All Stories

  1. 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

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

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

    Article • Meat Science, April 2014, Elsevier

    Dr Haifeng Zhao

  8. 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

  9. 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

  10. Endogenous Antioxidants and Antioxidant Activities of Beers

    Article • January 2014, Elsevier

    Dr Haifeng Zhao

  11. 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

  12. 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

  13. 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

  14. 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

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

    Article • Biochemical Engineering Journal, August 2013, Elsevier

    Dr Haifeng Zhao

  16. 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

  17. 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

  18. 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

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

    Article • Food Chemistry, September 2010, Elsevier

    Dr Haifeng Zhao

  20. 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

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

    Article • Food Chemistry, July 2010, Elsevier

    Dr Haifeng Zhao

  22. Phenolic profiles and antioxidant activities of commercial beers

    Article • Food Chemistry, April 2010, Elsevier

    Dr Haifeng Zhao

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

    Article • Food Chemistry, March 2008, Elsevier

    Dr Haifeng Zhao