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Kequan Zhou, Ph.D.

Affiliations: 
2005 University of Maryland, College Park, College Park, MD 
Area:
Food Science and Technology Agriculture
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"Kequan Zhou"
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Liangli Yu grad student 2005 University of Maryland
 (Phytochemical profiles and antioxidant properties of wheat.)

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Sun S, Canning C, Wang K, et al. (2017) Antibacterial Activity of 2-(3',5'-Dibromo-2'-methoxyphenoxy)-3,5- dibromophenol Isolated from Phyllospongia papyracea. Natural Product Communications. 12: 567-569
Kadouh HC, Sun S, Zhu W, et al. (2016) α-Glucosidase inhibiting activity and bioactive compounds of six red wine grape pomace extracts. Journal of Functional Foods. 26: 577-584
Yu LY, Cheng W, Zhou K, et al. (2016) Structures of an all-α protein running along the DNA major groove. Nucleic Acids Research
Liu Z, Rong P, Yu L, et al. (2015) Dual-modality Noninvasive Mapping of Sentinel Lymph Node by Photoacoustic and Near-infrared Fluorescent Imaging Using Dye-loaded Mesoporous Silica Nanoparticles. Molecular Pharmaceutics
Jin Z, Pan X, Zhou K, et al. (2015) Biological effects and mechanisms of action of mesenchymal stem cell therapy in chronic obstructive pulmonary disease. The Journal of International Medical Research. 43: 303-10
Sun X, Sui S, Ference C, et al. (2014) Antimicrobial and mechanical properties of β-cyclodextrin inclusion with essential oils in chitosan films. Journal of Agricultural and Food Chemistry. 62: 8914-8
Sun X, Bai J, Ference C, et al. (2014) Antimicrobial activity of controlled-release chlorine dioxide gas on fresh blueberries. Journal of Food Protection. 77: 1127-32
Sun X, Narciso J, Wang Z, et al. (2014) Effects of chitosan-essential oil coatings on safety and quality of fresh blueberries. Journal of Food Science. 79: M955-60
Kadouh H, Sun S, Zhou K. (2014) α-Glucosidase inhibiting activity and antioxidant properties of grape pomace extracts (134.5) The Faseb Journal. 28
Sun X, Wang Z, Kadouh H, et al. (2014) The antimicrobial, mechanical, physical and structural properties of chitosan–gallic acid films Lwt - Food Science and Technology. 57: 83-89
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