| Lipid oxidation and antioxidant delivery systems in muscle food H Wu*, MP Richards, I Undeland Comprehensive Reviews in Food Science and Food Safety 21 (2), 1275-1299, 2022 | 100 | 2022 |
| Performance and mechanism of standard nano-TiO2 (P-25) in photocatalytic disinfection of foodborne microorganisms–Salmonella typhimurium and Listeria monocytogenes M Long, J Wang, H Zhuang, Y Zhang, H Wu, J Zhang Food Control 39, 68-74, 2014 | 97 | 2014 |
| Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing H Wu, H Zhuang, Y Zhang, J Tang, X Yu, M Long, J Zhang Food Chemistry 172, 391-399, 2015 | 77 | 2015 |
| (-)-Epigallocatechin-3-gallate-mediated formation of myofibrillar protein emulsion gels under malondialdehyde-induced oxidative stress Y Lv, L Chen, H Wu, X Xu, G Zhou, B Zhu, X Feng Food Chemistry 285, 139-146, 2019 | 74 | 2019 |
| Paradoxical effects of lipolysis on the lipid oxidation in meat and meat products N Tatiyaborworntham, F Oz, MP Richards, H Wu* Food Chemistry: X 14, 100317, 2022 | 73 | 2022 |
| Proteolysis and sensory properties of dry-cured bacon as affected by the partial substitution of sodium chloride with potassium chloride H Wu, Y Zhang, M Long, J Tang, X Yu, J Wang, J Zhang Meat science 96 (3), 1325-1331, 2014 | 69 | 2014 |
| Protein‐binding approaches for improving bioaccessibility and bioavailability of anthocyanins H Wu*, G Oliveira, MA Lila Comprehensive Reviews in Food Science and Food Safety, 2022 | 54 | 2022 |
| Oxidative stability and antioxidant enzyme activities of dry-cured bacons as affected by the partial substitution of NaCl with KCl H Wu, W Yan, H Zhuang, M Huang, J Zhao, J Zhang Food chemistry 201, 237-242, 2016 | 52 | 2016 |
| Engineered “hot” core–shell nanostructures for patterned detection of chloramphenicol W Yan, L Yang, H Zhuang, H Wu, J Zhang Biosensors and Bioelectronics 78, 67-72, 2016 | 51 | 2016 |
| Lipid oxidation in sorted herring (Clupea harengus) filleting co-products from two seasons and its relationship to composition H Wu*, B Forghani, M Abdollahi, I Undeland Food Chemistry 373, 131523, 2022 | 46 | 2022 |
| Effect of Monascus as a nitrite substitute on color, lipid oxidation, and proteolysis of fermented meat mince X Yu, H Wu, J Zhang Food Science and Biotechnology 24, 575-581, 2015 | 43 | 2015 |
| Effect of recovery technique, antioxidant addition and compositional features on lipid oxidation in protein enriched products from cod-salmon and herring backbones H Wu*, M Abdollahi, I Undeland Food Chemistry 360, 129973, 2021 | 40 | 2021 |
| Inhibitory mechanisms of polyphenols on heme protein-mediated lipid oxidation in muscle food: New insights and advances H Wu*, KH Bak, GV Goran, N Tatiyaborworntham Critical Reviews in Food Science and Nutrition, 1-19, 2022 | 39 | 2022 |
| Stabilization of herring (Clupea harengus) by-products against lipid oxidation by rinsing and incubation with antioxidant solutions H Wu*, S Ghirmai, I Undeland Food chemistry 316, 126337, 2020 | 39 | 2020 |
| Inhibition of Epigallocatechin-3-gallate/protein interaction by methyl-β-cyclodextrin in myofibrillar protein emulsion gels under oxidative stress Y Zhang, Y Lv, L Chen, H Wu, Y Zhang, Z Suo, S Wang, Y Liang, X Xu, ... Journal of agricultural and food chemistry 66 (30), 8094-8103, 2018 | 39 | 2018 |
| Recent progress on volatile flavor compounds of traditional Chinese cured meat products J Tang, Y Zhang, H Wu, J Zhang Food Science (China Academic Journal), 283-288, 2014 | 38* | 2014 |
| Mechanisms involved in the inhibitory effects of free fatty acids on lipid peroxidation in turkey muscle H Wu, S Xiao, J Yin, J Zhang, MP Richards Food Chemistry 342, 128333, 2021 | 35 | 2021 |
| Impact of processing technology on macro-and micronutrient profile of protein-enriched products from fish backbones M Abdollahi, H Wu, I Undeland Foods 10 (5), 950, 2021 | 32 | 2021 |
| Impact of lipid composition and muscle microstructure on myoglobin-mediated lipid oxidation in washed cod and pig muscle H Wu, S Xiao, J Yin, J Zhang, MP Richards Food Chemistry 336, 127729, 2021 | 30 | 2021 |
| Factors affecting lipid oxidation due to pig and turkey hemolysate H Wu, J Yin, J Zhang, MP Richards Journal of Agricultural and Food Chemistry 65 (36), 8011-8017, 2017 | 30 | 2017 |
Ingrid UndelandProfessor Food Science Chalmers University of TechnologyEmail verificata su chalmers.se
