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Frontiers in Immunology|December 5, 2022
The published trend of studies on COVID-19 and dietary supplements: Bibliometric analysisWenzhong Hu, Yun Xu
Frontiers in Immunology|April 3, 2024
Transcriptomics in idiopathic pulmonary fibrosis unveiled: a new perspective from differentially expressed genes to therapeutic targetsWenzhong Hu, Yun Xu
Clinical and Experimental Rheumatology|July 30, 2025
Bibliometric insights into transforming the management of rheumatoid arthritis: three decades of progress against opportunistic infectionsWenzhong Hu, Yun Xu
Frontiers in Microbiology|June 13, 2022
Biosynthesis of Phenolic Compounds and Antioxidant Activity in Fresh-Cut Fruits and VegetablesWenzhong Hu, Sarengaowa, Yuge Guan, et al.
The Journal of Craniofacial Surgery|September 17, 2024
Assessment of the Correlation Between Types of Orbital Fractures and Ocular Symptoms, and the Effect of Manual Preformed and Patient-Specific Mesh Implants: A Retrospective StudyZhihao Zhao, Zeyou Guo, Wenzhong Hu, et al.
Food Chemistry|February 16, 2013
Quality enhancement in refrigerated red drum (Sciaenops ocellatus) fillets using chitosan coatings containing natural preservativesTingting Li, Jianrong Li, Wenzhong Hu, et al.
Preparative Biochemistry & Biotechnology|July 19, 2014
Partial purification and characterization of a novel histidine decarboxylase from Enterobacter aerogenes DL-1Yu Zou, Wenzhong Hu, Aili Jiang, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|November 1, 2017
Effects of postharvest oligochitosan treatment on fungal diseases and defence responses in Dongxue peach fruitChen Chen, Wenzhong Hu, Ruidong Zhang, et al.
Food Research International (Ottawa, Ont.)|August 23, 2018
Investigation of yeast population diversity and dynamics in spontaneous fermentation of Vidal blanc icewine by traditional culture-dependent and high-throughput sequencing methodsJing Li, Wenzhong Hu, Xiaojie Huang, et al.
Food Research International (Ottawa, Ont.)|September 11, 2021
Effect of starter cultures mixed with different autochthonous lactic acid bacteria on microbial, metabolome and sensory properties of Chinese northeast sauerkrautWenzhong Hu, Xiaozhe Yang, Yaru Ji, et al.
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