1. Cui, C., Y. Qian, W. Sun and H. Zhao, 2016. Effects of high solid concentrations on the efficacy of enzymatic hydrolysis of yeast cells and the taste characteristics of the resulting hydrolysates. Int. J. Food Sci. Technol., 51: 1298-1304.
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2. Zhao, H.F., 2015. Effects of processing stages on the profile of phenolic compounds in beer. In: Processing and impact on active components in food. Preedy, V.R., (Ed.). Academic Press, Unites States, pp: 533-539.
3. Feng, Y., G. Su, H. Zhao, Y. Cai, C. Cui, D. Sun Waterhouse and M. Zhao, 2015. Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test. Food Chem., 167: 220-228.
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4. Chen, Z.Y., Y.Z. Feng, C. Cui, H.F. Zhao and M.M. Zhao, 2015. Effects of koji-making with mixed strains on physicochemical and sensory properties of Chinese-type soy sauce. J. Sci. Food Agric., 95: 2145-2154.
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5. Zhou, F., M. Zhao, H. Zhao, W. Sun and C. Cui, 2014. Effects of oxidative modification on gel properties of isolated porcine myofibrillar protein by peroxyl radicals. Meat Sci., 96: 1432-1439.
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6. Zhao, H.F., 2014. Endogenous antioxidants and antioxidant activities of beers. In: Processing and impact on antioxidants in beverages. Preedy, V., (Ed.). Academic Press, United States, pp: 15-24.
7. Zhao, H., C. Wan, M. Zhao, H. Lei and F. Mo, 2014. Effects of soy protein hydrolysates on the growth and fermentation performances of brewer`s yeast. Int. J. Food Sci. Technol., 49: 2015-2022.
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8. Feng, Y., Z. Chen, N. Liu, H. Zhao, C. Cui and M. Zhao, 2014. Changes in fatty acid composition and lipid profile during koji fermentation and their relationships with soy sauce flavour. Food Chem., 158: 438-444.
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9. Feng, Y., Y. Cai, G. Su, H. Zhao, C. Wang and M. Zhao, 2014. Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China. Food Chem., 145: 126-134.
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10. Cui, C., M. Zhao, D. Li, H. Zhao and W. Sun, 2014. Biochemical changes of traditional Chinese-type soy sauce produced in four seasons during processing. CyTA J. Food, 12: 166-175.
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11. Cui, C., F.F. Lei, Y.R. Wang, H.F. Zhao, W.Z. Sun and L.P. You, 2014. Antioxidant Properties of Maillard Reaction Products from Defatted Peanut Meal Hydrolysate-Glucose Syrup and its Application to Sachima. Food Sci. Technol. Res., 20: 327-335.
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12. Zhao, H., Y. Wang, Y. Zou and M. Zhao, 2013. Natural occurrence of deoxynivalenol in soy sauces consumed in China. Food Control., 29: 71-75.
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13. Zhao, H., H. Li, G. Sun, B. Yang and M. Zhao, 2013. Assessment of endogenous antioxidative compounds and antioxidant activities of lager beers. J. Sci. Food Agric., 93: 910-917.
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14. Xu, D., C. Li, Y. Wang, L. Sun, H. Zhao and M. Zhao, 2013. Characterisation of acid proteases from a fusant F76 and its progenitors Aspergillus oryzae HN3042 and Aspergillus niger CICC2377. Int. J. Food Sci. Technol., 48: 678-684.
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15. Mo, F., H. Zhao, H. Lei and M. Zhao, 2013. Effects of nitrogen composition on fermentation performance of brewer`s yeast and the absorption of peptides with different molecular weights. Appl. Biochem. Biotechnol., 171: 1339-1350.
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16. Lei, H., L. Zheng, C. Wang, H. Zhao and M. Zhao, 2013. Effects of worts treated with proteases on the assimilation of free amino acids and fermentation performance of lager yeast. Int. J. Food Microbiol., 161: 76-83.
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17. Lei, H., H. Zhao and M. Zhao, 2013. Proteases supplementation to high gravity worts enhances fermentation performance of brewer`s yeast. Biochem. Eng. J., 77: 1-6.
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18. Lei, H., H. Li, F. Mo, L. Zheng, H. Zhao and M. Zhao, 2013. Effects of Lys and His supplementations on the regulation of nitrogen metabolism in lager yeast. Appl. Microbiol. Biotechnol., 97: 8913-8921.
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19. Feng, Y., C. Cui, H. Zhao, X. Gao, M. Zhao and W. Sun, 2013. Effect of koji fermentation on generation of volatile compounds in soy sauce production. Int. J. Food Sci. Technol., 48: 609-619.
