Food science, Microwave, Freeze-drying, Drying time and Chromatography are his primary areas of study. His biological study spans a wide range of topics, including Biochemistry and Water content. In his study, Kinetics is inextricably linked to Analytical chemistry, which falls within the broad field of Microwave.
His Freeze-drying research incorporates themes from Food quality, Energy consumption, Sea cucumber, Air drying and Food processing. In Drying time, he works on issues like Process engineering, which are connected to Food industry. Min Zhang has researched Chromatography in several fields, including Antioxidant and Polysaccharide.
The scientist’s investigation covers issues in Food science, Microwave, Chromatography, Freeze-drying and Flavor. His study in the fields of Shelf life under the domain of Food science overlaps with other disciplines such as Ascorbic acid. His research in Microwave intersects with topics in Composite material, Drying time, Vacuum drying and Analytical chemistry.
His primary areas of investigation include Food science, Flavor, Antioxidant, Freeze-drying and Microwave. The various areas that Min Zhang examines in his Food science study include Nutrient and Microstructure. His research in Antioxidant is mostly concerned with DPPH.
His Freeze-drying study frequently involves adjacent topics like Infrared. His work carried out in the field of Microwave brings together such families of science as Composite material and Vacuum drying. His Rheology research is multidisciplinary, incorporating perspectives in Dynamic mechanical analysis, Extrusion, 3D printing and Starch.
His main research concerns Food science, Composite material, Flavor, Rheology and Antioxidant. His research integrates issues of Antioxidant capacity and Freeze-drying in his study of Food science. His Composite material research includes themes of Infill, Dehydration, Microwave and Dielectric.
His Microwave study integrates concerns from other disciplines, such as Quality, Ultrasound and Moisture. His Rheology research also works with subjects such as
This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.
Trends in microwave- related drying of fruits and vegetables
M. Zhang;J. Tang;A.S. Mujumdar;S. Wang.
Trends in Food Science and Technology (2006)
The MicroArray Quality Control (MAQC)-II study of common practices for the development and validation of microarray-based predictive models.
Leming Shi;Gregory Campbell;Wendell D. Jones;Fabien Campagne.
Nature Biotechnology (2010)
Safety and activity of PD1 blockade by pidilizumab in combination with rituximab in patients with relapsed follicular lymphoma: a single group, open-label, phase 2 trial
Jason R Westin;Fuliang Chu;Min Zhang;Luis E Fayad.
Lancet Oncology (2014)
Antioxidant activities of different fractions of polysaccharide conjugates from green tea (Camellia Sinensis)
Haixia Chen;Min Zhang;Zhishuang Qu;Bijun Xie.
Food Chemistry (2008)
Physical, chemical and microbiological changes in stored green asparagus spears as affected by coating of silver nanoparticles-PVP
Jianshen An;Min Zhang;Shaojin Wang;Juming Tang.
Lwt - Food Science and Technology (2008)
Compositional characteristics and nutritional quality of Chinese mitten crab (Eriocheir sinensis)
De-Wei Chen;Min Zhang;Sundar Shrestha.
Food Chemistry (2007)
Oncogenic BRAF(V600E) Promotes Stromal Cell-Mediated Immunosuppression Via Induction of Interleukin-1 in Melanoma
Jahan S. Khalili;Shujuan Liu;Tania G. Rodríguez-Cruz;Mayra Whittington.
Clinical Cancer Research (2012)
lncRNA epigenetic landscape analysis identifies EPIC1 as an oncogenic lncRNA that interacts with MYC and promotes cell-cycle progression in cancer
Zehua Wang;Bo Yang;Min Zhang;Weiwei Guo.
Cancer Cell (2018)
Non-volatile taste active compounds in the meat of Chinese mitten crab (Eriocheir sinensis)
De-Wei Chen;Min Zhang.
Food Chemistry (2007)
3D printing: printing precision and application in food sector
Zhenbin Liu;Min Zhang;Bhesh Bhandari;Yuchuan Wang.
Trends in Food Science and Technology (2017)
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