Pangzhen Zhang

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Senior Lecturer

University of Melbourne

Australia

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About

Pangzhen Zhang is a Senior Lecturer at The University of Melbourne, Australia. His research primarily focuses on the interactions between food substances and gut microbiota, exploring their implications on health. Recent articles by Dr. Zhang address topics such as bioactive compounds in food, phytochemical leaching, and the effects of rootstock selection on wine grape varieties.

Recent Grants

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Defining the distinctiveness of Victorian wine using critical quality traits and climate modelling; adapting to climate change using environmental modelling and management strategies

Open Date: 2016-01-01

Close Date: 2017-12-01

Grant: Close

Evaluating grapevine rootstocks for Pinot noir

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Articles (21)

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2022

Collaborators (8)

Philip Marriott

Professor

MONASH UNIVERSITY

AUSTRALIA

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Zhongxiang Fang

University of Melbourne

AUSTRALIA

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Ken Ng

Lecturer, Senior Lecturer in Food Chemistry; Coordinator Master of Food Science and Master of Food & Packaging Innovation

University of Melbourne

AUSTRALIA

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Jiaqiang Luo

UNSW Sydney

AUSTRALIA

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Michael McCullough

Professor

University of Melbourne

AUSTRALIA

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Alexis Pang

University of Melbourne

AUSTRALIA

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Jamie Selby-Pham

RMIT University

AUSTRALIA

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Kate Howell

University of Melbourne

AUSTRALIA

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Pangzhen Zhang

Research Interests

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About

Recent Grants

Articles (21)

Food substances alter gut resistome: Mechanisms, health impacts, and food components

Catechins and caffeine absorption, and antioxidant activity of tea‐macerated wine in a Caco‐2 intestinal cell culture model

Variations in Bioactive Compounds and Sensory Properties of Flower-Flavored Chardonnay Wine during Floral Maceration and Bottle Aging

Physicochemical properties, antioxidant activities and comprehensive phenolic profiles of tea-macerated Chardonnay wine and model wine

The Influences of Rootstock on the Performance of Pinot Noir (Vitis vinifera L.): Phenological Progress, Physiological Performance, and Petiole Nutrient Status

Rootstocks for Grapevines Now and into the Future: Selection of Rootstocks Based on Drought Tolerance, Soil Nutrient Availability, and Soil pH

Leaching of Phytochemicals from Beans during Hydration, Kinetics, and Modeling

The Influences of Rootstock on the Performance of Pinot Noir (Vitis vinifera L.): Berry and Wine Composition

Phenolic composition and antioxidant capacity of betel inflorescence extract in a simulated oral environment

3‐Deoxyanthocyanidins: Extraction, stability, and food applications

Early Prediction of Shiraz Wine Quality Based on Small Volatile Compounds in Grapes

Anthocyanins-gut microbiota-health axis: A review

Using historical weather data and a novel season temperature index to classify winegrape growing zones in Australia

Variations in physicochemical characteristics, antioxidant activity, phenolic and volatile profiles, and sensory attributes of tea-flavored Chardonnay wine during bottle aging

Effect of Solid-State Fermentation on Plant-Sourced Proteins: A Review

Metabolomic Profile of Indonesian Betel Quids

The melanin inhibitory effect of plants and phytochemicals: A systematic review

Can wine quality be predicted by small volatile compounds? A study based on performance of wine show entries and their volatile profiles

Plants and phytochemicals potentials in tackling anxiety: A systematic review

The salivary microbiome shows a high prevalence of core bacterial members yet variability across human populations

Surmounting the off-flavor challenge in plant-based foods

Collaborators (8)

Philip Marriott

Zhongxiang Fang

Ken Ng

Jiaqiang Luo

Michael McCullough

Alexis Pang

Jamie Selby-Pham

Kate Howell

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