Wanfeng Hu - Concepedia

Author

Wanfeng Hu

Huazhong Agricultural University

Also Known As

Wan-feng Hu, Wanfeng Hu

Publications

1.3K

Citations

H-Index

Concepts

All Affiliations

Huazhong Agricultural University New York State College of Agriculture & Life Sciences Cornell University University of Central Punjab University of the Punjab

About

Wanfeng Hu is an author at Huazhong Agricultural University specializing in biochemistry, oxidative stress, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	4	4	149
2	Health Sciences	4	4	296
3	Medicine	2	2	82
4	Natural Sciences	2	2	61
5	Public Health	1	1	18

Wanfeng Hu

Publications

1.2K

Citations

H-Index

Page 1

	Year	Citations
Structural features and antioxidant activity of tannin from persimmon pulp Haifeng Gu, Chunmei Li, Yujuan Xu, Food Research International Structural FeaturesTanninPhytochemicalPolyphenolicsOxidative Stress	2007	207
Activation and inactivation mechanisms of polyphenol oxidase during thermal and non-thermal methods of food processing Aamir Iqbal, Ayesha Murtaza, Wanfeng Hu, Food and Bioproducts Processing Food ChemistryChemical EngineeringPolyphenolicsBiochemistryFood Preservation	2019	163
Effect of high-pressure carbon dioxide on the aggregation and conformational changes of polyphenol oxidase from apple (Malus domestica) juice Ayesha Murtaza, Aamir Iqbal, Zhu Linhu, Innovative Food Science & Emerging Technologies Food ChemistryBiomanufacturingHealth SciencesBiochemistryBiochemical Engineering	2019	64
Inactivation, aggregation, secondary and tertiary structural changes of germin-like protein in Satsuma mandarine with high polyphenol oxidase activity induced by ultrasonic processing Nana Huang, Xi Cheng, Wanfeng Hu, Biophysical Chemistry Agricultural ChemistryPolyphenolicsEngineeringBiochemistryBiotechnology	2014	55
Aggregation and Conformational Changes in Native and Thermally Treated Polyphenol Oxidase From Apple Juice (Malus domestica) Ayesha Murtaza, Muhammad Zafarullah, Aamir Iqbal, Frontiers in Chemistry	2018	51
Effect of ultrasonic processing on the changes in activity, aggregation and the secondary and tertiary structure of polyphenol oxidase in oriental sweet melon (<i>Cucumis melo</i> var. <i>makuwa</i> Makino) Siyu Liu, Yan Liu, Xingjian Huang, Journal of the Science of Food and Agriculture	2016	50
Eugenol emulsions affect the browning processes, and microbial and chemical qualities of fresh-cut Chinese water chestnut Yongxin Teng, Ayesha Murtaza, Aamir Iqbal, Food Bioscience Food ChemistryChemical QualitiesEugenol EmulsionsFood AnalysisFood Processing	2020	50
Changes in the activity, dissociation, aggregation, and the secondary and tertiary structures of a thaumatin-like protein with a high polyphenol oxidase activity induced by high pressure CO2 Renjie Li, Yongtao Wang, Wanfeng Hu, Innovative Food Science & Emerging Technologies Protein ChemistryBiochemistryProtein FoldingMedicineHigh Pressure Co2	2014	47
Inactivation and structural changes of polyphenol oxidase in quince (<scp><i>Cydonia oblonga</i></scp> Miller) juice subjected to ultrasonic treatment Aamir Iqbal, Ayesha Murtaza, Krystian Marszałek, Journal of the Science of Food and Agriculture	2019	47
Changes in Browning Degree and Reducibility of Polyphenols during Autoxidation and Enzymatic Oxidation Xuan Zhou, Aamir Iqbal, Jiaxing Li, Antioxidants	2021	47

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