| Sorghum grain: From genotype, nutrition, and phenolic profile to its health benefits and food applications Y Xiong, P Zhang, RD Warner, Z Fang Comprehensive Reviews in Food Science and Food Safety 18 (6), 2025-2046, 2019 | 320 | 2019 |
| Hempseed in food industry: Nutritional value, health benefits, and industrial applications W Leonard, P Zhang, D Ying, Z Fang Comprehensive reviews in food science and food safety 19 (1), 282-308, 2020 | 278 | 2020 |
| Fermentation transforms the phenolic profiles and bioactivities of plant-based foods W Leonard, P Zhang, D Ying, B Adhikari, Z Fang Biotechnology Advances 49, 107763, 2021 | 224 | 2021 |
| Application of extrusion technology in plant food processing byproducts: An overview W Leonard, P Zhang, D Ying, Z Fang Comprehensive Reviews in Food Science and Food Safety 19 (1), 218-246, 2020 | 206 | 2020 |
| State-of-the-art review of dark tea: From chemistry to health benefits FJ Lin, XL Wei, HY Liu, H Li, Y Xia, DT Wu, PZ Zhang, GR Gandhi, HB Li, ... Trends in Food Science & Technology 109, 126-138, 2021 | 186 | 2021 |
| Modulation of the human gut microbiota by phenolics and phenolic fiber‐rich foods YT Loo, K Howell, M Chan, P Zhang, K Ng Comprehensive reviews in food science and food safety 19 (4), 1268-1298, 2020 | 183 | 2020 |
| Effects and mechanisms of tea for the prevention and management of diabetes mellitus and diabetic complications: An updated review JM Meng, SY Cao, XL Wei, RY Gan, YF Wang, SX Cai, XY Xu, PZ Zhang, ... Antioxidants 8 (6), 170, 2019 | 165 | 2019 |
| From the vineyard to the winery: how microbial ecology drives regional distinctiveness of wine D Liu, P Zhang, D Chen, K Howell Frontiers in Microbiology 10, 2679, 2019 | 149 | 2019 |
| Effects and mechanisms of edible and medicinal plants on obesity: An updated review AO Shang, RY Gan, XY Xu, QQ Mao, PZ Zhang, HB Li Critical Reviews in Food Science and Nutrition 61 (12), 2061-2077, 2021 | 115 | 2021 |
| Activity and bioavailability of food protein‐derived angiotensin‐I‐converting enzyme–inhibitory peptides L Xue, R Yin, K Howell, P Zhang Comprehensive Reviews in Food Science and Food Safety 20 (2), 1150-1187, 2021 | 105 | 2021 |
| Phenolic compounds in Lycium berry: Composition, health benefits and industrial applications Y Jiang, Z Fang, W Leonard, P Zhang Journal of Functional Foods 77, 104340, 2021 | 97 | 2021 |
| Glycosidically bound aroma precursors in fruits: A comprehensive review Z Liang, Z Fang, A Pai, J Luo, R Gan, Y Gao, J Lu, P Zhang Critical Reviews in Food Science and Nutrition 62 (1), 215-243, 2022 | 92 | 2022 |
| Effect of processing on the phenolic contents, antioxidant activity and volatile compounds of sorghum grain tea Y Xiong, P Zhang, J Luo, S Johnson, Z Fang Journal of Cereal Science 85, 6-14, 2019 | 92 | 2019 |
| The fungal microbiome is an important component of vineyard ecosystems and correlates with regional distinctiveness of wine D Liu, Q Chen, P Zhang, D Chen, KS Howell Msphere 5 (4), 10.1128/msphere. 00534-20, 2020 | 89 | 2020 |
| Beta-glucosidase activity of wine yeasts and its impacts on wine volatiles and phenolics: A mini-review P Zhang, R Zhang, S Sirisena, R Gan, Z Fang Food Microbiology 100, 103859, 2021 | 84 | 2021 |
| Effects of frying, roasting and boiling on aroma profiles of adzuki beans (Vigna angularis) and potential of adzuki bean and millet flours to improve flavor and sensory … S Bi, A Wang, F Lao, Q Shen, X Liao, P Zhang, J Wu Food Chemistry 339, 127878, 2021 | 81 | 2021 |
| Diversity and dynamics of fungi during spontaneous fermentations and association with unique aroma profiles in wine D Liu, JL Legras, P Zhang, D Chen, K Howell International Journal of Food Microbiology 338, 108983, 2021 | 79 | 2021 |
| Within-Vineyard, Within-Vine, and Within-Bunch Variability of the Rotundone Concentration in Berries of Vitis vinifera L. cv. Shiraz P Zhang, S Barlow, M Krstic, M Herderich, S Fuentes, K Howell Journal of agricultural and food chemistry 63 (17), 4276-4283, 2015 | 75 | 2015 |
| Hydroxycinnamic acids on gut microbiota and health W Leonard, P Zhang, D Ying, Z Fang Comprehensive reviews in food science and food safety 20 (1), 710-737, 2021 | 71 | 2021 |
| Terpene evolution during the development of Vitis vinifera L. cv. Shiraz grapes P Zhang, S Fuentes, T Siebert, M Krstic, M Herderich, EWR Barlow, ... Food Chemistry 204, 463-474, 2016 | 71 | 2016 |
Zhongxiang FangAssociate professor in Food Processing, The University of MelbourneVerified email at unimelb.edu.au