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Zhuhong Ding

Observed name: Zhu-hong Ding
ORCID: 0000-0003-3654-2701
Observed ORCID: 0000-0003-3654-2701
OpenAlex ID: A5101818252
Effects of probiotics on antioxidant activity, flavor compounds and sensory evaluation of Rosa roxburghii Tratt
2023 · Binbin Li, Ting Zhang, et al. · LWT · 39
Baked red pepper (Capsicum annuum L.) powder flavor analysis and evaluation under different exogenous Maillard reaction treatment
2020 · Yuting Song, Bofeng Du, et al. · LWT · 33
Effects of superfine grinding on physicochemical properties and morphological structure of coix seed powders
2021 · Ting Zhang, Shi-yun Xiao, et al. · Journal of Cereal Science · 27
Effect of cellulase on antioxidant activity and flavor of Rosa roxburghii Tratt
2024 · Guilan Jiang, Binbin Li, et al. · Food Chemistry X · 23
Fluorescence spectroscopy and molecular docking analysis of the binding of Lactobacillus acidophilus GIM1.208 β-glucosidase with quercetin glycosides
2021 · Yihong Yu, Xiaojuan Ding, et al. · Enzyme and Microbial Technology · 21
Acrylamide formation and aroma evaluation of fried pepper sauce under different exogenous Maillard reaction conditions
2022 · Yuting Song, Zhuhong Ding, et al. · Food Chemistry X · 17
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Interaction between active compounds from Rosa roxburghii Tratt and β-glucosidase: Characterization of complexes and binding mechanism
2022 · Xiaojuan Ding, Yihong Yu, et al. · LWT · 17
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Effects of Lactobacillus acidophilus GIM1.208 on antioxidant and hypoglycemic activities, flavor and glycosides of Rosa roxburghii Tratt
2023 · Binbin Li, Dandan Yuan, et al. · Food Bioscience · 13
Study on β-glucosidase activators by 3D-QSAR, molecular docking and molecular dynamics simulation
2024 · Guilan Jiang, Silin Li, et al. · Journal of Molecular Liquids · 10
Effects of combined treatment with chitosan, d-isoascorbate sodium and γ-aminobutyric acid on enzymatic browning and flavor quality of Paojiao
2024 · Silin Li, Jiaying Wang, et al. · LWT · 7
Mechanism of Capsanthin Fadingin VitroInduced by Reactive Oxygen Species
2014 · Zhu-hong Ding, Wen-yu Zheng, et al. · International Journal of Food Properties · 7
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Exploring the effects of Lactobacillus acidophilus GIM1.208 on browning and flavor quality of Paojiao based on nontargeted metabolomics and GC-MS
2023 · Silin Li, Jiaying Wang, et al. · LWT · 6
Formation and source analysis of potentially hazardous compounds in fried pepper sauce under different high‐temperature stir‐fry conditions
2021 · Yuting Song, Zhuhong Ding, et al. · International Journal of Food Science & Technology · 6
Integrating Label-free proteomics and molecular dynamics to investigate the interactions between proteins and bioactive compounds in Rosa roxburghii tratt fermented by Lactobacillus acidophilus GIM1.208
2024 · Binbin Li, Guilan Jiang, et al. · Food Bioscience · 5
Effects of adding lactic acid on the photostability of capsanthin during the shelf life of Zao chili
2024 · Jingyi Zhu, Yuzhu Peng, et al. · LWT · 5
Purification and structural analysis of β-glucosidase from Lactobacillus acidophilus GIM1.208 and its interaction with rosamultin in Rosa roxburghii Tratt
2024 · Jiaqi Wang, Binbin Li, et al. · LWT · 4
Clustering Analysis of Volatile Aroma Compounds in Dried Chilli (Capsicum annum L.)
2010 · Zhuhong Ding · Food Science · 1
The Interaction Mechanism between Β-Glucosidase And Two Quercetin Glycosides Of Rosa Roxburghii Tratt Under The Condition of Vitamin C Coexistence
2023 · xiaojuan ding, Zhuhong Ding, et al. · SSRN Electronic Journal
Comparative Analysis of the Impact of Oven and Microwave Baking on Volatile Components of Chilli Powder
2016 · Zhisong Wang, Zhuhong Ding, et al. · 食品科学
チリの揮発性成分に及ぼす電熱,マイクロ波照射の影響を分析した。【jst・京大機械翻訳】
2016 · Zhisong Wang, Zhuhong Ding, et al. · 食品科学
Properties of glutamate decarboxylases from different lactic acid bacteria
2012 · Zhuhong Ding · China Brewing
Effect of Chitosan on Fermenting and Storability of the Fermented Chili
2009 · Zhuhong Ding · Shipin yanjiu yu kaifa
Effect of microwave drying on the tristimulus values in capsicum
2008 · Zhuhong Ding · Zhongguo tiaoweipin
Study on color model from capsicum of microwave drying
2008 · Zhuhong Ding · Food Science and Technology International
Effect of water content on color in capsicum by microwave drying
2008 · Zhuhong Ding · Science and Technology of Food Industry
Works count: 26
Citation count: 241
H-index: 9
I10-index: 9
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