Haizhou Wu

Forskare vid Livsmedelsvetenskap

Heizhou är forskare på Livsmedelsvetenskap. För mer information se den engelska sidan.

Källa: chalmers.se
Image of Haizhou Wu

Visar 16 publikationer

2022

Quercetin as an inhibitor of hemoglobin-mediated lipid oxidation: Mechanisms of action and use of molecular docking

Haizhou Wu, Jie Yin, Shulan Xiao et al
Food Chemistry. Vol. 384
Artikel i vetenskaplig tidskrift
2022

Lipid oxidation in sorted herring (Clupea harengus) filleting co-products from two seasons and its relationship to composition

Haizhou Wu, Bita Forghani Targhi, Mehdi Abdollahi et al
Food Chemistry. Vol. 373
Artikel i vetenskaplig tidskrift
2022

Lipid oxidation and antioxidant delivery systems in muscle food

Haizhou Wu, Mark P. Richards, Ingrid Undeland
Comprehensive Reviews in Food Science and Food Safety. Vol. 21 (2), p. 1275-1299
Reviewartikel
2021

Impact of lipid composition and muscle microstructure on myoglobin-mediated lipid oxidation in washed cod and pig muscle

Haizhou Wu, Shulan Xiao, Jie Yin et al
Food Chemistry. Vol. 336
Artikel i vetenskaplig tidskrift
2021

Characterizing Endogenous Pro-oxidants and Potent Antioxidants in Muscle Food Systems

Mark Richards, Haizhou Wu, Nantawat Tatiyabororntham
JAOCS, Journal of the American Oil Chemists Society. Vol. 98, p. 118-118
Övrigt konferensbidrag
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
Scientific Reports. Vol. 11 (1), p. 1-12
Artikel i vetenskaplig tidskrift
2021

Lipid Oxidation in Innovative Protein Enriched Products from Cod- salmon and Herring Backbones During Ice and Frozen Storage.

Haizhou Wu, Mehdi Abdollahi, Ingrid Undeland
JAOCS, Journal of the American Oil Chemists Society. Vol. 98 (S1), p. 128-128
Övrigt konferensbidrag
2021

Development of an Effective Dipping Strategy to Prevent Lipid Oxidation of Herring (clupea Harengus) Filleting Co-products

Haizhou Wu, Ingrid Undeland
JAOCS, Journal of the American Oil Chemists Society. Vol. 98, p. 120-121
Övrigt konferensbidrag
2021

A recyclable dipping strategy to stabilize herring (Clupea harengus) co-products during ice storage

Haizhou Wu, Bita Forghani Targhi, Mursalin Sajib et al
Food and Bioprocess Technology. Vol. 14 (12), p. 2207-2218
Artikel i vetenskaplig tidskrift
2021

Impact of processing technology on macro- and micronutrient profile of protein-enriched products from fish backbones

Mehdi Abdollahi, Haizhou Wu, Ingrid Undeland
Foods. Vol. 10 (5)
Artikel i vetenskaplig tidskrift
2021

Mechanisms involved in the inhibitory effects of free fatty acids on lipid peroxidation in turkey muscle

Haizhou Wu, S. Xiao, J. Yin et al
Food Chemistry. Vol. 342
Artikel i vetenskaplig tidskrift
2021

Improving the oxidative stability of side-streams from cod filleting by antioxidant dipping for increased utilization.

Ann-Dorit Sorensen, Haizhou Wu, Grethe Hyldig et al
JAOCS, Journal of the American Oil Chemists Society. Vol. 98, p. 140-141
Övrigt konferensbidrag
2020

Improving the Stability of Red Blood Cells in Rainbow Trout (Oncorhynchus mykiss) and Herring (Clupea harengus): Potential Solutions for Post-mortem Fish Handling to Minimize Lipid Oxidation

Semhar Ghirmai, Linnea Eriksson, Haizhou Wu et al
Food and Bioprocess Technology. Vol. 13 (8), p. 1344-1355
Artikel i vetenskaplig tidskrift
2020

Stabilization of herring (Clupea harengus) by-products against lipid oxidation by rinsing and incubation with antioxidant solutions

Haizhou Wu, Semhar Ghirmai, Ingrid Undeland
Food Chemistry. Vol. 316
Artikel i vetenskaplig tidskrift

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Visar 3 forskningsprojekt

2019–2021

Konsumentinformation om blåmusslor - ett hållbart livsmedel för framtiden

Ingrid Undeland Livsmedelsvetenskap
Haizhou Wu Livsmedelsvetenskap
Statens jordbruksverk

2019–2023

Optimal utilization of seafood side-streams through the design of new holistic process lines (WASEABI)

Ingrid Undeland Livsmedelsvetenskap
Mehdi Abdollahi Livsmedelsvetenskap
Haizhou Wu Livsmedelsvetenskap
Bita Forghani Targhi Livsmedelsvetenskap
Europeiska kommissionen (EU)

2019–2023

Blue Value - värdehöjande processer för marina biprodukter

Ingrid Undeland Livsmedelsvetenskap
Mehdi Abdollahi Livsmedelsvetenskap
Bita Forghani Targhi Livsmedelsvetenskap
Haizhou Wu Livsmedelsvetenskap
Bio-based Industries Joint Undertaking (BBI JU)
Västra Götalandsregionen
Chalmers

Det kan finnas fler projekt där Haizhou Wu medverkar, men du måste vara inloggad som anställd på Chalmers för att kunna se dem.