yue T, Yuan Y, Gao Z. Wang Y, et al. Among authors: gao z. J Food Prot. 2010 Feb;73(2):390-4. doi: 10.4315/0362-028x-73.2.390. J Food Prot. 2010. PMID: 20132690 Free article.

4

[Rapid identification of microorganisms based on Fourier transform near infrared spectroscopy].

Yue TL, Wang J, Yuan YH, Gao ZP. Yue TL, et al. Guang Pu Xue Yu Guang Pu Fen Xi. 2010 Nov;30(11):2945-9. Guang Pu Xue Yu Guang Pu Fen Xi. 2010. PMID: 21284159 Chinese.

5

[Analysis of changes in minerals contents during cider fermentation process by inductively coupled plasma mass spectrometry].

Ye MQ, Yue TL, Gao ZP, Yuan YH, Nie G. Ye MQ, et al. Guang Pu Xue Yu Guang Pu Fen Xi. 2015 Jan;35(1):229-33. Guang Pu Xue Yu Guang Pu Fen Xi. 2015. PMID: 25993854 Chinese.

6

Rapid detection of volatile compounds in apple wines using FT-NIR spectroscopy.

Ye M, Gao Z, Li Z, Yuan Y, Yue T. Ye M, et al. Among authors: gao z. Food Chem. 2016 Jan 1;190:701-708. doi: 10.1016/j.foodchem.2015.05.112. Epub 2015 May 28. Food Chem. 2016. PMID: 26213028

7

Optimization of polyphenol removal from kiwifruit juice using a macroporous resin.

Gao Z, Yu Z, Yue T, Quek SY. Gao Z, et al. J Sci Food Agric. 2017 Jun;97(8):2498-2507. doi: 10.1002/jsfa.8066. Epub 2016 Oct 28. J Sci Food Agric. 2017. PMID: 27701746

8

Effect of the apple cultivar on cloudy apple juice fermented by a mixture of Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus fermentum.

Peng W, Meng D, Yue T, Wang Z, Gao Z. Peng W, et al. Among authors: gao z. Food Chem. 2021 Mar 15;340:127922. doi: 10.1016/j.foodchem.2020.127922. Epub 2020 Aug 28. Food Chem. 2021. PMID: 32889211

9

Targeting the vanillic acid decarboxylase gene for Alicyclobacillus acidoterrestris quantification and guaiacol assessment in apple juices using real time PCR.

Wang Z, Yue T, Yuan Y, Zhang Y, Gao Z, Cai R. Wang Z, et al. Among authors: gao z. Int J Food Microbiol. 2021 Jan 2;338:109006. doi: 10.1016/j.ijfoodmicro.2020.109006. Epub 2020 Dec 3. Int J Food Microbiol. 2021. PMID: 33302194

10

Immunomagnetic separation: An effective pretreatment technology for isolation and enrichment in food microorganisms detection.

Wang Z, Cai R, Gao Z, Yuan Y, Yue T. Wang Z, et al. Among authors: gao z. Compr Rev Food Sci Food Saf. 2020 Nov;19(6):3802-3824. doi: 10.1111/1541-4337.12656. Epub 2020 Oct 18. Compr Rev Food Sci Food Saf. 2020. PMID: 33337037 Review.

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