Jianhao Zhang

Cold plasma treatment induces phenolic accumulation and enhances antioxidant activity in fresh-cut pitaya (Hylocereus undatus) fruit

Xiaoan Li, Meilin Li, Nana Ji et al. · LWT · 2019 · 175 citations

Food Chemistry, Polyphenolics, Hylocereus Undatus +8

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 et al. · LWT · 2014 · 165 citations

Food Chemistry, Agricultural Chemistry, Plant Polyphenols +7

Lipolysis and lipid oxidation in bacon during curing and drying–ripening

Guofeng Jin, Jianhao Zhang, Xiang Yu et al. · Food Chemistry · 2010 · 156 citations

Food Chemistry, Biochemistry, Lipid Oxidation +4

Atmospheric cold plasma treatment of soybean protein isolate: insights into the structural, physicochemical, and allergenic characteristics

Qiaozhi Zhang, Zhouzhou Cheng, Jianhao Zhang et al. · Journal of Food Science · 2020 · 143 citations

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 et al. · Meat Science · 2021 · 98 citations

Meat Packaging, Animal Science, Beef Patties +8