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Haizhou Wu

Showing results (21-30 of 45) with videos related to

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Biosensors & Bioelectronics|November 24, 2015
Engineered "hot" core-shell nanostructures for patterned detection of chloramphenicolWenjing Yan, Longping Yang, Hong Zhuang, et al.
ACS Sustainable Chemistry & Engineering|April 4, 2023
Pilot-Scale Antioxidant Dipping of Herring (<i>Clupea harengus</i>) Co-products to Allow Their Upgrading to a High-Quality Mince for Food ProductionHaizhou Wu, John Axelsson, Martin Kuhlin, et al.
Critical Reviews in Food Science and Nutrition|November 30, 2022
Inhibitory mechanisms of polyphenols on heme protein-mediated lipid oxidation in muscle food: New insights and advancesHaizhou Wu, Kathrine H Bak, Gheorghe V Goran, et al.
Journal of Food Science|September 13, 2014
Effects of NaCl concentration and potassium chloride substitutions on the thermal properties and lipid oxidation of dry-cured porkYingyang Zhang, Xianchao Feng, Haizhou Wu, et al.
Food Chemistry: X|May 29, 2024
Role of lingonberry press cake in producing stable herring protein isolates via pH-shift processing: A dose response studyJingnan Zhang, Bovie Hong, Mehdi Abdollahi, et al.
Food Chemistry|February 26, 2022
Quercetin as an inhibitor of hemoglobin-mediated lipid oxidation: Mechanisms of action and use of molecular dockingHaizhou Wu, Jie Yin, Shulan Xiao, et al.
Food Chemistry|October 17, 2020
Mechanisms involved in the inhibitory effects of free fatty acids on lipid peroxidation in turkey muscleHaizhou Wu, Shulan Xiao, Jie Yin, et al.
Food Chemistry|August 10, 2020
Impact of lipid composition and muscle microstructure on myoglobin-mediated lipid oxidation in washed cod and pig muscleHaizhou Wu, Shulan Xiao, Jie Yin, et al.
Communications Sustainability|March 16, 2026
Technology-driven reduction of fish post-harvest loss could enhance food security and economic resilienceHaizhou Wu, Jingnan Zhang, Heng Zhu, et al.
Food Chemistry|February 13, 2016
Oxidative stability and antioxidant enzyme activities of dry-cured bacons as affected by the partial substitution of NaCl with KClHaizhou Wu, Wenjing Yan, Hong Zhuang, et al.
Pageof 5

Showing results (21-30 of 45) with videos related to

Sort By:
Pageof 5
Biosensors & Bioelectronics|November 24, 2015
Engineered "hot" core-shell nanostructures for patterned detection of chloramphenicolWenjing Yan, Longping Yang, Hong Zhuang, et al.
ACS Sustainable Chemistry & Engineering|April 4, 2023
Pilot-Scale Antioxidant Dipping of Herring (<i>Clupea harengus</i>) Co-products to Allow Their Upgrading to a High-Quality Mince for Food ProductionHaizhou Wu, John Axelsson, Martin Kuhlin, et al.
Critical Reviews in Food Science and Nutrition|November 30, 2022
Inhibitory mechanisms of polyphenols on heme protein-mediated lipid oxidation in muscle food: New insights and advancesHaizhou Wu, Kathrine H Bak, Gheorghe V Goran, et al.
Journal of Food Science|September 13, 2014
Effects of NaCl concentration and potassium chloride substitutions on the thermal properties and lipid oxidation of dry-cured porkYingyang Zhang, Xianchao Feng, Haizhou Wu, et al.
Food Chemistry: X|May 29, 2024
Role of lingonberry press cake in producing stable herring protein isolates via pH-shift processing: A dose response studyJingnan Zhang, Bovie Hong, Mehdi Abdollahi, et al.
Food Chemistry|February 26, 2022
Quercetin as an inhibitor of hemoglobin-mediated lipid oxidation: Mechanisms of action and use of molecular dockingHaizhou Wu, Jie Yin, Shulan Xiao, et al.
Food Chemistry|October 17, 2020
Mechanisms involved in the inhibitory effects of free fatty acids on lipid peroxidation in turkey muscleHaizhou Wu, Shulan Xiao, Jie Yin, et al.
Food Chemistry|August 10, 2020
Impact of lipid composition and muscle microstructure on myoglobin-mediated lipid oxidation in washed cod and pig muscleHaizhou Wu, Shulan Xiao, Jie Yin, et al.
Communications Sustainability|March 16, 2026
Technology-driven reduction of fish post-harvest loss could enhance food security and economic resilienceHaizhou Wu, Jingnan Zhang, Heng Zhu, et al.
Food Chemistry|February 13, 2016
Oxidative stability and antioxidant enzyme activities of dry-cured bacons as affected by the partial substitution of NaCl with KClHaizhou Wu, Wenjing Yan, Hong Zhuang, et al.
Pageof 5