| Effects of various drying conditions and methods on drying kinetics and retention of bioactive compounds in sliced persimmon CC Zhao, K Ameer, JB Eun Lwt 143, 111149, 2021 | 57 | 2021 |
| Shotgun metagenomics approach reveals the bacterial community and metabolic pathways in commercial hongeo product, a traditional Korean fermented skate product CC Zhao, JB Eun Food research international 131, 109030, 2020 | 49 | 2020 |
| Potential of natural products as radioprotectors and radiosensitizers: Opportunities and challenges J Yi, J Zhu, C Zhao, Q Kang, X Zhang, K Suo, N Cao, L Hao, J Lu Food & Function 12 (12), 5204-5218, 2021 | 38 | 2021 |
| Antioxidant properties and digestion behaviors of polysaccharides from Chinese yam fermented by Saccharomyces boulardii Y Shao, Q Kang, J Zhu, C Zhao, L Hao, J Huang, J Lu, S Jia, J Yi Lwt 154, 112752, 2022 | 31 | 2022 |
| Changes in protein compositions and textural properties of the muscle of skate fermented at 10°C SBJBE Chang-Cheng Zhao International Journal of Food Properties 22 (1), 172-184, 2019 | 31* | 2019 |
| Influence of high-intensity ultrasound application on the physicochemical properties, isoflavone composition, and antioxidant activity of tofu whey CC Zhao, PH Kim, JB Eun Lwt 117, 108618, 2020 | 28 | 2020 |
| Physicochemical properties and bacterial community dynamics of hongeo, a Korean traditional fermented skate product, during fermentation at 10° C CC Zhao, DW Kim, JB Eun LWT 104, 109-119, 2019 | 25 | 2019 |
| Influence of ultrasound application and NaCl concentrations on brining kinetics and textural properties of Chinese cabbage CC Zhao, JB Eun Ultrasonics sonochemistry 49, 137-144, 2018 | 23 | 2018 |
| Effects of tofu whey powder on the quality attributes, isoflavones composition and antioxidant activity of wheat flour pan bread CC Zhao, JK Lu, K Ameer LWT 143, 111166, 2021 | 22 | 2021 |
| Optimization of Drying Process for Squid‐Laver Snack by a Combined Method of Fuzzy Synthetic and Response Surface Methodology CC Zhao, GH Jiang, JB Eun Journal of food quality 2017 (1), 9761356, 2017 | 20 | 2017 |
| Characterization of physicochemical properties, microbial diversity and volatile compounds of traditional fermented soybean paste in Henan province of China Z Tian, K Ameer, Y Shi, J Yi, J Zhu, Q Kang, J Lu, C Zhao Food Bioscience 50, 102045, 2022 | 19 | 2022 |
| Bioactive compounds and antioxidant activities of Quercus salicina Blume extract T Aung, MAD Bibat, CC Zhao, JB Eun Food science and biotechnology 29, 449-458, 2020 | 18 | 2020 |
| Physicochemical, Rheological, & Sensory Characteristics of Yogurt Fortified with Ball-Milled Roasted Chickpea Powder (Cicer arietinum L.) H Raza, K Ameer, F Zaaboul, M Shoaib, CC Zhao, B Ali, MT Shahzad, ... Food Science and Technology 42, e61020, 2021 | 17 | 2021 |
| Characterization and correlation of bacterial community and volatile flavor compounds in xiguajiang, a Chinese traditional fermented condiment C Zhao, Z Tian, J Yi, Y Shi, J Zhu, Z Ji, S Chen, Q Kang, J Lu Food Research International 162, 111904, 2022 | 14 | 2022 |
| Biochemical analysis reveals the systematic response of motion sickness mice to ginger (Zingiber officinale) extract's amelioration effect W Zhong, J Zhu, J Yi, C Zhao, Y Shi, Q Kang, J Huang, L Hao, J Lu Journal of ethnopharmacology 290, 115077, 2022 | 13 | 2022 |
| Characterization of volatile compounds and physicochemical properties of hongeo using headspace solid-phase microextraction and gas chromatography-mass spectrometry during … CC Zhao, JB Eun Food Bioscience 44, 101379, 2021 | 10 | 2021 |
| Isolation and identification of hyper-ammonia-producing bacteria from commercial fermented skates (Raja kenojei) CC Zhao, JB Eun Journal of food science and technology 55 (12), 5082-5090, 2018 | 10 | 2018 |
| Exploring the novel antioxidant peptides in low-salt dry-cured ham: Preparation, purification, identification and molecular docking Y Nan, C Ge, S Chen, M Cui, H Li, C Zhao, J Wang, C Piao, G Li Food chemistry 446, 138697, 2024 | 8 | 2024 |
| Three novel umami peptides from watermelon soybean paste and the revelation of the umami mechanism through molecular docking with T1R1/T1R3 Y Yao, Y Shi, J Yi, J Zhu, Q Kang, L Qu, R Yang, J Lu, C Zhao Food Bioscience 59, 104155, 2024 | 7 | 2024 |
| Effects of soy flour types and extrusion-cooking conditions on physicochemical, microstructural and sensory characteristics of puffed rice snack base OJ Choi, CC Zhao, K Ameer, JB Eun International journal of food engineering 17 (6), 473-483, 2021 | 7 | 2021 |
Gui-Hun JiangPh.D. Candidate of Department of Food Science and Technology, Chonnam National University, South在 jnu.ac.kr 的电子邮件经过验证
