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  1. Beer Aroma Compounds: Key Odorants, Off-Flavour Compounds and Improvement Proposals

    Article • Foods, December 2025, MDPI AG

    Dr Haifeng Zhao

  2. A novel antimicrobial peptide NDYT-8 with broad-spectrum activity from Bacillus subtilis natto: Antibacterial mechanism and sequence simplification

    Article • International Journal of Food Microbiology, November 2025, Elsevier

    Dr Haifeng Zhao

  3. Metabolomics analysis of osmotic tolerance enhancement mechanism of wheat gluten peptides on industrial yeast

    Article • Food Chemistry, August 2025, Elsevier

    Dr Haifeng Zhao

  4. Comparison of Post-Consumption Attention Between Two Different Aroma Types of Baijiu Using the Stroop Task

    Article • Foods, July 2025, MDPI AG

    Dr Haifeng Zhao

  5. Selenium enrichment in barley through calcium regulation: A strategy for selenium biofortification

    Article • Food Bioscience, January 2025, Elsevier

    Dr Haifeng Zhao

  6. Soy protein hydrolysates induce menaquinone-7 biosynthesis by enhancing the biofilm formation of Bacillus subtilis natto

    Article • Food Microbiology, December 2024, Elsevier

    Dr Haifeng Zhao

  7. Differences in structure, stability and antioxidant activity of melanoidins from lager and ale beers

    Article • LWT, August 2024, Elsevier

    Dr Haifeng Zhao

  8. Surfactant-mediated bio-manufacture: A unique strategy for promoting microbial biochemicals production

    Article • Biotechnology Advances, July 2024, Elsevier

    Dr Haifeng Zhao

  9. Preliminary research on the flavor substance and antioxidant capacity of beers produced with baking Qingke

    Article • Food Chemistry X, June 2024, Elsevier

    Dr Haifeng Zhao

  10. Improving the emulsifying capacity of brewers' spent grain arabinoxylan by carboxymethylation

    Article • International Journal of Biological Macromolecules, February 2024, Elsevier

    Dr Haifeng Zhao

  11. Protective effect of wheat gluten peptides against ethanol-stress damage in yeast cell and identification of anti-ethanol peptides

    Article • LWT, January 2024, Elsevier

    Dr Haifeng Zhao

  12. Mechanism of selenite tolerance during barley germination: A combination of tissue selenium metabolism alterations and ascorbate-glutathione cycle modulation

    Article • Plant Physiology and Biochemistry, December 2023, Elsevier

    Dr Haifeng Zhao

  13. Effect of mashing temperature on fermentation and antioxidant capacity of Qingke wort

    Article • Cereal Chemistry, November 2023, Wiley

    Dr Haifeng Zhao

  14. Contribution of Saccharomyces and Non-Saccharomyces Yeasts on the Volatile and Phenolic Profiles of Rosehip Mead

    Article • Antioxidants, July 2023, MDPI AG

    Dr Haifeng Zhao

  15. Brij-58 supplementation enhances menaquinone-7 biosynthesis and secretion in Bacillus natto

    Article • Applied Microbiology and Biotechnology, June 2023, Springer Science + Business Media

    Dr Haifeng Zhao

  16. Selenium Uptake, Translocation, and Metabolization Pattern during Barley Malting: A Comparison of Selenate, Selenite, and Selenomethionine

    Article • Journal of Agricultural and Food Chemistry, March 2023, American Chemical Society (ACS)

    Dr Haifeng Zhao

  17. Fruit-Based Fermented Beverages: Contamination Sources and Emerging Technologies Applied to Assure Their Safety

    Article • Foods, February 2023, MDPI AG

    Dr Haifeng Zhao

  18. Structure, chemical stability and antioxidant activity of melanoidins extracted from dark beer by acetone precipitation and macroporous resin adsorption

    Article • Food Research International, February 2023, Elsevier

    Dr Haifeng Zhao

  19. Enhancing the foaming properties of brewer's spent grain protein by ultrasound treatment and glycation reaction

    Article • Food & Function, January 2023, Royal Society of Chemistry

    Dr Haifeng Zhao

  20. Emulsifying properties of arabinoxylans derived from brewers’ spent grain by ultrasound-assisted extraction: structural and functional properties correlation

