Tu ZC - Search Results

1

The effect of ginger and garlic addition during cooking on the volatile profile of grass carp (Ctenopharyngodon idella) soup.

Li JL, Tu ZC, Zhang L, Sha XM, Wang H, Pang JJ, Tang PP. Li JL, et al. Among authors: tu zc. J Food Sci Technol. 2016 Aug;53(8):3253-3270. doi: 10.1007/s13197-016-2301-1. Epub 2016 Aug 22. J Food Sci Technol. 2016. PMID: 27784920 Free PMC article.

2

[Effect of dynamic high pressure microfluidization treatment on the microstructure of ovalbumin].

Tu ZC, Wang H, Liu GX, Chen G, Dou YX, Zhang XC. Tu ZC, et al. Guang Pu Xue Yu Guang Pu Fen Xi. 2010 Feb;30(2):495-8. Guang Pu Xue Yu Guang Pu Fen Xi. 2010. PMID: 20384153 Chinese.

3

[Effects of dynamic high-pressure microfluidization on the structure of waxy rice starch].

Tu ZC, Zhu XM, Chen G, Wang H, Zhang B, Huang XQ, Li Z. Tu ZC, et al. Guang Pu Xue Yu Guang Pu Fen Xi. 2010 Mar;30(3):834-7. Guang Pu Xue Yu Guang Pu Fen Xi. 2010. PMID: 20496721 Chinese.

4

Dynamic high pressure microfluidization-assisted extraction and antioxidant activities of lentinan.

Huang X, Tu Z, Jiang Y, Xiao H, Zhang Q, Wang H. Huang X, et al. Int J Biol Macromol. 2012 Dec;51(5):926-32. doi: 10.1016/j.ijbiomac.2012.07.018. Epub 2012 Jul 22. Int J Biol Macromol. 2012. PMID: 22829052

5

Increase of ovalbumin glycation by the maillard reaction after disruption of the disulfide bridge evaluated by liquid chromatography and high resolution mass spectrometry.

Huang X, Tu Z, Wang H, Zhang Q, Shi Y, Xiao H. Huang X, et al. J Agric Food Chem. 2013 Mar 6;61(9):2253-62. doi: 10.1021/jf304758r. Epub 2013 Feb 25. J Agric Food Chem. 2013. PMID: 23394680

6

Comparison of glycation in conventionally and microwave-heated ovalbumin by high resolution mass spectrometry.

Wang H, Tu ZC, Liu GX, Liu CM, Huang XQ, Xiao H. Wang H, et al. Among authors: tu zc. Food Chem. 2013 Nov 15;141(2):985-91. doi: 10.1016/j.foodchem.2013.04.045. Epub 2013 Apr 28. Food Chem. 2013. PMID: 23790877

7

Glycation promoted by dynamic high pressure microfluidisation pretreatment revealed by high resolution mass spectrometry.

Huang X, Tu Z, Wang H, Zhang Q, Hu Y, Zhang L, Niu P, Shi Y, Xiao H. Huang X, et al. Food Chem. 2013 Dec 1;141(3):3250-9. doi: 10.1016/j.foodchem.2013.05.159. Epub 2013 Jun 11. Food Chem. 2013. PMID: 23871084

8

[Effect of dynamic high-pressure micro-fluidization on the structure of maize amylose].

Tu ZC, Yin YB, Zhang Q, Wang H. Tu ZC, et al. Guang Pu Xue Yu Guang Pu Fen Xi. 2013 May;33(5):1379-82. Guang Pu Xue Yu Guang Pu Fen Xi. 2013. PMID: 23905356 Chinese.

9

Improved glycation after ultrasonic pretreatment revealed by high-performance liquid chromatography-linear ion trap/Orbitrap high-resolution mass spectrometry.

Zhang Q, Tu Z, Wang H, Huang X, Shi Y, Sha X, Xiao H. Zhang Q, et al. J Agric Food Chem. 2014 Mar 26;62(12):2522-30. doi: 10.1021/jf5002765. Epub 2014 Mar 14. J Agric Food Chem. 2014. PMID: 24606342

10

Probing the conformational changes of ovalbumin after glycation using HDX-MS.

Huang X, Tu Z, Wang H, Zhang Q, Chen Y, Shi Y, Xiao H. Huang X, et al. Food Chem. 2015 Jan 1;166:62-67. doi: 10.1016/j.foodchem.2014.05.155. Epub 2014 Jun 7. Food Chem. 2015. PMID: 25053029

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