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Zheng Zhao
Zheng Zhao
University of Alberta, Department of Agricultural, Food and Nutritional Science
Verified email at ualberta.ca
Title
Cited by
Cited by
Year
Microbial characterization of five Chinese traditional sourdoughs by high-throughput sequencing and their impact on the quality of potato steamed bread
Z Zhao, T Mu, H Sun
Food chemistry 274, 710-717, 2019
692019
Antifungal cultures and metabolites of lactic acid bacteria for use in dairy fermentations
N Liang, Z Zhao, JM Curtis, MG Gänzle
International Journal of Food Microbiology 383, 109938, 2022
142022
Comparative study of the nutritional quality of potato steamed bread fermented by different sourdoughs
Z Zhao, T Mu, H Sun
Journal of food processing and preservation 43 (9), e14080, 2019
112019
Bioprotective lactobacilli in Crescenza and Gouda cheese models to inhibit fungal spoilage
Z Zhao, DJ Simpson, MG Gänzle
International Dairy Journal 152, 105883, 2024
2024
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Articles 1–4