Bing Zhou

Fatty Acid Content, Flavor Compounds, and Sensory Quality of Pork Loin as Affected by Dietary Supplementation with <scp>l</scp> ‐arginine and Glutamic Acid

Qian Guo, Xiangfeng Kong, Cheng‐Jun Hu et al. · Journal of Food Science · 2019 · 75 citations

Impact of selected additives on acrylamide formation in asparagine/sugar Maillard model systems

Yuan Yuan, Chang Shu, Bing Zhou et al. · Food Research International · 2010 · 56 citations

Food Chemistry, Biomanufacturing, Engineering +10

Production of deoxynivalenol (DON) and DON-3-glucoside during the malting of Fusarium infected hard red spring wheat

Zhao Jin, Bing Zhou, J. M. Gillespie et al. · Food Control · 2017 · 53 citations

Crop Protection, Plant Pathology, Microbiology +3

Calcium inhibited peel browning by regulating enzymes in membrane metabolism of ‘Nanguo’ pears during post-ripeness after refrigerated storage

Lei Zhang, Jun‐Wei Wang, Bing Zhou et al. · Scientia Horticulturae · 2018 · 47 citations

Food Chemistry, Botany, Peel Browning +5

Doehlert Matrix Design for Optimization of the Determination of Bound Deoxynivalenol in Barley Grain with Trifluoroacetic Acid (TFA)

Bing Zhou, Yin Li, J. M. Gillespie et al. · Journal of Agricultural and Food Chemistry · 2007 · 41 citations

Food Chemistry, Agricultural Chemistry, Don Present +15