Yu-Yu Zhang (Yuyu Zhang)

Publication Activity (10 Years)

Years Active: 2018-2024
Publications (10 Years): 55

Top Topics

Molecular Docking

Quality Control

Top Venues

Foods (Basel, Switzerland)

Journal of agricultural and food chemistry

Food science & nutrition

Molecules (Basel, Switzerland)

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

Publications

Kaina Qiao, Zichong Song, Li Liang, Xuewei Zhou, Xiaoyan Feng, Youqiang Xu, Rui Yang, Baoguo Sun, Yu-Yu Zhang
Exploring the Underlying Mechanisms of Preventive Treatment Related to Dietary Factors for Gastric Diseases. Journal of agricultural and food chemistry (2024)
Kaina Qiao, Zichong Song, Li Liang, Xuewei Zhou, Xiaoyan Feng, Youqiang Xu, Rui Yang, Baoguo Sun, Yu-Yu Zhang
Exploring the Underlying Mechanisms of Preventive Treatment Related to Dietary Factors for Gastric Diseases. Journal of agricultural and food chemistry 72 (32) (2024)
Shujing Liu, Yuxiang Gu, Ruiyi Zheng, Baoguo Sun, Lili Zhang, Yu-Yu Zhang
Progress in Multisensory Synergistic Salt Reduction. Foods (Basel, Switzerland) 13 (11) (2024)
Xuewei Zhou, Li Liang, Baoguo Sun, Ku Li, Hui Guo, Yu-Yu Zhang
The Effects of Yeast Protein on Gut Microbiota in Mice When Compared with Soybean Protein and Whey Protein Isolates. Nutrients 16 (3) (2024)
Wenjing Dong, Yichen Li, Shurong Xue, Fengge Wen, Demei Meng, Yu-Yu Zhang, Rui Yang
Yeast polysaccharides: The environmentally friendly polysaccharides with broad application potentials. Comprehensive reviews in food science and food safety 23 (5) (2024)
Xuewei Zhou, Li Liang, Baoguo Sun, Ku Li, Hui Guo, Yu-Yu Zhang
The Effects of Yeast Protein on Gut Microbiota in Mice When Compared with Soybean Protein and Whey Protein Isolates. Nutrients 16 (3) (2024)
Shujing Liu, Yuxiang Gu, Ruiyi Zheng, Baoguo Sun, Lili Zhang, Yu-Yu Zhang
Progress in Multisensory Synergistic Salt Reduction. Foods (Basel, Switzerland) 13 (11) (2024)
Xuewei Zhou, Li Liang, Baoguo Sun, Ku Li, Hui Guo, Yu-Yu Zhang
The Effects of Yeast Protein on Gut Microbiota in Mice When Compared with Soybean Protein and Whey Protein Isolates. Nutrients 16 (3) (2024)
Xuewei Zhou, Li Liang, Baoguo Sun, Ku Li, Hui Guo, Yu-Yu Zhang
The Effects of Yeast Protein on Gut Microbiota in Mice When Compared with Soybean Protein and Whey Protein Isolates. Nutrients 16 (3) (2024)
Yuxiang Gu, Yajie Niu, Jingcheng Zhang, Baoguo Sun, Xiang-Zhao Mao, Zunying Liu, Yu-Yu Zhang
Identification of Novel Umami Peptides from Yeast Protein through Enzymatic, Sensory, and In Silico Approaches. Journal of agricultural and food chemistry (2024)
Jincheng Zhang, Li Liang, Yimeng Shan, Xuewei Zhou, Baoguo Sun, Yuan Liu, Yu-Yu Zhang
Antihypertensive Effect, ACE Inhibitory Activity, and Stability of Umami Peptides from Yeast Extract. Journal of agricultural and food chemistry (2023)
Xuewei Zhou, Kaina Qiao, Huimin Wu, Yu-Yu Zhang
The Impact of Food Additives on the Abundance and Composition of Gut Microbiota. Molecules (Basel, Switzerland) 28 (2) (2023)
Wei He, Li Liang, Yu-Yu Zhang
Pungency Perception and the Interaction with Basic Taste Sensations: An Overview. Foods (Basel, Switzerland) 12 (12) (2023)
Wei He, Li Liang, Yu-Yu Zhang
