Wu H - Search Results

1

Research on the quality changes of grass carp during brine salting.

Yang W, Shi W, Qu Y, Wang Z, Shen S, Tu L, Huang H, Wu H. Yang W, et al. Among authors: wu h. Food Sci Nutr. 2020 May 13;8(6):2968-2983. doi: 10.1002/fsn3.1599. eCollection 2020 Jun. Food Sci Nutr. 2020. PMID: 32566215 Free PMC article.

2

Changes of the flavor substances and protein degradation of black carp (Mylopharyngodon piceus) pickled products during steaming.

Wang Y, Wu H, Shi W, Huang H, Shen S, Yang F, Chen S. Wang Y, et al. Among authors: wu h. J Sci Food Agric. 2021 Aug 15;101(10):4033-4041. doi: 10.1002/jsfa.11038. Epub 2021 Jan 16. J Sci Food Agric. 2021. PMID: 33349966

3

The impact of Flavourzyme on flavor, antioxidant activity, and sensory attributes of salted grass carp by brine injection and brining.

Wu H, Shi W, Huang H, Chen L, Li N, Du Y, Pei N, Sun J. Wu H, et al. J Sci Food Agric. 2022 Mar 15;102(4):1665-1673. doi: 10.1002/jsfa.11506. Epub 2021 Sep 14. J Sci Food Agric. 2022. PMID: 34453751

4

Isolation, characterization, and fermentation potential of coagulase-negative Staphylococci with taste-enhancing properties from Chinese traditional bacon.

Yang L, Li H, Wu H, Liu S, Su C, He Z. Yang L, et al. Among authors: wu h. Food Chem X. 2023 Sep 30;20:100912. doi: 10.1016/j.fochx.2023.100912. eCollection 2023 Dec 30. Food Chem X. 2023. PMID: 38144787 Free PMC article.

5

Exploring the formation of a transparent fat portion in bacon after heating based on physicochemical characteristics and microstructure.

Wu H, He Z, Yang L, Li H. Wu H, et al. Food Chem X. 2023 Nov 7;20:100964. doi: 10.1016/j.fochx.2023.100964. eCollection 2023 Dec 30. Food Chem X. 2023. PMID: 38144753 Free PMC article.

6

Bifunctional magnetic ZnCdSe/ZnS quantum dots nanocomposite-based lateral flow immunoassay for ultrasensitive detection of streptomycin and dihydrostreptomycin in milk, muscle, liver, kidney, and honey.

Chen J, Jiang J, Liang J, Wu H, Chen L, Xu Z, Lei H, Li X. Chen J, et al. Among authors: wu h. Food Chem. 2023 Apr 16;406:135022. doi: 10.1016/j.foodchem.2022.135022. Epub 2022 Nov 21. Food Chem. 2023. PMID: 36455313

7

Generation of key aroma compounds in fat and lean portions of non-smoked bacon induced via lipid pyrolysis reaction.

Wu H, He Z, Yang L, Li H. Wu H, et al. Food Chem. 2024 Mar 30;437(Pt 1):137684. doi: 10.1016/j.foodchem.2023.137684. Epub 2023 Oct 7. Food Chem. 2024. PMID: 37926027

8

Effect of heme proteins on the lipid molecule profile and aroma formation during hot air drying of non-smoked bacon.

Wu H, He Z, Yang L, Li H. Wu H, et al. Food Chem. 2024 Aug 1;448:139111. doi: 10.1016/j.foodchem.2024.139111. Epub 2024 Mar 23. Food Chem. 2024. PMID: 38547712

9

Quantitative proteomic analysis to identify potential biomarkers linked to quality traits of beef tripe from different sources.

Sun X, He Z, Yang L, Wu H, Li H. Sun X, et al. Among authors: wu h. Food Chem. 2024 Aug 15;449:139224. doi: 10.1016/j.foodchem.2024.139224. Epub 2024 Apr 4. Food Chem. 2024. PMID: 38599111

10

Astral-based DIA proteomics explored the flavor enhancement mechanism of Chinese traditional smoked bacon by staphylococcal co-fermentation.

Yang L, Li H, Wu H, Sun X, Liu S, Lang K, He Z. Yang L, et al. Among authors: wu h. Food Chem. 2025 Jan 15;463(Pt 4):141563. doi: 10.1016/j.foodchem.2024.141563. Epub 2024 Oct 9. Food Chem. 2025. PMID: 39395352

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