Pang-Zhen Zhang (P Zhang, Pangzhen Zhang)

Scopus Author ID Loop profile ORCID

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 36

Top Venues

Comprehensive reviews in food science and food safety

Critical reviews in food science and nutrition

Journal of food science

Foods (Basel, Switzerland)

University of Melbourne

University of Melbourne (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

University of Melbourne

Australia

Subject Coordinator

University of Melbourne

Australia

Research Fellow

University College

Australia

Lecturer

Yering Station Winery

Australia

Wine Chemist

Centre for Disease Control and Prevention

China

Research Assistant

Education History

University of Melbourne

Australia

PHD

University of Melbourne

Australia

MSC

Publications

Gaurav Kumar, Dilini N Perera, Kundukulangara Pulissery Sudheer, Pang-Zhen Zhang, Sushil Dhital
Leaching of Phytochemicals from Beans during Hydration, Kinetics, and Modeling. Foods (Basel, Switzerland) 13 (2) (2024)
Zijian Liang, William Leonard, Pang-Zhen Zhang, Xin-An Zeng, Zhongxiang Fang
Catechins and caffeine absorption, and antioxidant activity of tea-macerated wine in a Caco-2 intestinal cell culture model. Journal of food science (2024)
Zijian Liang, William Leonard, Pang-Zhen Zhang, Xin-An Zeng, Zhongxiang Fang
Catechins and caffeine absorption, and antioxidant activity of tea-macerated wine in a Caco-2 intestinal cell culture model. Journal of food science 89 (7) (2024)
Gaurav Kumar, Dilini N Perera, Kundukulangara Pulissery Sudheer, Pang-Zhen Zhang, Sushil Dhital
Leaching of Phytochemicals from Beans during Hydration, Kinetics, and Modeling. Foods (Basel, Switzerland) 13 (2) (2024)
Anqi Liang, William Leonard, Jesse T Beasley, Zhongxiang Fang, Pang-Zhen Zhang, Chaminda Senaka Ranadheera
Anthocyanins-gut microbiota-health axis: A review. Critical reviews in food science and nutrition (2023)
Zijian Liang, Pang-Zhen Zhang, Xin-An Zeng, Zhongxiang Fang
Variations in physicochemical characteristics, antioxidant activity, phenolic and volatile profiles, and sensory attributes of tea-flavored Chardonnay wine during bottle aging. Food & function (2023)
Pang-Zhen Zhang, Nathaniel Quan En Chua, Simon Dang, Ashleigh Davis, Kah Wee Chong, Stephen S Prime, Nicola Cirillo
Molecular Mechanisms of Malignant Transformation of Oral Submucous Fibrosis by Different Betel Quid Constituents-Does Fibroblast Senescence Play a Role? International journal of molecular sciences 23 (3) (2022)
Nicola Cirillo, Peter Hung Duong, Wee Teng Er, Casey Thao Nhi Do, Manikkuwadura Eranda Harshan De Silva, Yining Dong, Sok Ching Cheong, Elizabeth Fitriana Sari, Michael J McCullough, Pang-Zhen Zhang, Stephen S Prime
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. Biomolecules 12 (5) (2022)
William Leonard, Anqi Liang, Chaminda Senaka Ranadheera, Zhongxiang Fang, Pang-Zhen Zhang
Fruit juices as a carrier of probiotics to modulate gut phenolics and microbiota. Food & function 13 (19) (2022)
Sarmistha Saha, Ahmad Reza, Emily Ng, Kimtrang Nguyen, Sheng Lin, Pang-Zhen Zhang, Paolo Junior Fantozzi, Güliz Armagan, Umberto Romeo, Nicola Cirillo
A Comprehensive Analysis of the Role of Oxidative Stress in the Pathogenesis and Chemoprevention of Oral Submucous Fibrosis. Antioxidants (Basel, Switzerland) 11 (5) (2022)
William Leonard, Pang-Zhen Zhang, Danyang Ying, Zhongxiang Fang
Surmounting the off-flavor challenge in plant-based foods. Critical reviews in food science and nutrition (2022)
Huichu Wu, Pang-Zhen Zhang, Fan Zhang, Md Safiqur Rahaman Shishir, Surinder Singh Chauhan, Innocent Rugoho, Hafiz Ansar Rasul Suleria, Guangyong Zhao, Brendan Richard Cullen, Long Cheng
Effect of Grape Marc Added Diet on Live Weight Gain, Blood Parameters, Nitrogen Excretion, and Behaviour of Sheep. Animals : an open access journal from MDPI 12 (3) (2022)
Xinwei Ruan, Jiaqiang Luo, Pang-Zhen Zhang, Kate S Howell
The salivary microbiome shows a high prevalence of core bacterial members yet variability across human populations. NPJ biofilms and microbiomes 8 (1) (2022)
Pang-Zhen Zhang, Elizabeth Fitriana Sari, Michael J McCullough, Nicola Cirillo
Metabolomic Profile of Indonesian Betel Quids. Biomolecules 12 (10) (2022)
William Leonard, Yun Xiong, Pang-Zhen Zhang, Danyang Ying, Zhongxiang Fang
Enhanced Lignanamide Absorption and Antioxidative Effect of Extruded Hempseed (Cannabis sativa L.) Hull in Caco-2 Intestinal Cell Culture. Journal of agricultural and food chemistry 69 (38) (2021)
Annemiek van Zadelhoff, Wouter J C de Bruijn, Zhongxiang Fang, Emmanuel Gaquerel, Atsushi Ishihara, Danièle Werck-Reichhart, Pang-Zhen Zhang, Guangxiong Zhou, Maurice C R Franssen, Jean-Paul Vincken
