L
Liming Zhao
Researcher at East China University of Science and Technology
Publications - 107
Citations - 1312
Liming Zhao is an academic researcher from East China University of Science and Technology. The author has contributed to research in topics: Medicine & Biology. The author has an hindex of 15, co-authored 69 publications receiving 729 citations. Previous affiliations of Liming Zhao include Shandong University of Technology & Jiangnan University.
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Novel Umami Ingredients: Umami Peptides and Their Taste
TL;DR: These umami peptides are listed based on their category, source, taste, and threshold concentration, and the evidence for peptides showing umami taste, theUmami taste receptors on the human tongue, andThe peptides whose umami Taste is controversial are discussed.
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Effectiveness of pulsed light treatment for degradation and detoxification of aflatoxin B1 and B2 in rough rice and rice bran
Bei Wang,Bei Wang,Noreen Mahoney,Zhongli Pan,Zhongli Pan,Zhongli Pan,Ragab Khir,Ragab Khir,Bengang Wu,Haile Ma,Liming Zhao +10 more
TL;DR: Pulsed light technology has a promising potential to degrade, detoxify, and inactivate the mutagenic activity of aflatoxins in rough rice and rice bran.
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Expression and characterization of a novel cold-adapted chitosanase suitable for chitooligosaccharides controllable preparation
TL;DR: This novel cold-adapted chitosanase provides a cleaner production process for the controllable preparation of chitooligosaccharides with the specific DP.
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Antioxidant properties of a vegetable–fruit beverage fermented with two Lactobacillus plantarum strains
TL;DR: This study revealed that the L. plantarum-fermented vegetable–fruit beverage showed significant antioxidant activity, which is helpful in evaluating the fermentation end-point and developing a high-quality fermented beverage.
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Improvement in Shelf Life of Rough and Brown Rice Using Infrared Radiation Heating
Chao Ding,Chao Ding,Ragab Khir,Ragab Khir,Zhongli Pan,Zhongli Pan,Liming Zhao,Kang Tu,Hamed M. El-Mashad,Hamed M. El-Mashad,Tara H. McHugh +10 more
TL;DR: In this article, the effect of IR heating and tempering on the storage stability of rough and brown rice was investigated, and it was concluded that the improvement in rough rice stability during storage can be achieved through drying rough rice using IR heating to temperature of 60 °C followed by tempering for 4 h and natural cooling.