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20. Cui, C., Q. Hu, J. Ren, H. Zhao, L. You and M. Zhao, 2013. Effect of the structural features of hydrochloric acid-deamidated wheat gluten on its susceptibility to enzymatic hydrolysis. J. Agric. Food Chem., 61: 5706-5714.
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21. Zhao, H. and M. Zhao, 2012. Effects of mashing on total phenolic contents and antioxidant activities of malts and worts. Int. J. Food Sci. Technol., 47: 240-247.
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22. Yu, Z., M. Zhao, H. Li, H. Zhao, Q. Zhang, C. Wan and H. Li, 2012. A comparative study on physiological activities of lager and ale brewing yeasts under different gravity conditions. Biotechnol. Bioprocess Eng., 17: 818-826.
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23. Yu, Z., H. Zhao, M. Zhao, H. Lei and H. Li, 2012. Metabolic flux and nodes control analysis of brewer's yeasts under different fermentation temperature during beer brewing. Applied Biochem. Biotechnol., 168: 1938-1952.
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24. Yu, Z., H. Zhao, H. Li, Q. Zhang, H. Lei and M. Zhao, 2012. Selection of saccharomyces pastorianus variants with improved fermentation performance under very high gravity wort conditions. Biotechnol. Lett., 34: 365-370.
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25. Lin, L., Q. Gao, C. Cui, H. Zhao and L. Fu et al., 2012. Isolation and identification of ent-kaurane-type diterpenoids from Rabdosia serra (MAXIM.) HARA leaf and their inhibitory activities against HepG-2, MCF-7, and HL-60 cell lines. Food Chem., 131: 1009-1014.
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26. Lin, L., H. Zhao, Y. Dong, B. Yang and M. Zhao, 2012. Macroporous resin purification behavior of phenolics and rosmarinic acid from Rabdosia serra (MAXIM.) HARA leaf. Food Chem., 130: 417-424.
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27. Lei, H., H. Zhao, Z. Yu and M. Zhao, 2012. Effects of wort gravity and nitrogen level on fermentation performance of brewer's yeast and the formation of flavor volatiles. Applied Biochem. Biotechnol., 166: 1562-1574.
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28. Zhang, Q., J. Ren, M. Zhao, H. Zhao, J. Regenstein, Y. Li and J. Wu, 2011. Isolation and characterization of three novel peptides from casein hydrolysates that stimulate the growth of mixed cultures of streptococcus thermophilus and lactobacillus delbrueckii subsp. bulgaricus. J. Agric. Food Chem., 59: 7045-7053.
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29. Zhang Q., J. Ren, H. Zhao, M. Zhao, J. Xu and Q. Zhao, 2011. Influence of casein hydrolysates on the growth and lactic acid production of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Int. J. Food Sci. Technol., 46: 1014-1020.
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30. Yu, Z., H. Zhao, C. Wan, G. Sun and M. Zhao, 2011. The dynamic changes of proton efflux rate in saccharomyces pastorianus strains during high gravity or very high gravity brewing. J. Inst. Brewing, 117: 176-181.
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31. Yang, L., M.M. Zhao, H. Zhao, G.W. Su and X.L. Gao, 2011. Application of artificial neural network to prediction of Cantonese soy sauce brewing and changing pattern concerning total nitrogen and α-amino acid nitrogen. J. Food Process Eng., 34: 1982-1999.
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32. Xu, D., L. Pan, H. Zhao, M. Zhao, J. Sun and D. Liu, 2011. Breeding and identification of novel koji molds with high activity of acid protease by genome recombination between Aspergillus oryzae and Aspergillus niger. J. Ind. Microbiol. Biotechnol., 38: 1255-1265.
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33. Sun, W., M. Zhao, H. Zhao, Q. Zhao, B. Yang, N. Wu and Y.L. Qian, 2011. Effect of manufacturing level on the biochemical characteristics of cantonese sausage during processing. J. Food Biochem., 35: 1015-1033.
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34. Sun, W., M. Zhao, B. Yang, H. Zhao and C. Cui, 2011. Oxidation of sarcoplasmic proteins during processing of Cantonese sausage in relation to their aggregation behaviour and In vitro digestibility. Meat Sci., 88: 462-467.
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35. Mu, L., H. Zhao, M. Zhao, C. Cui and L. Liu, 2011. Physicochemical properties of soy protein isolates-acacia gum conjugates. Czech J. Food Sci., 29: 129-136.
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36. Lin, L., Y. Dong, H. Zhao, L. Wen, B. Yang and M. Zhao, 2011. Comparative evaluation of rosmarinic acid, methyl rosmarinate and pedalitin isolated from Rabdosia serra (MAXIM.) HARA as inhibitors of tyrosinase and α-glucosidase. Food Chem., 129: 884-889.
