| Encapsulation of polyphenols–a review Z Fang, B Bhandari Trends in food science & technology 21 (10), 510-523, 2010 | 1869 | 2010 |
| Active and intelligent packaging in meat industry Z Fang, Y Zhao, RD Warner, SK Johnson Trends in Food Science & Technology 61, 60-71, 2017 | 605 | 2017 |
| Effect of spray drying and storage on the stability of bayberry polyphenols Z Fang, B Bhandari Food chemistry 129 (3), 1139-1147, 2011 | 475 | 2011 |
| Comparing the efficiency of protein and maltodextrin on spray drying of bayberry juice Z Fang, B Bhandari Food Research International 48 (2), 478-483, 2012 | 337 | 2012 |
| Phenolic compounds and antioxidant activity of extracts from ultrasonic treatment of Satsuma mandarin (Citrus unshiu Marc.) peels YQ Ma, XQ Ye, ZX Fang, JC Chen, GH Xu, DH Liu Journal of agricultural and food chemistry 56 (14), 5682-5690, 2008 | 258 | 2008 |
| Sorghum grain: From genotype, nutrition, and phenolic profile to its health benefits and food applications Y Xiong, P Zhang, RD Warner, Z Fang Comprehensive Reviews in Food Science and Food Safety 18 (6), 2025-2046, 2019 | 241 | 2019 |
| Hempseed in food industry: Nutritional value, health benefits, and industrial applications W Leonard, P Zhang, D Ying, Z Fang Comprehensive reviews in food science and food safety 19 (1), 282-308, 2020 | 213 | 2020 |
| Phenolic compounds and antioxidant capacities of bayberry juices Z Fang, Y Zhang, Y Lü, G Ma, J Chen, D Liu, X Ye Food Chemistry 113 (4), 884-888, 2009 | 209 | 2009 |
| Effect of oregano essential oil and resveratrol nanoemulsion loaded pectin edible coating on the preservation of pork loin in modified atmosphere packaging Y Xiong, S Li, RD Warner, Z Fang Food control 114, 107226, 2020 | 207 | 2020 |
| Preparation and characterization of blended cloves/cinnamon essential oil nanoemulsions S Zhang, M Zhang, Z Fang, Y Liu Lwt 75, 316-322, 2017 | 196 | 2017 |
| Incorporating nisin and grape seed extract in chitosan-gelatine edible coating and its effect on cold storage of fresh pork Y Xiong, M Chen, RD Warner, Z Fang Food Control 110, 107018, 2020 | 195 | 2020 |
| Application of extrusion technology in plant food processing byproducts: An overview W Leonard, P Zhang, D Ying, Z Fang Comprehensive Reviews in Food Science and Food Safety 19 (1), 218-246, 2020 | 162 | 2020 |
| Phenolics and antioxidant properties of bayberry (Myrica rubra Sieb. et Zucc.) pomace S Zhou, Z Fang, Y Lü, J Chen, D Liu, X Ye Food Chemistry 112 (2), 394-399, 2009 | 160 | 2009 |
| Effect of addition of whey protein isolate on spray-drying behavior of honey with maltodextrin as a carrier material Q Shi, Z Fang, B Bhandari Drying Technology 31 (13-14), 1681-1692, 2013 | 158 | 2013 |
| Microwave-vacuum heating parameters for processing savory crisp bighead carp (Hypophthalmichthys nobilis) slices J Zhang, M Zhang, L Shan, Z Fang Journal of Food Engineering 79 (3), 885-891, 2007 | 154 | 2007 |
| Spray drying, freeze drying and related processes for food ingredient and nutraceutical encapsulation Z Fang, B Bhandari Encapsulation technologies and delivery systems for food ingredients and …, 2012 | 150 | 2012 |
| HPLC-DAD-ESIMS analysis of phenolic compounds in bayberries (Myrica rubra Sieb. et Zucc.) Z Fang, M Zhang, L Wang Food Chemistry 100 (2), 845-852, 2007 | 146 | 2007 |
| Fermentation transforms the phenolic profiles and bioactivities of plant-based foods W Leonard, P Zhang, D Ying, B Adhikari, Z Fang Biotechnology advances 49, 107763, 2021 | 141 | 2021 |
| 3D printing of food: Pretreatment and post-treatment of materials C He, M Zhang, Z Fang Critical Reviews in Food Science and Nutrition 60 (14), 2379-2392, 2020 | 140 | 2020 |
| Phenolic compounds in Chinese purple yam and changes during vacuum frying Z Fang, D Wu, D Yü, X Ye, D Liu, J Chen Food chemistry 128 (4), 943-948, 2011 | 136 | 2011 |
