Han Wu

Changes of the flavor substances and protein degradation of black carp (<scp><i>Mylopharyngodon piceus</i></scp>) pickled products during steaming

Yixin Wang, Han Wu, Wenzheng Shi et al. · Journal of the Science of Food and Agriculture · 2020 · 39 citations

Agriculture, Food Science, Nutritional Sciences +17

Quality relationship between smoked and air-dried bacon of Sichuan-Chongqing in China: Free amino acids, volatile compounds, and microbial diversity

Yang Li, Hongjun Li, Han Wu et al. · Food Research International · 2022 · 35 citations

Agriculture, Biochemistry, Food Science +16

Research on the quality changes of grass carp during brine salting

Wenxian Yang, Wenzheng Shi, Yinghong Qu et al. · Food Science & Nutrition · 2020 · 33 citations · Full text

Agriculture, Food Science, Food Chemistry +15

Staphylococcus inoculation enhances the sensorial attributes of Chinese bacon by coordinating the composition of flavor compounds through amino acid metabolism

Yang Li, Hongjun Li, Han Wu et al. · Food Research International · 2024 · 33 citations

Agriculture, Food Science, Microbiology +14

Generation of key aroma compounds in fat and lean portions of non-smoked bacon induced via lipid pyrolysis reaction

Han Wu, Zhifei He, Yang Li et al. · Food Chemistry · 2023 · 27 citations

Agriculture, Biochemistry, Food Science +17