Wu H - Search Results

1

Assessing the influence of spontaneous fermentation on consumer emotional responses to roasted arabica coffee in a biometric approach.

Wu H, Gonzalez Viejo C, Fuentes S, Dunshea FR, Suleria HAR. Wu H, et al. Food Res Int. 2024 Nov;195:114973. doi: 10.1016/j.foodres.2024.114973. Epub 2024 Aug 27. Food Res Int. 2024. PMID: 39277239 Free article.

2

Bioaccessibility and bioactivities of phenolic compounds from roasted coffee beans during in vitro digestion and colonic fermentation.

Wu H, Liu Z, Lu P, Barrow C, Dunshea FR, Suleria HAR. Wu H, et al. Food Chem. 2022 Aug 30;386:132794. doi: 10.1016/j.foodchem.2022.132794. Epub 2022 Mar 24. Food Chem. 2022. PMID: 35349898

3

Evaluation of spontaneous fermentation impact on the physicochemical properties and sensory profile of green and roasted arabica coffee by digital technologies.

Wu H, Gonzalez Viejo C, Fuentes S, Dunshea FR, Suleria HAR. Wu H, et al. Food Res Int. 2024 Jan;176:113800. doi: 10.1016/j.foodres.2023.113800. Epub 2023 Dec 9. Food Res Int. 2024. PMID: 38163710 Free article.

4

Bioaccessibility and movement of phenolic compounds from tomato (Solanum lycopersicum) during in vitro gastrointestinal digestion and colonic fermentation.

Wang C, Wu H, Liu Z, Barrow C, Dunshea F, Suleria HAR. Wang C, et al. Among authors: wu h. Food Funct. 2022 May 10;13(9):4954-4966. doi: 10.1039/d2fo00223j. Food Funct. 2022. PMID: 35441650

5

Impact of roasting on the phenolic and volatile compounds in coffee beans.

Wu H, Lu P, Liu Z, Sharifi-Rad J, Suleria HAR. Wu H, et al. Food Sci Nutr. 2022 Apr 1;10(7):2408-2425. doi: 10.1002/fsn3.2849. eCollection 2022 Jul. Food Sci Nutr. 2022. PMID: 35844912 Free PMC article.

6

In vitro digestion and colonic fermentation of phenolic compounds and their bioaccessibility from raw and roasted nut kernels.

Li M, Lu P, Wu H, de Souza TSP, Suleria HAR. Li M, et al. Among authors: wu h. Food Funct. 2023 Mar 20;14(6):2727-2739. doi: 10.1039/d2fo03392e. Food Funct. 2023. PMID: 36852611

7

Comprehensive Profiling of Most Widely Used Spices for Their Phenolic Compounds through LC-ESI-QTOF-MS² and Their Antioxidant Potential.

Ali A, Wu H, Ponnampalam EN, Cottrell JJ, Dunshea FR, Suleria HAR. Ali A, et al. Among authors: wu h. Antioxidants (Basel). 2021 May 4;10(5):721. doi: 10.3390/antiox10050721. Antioxidants (Basel). 2021. PMID: 34064351 Free PMC article.

8

Current Insights into Phytochemistry, Nutritional, and Pharmacological Properties of Prosopis Plants.

Zhong J, Lu P, Wu H, Liu Z, Sharifi-Rad J, Setzer WN, Suleria HAR. Zhong J, et al. Among authors: wu h. Evid Based Complement Alternat Med. 2022 Mar 11;2022:2218029. doi: 10.1155/2022/2218029. eCollection 2022. Evid Based Complement Alternat Med. 2022. PMID: 35310031 Free PMC article. Review.

9

Phytochemicals, Nutrition, Metabolism, Bioavailability, and Health Benefits in Lettuce-A Comprehensive Review.

Shi M, Gu J, Wu H, Rauf A, Emran TB, Khan Z, Mitra S, Aljohani ASM, Alhumaydhi FA, Al-Awthan YS, Bahattab O, Thiruvengadam M, Suleria HAR. Shi M, et al. Among authors: wu h. Antioxidants (Basel). 2022 Jun 13;11(6):1158. doi: 10.3390/antiox11061158. Antioxidants (Basel). 2022. PMID: 35740055 Free PMC article. Review.

10

A Comparative and Comprehensive Characterization of Polyphenols of Selected Fruits from the Rosaceae Family.

Hameed A, Liu Z, Wu H, Zhong B, Ciborowski M, Suleria HAR. Hameed A, et al. Among authors: wu h. Metabolites. 2022 Mar 21;12(3):271. doi: 10.3390/metabo12030271. Metabolites. 2022. PMID: 35323714 Free PMC article.

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