Zhongxiang Fang

Scopus Author ID ResearcherID ORCID

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 51

Top Venues

Comprehensive reviews in food science and food safety

Critical reviews in food science and nutrition

Foods (Basel, Switzerland)

International journal of molecular sciences

Curtin University

Jiangnan University (PHD)

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

Affiliation History

Curtin University Jun 25 2012 - Feb 12 2016

Australia

Senior Research Fellow/Dr :: School of Public Health

University of Queensland Jun 22 2009 - Jun 22 2012

Australia

UQ Postdoctoral Research Fellow :: School of Agricultural and Food Sciences

Education History

Jiangnan University

China

PHD

China Agricultural University

China

BSC

Publications

Xinyu Shi, Zun Wang, Zhongxiang Fang
Effects of Incorporating Caramel, Carrot, and Tomato Powder on the Quality Characteristics of Soy Protein-Based Meat Patties. Foods (Basel, Switzerland) 13 (14) (2024)
Qianqian Chen, Wenyang Tao, Jianfeng Wang, Jingrui Li, Meiyu Zheng, Yinying Liu, Shengmin Lu, Zhongxiang Fang
Inhibitive Mechanism of Loquat Flower Isolate on Tyrosinase Activity and Melanin Synthesis in Mouse Melanoma B16 Cells. Biomolecules 14 (8) (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)
Xinyu Shi, Zun Wang, Zhongxiang Fang
Effects of Incorporating Caramel, Carrot, and Tomato Powder on the Quality Characteristics of Soy Protein-Based Meat Patties. Foods (Basel, Switzerland) 13 (14) (2024)
Xinyu Shi, Zun Wang, Zhongxiang Fang
Effects of Incorporating Caramel, Carrot, and Tomato Powder on the Quality Characteristics of Soy Protein-Based Meat Patties. Foods (Basel, Switzerland) 13 (14) (2024)
Qianqian Chen, Wenyang Tao, Jianfeng Wang, Jingrui Li, Meiyu Zheng, Yinying Liu, Shengmin Lu, Zhongxiang Fang
Inhibitive Mechanism of Loquat Flower Isolate on Tyrosinase Activity and Melanin Synthesis in Mouse Melanoma B16 Cells. Biomolecules 14 (8) (2024)
Jinjin Huang, Min Zhang, Zhongxiang Fang
Perspectives on Novel Technologies of Processing and Monitoring the Safety and Quality of Prepared Food Products. Foods (Basel, Switzerland) 12 (16) (2023)
Hafza Fasiha Zahid, Akhtar Ali, Chaminda Senaka Ranadheera, Zhongxiang Fang, Said Ajlouni
Identification of Phenolics Profile in Freeze-Dried Apple Peel and Their Bioactivities during In Vitro Digestion and Colonic Fermentation. International journal of molecular sciences 24 (2) (2023)
Hafza Fasiha Zahid, Akhtar Ali, Chaminda Senaka Ranadheera, Zhongxiang Fang, Said Ajlouni
Identification of Phenolics Profile in Freeze-Dried Apple Peel and Their Bioactivities during In Vitro Digestion and Colonic Fermentation. International journal of molecular sciences 24 (2) (2023)
Hafza Fasiha Zahid, Akhtar Ali, Alistair R Legione, Chaminda Senaka Ranadheera, Zhongxiang Fang, Frank Rowland Dunshea, Said Ajlouni
Probiotic Yoghurt Enriched with Mango Peel Powder: Biotransformation of Phenolics and Modulation of Metabolomic Outputs after In Vitro Digestion and Colonic Fermentation. International journal of molecular sciences 24 (10) (2023)
Zun Wang, Ken Ng, Robyn Dorothy Warner, Regine Stockmann, Zhongxiang Fang
Application of cellulose- and chitosan-based edible coatings for quality and safety of deep-fried foods. Comprehensive reviews in food science and food safety 22 (2) (2023)
Zun Wang, Ken Ng, Robyn Dorothy Warner, Regine Stockmann, Zhongxiang Fang
Application of cellulose- and chitosan-based edible coatings for quality and safety of deep-fried foods. Comprehensive reviews in food science and food safety 22 (2) (2023)
Zun Wang, Ken Ng, Robyn Dorothy Warner, Regine Stockmann, Zhongxiang Fang
Application of cellulose- and chitosan-based edible coatings for quality and safety of deep-fried foods. Comprehensive reviews in food science and food safety 22 (2) (2023)
Yongjin Wang, Yandan Wang, Qayyum Shehzad, Yijia Su, Lirong Xu, Le Yu, Wei Zeng, Zhongxiang Fang, Gangcheng Wu, Wei Wei, Qingzhe Jin, Hui Zhang, Xingguo Wang
Does omega-3 PUFAs supplementation improve metabolic syndrome and related cardiovascular diseases? A systematic review and meta-analysis of randomized controlled trials. Critical reviews in food science and nutrition (2023)
Zun Wang, Ken Ng, Robyn Dorothy Warner, Regine Stockmann, Zhongxiang Fang
Application of cellulose- and chitosan-based edible coatings for quality and safety of deep-fried foods. Comprehensive reviews in food science and food safety (2023)
