Haizhou Wu

Paradoxical effects of lipolysis on the lipid oxidation in meat and meat products

Nantawat Tatiyaborworntham, Fatih Öz, Mark P. Richards et al. · Food Chemistry X · 2022 · 104 citations · Full text

(-)-Epigallocatechin-3-gallate-mediated formation of myofibrillar protein emulsion gels under malondialdehyde-induced oxidative stress

Yuanqi Lv, Lin Chen, Haizhou Wu et al. · Food Chemistry · 2019 · 79 citations

Malondialdehyde-induced Oxidative Stress, Engineering, Biochemistry +6

Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing

Haizhou Wu, Hong Zhuang, Yingyang Zhang et al. · Food Chemistry · 2014 · 73 citations

Food Chemistry, Volatile Compounds, Partial Replacement +7

Performance and mechanism of standard nano-TiO2 (P-25) in photocatalytic disinfection of foodborne microorganisms – Salmonella typhimurium and Listeria monocytogenes

Men Long, Jangmei Wang, Hong Zhuang et al. · Food Control · 2013 · 70 citations

Chemical Engineering, Foodborne Microorganisms, Photocatalytic Disinfection +10

Lipid oxidation in sorted herring (Clupea harengus) filleting co-products from two seasons and its relationship to composition

Haizhou Wu, Bita Forghani, Mehdi Abdollahi et al. · Food Chemistry · 2021 · 54 citations · Full text

Lipid Analysis, Nutrition, Lipid Peroxidation +19