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Food Chemistry: X
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November 29, 2023
Navigating the depths of marine lipids: From extraction efficiency to flavour enhancement
Mirja Kaizer Ahmmed, Alan Carne, Haizhou Wu, et al.
Food Science and Biotechnology
|
September 29, 2018
Influence of partial replacement of NaCl with KCl on formation of volatile compounds in Jinhua ham during processing
Yingyang Zhang, Haizhou Wu, Jing Tang, et al.
Scientific Reports
|
August 4, 2022
Exploring how plasma- and muscle-related parameters affect trout hemolysis as a route to prevent hemoglobin-mediated lipid oxidation of fish muscle
Semhar Ghirmai, Haizhou Wu, Michael Axelsson, et al.
Scientific Reports
|
January 22, 2024
Relationship between hemolysis and lipid oxidation in red blood cell-spiked fish muscle; dependance on pH and blood plasma
Semhar Ghirmai, Annika Krona, Haizhou Wu, et al.
Journal of Food Science
|
November 3, 2015
The Interaction Between Lipoxygenase-Catalyzed Oxidation and Autoxidation in Dry-Cured Bacon and a Model System
Yingyang Zhang, Jing Tang, Jianying Zhao, et al.
Food Chemistry
|
May 21, 2025
Insights into low-temperature strategies for preserving cooked pork quality in ready-to-eat meat products through processing and reheating studies
Liubin Yang, Fang Yuan, Mengyue Zhou, et al.
Food Chemistry
|
February 25, 2019
(-)-Epigallocatechin-3-gallate-mediated formation of myofibrillar protein emulsion gels under malondialdehyde-induced oxidative stress
Yuanqi Lv, Lin Chen, Haizhou Wu, et al.
Meat Science
|
December 18, 2013
Proteolysis and sensory properties of dry-cured bacon as affected by the partial substitution of sodium chloride with potassium chloride
Haizhou Wu, Yingyang Zhang, Men Long, et al.
Critical Reviews in Food Science and Nutrition
|
August 2, 2022
Model systems for studying lipid oxidation associated with muscle foods: Methods, challenges, and prospects
Haizhou Wu, Nantawat Tatiyaborworntham, Mahdi Hajimohammadi, et al.
Food Research International (Ottawa, Ont.)
|
July 6, 2026
Comparative evaluation of low-temperature storage strategies for fresh beef: Insights into physicochemical quality, microstructure, and bacterial community
Fan Yang, Xiaodong Zhou, Gongwei Li, et al.
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of 5
Search research articles
Search
Showing results (31-40 of 45) with videos related to
Sort By:
Page
of 5
Food Chemistry: X
|
November 29, 2023
Navigating the depths of marine lipids: From extraction efficiency to flavour enhancement
Mirja Kaizer Ahmmed, Alan Carne, Haizhou Wu, et al.
Food Science and Biotechnology
|
September 29, 2018
Influence of partial replacement of NaCl with KCl on formation of volatile compounds in Jinhua ham during processing
Yingyang Zhang, Haizhou Wu, Jing Tang, et al.
Scientific Reports
|
August 4, 2022
Exploring how plasma- and muscle-related parameters affect trout hemolysis as a route to prevent hemoglobin-mediated lipid oxidation of fish muscle
Semhar Ghirmai, Haizhou Wu, Michael Axelsson, et al.
Scientific Reports
|
January 22, 2024
Relationship between hemolysis and lipid oxidation in red blood cell-spiked fish muscle; dependance on pH and blood plasma
Semhar Ghirmai, Annika Krona, Haizhou Wu, et al.
Journal of Food Science
|
November 3, 2015
The Interaction Between Lipoxygenase-Catalyzed Oxidation and Autoxidation in Dry-Cured Bacon and a Model System
Yingyang Zhang, Jing Tang, Jianying Zhao, et al.
Food Chemistry
|
May 21, 2025
Insights into low-temperature strategies for preserving cooked pork quality in ready-to-eat meat products through processing and reheating studies
Liubin Yang, Fang Yuan, Mengyue Zhou, et al.
Food Chemistry
|
February 25, 2019
(-)-Epigallocatechin-3-gallate-mediated formation of myofibrillar protein emulsion gels under malondialdehyde-induced oxidative stress
Yuanqi Lv, Lin Chen, Haizhou Wu, et al.
Meat Science
|
December 18, 2013
Proteolysis and sensory properties of dry-cured bacon as affected by the partial substitution of sodium chloride with potassium chloride
Haizhou Wu, Yingyang Zhang, Men Long, et al.
Critical Reviews in Food Science and Nutrition
|
August 2, 2022
Model systems for studying lipid oxidation associated with muscle foods: Methods, challenges, and prospects
Haizhou Wu, Nantawat Tatiyaborworntham, Mahdi Hajimohammadi, et al.
Food Research International (Ottawa, Ont.)
|
July 6, 2026
Comparative evaluation of low-temperature storage strategies for fresh beef: Insights into physicochemical quality, microstructure, and bacterial community
Fan Yang, Xiaodong Zhou, Gongwei Li, et al.
Page
of 5