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37. Gao, X., C. Cui, J. Ren, H. Zhao, Q. Zhao and M. Zhao, 2011. Changes in the chemical composition of traditional Chinese-type soy sauce at different stages of manufacture and its relation to taste. Int. J. Food Sci. Technol., 46: 243-249.
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38. Cui, C., H. Zhao, M. Zhao and H. Chai, 2011. Effects of extrusion treatment on enzymatic hydrolysis properties of wheat gluten. J. Food Process Eng., 34: 187-203.
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39. Zhao, H., W. Chen, J. Lu and M. Zhao, 2010. Phenolic profiles and antioxidant activities of commercial beers. Food Chem., 119: 1150-1158.
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40. Zhang, Q., M. Zhao, D. Qu, H. Zhao and Q. Zhao, 2010. Effect of papain-hydrolysed casein peptides on the fermentation kinetics, microbiological survival and physicochemical properties of yoghurt. Int. J. Food Sci. Technol., 45: 2379-2386.
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41. Sun, W., Q. Zhao, H. Zhao, M. Zhao and B. Yang, 2010. Volatile compounds of Cantonese sausage released at different stages of processing and storage. Food Chem., 121: 319-325.
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42. Mu, L., M. Zhao, B. Yang, H. Zhao, C. Cui and Q. Zhao, 2010. Effect of ultrasonic treatment on the graft reaction between soy protein isolate and gum acacia and on the physicochemical properties of conjugates. J. Agric. Food Chem., 58: 4494-4499.
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43. Luo, D., Q. Zhao, M. Zhao, B. Yang, X. Long, J. Ren and H. Zhao, 2010. Effects of limited proteolysis and high-pressure homogenisation on structural and functional characteristics of glycinin. Food Chem., 122: 25-30.
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44. Liao, L., M. Zhao, J. Ren, H. Zhao, C. Cui and X. Hu, 2010. Effect of acetic acid deamidation-induced modification on functional and nutritional properties and conformation of wheat gluten. J. Sci. Food Agric., 90: 409-417.
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45. Liao, L., C.Y. Qiu, T.X. Liu, M.M. Zhao, J.Y. Ren and H.F. Zhao, 2010. Susceptibility of wheat gluten to enzymatic hydrolysis following deamidation with acetic acid and sensory characteristics of the resultant hydrolysates. J. Cereal Sci., 52: 395-403.
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46. Li, Y., H. Zhao, M. Zhao and C. Cui, 2010. Relationships between antioxidant activity and quality indices of soy sauce: An application of multivariate analysis. Int. J. Food Sci. Technol., 45: 133-139.
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47. Gao, X.L., C. Cui, H.F. Zhao, M.M. Zhao, L. Yang and J.Y. Ren, 2010. Changes in volatile aroma compounds of traditional Chinese-type soy sauce during moromi fermentation and heat treatment. Food Sci. Biotechnol., 19: 889-898.
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48. Gao, X., H. Zhao, Y. Feng and M. Zhao, 2010. A comparative study on physicochemical properties of Chinese-type soy sauces prepared using pure koji and mixed kojis. Afr. J. Biotechnol., 9: 6740-6747.
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49. You, L., M. Zhao, C. Cui, H. Zhao and B. Yang, 2009. Effect of degree of hydrolysis on the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates. Innovative Food Sci. Emerging Technol., 10: 235-240.
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50. Sun, W., H. Zhao, Q. Zhao, M. Zhao, B. Yang, N. Wu and Y. Qian, 2009. Structural characteristics of peptides extracted from Cantonese sausage during drying and their antioxidant activities. Innovative Food Sci. Emerging Technol., 10: 558-563.
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51. Gao, X.L., H.F. Zhao, M.M. Zhao, C. Cui and J.Y. Ren, 2009. Comparative study on volatile flavor compounds of traditional Chinese-Type soy sauces prepared with soybean and defatted soy meal. Food Sci. Biotechnol., 18: 1447-1458.
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52. Zhao, H., W. Fan, J. Dong, J. Lu and J. Chen et al., 2008. Evaluation of antioxidant activities and total phenolic contents of typical malting barley varieties. Food Chem., 107: 296-304.
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53. Lu, J., H. Zhao, J. Chen, W. Fan and J. Dong et al., 2007. Evolution of phenolic compounds and antioxidant activity during malting. J. Agric. Food Chem., 55: 10994-11001.
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54. Zhao, H., J. Dong, J. Lu, J. Chen and Y. Li et al., 2006. Effects of extraction solvent mixtures on antioxidant activity evaluation and their extraction capacity and selectivity for free phenolic compounds in barley (Hordeum vulgare L.). J. Agric. Food Chem., 54: 7277-7286.
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