College of Agricultural Sciences

G. Hu, Zheng, Y., Liu, Z., Xiao, Y., Deng, Y., and Zhao, Y., “Effects of high hydrostatic pressure, ultraviolet light-C, and far-infrared treatments on the digestibility, antioxidant and antihypertensive activity of α-casein.”, Food Chem, vol. 221, pp. 1860-1866, 2017.

D. Wei, Zhang, W., Wang, C., Meng, Q., Li, G., Chen, T. H. H., and Yang, X., “Genetic engineering of the biosynthesis of glycinebetaine leads to alleviate salt-induced potassium efflux and enhances salt tolerance in tomato plants.”, Plant Sci, vol. 257, pp. 74-83, 2017.

E. Roh, Kim, J. - E., Kwon, J. Yeon, Park, J. Seong, Bode, A. M., Dong, Z., and Lee, K. Won, “Molecular mechanisms of green tea polyphenols with protective effects against skin photoaging.”, Crit Rev Food Sci Nutr, vol. 57, no. 8, pp. 1631-1637, 2017.

M. McDougall, Choi, J., Truong, L., Tanguay, R., and Traber, M. G., “Vitamin E deficiency during embryogenesis in zebrafish causes lasting metabolic and cognitive impairments despite refeeding adequate diets.”, Free Radic Biol Med, vol. 110, pp. 250-260, 2017.

Y. Zhang, Dai, B., Deng, Y., and Zhao, Y., “In vitro anti-inflammatory and antioxidant activities and protein quality of high hydrostatic pressure treated squids (Todarodes pacificus).”, Food Chem, vol. 203, pp. 258-266, 2016.

H. Zhang, Zhang, Y., Bao, E., and Zhao, Y., “Preparation, characterization and toxicology properties of α- and β-chitosan Maillard reaction products nanoparticles.”, Int J Biol Macromol, vol. 89, pp. 287-96, 2016.

Y. Deng, Luo, Y., Wang, Y., and Zhao, Y., “Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets.”, Food Chem, vol. 171, pp. 168-76, 2015.

G. Cavender, Liu, M., Hobbs, D., Frei, B., Strik, B. C., and Zhao, Y., “Effects of different organic weed management strategies on the physicochemical, sensory, and antioxidant properties of machine-harvested blackberry fruits.”, J Food Sci, vol. 79, no. 10, pp. S2107-16, 2014.

A. Tseng and Zhao, Y., “Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing.”, Food Chem, vol. 138, no. 1, pp. 356-65, 2013.

J. Jung and Zhao, Y., “Comparison in antioxidant action between α-chitosan and β-chitosan at a wide range of molecular weight and chitosan concentration.”, Bioorg Med Chem, vol. 20, no. 9, pp. 2905-11, 2012.

A. Tseng and Zhao, Y., “Effect of different drying methods and storage time on the retention of bioactive compounds and antibacterial activity of wine grape pomace (Pinot Noir and Merlot).”, J Food Sci, vol. 77, no. 9, pp. H192-201, 2012.

J. S. Kirkwood, Lebold, K. M., Miranda, C. L., Wright, C. L., Miller, G. W., Tanguay, R. L., Barton, C. L., Traber, M. G., and Stevens, J. F., “Vitamin C deficiency activates the purine nucleotide cycle in zebrafish.”, J Biol Chem, vol. 287, no. 6, pp. 3833-41, 2012.

J. Duan, Jiang, Y., and Zhao, Y., “Chitosan-whey protein isolate composite films for encapsulation and stabilization of fish oil containing ultra pure omega-3 fatty acids.”, J Food Sci, vol. 76, no. 1, pp. C133-41, 2011.

F. Tilton, La Du, J. K., and Tanguay, R. L., “Sulfhydryl systems are a critical factor in the zebrafish developmental toxicity of the dithiocarbamate sodium metam (NaM).”, Aquat Toxicol, vol. 90, no. 2, pp. 121-7, 2008.

P. A. Vazquez-Landaverde and Qian, M. C., “Antioxidant impacts on volatile formation in high-pressure-processed milk.”, J Agric Food Chem, vol. 55, no. 22, pp. 9183-8, 2007.

M. J. Reimers, La Du, J. K., Pereira, C. B., Giovanini, J., and Tanguay, R. L., “Ethanol-dependent toxicity in zebrafish is partially attenuated by antioxidants.”, Neurotoxicol Teratol, vol. 28, no. 4, pp. 497-508, 2006.

E. - J. Park, Jeknić, Z., and Chen, T. H. H., “Exogenous application of glycinebetaine increases chilling tolerance in tomato plants.”, Plant Cell Physiol, vol. 47, no. 6, pp. 706-14, 2006.