List of works - Pangzhen Zhang

3-Deoxyanthocyanidin Colorant: Nature, Health, Synthesis, and Food Applications

scientific article published on 17 July 2019

Application of extrusion technology in plant food processing byproducts: An overview

scientific article published on 19 December 2019

Are There Betel Quid Mixtures Less Harmful than Others? A Scoping Review of the Association between Different Betel Quid Ingredients and the Risk of Oral Submucous Fibrosis

scientific article published in 2022

Comparison data of common and abundant terpenes at different grape development stages in Shiraz wine grapes.

scientific article

Comparison of the phenolic contents, antioxidant activity and volatile compounds of different sorghum varieties during tea processing

scientific article published on 25 December 2019

Dataset of concentrations of free terpenes at different phenological stages in Vitis vinifera L. Shiraz, Cabernet Sauvignon, Riesling, Chardonnay and Pinot Gris

scientific article published on 03 October 2019

Defined co-cultures of yeast and bacteria modify the aroma, crumb and sensory properties of bread

scientific article published on 10 July 2019

Distribution of Rotundone and Possible Translocation of Related Compounds Amongst Grapevine Tissues in Vitis vinifera L. cv. Shiraz

scientific article

Effect of Grape Marc Added Diet on Live Weight Gain, Blood Parameters, Nitrogen Excretion, and Behaviour of Sheep

scientific article published on 18 January 2022

Effects and Mechanisms of Tea for the Prevention and Management of Diabetes Mellitus and Diabetic Complications: An Updated Review

scientific article published on 10 June 2019

Effects and mechanisms of edible and medicinal plants on obesity: an updated review

scientific article published on 28 May 2020

Effects of frying, roasting and boiling on aroma profiles of adzuki beans (Vigna angularis) and potential of adzuki bean and millet flours to improve flavor and sensory characteristics of biscuits

scientific article published on 18 August 2020

Environmental Factors and Seasonality Affect the Concentration of Rotundone in Vitis vinifera L. cv. Shiraz Wine

scientific article

Free terpene evolution during the berry maturation of five Vitis vinifera L. cultivars

scientific article published on 29 June 2019

Glycosidically bound aroma precursors in fruits: A comprehensive review

scientific article published on 03 September 2020

Hempseed in food industry: Nutritional value, health benefits, and industrial applications

scientific article published on 19 December 2019

In Vitro α-Glucosidase and α-Amylase Inhibitory Activities of Free and Bound Phenolic Extracts from the Bran and Kernel Fractions of Five Sorghum Grain Genotypes

scientific article published on 15 September 2020

Kava constituents exert selective anticancer effects in oral squamous cell carcinoma cells in vitro

scientific article published on 28 September 2020

Leaching of Phytochemicals from Beans during Hydration, Kinetics, and Modeling

scientific article published in 2024

Lignanamides: sources, biosynthesis and potential health benefits - a minireview

scientific article published on 05 May 2020

Modern technologies for extraction of aroma compounds from fruit peels: a review

scientific article published on 30 October 2020

Modulation of the human gut microbiota by phenolics and phenolic fiber-rich foods

scientific article published on 23 May 2020

Molecular Mechanisms of Malignant Transformation of Oral Submucous Fibrosis by Different Betel Quid Constituents—Does Fibroblast Senescence Play a Role?

scientific article published in 2022

Optimizing extraction method of aroma compounds from grape pomace

scientific article published on 14 November 2020

Sesquiterpenes in grapes and wines: Occurrence, biosynthesis, functionality, and influence of winemaking processes

scientific article published on 19 December 2019

Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications

scientific article published on 18 October 2019

Terpene evolution during the development of Vitis vinifera L. cv. Shiraz grapes

article

The Influence of Apical and Basal Defoliation on the Canopy Structure and Biochemical Composition of Vitis vinifera cv. Shiraz Grapes and Wine.

scientific article published on 7 July 2017

Tyramine-derived hydroxycinnamic acid amides in plant foods: sources, synthesis, health effects and potential applications in food industry

scientific article published on 18 November 2020

Using historical weather data and a novel season temperature index to classify winegrape growing zones in Australia

scientific article published in 2023

List of works by Pangzhen Zhang

3-Deoxyanthocyanidin Colorant: Nature, Health, Synthesis, and Food Applications

Application of extrusion technology in plant food processing byproducts: An overview

Are There Betel Quid Mixtures Less Harmful than Others? A Scoping Review of the Association between Different Betel Quid Ingredients and the Risk of Oral Submucous Fibrosis

Comparison data of common and abundant terpenes at different grape development stages in Shiraz wine grapes.

Comparison of the phenolic contents, antioxidant activity and volatile compounds of different sorghum varieties during tea processing

Dataset of concentrations of free terpenes at different phenological stages in Vitis vinifera L. Shiraz, Cabernet Sauvignon, Riesling, Chardonnay and Pinot Gris

Defined co-cultures of yeast and bacteria modify the aroma, crumb and sensory properties of bread

Distribution of Rotundone and Possible Translocation of Related Compounds Amongst Grapevine Tissues in Vitis vinifera L. cv. Shiraz

Effect of Grape Marc Added Diet on Live Weight Gain, Blood Parameters, Nitrogen Excretion, and Behaviour of Sheep

Effects and Mechanisms of Tea for the Prevention and Management of Diabetes Mellitus and Diabetic Complications: An Updated Review

Effects and mechanisms of edible and medicinal plants on obesity: an updated review

Effects of frying, roasting and boiling on aroma profiles of adzuki beans (Vigna angularis) and potential of adzuki bean and millet flours to improve flavor and sensory characteristics of biscuits

Environmental Factors and Seasonality Affect the Concentration of Rotundone in Vitis vinifera L. cv. Shiraz Wine

Free terpene evolution during the berry maturation of five Vitis vinifera L. cultivars

Glycosidically bound aroma precursors in fruits: A comprehensive review

Hempseed in food industry: Nutritional value, health benefits, and industrial applications

In Vitro α-Glucosidase and α-Amylase Inhibitory Activities of Free and Bound Phenolic Extracts from the Bran and Kernel Fractions of Five Sorghum Grain Genotypes

Kava constituents exert selective anticancer effects in oral squamous cell carcinoma cells in vitro

Leaching of Phytochemicals from Beans during Hydration, Kinetics, and Modeling

Lignanamides: sources, biosynthesis and potential health benefits - a minireview

Modern technologies for extraction of aroma compounds from fruit peels: a review

Modulation of the human gut microbiota by phenolics and phenolic fiber-rich foods

Molecular Mechanisms of Malignant Transformation of Oral Submucous Fibrosis by Different Betel Quid Constituents—Does Fibroblast Senescence Play a Role?

Optimizing extraction method of aroma compounds from grape pomace

Sesquiterpenes in grapes and wines: Occurrence, biosynthesis, functionality, and influence of winemaking processes

Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications

Terpene evolution during the development of Vitis vinifera L. cv. Shiraz grapes

The Influence of Apical and Basal Defoliation on the Canopy Structure and Biochemical Composition of Vitis vinifera cv. Shiraz Grapes and Wine.

Tyramine-derived hydroxycinnamic acid amides in plant foods: sources, synthesis, health effects and potential applications in food industry

Using historical weather data and a novel season temperature index to classify winegrape growing zones in Australia

Within-Vineyard, Within-Vine, and Within-Bunch Variability of the Rotundone Concentration in Berries of Vitis vinifera L. cv. Shiraz