    Article • Cellulose, October 2022, Springer Science + Business Media

    Dr Haifeng Zhao

  21. Protective effects of peptides on the cell wall structure of yeast under osmotic stress

    Article • Applied Microbiology and Biotechnology, October 2022, Springer Science + Business Media

    Dr Haifeng Zhao

  22. Ultrasound Pretreatment of Brewer’s Spent Grain Protein Enhances the Yeast Growth- and Fermentation-Promoting Activity of Its Resultant Hydrolysates

    Article • Food and Bioprocess Technology, October 2022, Springer Science + Business Media

    Dr Haifeng Zhao

  23. Beer Safety: New Challenges and Future Trends within Craft and Large-Scale Production

    Article • Foods, September 2022, MDPI AG

    Dr Haifeng Zhao

  24. Effect of Silkworm Pupa Protein Hydrolysates on Proliferation of Gastric Cancer Cells In Vitro

    Article • Foods, August 2022, MDPI AG

    Dr Haifeng Zhao

  25. Improved osmotic stress tolerance in brewer’s yeast induced by wheat gluten peptides

    Article • Applied Microbiology and Biotechnology, July 2022, Springer Science + Business Media

    Dr Haifeng Zhao

  26. Wheat Gluten Peptides Enhance Ethanol Stress Tolerance by Regulating the Membrane Lipid Composition in Yeast

    Article • Journal of Agricultural and Food Chemistry, April 2022, American Chemical Society (ACS)

    Dr Haifeng Zhao

  27. Enzymolysis kinetics, thermodynamics and structural property of brewer’s spent grain protein pretreated with ultrasound

    Article • Food and Bioproducts Processing, March 2022, Elsevier

    Dr Haifeng Zhao

  28. Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages

    Article • Plants, October 2021, MDPI AG

    Dr Haifeng Zhao

  29. Metabonomic analysis reveals enhanced growth and ethanol production of brewer's yeast by wheat gluten hydrolysates and potassium supplementation

    Article • LWT, June 2021, Elsevier

    Dr Haifeng Zhao

  30. An Overview of the Factors Influencing Apple Cider Sensory and Microbial Quality from Raw Materials to Emerging Processing Technologies

    Article • Processes, March 2021, MDPI AG

    Dr Haifeng Zhao

  31. Modification of structural and functional characteristics of brewer's spent grain protein by ultrasound assisted extraction

    Article • LWT, March 2021, Elsevier

    Dr Haifeng Zhao

  32. Wheat gluten hydrolysates promotes fermentation performance of brewer’s yeast in very high gravity worts

    Article • Bioresources and Bioprocessing, January 2021, Springer Science + Business Media

    Dr Haifeng Zhao

  33. Functionality of Special Beer Processes and Potential Health Benefits

    Article • Processes, December 2020, MDPI AG

    Dr Haifeng Zhao

  34. Effect of dissolved oxygen on the oxidative and structural characteristics of protein in beer during forced ageing

    Article • International Journal of Food Science & Technology, November 2020, Wiley

    Dr Haifeng Zhao

  35. Non-Alcoholic and Craft Beer Production and Challenges

    Article • Processes, October 2020, MDPI AG

    Dr Haifeng Zhao

  36. CRISPR interference-guided modulation of glucose pathways to boost aconitic acid production in Escherichia coli

    Article • Microbial Cell Factories, September 2020, Springer Science + Business Media

    Dr Haifeng Zhao

  37. Engineering a CRISPR Interference System To Repress a Class 1 Integron in Escherichia coli

    Article • Antimicrobial Agents and Chemotherapy, February 2020, ASM Journals

    Dr Haifeng Zhao

  38. Cellular mechanism for the improvement of multiple stress tolerance in brewer's yeast by potassium ion supplementation

    Article • International Journal of Food Science & Technology, January 2020, Wiley

    Dr Haifeng Zhao

  39. Evolution of oxidative and structural characteristics of proteins, especially lipid transfer protein 1 (LTP1) in beer during forced‐ageing

    Article • International Journal of Food Science & Technology, June 2019, Wiley

    Dr Haifeng Zhao

  40. Effects of silkworm pupa protein hydrolysates on mitochondrial substructure and metabolism in gastric cancer cells

    Article • Journal of Asia-Pacific Entomology, June 2019, Elsevier

    Dr Haifeng Zhao

  41. Efficient fermentation of very high-gravity worts by brewer's yeast with wheat gluten hydrolysates and their ultrafiltration fractions supplementations