Toward a Systematic Nomenclature for (Neo)Lignanamides. Journal of natural products 84 (4) (2021)
Lu Xue, Rongxin Yin, Kate Howell, Pang-Zhen Zhang
Activity and bioavailability of food protein-derived angiotensin-I-converting enzyme-inhibitory peptides. Comprehensive reviews in food science and food safety 20 (2) (2021)
Pang-Zhen Zhang, Wen Ma, Yiqi Meng, Yifan Zhang, Gang Jin, Zhongxiang Fang
Wine phenolic profile altered by yeast: Mechanisms and influences. Comprehensive reviews in food science and food safety 20 (4) (2021)
William Leonard, Pang-Zhen Zhang, Danyang Ying, Yun Xiong, Zhongxiang Fang
Effect of extrusion technology on hempseed (Cannabis sativa L.) oil cake: Polyphenol profile and biological activities. Journal of food science 86 (7) (2021)
Yun Xiong, Ken Ng, Pang-Zhen Zhang, Robyn Dorothy Warner, Shuibao Shen, Hsi-Yang Tang, Zijian Liang, Zhongxiang Fang
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. Foods (Basel, Switzerland) 9 (9) (2020)
William Leonard, Pang-Zhen Zhang, Danyang Ying, Zhongxiang Fang
Lignanamides: sources, biosynthesis and potential health benefits - a minireview. Critical reviews in food science and nutrition 61 (8) (2020)
Zijian Liang, Ahalya Pai, Di Liu, Jiaqiang Luo, Jihong Wu, Zhongxiang Fang, Pang-Zhen Zhang
Optimizing extraction method of aroma compounds from grape pomace. Journal of food science 85 (12) (2020)
Ao Shang, Ren-You Gan, Xiao-Yu Xu, Qian-Qian Mao, Pang-Zhen Zhang, Hua-Bin Li
Effects and mechanisms of edible and medicinal plants on obesity: an updated review. Critical reviews in food science and nutrition 61 (12) (2020)
William Leonard, Pang-Zhen Zhang, Danyang Ying, Zhongxiang Fang
Hydroxycinnamic acids on gut microbiota and health. Comprehensive reviews in food science and food safety 20 (1) (2020)
Yit Tao Loo, Kate Howell, Miin Chan, Pang-Zhen Zhang, Ken Ng
Modulation of the human gut microbiota by phenolics and phenolic fiber-rich foods. Comprehensive reviews in food science and food safety 19 (4) (2020)
Antonio Celentano, Callisthenis Yiannis, Rita Paolini, Pang-Zhen Zhang, Camile S Farah, Nicola Cirillo, Tami Yap, Michael J McCullough
Kava constituents exert selective anticancer effects in oral squamous cell carcinoma cells in vitro. Scientific reports 10 (1) (2020)
William Leonard, Pang-Zhen Zhang, Danyang Ying, Zhongxiang Fang
Tyramine-derived hydroxycinnamic acid amides in plant foods: sources, synthesis, health effects and potential applications in food industry. Critical reviews in food science and nutrition (2020)
Zijian Liang, Pang-Zhen Zhang, Zhongxiang Fang
Modern technologies for extraction of aroma compounds from fruit peels: a review. Critical reviews in food science and nutrition (2020)
Zijian Liang, Zhongxiang Fang, Ahalya Pai, Jiaqiang Luo, Renyou Gan, Yu Gao, Jiang Lu, Pang-Zhen Zhang
Glycosidically bound aroma precursors in fruits: A comprehensive review. Critical reviews in food science and nutrition (2020)
Zizhan Li, Kate S Howell, Zhongxiang Fang, Pang-Zhen Zhang
Sesquiterpenes in grapes and wines: Occurrence, biosynthesis, functionality, and influence of winemaking processes. Comprehensive reviews in food science and food safety 19 (1) (2019)
Yun Xiong, Pang-Zhen Zhang, Robyn Dorothy Warner, Zhongxiang Fang
Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications. Comprehensive reviews in food science and food safety 18 (6) (2019)
Yun Xiong, Pang-Zhen Zhang, Robyn Dorothy Warner, Zhongxiang Fang
3-Deoxyanthocyanidin Colorant: Nature, Health, Synthesis, and Food Applications. Comprehensive reviews in food science and food safety 18 (5) (2019)
M Winters, D Panayotides, M Bayrak, G Rémont, C G Viejo, D Liu, B Le, Y Liu, J Luo, Pang-Zhen Zhang, Kate S Howell
Defined co-cultures of yeast and bacteria modify the aroma, crumb and sensory properties of bread. Journal of applied microbiology 127 (3) (2019)
William Leonard, Pang-Zhen Zhang, Danyang Ying, Zhongxiang Fang
Hempseed in food industry: Nutritional value, health benefits, and industrial applications. Comprehensive reviews in food science and food safety 19 (1) (2019)
William Leonard, Pang-Zhen Zhang, Danyang Ying, Zhongxiang Fang
Application of extrusion technology in plant food processing byproducts: An overview. Comprehensive reviews in food science and food safety 19 (1) (2019)
Jin-Ming Meng, Shi-Yu Cao, Xin-Lin Wei, Ren-You Gan, Yuan-Feng Wang, Shu-Xian Cai, Xiao-Yu Xu, Pang-Zhen Zhang, Hua-Bin Li
Effects and Mechanisms of Tea for the Prevention and Management of Diabetes Mellitus and Diabetic Complications: An Updated Review. Antioxidants (Basel, Switzerland) 8 (6) (2019)

Pang-Zhen Zhang.css-eqlu8i{font-size:small;padding-left:4px;} (P Zhang, Pangzhen Zhang)

Publication Activity (10 Years)

Top Topics

Top Venues

Pang-Zhen Zhang (P Zhang, Pangzhen Zhang)