Haizhou Wu

Huazhong Agricultural University

H指数:22

被引数:1,477

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Temperature-dependent quality evolution of Atlantic salmon (Salmo salar): Mechanistic insights into physicochemical and microbial dynamics

温度依赖性大西洋鲑（Salmo salar）品质演变：物理化学和微生物动态的机制性见解

Food Chemistry

IF9.8

2026-07-010

PRE

Apple Pomace in Ready-to-Eat Plant-Based Meat Analogs: Functionality, Challenges, and Opportunities

苹果渣在即食植物基肉类模拟品中的应用：功能特性、挑战与机遇

Foods

IF5.1

2026-06-170

A Comprehensive Review of Wooden Breast Myopathy in Broilers: Impacts, Detection, Processing, and Future Perspectives

肉鸡木质乳房肌病的综合评价: 影响、检测、处理和未来展望

Comprehensive Reviews in Food Science and Food Safety

IF14.1

2026-02-080

PRE

Precision Meat Preservation via Intelligent Non-Migratory Antimicrobial Packaging

智能非迁移抗菌包装实现精准肉类保鲜

Trends in Food Science & Technology

IF15.4

2025-11-070

PRE

Dietary Phospholipids and Their Impact on Crustacean Physiology: Growth, Metabolism, Immunity, and Beyond

膳食磷脂及其对甲壳动物生理的影响：生长、代谢、免疫及更多方面

Aquaculture Nutrition

IF3.9

2025-06-130

Valorization of bioactive compounds from food by-products using supercritical fluid extraction: A technological and industrial perspective

利用超临界流体萃取技术从食品副产物中提取生物活性化合物的价值化：技术及工业视角

FOOD CHEMISTRY

IF9.8

2025-05-310

PRE

Innovative Oat-Based Postbiotic and Synbiotic Products: Chemical Constituents and Hepatoprotective Efficacy

基于燕麦的创新后生元和合生元产品：化学成分和保肝功效

EFOOD

IF5.7

2025-05-050

Mechanistic insights to the strong antioxidative capacity of lingonberry press cake during recovery of fish protein ingredients

FUTURE FOODS

IF8.2

2024-12-010

Study of the effect of feeding Tenebrio molitor larvae during their rearing on their growth, nutritional profile, value and safety of the produced flour

FOOD CHEMISTRY-X

IF8.2

2024-12-010

OAAI

Suppressing Effect of Flavonoid Compounds on Lipids Photooxidation of Sheep Red Blood Cells and Oleic Acid Photooxidation

FOOD SCIENCE & NUTRITION

IF3.8

2024-11-110

Recent advances in sustainable marine food utilization: Enhancing chemical, functional, and nutritional properties

FOOD CHEMISTRY-X

IF8.2

2024-10-010

OAAI

Recent advances of recycling proteins from seafood by-products: Industrial applications, challenges, and breakthroughs

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2024-07-016

PRE

Role of lingonberry press cake in producing stable herring protein isolates via pH-shift processing: A dose response study

FOOD CHEMISTRY-X

IF8.2

2024-06-014

OAAI

Valorisation of Seafood Side-Streams through the Design of New Holistic Value Chains: WaSeaBi Project

通过设计新的整体价值链来评估海鲜的侧流: WaSeaBi项目

SUSTAINABILITY

IF3.3

2024-02-232

Relationship between hemolysis and lipid oxidation in red blood cell-spiked fish muscle; dependance on pH and blood plasma

SCIENTIFIC REPORTS

IF3.9

2024-01-231

OAAI

Navigating the depths of marine lipids: From extraction efficiency to flavour enhancement

FOOD CHEMISTRY-X

IF8.2

2023-12-010

OAAI

Oxidative Stability of Side-Streams from Cod Filleting-Effect of Antioxidant Dipping and Low-Temperature Storage

MARINE DRUGS

IF5.4

2023-11-131

OAAI

Pilot-Scale Antioxidant Dipping of Herring (Clupea harengus) Co- products to Allow Their Upgrading to a High-Quality Mince for Food Production

ACS SUSTAINABLE CHEMISTRY & ENGINEERING

IF7.3

2023-03-135

OAAI

Effects of sodium chloride and sodium tripolyphosphate on the prooxidant properties of hemoglobin in washed turkey muscle system

FOOD CHEMISTRY-X

IF8.2

2022-12-014

OAAI

Five cuts from herring (Clupea harengus): Comparison of nutritional and chemical composition between co-product fractions and fillets

FOOD CHEMISTRY-X

IF8.2

2022-12-0110

OAAI

Haizhou Wu

个人简介

教育背景

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