    Article • LWT, June 2019, Elsevier

    Dr Haifeng Zhao

  42. Wheat gluten hydrolysates and their fractions improve multiple stress tolerance and ethanol fermentation performances of yeast during very high-gravity fermentation

    Article • Industrial Crops and Products, February 2019, Elsevier

    Dr Haifeng Zhao

  43. Potential yeast growth and fermentation promoting activity of wheat gluten hydrolysates and soy protein hydrolysates during high-gravity fermentation

    Article • Industrial Crops and Products, January 2019, Elsevier

    Dr Haifeng Zhao

  44. Interactions Between Proteins and Polyphenols in Beer

    Article • January 2019, Elsevier

    Dr Haifeng Zhao

  45. Wheat gluten hydrolysates separated by macroporous resins enhance the stress tolerance in brewer’s yeast

    Article • Food Chemistry, December 2018, Elsevier

    Dr Haifeng Zhao

  46. Gamma-glutamylation of the white particulates of sufu and simultaneous synthesis of multiple acceptor amino acids-containing γ-glutamyl peptides: Favorable catalytic actions of glutaminase

    Article • LWT, October 2018, Elsevier

    Dr Haifeng Zhao

  47. Improvement of Multiple-Stress Tolerance and Ethanol Production in Yeast during Very-High-Gravity Fermentation by Supplementation of Wheat-Gluten Hydrolysates and Their Ultrafiltration Fractions

    Article • Journal of Agricultural and Food Chemistry, September 2018, American Chemical Society (ACS)

    Dr Haifeng Zhao

  48. Metabonomics analysis of nonvolatile small molecules of beers during forced ageing

    Article • International Journal of Food Science & Technology, March 2018, Wiley

    Dr Haifeng Zhao

  49. Peptide (Lys-Leu) and amino acids (Lys and Leu) supplementations improve physiological activity and fermentation performance of brewer's yeast during very high-gravity (VHG) wort fermentation

    Article • Biotechnology and Applied Biochemistry, January 2018, Wiley

    Dr Haifeng Zhao

  50. The effect of high solid concentrations on enzymatic hydrolysis of soya bean protein isolate and antioxidant activity of the resulting hydrolysates

    Article • International Journal of Food Science & Technology, November 2017, Wiley

    Dr Haifeng Zhao

  51. Effects of wheat gluten hydrolysates fractionated by different methods on the growth and fermentation performances of brewer's yeast under high gravity fermentation

    Article • International Journal of Food Science & Technology, October 2017, Wiley

    Dr Haifeng Zhao

  52. Protein hydrolysates of salted duck egg white improve the quality of Jinga Shrimp (Metapenaeus affinis)

    Article • International Journal of Food Science & Technology, April 2017, Wiley

    Dr Haifeng Zhao

  53. Spray-Drying of Antioxidant-Rich Blueberry Waste Extracts; Interplay Between Waste Pretreatments and Spray-Drying Process

    Article • Food and Bioprocess Technology, February 2017, Springer Science + Business Media

    Dr Haifeng Zhao

  54. Fermentation performance of lager yeast in high gravity beer fermentations with different sugar supplementations

    Article • Journal of Bioscience and Bioengineering, November 2016, Elsevier

    Dr Haifeng Zhao

  55. Polysaccharides from Laminaria japonica: Structural characteristics and antioxidant activity

    Article • LWT, November 2016, Elsevier

    Dr Haifeng Zhao

  56. Optimization of Headspace Solid-Phase Micro-extraction (HS-SPME) for Analyzing Soy Sauce Aroma Compounds via Coupling with Direct GC-Olfactometry (D-GC-O) and Gas Chromatography-Mass Spectrometry (GC-MS)

    Article • Food Analytical Methods, August 2016, Springer Science + Business Media

    Dr Haifeng Zhao

  57. Antioxidant activity and typical ageing compounds: their evolutions and relationships during the storage of lager beers

    Article • International Journal of Food Science & Technology, July 2016, Wiley

    Dr Haifeng Zhao

  58. Effects of high solid concentrations on the efficacy of enzymatic hydrolysis of yeast cells and the taste characteristics of the resulting hydrolysates

