| 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 | 276 | 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 | 222 | 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 | 204 | 2020 |
| 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 | 96 | 2021 |
| 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 |
| Surmounting the off-flavor challenge in plant-based foods W Leonard, P Zhang, D Ying, Z Fang Critical reviews in food science and nutrition 63 (30), 10585-10606, 2023 | 61 | 2023 |
| Extrusion improves the phenolic profile and biological activities of hempseed (Cannabis sativa L.) hull W Leonard, P Zhang, D Ying, Y Xiong, Z Fang Food Chemistry 346, 128606, 2021 | 58 | 2021 |
| Lignanamides: sources, biosynthesis and potential health benefits–a minireview W Leonard, P Zhang, D Ying, Z Fang Critical Reviews in Food Science and Nutrition 61 (8), 1404-1414, 2021 | 55 | 2021 |
| Anthocyanins-gut microbiota-health axis: A review A Liang, W Leonard, JT Beasley, Z Fang, P Zhang, CS Ranadheera Critical reviews in food science and nutrition 64 (21), 7563-7588, 2024 | 50 | 2024 |
| Effects of incorporating roasted lupin (Lupinus angustifolius) flour on the physicochemical and sensory attributes of beef sausage W Leonard, SC Hutchings, RD Warner, Z Fang International Journal of Food Science & Technology 54 (5), 1849-1857, 2019 | 40 | 2019 |
| Effect of sorghum bran incorporation on the physicochemical and microbial properties of beef sausage during cold storage Y Xiong, P Zhang, RD Warner, MN Hossain, W Leonard, Z Fang Food Control 132, 108544, 2022 | 35 | 2022 |
| Tyramine-derived hydroxycinnamic acid amides in plant foods: sources, synthesis, health effects and potential applications in food industry W Leonard, P Zhang, D Ying, Z Fang Critical reviews in food science and nutrition 62 (6), 1608-1625, 2022 | 34 | 2022 |
| Effect of extrusion technology on hempseed (Cannabis sativa L.) oil cake: Polyphenol profile and biological activities W Leonard, P Zhang, D Ying, Y Xiong, Z Fang Journal of Food Science 86 (7), 3159-3175, 2021 | 20 | 2021 |
| Enhanced Lignanamide Absorption and Antioxidative Effect of Extruded Hempseed (Cannabis sativa L.) Hull in Caco-2 Intestinal Cell Culture W Leonard, Y Xiong, P Zhang, D Ying, Z Fang Journal of agricultural and food chemistry 69 (38), 11259-11271, 2021 | 16 | 2021 |
| Recent advances in edible insect processing technologies Z Liang, Y Zhu, W Leonard, Z Fang Food Research International, 114137, 2024 | 15 | 2024 |
| Post-extrusion physical properties, techno-functionality and microbiota-modulating potential of hempseed (Cannabis sativa L.) hull fiber W Leonard, P Zhang, D Ying, S Nie, S Liu, Z Fang Food Hydrocolloids 131, 107836, 2022 | 12 | 2022 |
| Transformation of hempseed (Cannabis sativa L.) oil cake proteome, structure and functionality after extrusion W Leonard, P Zhang, D Ying, S Nie, E Tindal, Z Fang Food Chemistry 384, 132499, 2022 | 7 | 2022 |
| Fruit juices as a carrier of probiotics to modulate gut phenolics and microbiota W Leonard, A Liang, CS Ranadheera, Z Fang, P Zhang Food & Function 13 (19), 10333-10346, 2022 | 7 | 2022 |
| Plant-based imitated seafood W Leonard, Z Fang Engineering Plant-Based Food Systems, 199-211, 2023 | 2 | 2023 |
| Catechins and caffeine absorption, and antioxidant activity of tea‐macerated wine in a Caco‐2 intestinal cell culture model Z Liang, W Leonard, P Zhang, XA Zeng, Z Fang Journal of Food Science, 2024 | | 2024 |
Zhongxiang FangAssociate professor in Food Processing, The University of MelbourneZweryfikowany adres z unimelb.edu.au