Jianhao Zhang - Concepedia

Author

Jianhao Zhang

Nanjing Agricultural University ORCID

Also Known As

Jianhao ZHANG, Jianhao Zhang, Zhang JianHao, Zhang Jianhao, Zhang, Jianhao

123

Publications

3.4K

Citations

H-Index

124

Concepts

All Affiliations

Nanjing Agricultural University Agricultural Research Service Hainan University Southeast University U.S. National Poultry Research Center

About

Jianhao Zhang is an author at Nanjing Agricultural University specializing in health sciences, food safety, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	19	20	1.3K
2	Engineering	15	16	671
3	Medicine	13	14	629
4	Natural Sciences	2	2	132
5	Language Studies	1	1	11

Jianhao Zhang

Publications

3.1K

Citations

H-Index

Page 1

	Year	Citations
Cold plasma treatment induces phenolic accumulation and enhances antioxidant activity in fresh-cut pitaya (Hylocereus undatus) fruit Xiaoan Li, Meilin Li, Nana Ji, LWT Food ChemistryPolyphenolicsHylocereus UndatusBotanyFresh-cut Pitaya	2019	175
Effects of plant polyphenols and α-tocopherol on lipid oxidation, residual nitrites, biogenic amines, and N-nitrosamines formation during ripening and storage of dry-cured bacon Yongli Wang, Feng Li, Hong Zhuang, LWT Food ChemistryAgricultural ChemistryPlant PolyphenolsBiochemistryFood Preservation	2014	165
Lipolysis and lipid oxidation in bacon during curing and drying–ripening Guofeng Jin, Jianhao Zhang, Xiang Yu, Food Chemistry Food ChemistryBiochemistryLipid OxidationFood ProcessingMetabolism	2010	156
Atmospheric cold plasma treatment of soybean protein isolate: insights into the structural, physicochemical, and allergenic characteristics Qiaozhi Zhang, Zhouzhou Cheng, Jianhao Zhang, Journal of Food Science	2020	143
Changes in color, myoglobin, and lipid oxidation in beef patties treated by dielectric barrier discharge cold plasma during storage Xiaoting Wang, Zhaobin Wang, Hong Zhuang, Meat Science Meat PackagingAnimal ScienceBeef PattiesLipid OxidationPulsed Electric Field	2021	98
Ultrasound-Assisted Extraction of Carotenoids from Carrot Pomace and Their Optimization through Response Surface Methodology Muhammad Umair, Saqib Jabbar, Mustapha Muhammad Nasiru, Molecules	2021	83
Effects of dielectric barrier discharge cold plasma treatment on the structure and binding capacity of aroma compounds of myofibrillar proteins from dry-cured bacon Ji Luo, Mustapha Muhammad Nasiru, Wenjing Yan, LWT BiochemistryAroma CompoundsMyofibrillar ProteinsNatural SciencesPulsed Electric Field	2019	81
Action of plasma-activated lactic acid on the inactivation of inoculated Salmonella Enteritidis and quality of beef Jing Qian, Hong Zhuang, Mustapha Muhammad Nasiru, Innovative Food Science & Emerging Technologies Microbial ContaminationMedicineFood MicrobiologyVeterinary MicrobiologyMicrobiology	2019	80
Photocatalytic degradation of methylene blue and inactivation of Gram-negative bacteria by TiO2 nanoparticles in aqueous suspension Jiamei Wang, Can Li, Hong Zhuang, Food Control Chemical EngineeringTio2 NanoparticlesEngineeringPhotochemistryEnvironmental Engineering	2013	76
Effect of curing salt content on lipid oxidation and volatile flavour compounds of dry-cured turkey ham Jiamei Wang, Guofeng Jin, Wangang Zhang, LWT Food ChemistryAgricultural ChemistryDry-cured Turkey HamFood CompositionVolatile Flavour Compounds	2012	74

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