Pungency Perception and the Interaction with Basic Taste Sensations: An Overview. Foods (Basel, Switzerland) 12 (12) (2023)
Jiahui Chen, Dandan Pu, Yige Shi, Baoguo Sun, Hui Guo, Ku Li, Yu-Yu Zhang
Characterization of the Key Aroma Compounds in Different Yeast Proteins by GC-MS/O, Sensory Evaluation, and E-Nose. Foods (Basel, Switzerland) 12 (16) (2023)
Ku Li, Kaina Qiao, Jian Xiong, Hui Guo, Yu-Yu Zhang
Nutritional Values and Bio-Functional Properties of Fungal Proteins: Applications in Foods as a Sustainable Source. Foods (Basel, Switzerland) 12 (24) (2023)
Xuewei Zhou, Kaina Qiao, Huimin Wu, Yu-Yu Zhang
The Impact of Food Additives on the Abundance and Composition of Gut Microbiota. Molecules (Basel, Switzerland) 28 (2) (2023)
Dandan Pu, Yige Shi, Ruixin Meng, Qianqian Yong, Zongyi Shi, Dandan Shao, Baoguo Sun, Yu-Yu Zhang
Decoding the Different Aroma-Active Compounds in Soy Sauce for Cold Dishes via a Multiple Sensory Evaluation and Instrumental Analysis. Foods (Basel, Switzerland) 12 (19) (2023)
Xuewei Zhou, Kaina Qiao, Huimin Wu, Yu-Yu Zhang
The Impact of Food Additives on the Abundance and Composition of Gut Microbiota. Molecules (Basel, Switzerland) 28 (2) (2023)
Lili Zhang, Li Liang, Kaina Qiao, Dandan Pu, Baoguo Sun, Xuewei Zhou, Yu-Yu Zhang
Decoding the Effect of Age on the Taste Perception of Chicken Breast Soup Based on LC-QTOF-MS/MS Combined with a Chemometric Approach. Foods (Basel, Switzerland) 12 (3) (2023)
Lili Zhang, Li Liang, Kaina Qiao, Dandan Pu, Baoguo Sun, Xuewei Zhou, Yu-Yu Zhang
Decoding the Effect of Age on the Taste Perception of Chicken Breast Soup Based on LC-QTOF-MS/MS Combined with a Chemometric Approach. Foods (Basel, Switzerland) 12 (3) (2023)
Lili Zhang, Dandan Pu, Jingcheng Zhang, Zhilin Hao, Xixuan Zhao, Baoguo Sun, Yu-Yu Zhang
Identification of Novel Umami Peptides in Chicken Breast Soup through a Sensory-Guided Approach and Molecular Docking to the T1R1/T1R3 Taste Receptor. Journal of agricultural and food chemistry (2023)
Ku Li, Kaina Qiao, Jian Xiong, Hui Guo, Yu-Yu Zhang
Nutritional Values and Bio-Functional Properties of Fungal Proteins: Applications in Foods as a Sustainable Source. Foods (Basel, Switzerland) 12 (24) (2023)
Xuewei Zhou, Kaina Qiao, Huimin Wu, Yu-Yu Zhang
The Impact of Food Additives on the Abundance and Composition of Gut Microbiota. Molecules (Basel, Switzerland) 28 (2) (2023)
Zhilin Hao, Li Liang, He Liu, Yi Yan, Yu-Yu Zhang
Exploring the Extraction Methods of Phenolic Compounds in Daylily ( Hemerocallis citrina Baroni) and Its Antioxidant Activity. Molecules (Basel, Switzerland) 27 (9) (2022)
Yi Yan, Xinyue Zhang, Haiyan Chen, Wenmin Huang, Hongnian Jiang, Chulun Wang, Zhuang Xiao, Yu-Yu Zhang, Jialiang Xu
Isolation and Aflatoxin B1-Degradation Characteristics of a Microbacterium proteolyticum B204 Strain from Bovine Faeces. Toxins 14 (8) (2022)
Li Liang, Lin Chen, Guimei Liu, Fuming Zhang, Robert J Linhardt, Baoguo Sun, Quanhong Li, Yu-Yu Zhang
Optimization of germination and ultrasonic-assisted extraction for the enhancement of γ-aminobutyric acid in pumpkin seed. Food science & nutrition 10 (6) (2022)
Zhilin Hao, Li Liang, Dandan Pu, Yu-Yu Zhang
