Hui Zhang - Concepedia

Author

Hui Zhang

Jiangnan University ORCID

Also Known As

Hui Zhang

Publications

456

Citations

H-Index

Concepts

All Affiliations

Jiangnan University State Key Laboratory of Food Science and Technology Jinan University

About

Hui Zhang is an author at Jiangnan University specializing in food chemistry, nutrition, and agricultural economics.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	3	3	126
2	Engineering	2	2	117
3	Medicine	2	2	64
4	Biochemistry	2	2	117
5	Natural Sciences	1	1	40

Hui Zhang

Publications

344

Citations

H-Index

Page 1

	Year	Citations
Effect of carrot (Daucus carota) antifreeze proteins on the fermentation capacity of frozen dough Chao Zhang, Hui Zhang, Li Wang Food Research International EngineeringBiochemistryFermentation CapacityBiotechnologyFrozen Dough	2007	77
Proximate composition, functional properties, amino acid, mineral and vitamin contents of a novel food: Alhydwan (Boerhavia elegana Choisy) seed flour Ammar AL‐Farga, Hui Zhang, Azhari Siddeeg, Food Chemistry Food ChemistryNutritionProximate CompositionFood FunctionNovel Food	2016	52
Extraction, purification and identification of antifreeze proteins from cold acclimated malting barley (Hordeum vulgare L.) Xiangli Ding, Hui Zhang, Haiying Chen, Food Chemistry Food ChemistryEngineeringBiochemistryNatural SciencesHordeum Vulgare L	2014	40
Improvement of in vitro and cellular antioxidant properties of Chinese steamed bread through sorghum addition Gangcheng Wu, Yingbin Shen, Yajing Qi, LWT Agricultural ChemistryFood Bioactive CompoundSorghum AdditionFood EngineeringCellular Antioxidant Properties	2018	39
Characteristics of three typical Chinese highland barley varieties: Phenolic compounds and antioxidant activities Yingbin Shen, Churan Hu, Hui Zhang, Journal of Food Biochemistry Food ChemistryNutritionPhenolic CompoundsHighland BarleyFood Bioactive Compound	2017	38
Effect of selected strains on physical and organoleptic properties of breads Yafang Yu, Li Wang, Haifeng Qian, Food Chemistry Food ChemistryFood PhysicMechanical EngineeringFood MicrostructureOrganoleptic Properties	2018	31
Effects of sorghum, purple rice and rhubarb rice on lipids status and antioxidant capacity in mice fed a high-fat diet Yingbin Shen, Xun Song, Yongsheng Chen, Journal of Functional Foods Lipid AnalysisNutritionLipids StatusLipid NutritionPurple Rice	2017	26
Quality Characteristics and Antioxidant Activity during Fruit Ripening of Three Monovarietal Olive Oils Cultivated in China Yongjin Wang, Le Yu, Anni Zhao, Journal of the American Oil Chemists Society Quality CharacteristicsFood Bioactive CompoundBotanyOlive CultivarsAntioxidant Activity	2021	23
Effect of whole wheat flour on the quality of traditional Chinese Sachima Li Wang, Lulu Deng, Yingyao Wang, Food Chemistry Food ChemistrySustainable AgricultureAgricultural EconomicsWhole Wheat FlourTraditional Chinese Sachima	2013	18

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