Hengjian Wang

Antioxidant activities of Vine Tea (Ampelopsis grossedentata) extract and its major component dihydromyricetin in soybean oil and cooked ground beef

Liyun Ye, Hengjian Wang, Susan E. Duncan et al. · Food Chemistry · 2014 · 156 citations

Medicine, Phytochemistry, Toxicology +6

Development of antioxidant rich peptides from milk protein by microbial proteases and analysis of their effects on lipid peroxidation in cooked beef

Shelly Hogan, Lei Zhang, Jianrong Li et al. · Food Chemistry · 2009 · 94 citations

Microbial Proteases, Biochemistry, Food Analysis +12

Acetone-butanol-ethanol (ABE) fermentation of soluble and hydrolyzed sugars in apple pomace by Clostridium beijerinckii P260

Qing Jin, Nasib Qureshi, Hengjian Wang et al. · Fuel · 2019 · 91 citations · Full text

Food Chemistry, Hydrolyzed Sugars, Biosynthesis +10

Compositional variability of food wastes and its effects on acetone-butanol-ethanol fermentation

Nicholas Poe, Dajun Yu, Qing Jin et al. · Waste Management · 2020 · 60 citations

Engineering, Food Fermentation, Biogas +9

Volume estimation of strawberries, mushrooms, and tomatoes with a machine vision system

Aníbal Concha‐Meyer, Joseph D. Eifert, Hengjian Wang et al. · International Journal of Food Properties · 2018 · 57 citations · Full text

Precision Agriculture, Engineering, Agricultural Economics +20