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Food Chemistry
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November 21, 2021
Lipid oxidation in sorted herring (Clupea harengus) filleting co-products from two seasons and its relationship to composition
Haizhou Wu, Bita Forghani, Mehdi Abdollahi, et al.
Food Chemistry: X
|
October 24, 2022
Effects of sodium chloride and sodium tripolyphosphate on the prooxidant properties of hemoglobin in washed turkey muscle system
Haizhou Wu, Sung Yong Park, Mark P Richards
Food Chemistry: X
|
November 8, 2022
Five cuts from herring (<i>Clupea harengus</i>): Comparison of nutritional and chemical composition between co-product fractions and fillets
Haizhou Wu, Bita Forghani, Mehdi Abdollahi, et al.
Scientific Reports
|
October 1, 2021
Hemoglobin-mediated lipid oxidation of herring filleting co-products during ensilaging and its inhibition by pre-incubation in antioxidant solutions
Mursalin Sajib, Haizhou Wu, Rikard Fristedt, et al.
Food Chemistry
|
June 10, 2022
Pro-oxidative activity of trout and bovine hemoglobin during digestion using a static in vitro gastrointestinal model
Haizhou Wu, Cecilia Tullberg, Semhar Ghirmai, et al.
Comprehensive Reviews in Food Science and Food Safety
|
February 9, 2026
A Comprehensive Review of Wooden Breast Myopathy in Broilers: Impacts, Detection, Processing, and Future Perspectives
Liubin Yang, Mengyue Zhou, Wei Guo, et al.
Foods (Basel, Switzerland)
|
June 26, 2026
Apple Pomace in Ready-to-Eat Plant-Based Meat Analogs: Functionality, Challenges, and Opportunities
Zibo Wang, Feifei Wang, Haizhou Wu, et al.
Journal of Agricultural and Food Chemistry
|
August 23, 2017
Factors Affecting Lipid Oxidation Due to Pig and Turkey Hemolysate
Haizhou Wu, Jie Yin, Jianhao Zhang, et al.
Computational Intelligence and Neuroscience
|
January 21, 2017
Training Feedforward Neural Networks Using Symbiotic Organisms Search Algorithm
Haizhou Wu, Yongquan Zhou, Qifang Luo, et al.
Food Chemistry: X
|
May 16, 2022
Paradoxical effects of lipolysis on the lipid oxidation in meat and meat products
Nantawat Tatiyaborworntham, Fatih Oz, Mark P Richards, et al.
Page
of 5
Search research articles
Search
Showing results (11-20 of 45) with videos related to
Sort By:
Page
of 5
Food Chemistry
|
November 21, 2021
Lipid oxidation in sorted herring (Clupea harengus) filleting co-products from two seasons and its relationship to composition
Haizhou Wu, Bita Forghani, Mehdi Abdollahi, et al.
Food Chemistry: X
|
October 24, 2022
Effects of sodium chloride and sodium tripolyphosphate on the prooxidant properties of hemoglobin in washed turkey muscle system
Haizhou Wu, Sung Yong Park, Mark P Richards
Food Chemistry: X
|
November 8, 2022
Five cuts from herring (<i>Clupea harengus</i>): Comparison of nutritional and chemical composition between co-product fractions and fillets
Haizhou Wu, Bita Forghani, Mehdi Abdollahi, et al.
Scientific Reports
|
October 1, 2021
Hemoglobin-mediated lipid oxidation of herring filleting co-products during ensilaging and its inhibition by pre-incubation in antioxidant solutions
Mursalin Sajib, Haizhou Wu, Rikard Fristedt, et al.
Food Chemistry
|
June 10, 2022
Pro-oxidative activity of trout and bovine hemoglobin during digestion using a static in vitro gastrointestinal model
Haizhou Wu, Cecilia Tullberg, Semhar Ghirmai, et al.
Comprehensive Reviews in Food Science and Food Safety
|
February 9, 2026
A Comprehensive Review of Wooden Breast Myopathy in Broilers: Impacts, Detection, Processing, and Future Perspectives
Liubin Yang, Mengyue Zhou, Wei Guo, et al.
Foods (Basel, Switzerland)
|
June 26, 2026
Apple Pomace in Ready-to-Eat Plant-Based Meat Analogs: Functionality, Challenges, and Opportunities
Zibo Wang, Feifei Wang, Haizhou Wu, et al.
Journal of Agricultural and Food Chemistry
|
August 23, 2017
Factors Affecting Lipid Oxidation Due to Pig and Turkey Hemolysate
Haizhou Wu, Jie Yin, Jianhao Zhang, et al.
Computational Intelligence and Neuroscience
|
January 21, 2017
Training Feedforward Neural Networks Using Symbiotic Organisms Search Algorithm
Haizhou Wu, Yongquan Zhou, Qifang Luo, et al.
Food Chemistry: X
|
May 16, 2022
Paradoxical effects of lipolysis on the lipid oxidation in meat and meat products
Nantawat Tatiyaborworntham, Fatih Oz, Mark P Richards, et al.
Page
of 5