1. 3‐Deoxyanthocyanidin Colorant: Nature, Health, Synthesis, and Food Applications. Issue 5 (17th July 2019) Authors: Xiong, Yun; Zhang, Pangzhen; Warner, Robyn Dorothy; Fang, Zhongxiang Journal: Comprehensive reviews in food science and food safety Issue: Volume 18:Issue 5(2019) Page Start: 1533 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Application of cellulose‐ and chitosan‐based edible coatings for quality and safety of deep‐fried foods. Issue 2 (30th January 2023) Authors: Wang, Zun; Ng, Ken; Warner, Robyn Dorothy; Stockmann, Regine; Fang, Zhongxiang Journal: Comprehensive reviews in food science and food safety Issue: Volume 22:Issue 2(2023) Page Start: 1418 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Cellular antioxidant activities of phenolic extracts from five sorghum grain genotypes. (June 2021) Authors: Xiong, Yun; Damasceno Teixeira, Thiago Victor; Zhang, Pangzhen; Warner, Robyn Dorothy; Shen, Shuibao; Fang, Zhongxiang Journal: Food bioscience Issue: Volume 41(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Cereal grain-based functional beverages: from cereal grain bioactive phytochemicals to beverage processing technologies, health benefits and product features. Issue 9 (30th March 2022) Authors: Xiong, Yun; Zhang, Pangzhen; Warner, Robyn Dorothy; Shen, Shuibao; Fang, Zhongxiang Journal: Critical reviews in food science and nutrition Issue: Volume 62:Issue 9(2022) Page Start: 2404 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Comprehensive profiling of phenolic compounds by HPLC-DAD-ESI-QTOF-MS/MS to reveal their location and form of presence in different sorghum grain genotypes. (November 2020) Authors: Xiong, Yun; Zhang, Pangzhen; Warner, Robyn Dorothy; Shen, Shuibao; Johnson, Stuart; Fang, Zhongxiang Journal: Food research international Issue: Volume 137(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Contribution of nitric oxide and protein S-nitrosylation to variation in fresh meat quality. (October 2018) Authors: Liu, Rui; Warner, Robyn Dorothy; Zhou, Guanghong; Zhang, Wangang Journal: Meat science Issue: Volume 144(2018) Page Start: 135 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effect of chitosan/nisin/gallic acid coating on preservation of pork loin in high oxygen modified atmosphere packaging. (July 2019) Authors: Cao, Yu; Warner, Robyn Dorothy; Fang, Zhongxiang Journal: Food control Issue: Volume 101(2019) Page Start: 9 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effect of gallic acid/chitosan coating on fresh pork quality in modified atmosphere packaging. (15th September 2018) Authors: Fang, Zhongxiang; Lin, Daniel; Warner, Robyn Dorothy; Ha, Minh Journal: Food chemistry Issue: Volume 260(2018) Page Start: 90 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Effect of oregano essential oil and resveratrol nanoemulsion loaded pectin edible coating on the preservation of pork loin in modified atmosphere packaging. (August 2020) Authors: Xiong, Yun; Li, Shumin; Warner, Robyn Dorothy; Fang, Zhongxiang Journal: Food control Issue: Volume 114(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Effect of sorghum bran incorporation on the physicochemical and microbial properties of beef sausage during cold storage. (February 2022) Authors: Xiong, Yun; Zhang, Pangzhen; Warner, Robyn Dorothy; Hossain, Md Nur; Leonard, William; Fang, Zhongxiang Journal: Food control Issue: Volume 132(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