Lanxi Zhou

Antioxidant activity of fermented meat sauce and isolation of an associated antioxidant peptide

Motoko Ohata, Saeko Uchida, Lanxi Zhou et al. · Food Chemistry · 2015 · 80 citations

Food Chemistry, Nutrition, Food Function +11

2,3-Dimethylpyrazine (3DP) and 2,5-dimethyl-4-hydroxy-3(2<i>H</i>)-furanone (DMHF) generated by the Maillard reaction in foods affect autonomic nervous activity and central nervous activity in human

Motoko Ohata, Lanxi Zhou, Yukihiro Yada et al. · Bioscience Biotechnology and Biochemistry · 2020 · 22 citations · Full text

Effects of odor generated from the glycine/glucose Maillard reaction on human mood and brainwaves

Lanxi Zhou, Motoko Ohata, Keizo Arihara · Food & Function · 2016 · 19 citations

Investigation of volatile components and identification of the most potent odour‐active component in fermented meat sauce

Motoko Ohata, Lanxi Zhou, Kaori Higuchi et al. · Flavour and Fragrance Journal · 2017 · 15 citations

Food Chemistry, Food Preservatives, Food Fermentation +14

Odors generated from the Maillard reaction affect autonomic nervous activity and decrease blood pressure through the olfactory system

Lanxi Zhou, Motoko Ohata, Chisato Owashi et al. · Journal of the Science of Food and Agriculture · 2017 · 11 citations