    Article • International Journal of Food Science & Technology, February 2016, Wiley

    Dr Haifeng Zhao

  59. Purification and characterization of a new neutral metalloprotease from marineExiguobacteriumsp. SWJS2

    Article • Biotechnology and Applied Biochemistry, August 2015, Wiley

    Dr Haifeng Zhao

  60. Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test

    Article • Food Chemistry, January 2015, Elsevier

    Dr Haifeng Zhao

  61. Effects of Processing Stages on the Profile of Phenolic Compounds in Beer

    Article • January 2015, Elsevier

    Dr Haifeng Zhao

  62. Effects ofkoji-making with mixed strains on physicochemical and sensory properties of Chinese-type soy sauce

    Article • Journal of the Science of Food and Agriculture, November 2014, Wiley

    Dr Haifeng Zhao

  63. Changes in fatty acid composition and lipid profile during koji fermentation and their relationships with soy sauce flavour

    Article • Food Chemistry, September 2014, Elsevier

    Dr Haifeng Zhao

  64. Surface Characterization of Oxidized Myofibrils Using X-ray Photoelectron Spectroscopy and Scanning Electron Microscopy

    Article • Journal of Agricultural and Food Chemistry, July 2014, American Chemical Society (ACS)

    Dr Haifeng Zhao

  65. Purification and Characterization of an Antioxidant Protein from Pearl Oyster (Pinctada fucata martensii)

    Article • Journal of Aquatic Food Product Technology, May 2014, Taylor & Francis

    Dr Haifeng Zhao

  66. Effects of oxidative modification on gel properties of isolated porcine myofibrillar protein by peroxyl radicals

    Article • Meat Science, April 2014, Elsevier

    Dr Haifeng Zhao

  67. Effects of soy protein hydrolysates on the growth and fermentation performances of brewer's yeast

    Article • International Journal of Food Science & Technology, February 2014, Wiley

    Dr Haifeng Zhao

  68. Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China

    Article • Food Chemistry, February 2014, Elsevier

    Dr Haifeng Zhao

  69. Endogenous Antioxidants and Antioxidant Activities of Beers

    Article • January 2014, Elsevier

    Dr Haifeng Zhao

  70. Antioxidant Properties of Maillard Reaction Products from Defatted Peanut Meal Hydrolysate-Glucose Syrup and its Application to Sachima

    Article • Food Science and Technology Research, January 2014, Japanese Society for Food Science and Technology

    Dr Haifeng Zhao

  71. Biochemical changes of traditional Chinese-type soy sauce produced in four seasons during processing

    Article • CyTA - Journal of Food, September 2013, Taylor & Francis

    Dr Haifeng Zhao

  72. Effects of Nitrogen Composition on Fermentation Performance of Brewer's Yeast and the Absorption of Peptides with Different Molecular Weights

    Article • Applied Biochemistry and Biotechnology, August 2013, Springer Science + Business Media

    Dr Haifeng Zhao

  73. Effects of Lys and His supplementations on the regulation of nitrogen metabolism in lager yeast

    Article • Applied Microbiology and Biotechnology, August 2013, Springer Science + Business Media

    Dr Haifeng Zhao

  74. Proteases supplementation to high gravity worts enhances fermentation performance of brewer's yeast

    Article • Biochemical Engineering Journal, August 2013, Elsevier

    Dr Haifeng Zhao

  75. Effect of the Structural Features of Hydrochloric Acid-Deamidated Wheat Gluten on Its Susceptibility to Enzymatic Hydrolysis

    Article • Journal of Agricultural and Food Chemistry, June 2013, American Chemical Society (ACS)

    Dr Haifeng Zhao

  76. Characterisation of acid proteases from a fusant F76 and its progenitors Aspergillus oryzae HN3042 and Aspergillus niger CICC2377

    Article • International Journal of Food Science & Technology, March 2013, Wiley

    Dr Haifeng Zhao

  77. Effects of worts treated with proteases on the assimilation of free amino acids and fermentation performance of lager yeast

    Article • International Journal of Food Microbiology, February 2013, Elsevier

    Dr Haifeng Zhao

  78. Natural occurrence of deoxynivalenol in soy sauces consumed in China

    Article • Food Control, January 2013, Elsevier

    Dr Haifeng Zhao

  79. Effect of koji fermentation on generation of volatile compounds in soy sauce production

    Article • International Journal of Food Science & Technology, December 2012, Wiley

