Guozhong Zhao
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Previous Organizations / Institutes
The organizations / institutes from the scholar's other articles in the past ten years
Research Subjects
Guozhong Zhao has a total of 123 co-authors. Here are the top co-authors by number of shared publications:
Yunping Yao
College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
16 shared publications- Yunping Yao
State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
13 shared publications Bin Dong
State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
8 shared publicationsXiaohong Cao
Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, China
8 shared publicationsHadiatullah Hadiatullah
7 shared publicationsChunling Wang
Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology)
6 shared publications
Latest Publications
- 29 June 2026
- Published by Elsevier in Food Chemistry
- Vol. 524, 150239
Proteolytic-derived antimicrobial peptides from Lactiplantibacillus plantarum: From mechanism to application in fermented foods
- 29 June 2026
- Published by Elsevier in Food Chemistry
- Vol. 524, 150239
Proteolytic-derived antimicrobial peptides from Lactiplantibacillus plantarum: From mechanism to application in fermented foods
- 15 February 2026
- Published by Elsevier in Food Chemistry
- Vol. 510, 148473
N-Propionyl aromatic Amino acids restore taste balance in reduced-salt soy sauce
- 15 February 2026
- Published by Elsevier in Food Chemistry
- Vol. 510, 148473
N-Propionyl aromatic Amino acids restore taste balance in reduced-salt soy sauce
- 4 October 2025
- Published by Elsevier in Food Chemistry
- Vol. 495 (Pt 3) , 146631
Flavor profile and peptide formation in soy sauce fermented from soybean meal by Aspergillus oryzae and Aspergillus niger
- 4 October 2025
- Published by Elsevier in Food Chemistry
- Vol. 495 (Pt 3) , 146631
Flavor profile and peptide formation in soy sauce fermented from soybean meal by Aspergillus oryzae and Aspergillus niger
- 25 August 2025
- Published by Elsevier in Food Chemistry
- Vol. 493 (Pt 4) , 146111
Intracellular regulation in response to environmental stresses, production processes of flavor substances, and potential applications of Debaryomyces hansenii in the food industry: a review
- 25 August 2025
- Published by Elsevier in Food Chemistry
- Vol. 493 (Pt 4) , 146111
Intracellular regulation in response to environmental stresses, production processes of flavor substances, and potential applications of Debaryomyces hansenii in the food industry: a review
- 9 March 2025
- Published by Elsevier in Food Chemistry
- Vol. 479, 143787
Preparation, characterization and antimicrobial properties of double lysine-modified chitosan and its preservation ability in chicken meat refrigeration
- 9 March 2025
- Published by Elsevier in Food Chemistry
- Vol. 479, 143787
Preparation, characterization and antimicrobial properties of double lysine-modified chitosan and its preservation ability in chicken meat refrigeration
- 23 February 2025
- Published by Elsevier in Food Bioscience
- Vol. 66
Effects of new fermentation strains: Weissella confusa GTA22 and Weissella koreensis QAY6 on the quality of dough and steamed bread
- 23 February 2025
- Published by Elsevier in Food Bioscience
- Vol. 66
Effects of new fermentation strains: Weissella confusa GTA22 and Weissella koreensis QAY6 on the quality of dough and steamed bread
- 4 February 2025
- Published by Elsevier in Food Chemistry
- Vol. 477, 143218
Bacillus licheniformis and Wickerhamiella versatilis: Sources of the pleasant smoky and fruity flavors of soybean paste
- 4 February 2025
- Published by Elsevier in Food Chemistry
- Vol. 477, 143218
Bacillus licheniformis and Wickerhamiella versatilis: Sources of the pleasant smoky and fruity flavors of soybean paste