Changzhou Zuo
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Explore the profile of Changzhou Zuo including associated specialties, affiliations and a list of published articles.
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7
Citations
4
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Recent Articles
1.
Wang M, Li Y, Wang Z, Li H, Zuo C, Zhao J, et al.
Food Chem
. 2025 Feb;
477:143504.
PMID: 39999556
In this study, the water distribution and migration of bruised 'Korla' pear flesh during storage, as well as their relationships with optical properties and light propagation, were comprehensively investigated based...
2.
Wang Z, Song S, Zhao M, Zuo C, Wang M, Zhao J, et al.
Food Res Int
. 2024 Sep;
194:114940.
PMID: 39232550
Hyperspectral microscope imaging (HMI) technique was employed to assess the changes in physicochemical parameters and microstructure of 'Golden Delicious' apples flesh during storage. Four regions of interest (ROIs), including whole-cell...
3.
Wang M, Lan W, Zuo C, Wang Z, Zhao J, Yang Y, et al.
Food Res Int
. 2024 Aug;
192:114787.
PMID: 39147489
This original work investigated the optical properties and Monte-Carlo (MC) based simulation of light propagation in the flavedo of Nanfeng tangerine (NF) and Gannan navel orange (GN) infected by Penicillium...
4.
Ruan S, Zhu T, Zuo C, Peng J, Liu L, Lan W, et al.
Foods
. 2024 Aug;
13(15).
PMID: 39123557
Fresh-cut radishes are susceptible to quality loss and microbial contamination during storage, resulting in a short shelf life. This study investigated the effects of photodynamic technology (PDT) on fresh-cut radishes...
5.
Wang Z, Ding F, Ge Y, Wang M, Zuo C, Song J, et al.
Spectrochim Acta A Mol Biomol Spectrosc
. 2024 Apr;
316:124344.
PMID: 38688212
In this work, visible and near-infrared 'point' (Vis-NIR) spectroscopy and hyperspectral imaging (Vis-NIR-HSI) techniques were applied on three different apple cultivars to compare their firmness prediction performances based on a...
6.
Zhu T, Pan Q, Xiao K, Zuo C, Liu Q, Zhou D, et al.
Food Funct
. 2024 Feb;
15(6):2960-2973.
PMID: 38407402
In this study, the antifatigue effect and mechanism of peanut sprouts were explored. BALB/c mice divided into three groups (control, dark and UV-C) were respectively supplemented with a normal diet,...
7.
Zuo C, Qin Y, Zhang Y, Pan L, Tu K, Peng J
Int J Food Microbiol
. 2024 Feb;
413:110608.
PMID: 38308875
During thermal processing of braised sauce beef, the lipid content of circularly used sauce increased accordingly because of lipid migration from beef to sauce, which may impact the bacterial heat...
8.
Wang Z, Zuo C, Chen M, Song J, Tu K, Lan W, et al.
Foods
. 2023 Dec;
12(24).
PMID: 38137239
Gastrodin is one of the most important biologically active components of , which has many health benefits as a dietary and health food supplement. However, gastrodin measurement traditionally relies on...