Hafza Fasiha Zahid, Akhtar Ali, Chaminda Senaka Ranadheera, Zhongxiang Fang, Said Ajlouni
Identification of Phenolics Profile in Freeze-Dried Apple Peel and Their Bioactivities during In Vitro Digestion and Colonic Fermentation. International journal of molecular sciences 24 (2) (2023)
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)
Zun Wang, Ken Ng, Robyn Dorothy Warner, Regine Stockmann, Zhongxiang Fang
Application of cellulose- and chitosan-based edible coatings for quality and safety of deep-fried foods. Comprehensive reviews in food science and food safety 22 (2) (2023)
Hafza Fasiha Zahid, Akhtar Ali, Chaminda Senaka Ranadheera, Zhongxiang Fang, Said Ajlouni
Identification of Phenolics Profile in Freeze-Dried Apple Peel and Their Bioactivities during In Vitro Digestion and Colonic Fermentation. International journal of molecular sciences 24 (2) (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)
Hafza Fasiha Zahid, Akhtar Ali, Chaminda Senaka Ranadheera, Zhongxiang Fang, Said Ajlouni
Identification of Phenolics Profile in Freeze-Dried Apple Peel and Their Bioactivities during In Vitro Digestion and Colonic Fermentation. International journal of molecular sciences 24 (2) (2023)
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)
Xiaoyu Feng, Guoxiao Sun, Zhongxiang Fang
Effect of Hempseed Cake ( Cannabis sativa L.) Incorporation on the Physicochemical and Antioxidant Properties of Reconstructed Potato Chips. Foods (Basel, Switzerland) 11 (2) (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)
Zun Wang, Ken Ng, Robyn Dorothy Warner, Regine Stockmann, Zhongxiang Fang
Reduction strategies for polycyclic aromatic hydrocarbons in processed foods. Comprehensive reviews in food science and food safety 21 (2) (2022)
Jia Guo, Min Zhang, Zhongxiang Fang
Valorization of mushroom by-products: a review. Journal of the science of food and agriculture 102 (13) (2022)
Siyao Liu, Zhongxiang Fang, Ken Ng
Recent development in fabrication and evaluation of phenolic-dietary fiber composites for potential treatment of colonic diseases. Critical reviews in food science and nutrition (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)
Zhizhuang Zhu, Ya Zhao, Yuexiang Zhang, Xiaotian Wu, Jing Liu, Qilong Shi, Zhongxiang Fang
Effects of ultrasound pretreatment on the drying kinetics, water status and distribution in scallop adductors during heat pump drying. Journal of the science of food and agriculture 101 (15) (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)
Yun Xiong, Pangzhen Zhang, Robyn Dorothy Warner, Shuibao Shen, Zhongxiang Fang
Cereal grain-based functional beverages: from cereal grain bioactive phytochemicals to beverage processing technologies, health benefits and product features. Critical reviews in food science and nutrition (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)
Xiangyun Ren, Zhigang He, Xiaozi Lin, Xiaojie Lin, Zhangcheng Liang, Di Liu, Yingying Huang, Zhongxiang Fang
Screening and evaluation of Monascus purpureus FJMR24 for enhancing the raw material utilization rate in rice wine brewing. Journal of the science of food and agriculture 101 (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)
Pingping Zhang, Ya Zhao, Xin Zhang, Lanlan Zhu, Zhongxiang Fang, Qilong Shi
Thermodynamic Properties and State Diagram of Gum Ghatti-Based Edible Films: Effects of Glycerol and Nisin. Polymers 12 (2) (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)
Jinhu Tian, Yanping Cao, Shiguo Chen, Zhongxiang Fang, Jianchu Chen, Donghong Liu, Xingqian Ye
Juices processing characteristics of Chinese bayberry from different cultivars. Food science & nutrition 7 (2) (2019)
Jinyan Gong, Bingquan Chu, Lingxiao Gong, Zhongxiang Fang, Xiaoxu Zhang, Shaoping Qiu, Jingjing Wang, Yali Xiang, Gongnian Xiao, Haina Yuan, Fuping Zheng
Comparison of Phenolic Compounds and the Antioxidant Activities of Fifteen Chrysanthemum morifolium Ramat cv. 'Hangbaiju' in China. Antioxidants (Basel, Switzerland) 8 (8) (2019)
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)
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)
Yun Xiong, Pangzhen Zhang, Stuart K Johnson, Jiaqiang Luo, Zhongxiang Fang
Comparison of the phenolic contents, antioxidant activity and volatile compounds of different sorghum varieties during tea processing. Journal of the science of food and agriculture 100 (3) (2019)

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Publication Activity (10 Years)

Top Topics

Top Venues

Zhongxiang Fang