Huhu Wang

机构：Nanjing Agricultural University, Department of Food Technology and Quality Control · ORCID：0000-0003-2659-2334

发表论文 31 篇 · 总被引 1098 次 · h-index 17

代表论文

• Effects of nanoemulsion-based edible coatings with composite mixture of rosemary extract and ε-poly-l-lysine on the shelf life of ready-to-eat carbonado chicken (2019 · Food Hydrocolloids · 被引 168)
• Thermal degradation of gelatin enhances its ability to bind aroma compounds: Investigation of underlying mechanisms (2018 · Food Hydrocolloids · 被引 96)
• Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed (2017 · International Journal of Food Properties · 被引 84)
• Modified atmosphere packaging decreased Pseudomonas fragi cell metabolism and extracellular proteolytic activities on meat (2018 · Food Microbiology · 被引 73)
• Modeling the elimination of mature biofilms formed by Staphylococcus aureus and Salmonella spp. Using combined ultrasound and disinfectants (2020 · Ultrasonics Sonochemistry · 被引 69)
• Gelatin enhances the flavor of chicken broth: A perspective on the ability of emulsions to bind volatile compounds (2020 · Food Chemistry · 被引 49)