Jianhao Zhang

Antioxidant activities of ginger extract and its constituents toward lipids

Wenhui Si, Yan Ping Chen, Jianhao Zhang et al. · Food Chemistry · 2017 · 164 citations

Food Chemistry, Food Bioactive Compound, Medicine +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

Oxidative stability and antioxidant enzyme activities of dry-cured bacons as affected by the partial substitution of NaCl with KCl

Haizhou Wu, Wenjing Yan, Hong Zhuang et al. · Food Chemistry · 2016 · 47 citations

Food Chemistry, Dry-cured Bacons, Biochemistry +7

Proteolysis and sensory properties of dry-cured bacon as affected by the partial substitution of sodium chloride with potassium chloride

Haizhou Wu, Yingyang Zhang, Men Long et al. · Meat Science · 2013 · 45 citations

Food Chemistry, Sodium Chloride, Food Analysis +6