Zhongxiang Fang

发表的论文11 篇，按出版时间

1. 1
   Food substances alter gut resistome: Mechanisms, health impacts, and food componentsComprehensive Reviews in Food Science and Food Safety202517
2. 2
   3‐Deoxyanthocyanidins: Extraction, stability, and food applicationsComprehensive Reviews in Food Science and Food Safety202413
3. 3
   Application of cellulose‐ and chitosan‐based edible coatings for quality and safety of deep‐fried foodsComprehensive Reviews in Food Science and Food Safety202342
4. 4
   Reduction strategies for polycyclic aromatic hydrocarbons in processed foodsComprehensive Reviews in Food Science and Food Safety202274
5. 5
   Wine phenolic profile altered by yeast: Mechanisms and influencesComprehensive Reviews in Food Science and Food Safety202187
6. 6
   Hydroxycinnamic acids on gut microbiota and healthComprehensive Reviews in Food Science and Food Safety202089
7. 7
   Application of extrusion technology in plant food processing byproducts: An overviewComprehensive Reviews in Food Science and Food Safety2019230
8. 8
   Hempseed in food industry: Nutritional value, health benefits, and industrial applicationsComprehensive Reviews in Food Science and Food Safety2019263
9. 9
   Sesquiterpenes in grapes and wines: Occurrence, biosynthesis, functionality, and influence of winemaking processesComprehensive Reviews in Food Science and Food Safety201970
10. 10
    Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food ApplicationsComprehensive Reviews in Food Science and Food Safety2019338