    Dr Haifeng Zhao

  80. Metabolic Flux and Nodes Control Analysis of Brewer’s Yeasts Under Different Fermentation Temperature During Beer Brewing

    Article • Applied Biochemistry and Biotechnology, October 2012, Springer Science + Business Media

    Dr Haifeng Zhao

  81. Assessment of endogenous antioxidative compounds and antioxidant activities of lager beers

    Article • Journal of the Science of Food and Agriculture, August 2012, Wiley

    Dr Haifeng Zhao

  82. A comparative study on physiological activities of lager and ale brewing yeasts under different gravity conditions

    Article • Biotechnology and Bioprocess Engineering, July 2012, Springer Science + Business Media

    Dr Haifeng Zhao

  83. Isolation and identification of ent-kaurane-type diterpenoids from Rabdosia serra (MAXIM.) HARA leaf and their inhibitory activities against HepG-2, MCF-7, and HL-60 cell lines

    Article • Food Chemistry, April 2012, Elsevier

    Dr Haifeng Zhao

  84. Effects of Wort Gravity and Nitrogen Level on Fermentation Performance of Brewer’s Yeast and the Formation of Flavor Volatiles

    Article • Applied Biochemistry and Biotechnology, January 2012, Springer Science + Business Media

    Dr Haifeng Zhao

  85. Macroporous resin purification behavior of phenolics and rosmarinic acid from Rabdosia serra (MAXIM.) HARA leaf

    Article • Food Chemistry, January 2012, Elsevier

    Dr Haifeng Zhao

  86. APPLICATION OF ARTIFICIAL NEURAL NETWORK TO PREDICTION OF CANTONESE SOY SAUCE BREWING AND CHANGING PATTERN CONCERNING TOTAL NITROGEN AND α‐AMINO ACID NITROGEN

    Article • Journal of Food Process Engineering, December 2011, Wiley

    Dr Haifeng Zhao

  87. Comparative evaluation of rosmarinic acid, methyl rosmarinate and pedalitin isolated from Rabdosia serra (MAXIM.) HARA as inhibitors of tyrosinase and α-glucosidase

    Article • Food Chemistry, December 2011, Elsevier

    Dr Haifeng Zhao

  88. Effects of mashing on total phenolic contents and antioxidant activities of malts and worts

    Article • International Journal of Food Science & Technology, November 2011, Wiley

    Dr Haifeng Zhao

  89. Selection of Saccharomyces pastorianus variants with improved fermentation performance under very high gravity wort conditions

    Article • Biotechnology Letters, October 2011, Springer Science + Business Media

    Dr Haifeng Zhao

  90. Aggregation behavior of wheat gluten during carboxylic acid deamidation upon hydrothermal treatment

    Article • Journal of Cereal Science, July 2011, Elsevier

    Dr Haifeng Zhao

  91. Oxidation of sarcoplasmic proteins during processing of Cantonese sausage in relation to their aggregation behaviour and in vitro digestibility

    Article • Meat Science, July 2011, Elsevier

    Dr Haifeng Zhao

  92. Isolation and Characterization of Three Novel Peptides from Casein Hydrolysates That Stimulate the Growth of Mixed Cultures of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus

    Article • Journal of Agricultural and Food Chemistry, June 2011, American Chemical Society (ACS)

    Dr Haifeng Zhao

  93. EFFECT OF MANUFACTURING LEVEL ON THE BIOCHEMICAL CHARACTERISTICS OF CANTONESE SAUSAGE DURING PROCESSING

    Article • Journal of Food Biochemistry, May 2011, Hindawi Publishing Corporation

    Dr Haifeng Zhao

  94. Physicochemical properties of soy protein isolates-acacia gum conjugates

    Article • Czech Journal of Food Sciences, April 2011, Czech Academy of Agricultural Sciences

    Dr Haifeng Zhao

  95. EFFECTS OF EXTRUSION TREATMENT ON ENZYMATIC HYDROLYSIS PROPERTIES OF WHEAT GLUTEN

    Article • Journal of Food Process Engineering, March 2011, Wiley

    Dr Haifeng Zhao

  96. Influence of casein hydrolysates on the growth and lactic acid production of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus

