☰

Qiaoxuan Zhou, Ph.D. - Publications

Affiliations: 
2005 University of Illinois, Urbana-Champaign, Urbana-Champaign, IL 
Area:
Food Science and Technology Agriculture
Tree Info Similar researchers PubMed Report error

6 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2008 Zhou Q, Cadwallader KR. Measurement of flavor-soy protein interactions in low-moisture solid food systems by inverse gas chromatography Acs Symposium Series. 988: 45-54. DOI: 10.1021/bk-2008-0988.ch004  0.553
2006 Zhou Q, Lee SY, Cadwallader KR. Inverse gas chromatographic evaluation of the influence of soy protein on the binding of selected butter flavor compounds in a wheat soda cracker system. Journal of Agricultural and Food Chemistry. 54: 5516-20. PMID 16848540 DOI: 10.1021/Jf060538+  0.573
2006 Zhou Q, Cadwallader KR. Effect of flavor compound chemical structure and environmental relative humidity on the binding of volatile flavor compounds to dehydrated soy protein isolates. Journal of Agricultural and Food Chemistry. 54: 1838-43. PMID 16506841 DOI: 10.1021/Jf052269D  0.57
2004 Zhou Q, Cadwallader KR. Inverse gas chromatographic method for measurement of interactions between soy protein isolate and selected flavor compounds under controlled relative humidity. Journal of Agricultural and Food Chemistry. 52: 6271-7. PMID 15453699 DOI: 10.1021/Jf049273U  0.579
2004 Zhou Q, Guthrie B, Cadwallader KR. Development of a system for measurement of permeability of aroma compounds through multilayer polymer films by coupling dynamic vapour sorption with purge-and-trap/fast gas chromatography Packaging Technology and Science. 17: 175-185. DOI: 10.1002/Pts.648  0.508
2002 Zhou Q, Wintersteen CL, Cadwallader KR. Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey. Journal of Agricultural and Food Chemistry. 50: 2016-21. PMID 11902950 DOI: 10.1021/Jf011436G  0.529
Show low-probability matches.