Mingzhu Zhou

Union Hospital
Wuhan, 430022, China

Last Updated: 09/26/2026

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Found 13 publications

Characterization of off-flavor compounds in ready-to-heat roasted catfish after reheating by sensomics approach.

Characterization of off-flavor compounds in ready-to-heat roasted catfish after reheating by sensomics approach.

Journal: Food chemistry: X

Published: March 27, 2025

Flavor formation and phospholipids degradation of crayfish meat treated by boiling combined air-frying during accelerated storage.

Flavor formation and phospholipids degradation of crayfish meat treated by boiling combined air-frying during accelerated storage.

Journal: Food chemistry: X

Published: December 19, 2024

Development and validation of a novel disulfidptosis-related lncRNAs signature in patients with HPV-negative oral squamous cell carcinoma.

Development and validation of a novel disulfidptosis-related lncRNAs signature in patients with HPV-negative oral squamous cell carcinoma.

Journal: Scientific reports

Published: April 13, 2024

Effect of light treatmeat on oxidation and flavour of dry-cured Wuchang fish.

Effect of light treatmeat on oxidation and flavour of dry-cured Wuchang fish.

Journal: Food chemistry: X

Published: December 15, 2023

Metabolomics, volatolomics, and bioinformatics analyses of the effects of ultra-high pressure pretreatment on taste and flavour parameters of cured Culter alburnus.

Metabolomics, volatolomics, and bioinformatics analyses of the effects of ultra-high pressure pretreatment on taste and flavour parameters of cured Culter alburnus.

Journal: Food chemistry

Published: December 14, 2023

Construction and validation of a prognostic signature based on seven endoplasmic reticulum stress-related lncRNAs for patients with head and neck squamous cell carcinoma.

Construction and validation of a prognostic signature based on seven endoplasmic reticulum stress-related lncRNAs for patients with head and neck squamous cell carcinoma.

Journal: Scientific reports

Published: August 04, 2023

Effects of high hydrostatic pressure on peelability and quality of crayfish(Procambarus clarkii).

Effects of high hydrostatic pressure on peelability and quality of crayfish(Procambarus clarkii).

Journal: Journal of the science of food and agriculture

Published: April 11, 2023

Effects of ultrasound treatment on muscle structure, volatile compounds, and small molecule metabolites of salted Culter alburnus fish.

Effects of ultrasound treatment on muscle structure, volatile compounds, and small molecule metabolites of salted Culter alburnus fish.

Journal: Ultrasonics sonochemistry

Published: March 21, 2023

LncRNA AL161431.1 predicts prognosis and drug response in head and neck squamous cell carcinoma.

LncRNA AL161431.1 predicts prognosis and drug response in head and neck squamous cell carcinoma.

Journal: Frontiers in oncology

Published: December 30, 2022

Study on the physicochemical and flavor characteristics of air frying and deep frying shrimp (crayfish) meat.

Study on the physicochemical and flavor characteristics of air frying and deep frying shrimp (crayfish) meat.

Journal: Frontiers in nutrition

Published: August 18, 2022

Effect of High Hydrostatic Pressure Combined with Sous-Vide Treatment on the Quality of Largemouth Bass during Storage.

Effect of High Hydrostatic Pressure Combined with Sous-Vide Treatment on the Quality of Largemouth Bass during Storage.

Journal: Foods (Basel, Switzerland)

Published: April 27, 2022

Effects of Ozone Water Combined With Ultra-High Pressure on Quality and Microorganism of Catfish Fillets (Lctalurus punctatus) During Refrigeration.

Effects of Ozone Water Combined With Ultra-High Pressure on Quality and Microorganism of Catfish Fillets (Lctalurus punctatus) During Refrigeration.

Journal: Frontiers in nutrition

Published: February 21, 2022

Showing 1-12 of 13

Last Updated: 09/26/2026