List of works - Weibiao Zhou

Antibacterial effect of light emitting diodes of visible wavelengths on selected foodborne pathogens at different illumination temperatures

scientific article published on 28 July 2013

Bread fortified with anthocyanin-rich extract from black rice as nutraceutical sources: Its quality attributes and in vitro digestibility

scientific article published on 9 October 2015

Characterisation of calamansi (Citrus microcarpa). Part I: Volatiles, aromatic profiles and phenolic acids in the peel ⬇️

scientific article published on 07 March 2012

Characterisation of calamansi (Citrus microcarpa). Part II: Volatiles, physicochemical properties and non-volatiles in the juice ⬇️

scientific article published on 02 March 2012

Characterization of the Volatility of Flavor Compounds in Alcoholic Beverages through Headspace Solid‐Phase Microextraction (HS‐SPME) and Mathematical Modeling ⬇️

scientific article published on December 2, 2011

Chemical composition and sensory profile of pomelo (Citrus grandis (L.) Osbeck) juice ⬇️

scientific article published on July 11, 2012

Combined effect of pH and high temperature on the stability and antioxidant capacity of two anthocyanins in aqueous solution.

scientific article published on 30 April 2014

Development of a partial least squares-artificial neural network (PLS-ANN) hybrid model for the prediction of consumer liking scores of ready-to-drink green tea beverages

scientific article published on 13 October 2017

Effect of (-)-epigallocatechin gallate (EGCG) extracted from green tea in reducing the formation of acrylamide during the bread baking process

scientific article published on 12 September 2017

Effect of LED irradiation on the ripening and nutritional quality of postharvest banana fruit.

scientific article published on 24 April 2018

Effects of high-intensity ultrasound on Maillard reaction in a model system of d-xylose and l-lysine.

scientific article published on 20 May 2016

Fucoidan Regulates Starch Digestion: In Vitro and Mechanistic Study

scientific article published in February 2022

Green tea catechins reduced the glycaemic potential of bread: an in vitro digestibility study

scientific article published on 16 February 2015

High-intensity ultrasound production of Maillard reaction flavor compounds in a cysteine-xylose model system

scientific article published on 13 January 2015

Identifying key non-volatile compounds in ready-to-drink green tea and their impact on taste profile

scientific article published on 23 January 2014

In vitro bioaccessibility and bioavailability of quercetin from the quercetin-fortified bread products with reduced glycemic potential

scientific article published on 07 February 2019

In vitro digestion of bread: How is it influenced by the bolus characteristics?

scientific article published on 14 February 2019

Inactivation and changes in metabolic profile of selected foodborne bacteria by 460 nm LED illumination

scientific article published on 24 October 2016

Inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in edible bird's nest by low-energy X-ray irradiation

scientific article published in 2020

Investigation of caking by fat bridging in aged infant formula.

scientific article

Kinetic study of high-intensity ultrasound-assisted Maillard reaction in a model system of d -glucose and glycine

scholarly article by Hang Yu et al published December 2018 in Food Chemistry

Microencapsulation of anthocyanins through two-step emulsification and release characteristics during in vitro digestion

scientific article published on 14 November 2018

Perspectives and Trends in the Application of Photodynamic Inactivation for Microbiological Food Safety

scientific article published on 15 January 2019

Recent advances of ultrasound-assisted Maillard reaction

scientific article published on 15 January 2020

Second order kinetic modeling of headspace solid phase microextraction of flavors released from selected food model systems.

scientific article published on 4 September 2014

Steamed bread enriched with quercetin as an antiglycative food product: its quality attributes and antioxidant properties

scientific article published on 01 June 2018

Structure characterization and antioxidant activity of fucoidan isolated from Undaria pinnatifida grown in New Zealand