Analysis of Sodium Content in 4082 Kinds of Commercial Foods in China. Nutrients 14 (14) (2022)
Dandan Pu, Yimeng Shan, Kaina Qiao, Lili Zhang, Baoguo Sun, Yu-Yu Zhang
Development of an Effective Protocol for Evaluating the Saltiness Intensity Enhancement of Umami Compounds. Journal of agricultural and food chemistry (2022)
Dandan Pu, Yimeng Shan, Lili Zhang, Baoguo Sun, Yu-Yu Zhang
Identification and Inhibition of the Key Off-Odorants in Duck Broth by Means of the Sensomics Approach and Binary Odor Mixture. Journal of agricultural and food chemistry 70 (41) (2022)
Dandan Pu, Yimeng Shan, Kaina Qiao, Lili Zhang, Baoguo Sun, Yu-Yu Zhang
Development of an Effective Protocol for Evaluating the Saltiness Intensity Enhancement of Umami Compounds. Journal of agricultural and food chemistry 71 (1) (2022)
Dandan Pu, Yimeng Shan, Juan Wang, Baoguo Sun, Youqiang Xu, Wangang Zhang, Yu-Yu Zhang
Recent trends in aroma release and perception during food oral processing: A review. Critical reviews in food science and nutrition (2022)
Yige Shi, Dandan Pu, Xuewei Zhou, Yu-Yu Zhang
Recent Progress in the Study of Taste Characteristics and the Nutrition and Health Properties of Organic Acids in Foods. Foods (Basel, Switzerland) 11 (21) (2022)
Ruiyu Zhu, Yuxi Wen, Weihao Wu, Lizhu Zhang, Muhammad Salman Farid, Shuo Shan, Jiahui Wen, Mohamed Ali Farag, Yu-Yu Zhang, Chao Zhao
The flavors of edible mushrooms: A comprehensive review of volatile organic compounds and their analytical methods. Critical reviews in food science and nutrition (2022)
Yimeng Shan, Dandan Pu, Jingcheng Zhang, Lili Zhang, Yan Huang, Pei Li, Jian Xiong, Ku Li, Yu-Yu Zhang
Decoding of the Saltiness Enhancement Taste Peptides from the Yeast Extract and Molecular Docking to the Taste Receptor T1R1/T1R3. Journal of agricultural and food chemistry 70 (47) (2022)
Yan Huang, Dandan Pu, Zhilin Hao, Li Liang, Jing Zhao, Yizhuang Tang, Yu-Yu Zhang
Characterization of Taste Compounds and Sensory Evaluation of Soup Cooked with Sheep Tail Fat and Prickly Ash. Foods (Basel, Switzerland) 11 (7) (2022)
Dandan Pu, Yimeng Shan, Kaina Qiao, Lili Zhang, Baoguo Sun, Yu-Yu Zhang
Development of an Effective Protocol for Evaluating the Saltiness Intensity Enhancement of Umami Compounds. Journal of agricultural and food chemistry 71 (1) (2022)
Jie Sun, Baoguo Sun, Fazheng Ren, Haitao Chen, Ning Zhang, Yu-Yu Zhang, Huiying Zhang
Effects of Storage Conditions on the Flavor Stability of Fried Pepper (Zanthoxylum bungeanum) Oil. Foods (Basel, Switzerland) 10 (6) (2021)
Yan Huang, Dandan Pu, Zhilin Hao, Xiao Yang, Yu-Yu Zhang
The Effect of Prickly Ash (Zanthoxylum bungeanum Maxim) on the Taste Perception of Stewed Sheep Tail Fat by LC-QTOF-MS/MS and a Chemometrics Analysis. Foods (Basel, Switzerland) 10 (11) (2021)
Wei He, Wenhui Zhu, Ying Bu, Wenxuan Wang, Xue-Peng Li, Jianrong Li, Yu-Yu Zhang
Formation of colloidal micro-nano particles and flavor characteristics of Greenland halibut bone soup. Journal of food science (2021)
Lili Zhang, Zhilin Hao, Chao Zhao, Yu-Yu Zhang, Jian Li, Baoguo Sun, Yizhuang Tang, Meixiang Yao
Taste compounds, affecting factors, and methods used to evaluate chicken soup: A review. Food science & nutrition 9 (10) (2021)