    Article • International Journal of Food Science & Technology, March 2011, Wiley

    Dr Haifeng Zhao

  97. Changes in the chemical composition of traditional Chinese-type soy sauce at different stages of manufacture and its relation to taste

    Article • International Journal of Food Science & Technology, January 2011, Wiley

    Dr Haifeng Zhao

  98. The Dynamic Changes of Proton Efflux Rate in Saccharomyces pastorianus Strains During High Gravity or Very High Gravity Brewing

    Article • Journal of the Institute of Brewing, January 2011, The Institute of Brewing & Distilling

    Dr Haifeng Zhao

  99. Breeding and identification of novel koji molds with high activity of acid protease by genome recombination between Aspergillus oryzae and Aspergillus niger

    Article • Journal of Industrial Microbiology & Biotechnology, November 2010, Oxford University Press (OUP)

    Dr Haifeng Zhao

  100. Effect of papain‐hydrolysed casein peptides on the fermentation kinetics, microbiological survival and physicochemical properties of yoghurt

    Article • International Journal of Food Science & Technology, November 2010, Wiley

    Dr Haifeng Zhao

  101. Susceptibility of wheat gluten to enzymatic hydrolysis following deamidation with acetic acid and sensory characteristics of the resultant hydrolysates

    Article • Journal of Cereal Science, November 2010, Elsevier

    Dr Haifeng Zhao

  102. Effects of limited proteolysis and high-pressure homogenisation on structural and functional characteristics of glycinin

    Article • Food Chemistry, September 2010, Elsevier

    Dr Haifeng Zhao

  103. Changes in volatile aroma compounds of traditional Chinese-type soy sauce during moromi fermentation and heat treatment

    Article • Food Science and Biotechnology, August 2010, Springer Science + Business Media

    Dr Haifeng Zhao

  104. Volatile compounds of Cantonese sausage released at different stages of processing and storage

    Article • Food Chemistry, July 2010, Elsevier

    Dr Haifeng Zhao

  105. Phenolic profiles and antioxidant activities of commercial beers

    Article • Food Chemistry, April 2010, Elsevier

    Dr Haifeng Zhao

  106. Effect of Ultrasonic Treatment on the Graft Reaction between Soy Protein Isolate and Gum Acacia and on the Physicochemical Properties of Conjugates

    Article • Journal of Agricultural and Food Chemistry, March 2010, American Chemical Society (ACS)

    Dr Haifeng Zhao

  107. Relationships between antioxidant activity and quality indices of soy sauce: an application of multivariate analysis

    Article • International Journal of Food Science & Technology, December 2009, Wiley

    Dr Haifeng Zhao

  108. Effect of acetic acid deamidation‐induced modification on functional and nutritional properties and conformation of wheat gluten

    Article • Journal of the Science of Food and Agriculture, December 2009, Wiley

    Dr Haifeng Zhao

  109. Structural characteristics of peptides extracted from Cantonese sausage during drying and their antioxidant activities

    Article • Innovative Food Science & Emerging Technologies, October 2009, Elsevier

    Dr Haifeng Zhao

  110. Effect of succinic acid deamidation-induced modification on wheat gluten

    Article • Frontiers of Chemical Engineering in China, September 2009, Springer Science + Business Media

    Dr Haifeng Zhao

  111. Effect of degree of hydrolysis on the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates

    Article • Innovative Food Science & Emerging Technologies, April 2009, Elsevier

    Dr Haifeng Zhao

  112. Evaluation of antioxidant activities and total phenolic contents of typical malting barley varieties

    Article • Food Chemistry, March 2008, Elsevier

    Dr Haifeng Zhao

  113. Evolution of Phenolic Compounds and Antioxidant Activity during Malting

    Article • Journal of Agricultural and Food Chemistry, November 2007, American Chemical Society (ACS)

    Dr Haifeng Zhao

  114. Effects of Extraction Solvent Mixtures on Antioxidant Activity Evaluation and Their Extraction Capacity and Selectivity for Free Phenolic Compounds in Barley (HordeumvulgareL.)

    Article • Journal of Agricultural and Food Chemistry, August 2006, American Chemical Society (ACS)

    Dr Haifeng Zhao