Bing Zhao, Baoguo Sun, Shou-Wei Wang, Yu-Yu Zhang, Ming-Wu Zang, Wang Le, Hui Wang, Qianrong Wu
Effect of different cooking water on flavor characteristics of mutton soup. Food science & nutrition 9 (11) (2021)
Jian Zeng, Yuan Guo, Yanqing Han, Zhanming Li, Zhixin Yang, Qinqin Chai, Wu Wang, Yu-Yu Zhang, Caili Fu
A Review of the Discriminant Analysis Methods for Food Quality Based on Near-Infrared Spectroscopy and Pattern Recognition. Molecules (Basel, Switzerland) 26 (3) (2021)
Li Liang, Chenchen Zhou, Yu-Yu Zhang, Baoguo Sun
Effect of Welsh Onion on Taste Components and Sensory Characteristics of Porcine Bone Soup. Foods (Basel, Switzerland) 10 (12) (2021)
Fei Li, Solju Pak, Jing Zhao, Yunlu Wei, Yu-Yu Zhang, Quanhong Li
Structural Characterization of a Neutral Polysaccharide from Cucurbia moschata and Its Uptake Behaviors in Caco-2 Cells. Foods (Basel, Switzerland) 10 (10) (2021)
Wen Duan, Li Liang, Yan Huang, Yu-Yu Zhang, Baoguo Sun, Lina Li
Effect of Ginger on Chemical Composition, Physical and Sensory Characteristics of Chicken Soup. Foods (Basel, Switzerland) 10 (7) (2021)
Dandan Pu, Yu-Yu Zhang, Huiying Zhang, Baoguo Sun, Fazheng Ren, Haitao Chen, Yizhuang Tang
Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments. Foods (Basel, Switzerland) 9 (4) (2020)
Linhan Wang, Kaina Qiao, Wen Duan, Yu-Yu Zhang, Junfei Xiao, Yan Huang
Comparison of taste components in stewed beef broth under different conditions by means of chemical analyzed. Food science & nutrition 8 (2) (2020)
Wenhui Zhu, Hongwei Luan, Ying Bu, Xue-Peng Li, Jianrong Li, Yu-Yu Zhang
Identification, taste characterization and molecular docking study of novel umami peptides from the Chinese anchovy sauce. Journal of the science of food and agriculture 101 (8) (2020)
Wen Duan, Yan Huang, Junfei Xiao, Yu-Yu Zhang, Yizhuang Tang
Determination of free amino acids, organic acids, and nucleotides in 29 elegant spices. Food science & nutrition 8 (7) (2020)
Linhan Wang, Kaina Qiao, Yan Huang, Yu-Yu Zhang, Junfei Xiao, Wen Duan
Optimization of beef broth processing technology and isolation and identification of flavor peptides by consecutive chromatography and LC-QTOF-MS/MS. Food science & nutrition 8 (8) (2020)
Lili Zhang, Ying Sun, Dandan Pu, Yu-Yu Zhang, Baoguo Sun, Zhiyao Zhao
Kinetics of α‑dicarbonyl compounds formation in glucose-glutamic acid model of Maillard reaction. Food science & nutrition 9 (1) (2020)
Huijuan Yang, Yu-Yu Zhang, Fang Zhou, Juanjuan Guo, Jiajie Tang, Yanqing Han, Zhanming Li, Caili Fu
Preparation, Bioactivities and Applications in Food Industry of Chitosan-Based Maillard Products: A Review. Molecules (Basel, Switzerland) 26 (1) (2020)
Yi Yang, Ying Wang, Daodong Pan, Yu-Yu Zhang, Jun He, Qiang Xia, Jin-Xuan Cao
The application of 1H NMR to explore the taste difference caused by taste-active metabolites of different Chinese sauce-stewed beef. Food science & nutrition 8 (9) (2020)
Li-Li Zhang, Yan Kong, Xiao Yang, Yu-Yu Zhang, Bao-Guo Sun, Hai-Tao Chen, Ying Sun
Kinetics of 5-hydroxymethylfurfural formation in the sugar-amino acid model of Maillard reaction. Journal of the science of food and agriculture 99 (5) (2018)