作者： Haizhou

Gongwei Li, Xiaodong Zhou, Fan Yang, …, Haizhou Wu (2026). Temperature-dependent quality evolution of Atlantic salmon (Salmo salar): Mechanistic insights into physicochemical and microbial dynamics. Food Chemistry.

doi:10.1016/j.foodchem.2026.150563

Zibo Wang, Feifei Wang, Haizhou Wu, Jingnan Zhang (2026). Apple Pomace in Ready-to-Eat Plant-Based Meat Analogs: Functionality, Challenges, and Opportunities. Foods.

doi:10.3390/foods15122173

Fan Yang, Xiaodong Zhou, Gongwei Li, …, Haizhou Wu (2026). Comparative evaluation of low-temperature storage strategies for fresh beef: Insights into physicochemical quality, microstructure, and bacterial community. Food Research International.

doi:10.1016/j.foodres.2026.119641

Célio Dias Santos Júnior, María Camila Escobar, Paula Huber, …, Hugo Sarmento (2026). Resource availability structures microbial competition through genomic niche partitioning. Proceedings of the National Academy of Sciences.

doi:10.1073/pnas.2526391123

Haizhou Wu, Jingnan Zhang, Heng Zhu, Omar Riego Peñarubia, David F. Willer (2026). Technology-driven reduction of fish post-harvest loss could enhance food security and economic resilience. Communications Sustainability.

doi:10.1038/s44458-026-00048-4

Liubin Yang, Mengyue Zhou, Wei Guo, Haizhou Wu (2026). A Comprehensive Review of Wooden Breast Myopathy in Broilers: Impacts, Detection, Processing, and Future Perspectives. Comprehensive Reviews in Food Science and Food Safety.

doi:10.1111/1541-4337.70414

Jingnan Zhang, Zahra Teymouri, Lanqi Zhou, …, Haizhou Wu (2025). Precision meat preservation via intelligent non-migratory antimicrobial packaging. Trends in Food Science & Technology.

doi:10.1016/j.tifs.2025.105426

Wenhao Liu, Xiaoye Xu, Lihui Duan, …, Chunhua Wu (2025). Fucoidan-based delivery systems: From fabrication strategies to applications. Food Research International.

doi:10.1016/j.foodres.2025.116752

Liubin Yang, Fang Yuan, Mengyue Zhou, Xia Zhou, Mirja Kaizer Ahmmed, Haizhou Wu (2025). Insights into low-temperature strategies for preserving cooked pork quality in ready-to-eat meat products through processing and reheating studies. Food Chemistry.

doi:10.1016/j.foodchem.2025.144696

Ruixue Wen, Lanqi Zhou, Song Wei, …, Lin Shan Shi (2025). Innovative Oat‐Based Postbiotic and Synbiotic Products: Chemical Constituents and Hepatoprotective Efficacy. eFood.

doi:10.1002/efd2.70052

Jingnan Zhang, Haizhou Wu (2025). Valorization of bioactive compounds from food by-products using supercritical fluid extraction: A technological and industrial perspective. Food Chemistry.

doi:10.1016/j.foodchem.2025.144277

Shan Yu, Zijian Zhi, Yufei Wang, Fujie Chen, Jie Pang, Chunhua Wu (2025). Investigating the cryoprotective mechanism of phosphorylated nano-chitin in shrimp (Litopenaeus vannamei) during frozen storage. Food Research International.

doi:10.1016/j.foodres.2025.115794

Mengyue Zhou, Juliana Pinto de Lima, Hefei Zhao, …, Haizhou Wu (2025). Harnessing AI for enhanced screening of antimicrobial bioactive compounds in food safety and preservation. Trends in Food Science & Technology.

doi:10.1016/j.tifs.2025.104887

Wei Feng Luo, Jingnan Zhang, Mirja Kaizer Ahmmed, …, Haizhou Wu (2025). Valorization of animal by-product enzymes: Advancing sustainable food processing through innovative extraction, purification, and application strategies. Trends in Food Science & Technology.

doi:10.1016/j.tifs.2025.104870

Wei Luo, Jingnan Zhang, Haizhou Wu (2025). Lipid Oxidation in Meat: From Fundamental Mechanisms to Latest Control Solutions. Advances in food and nutrition research.

doi:10.1016/bs.afnr.2025.04.005

Hrishika Barua, Mahima Ranjan Acharjee, Stephen Gitonga Giteru, …, Mirja Kaizer Ahmmed (2025). Dietary Phospholipids and Their Impact on Crustacean Physiology: Growth, Metabolism, Immunity, and Beyond. Aquaculture Nutrition.

doi:10.1155/anu/8180797

Mahdi Hajimohammadi, Fatemeh Sheikh Mahboobi, Haizhou Wu (2024). Suppressing Effect of Flavonoid Compounds on Lipids Photooxidation of Sheep Red Blood Cells and Oleic Acid Photooxidation. Food Science & Nutrition.

doi:10.1002/fsn3.4539

Xueqing Lei, Haizhou Wu, Ling Liu, Jingnan Zhang, Ingrid Undeland (2024). Mechanistic insights to the strong antioxidative capacity of lingonberry press cake during recovery of fish protein ingredients. Future Foods.

doi:10.1016/j.fufo.2024.100484

Haizhou Wu, Kiyota Sakai, Jingnan Zhang, David Julian McClements (2024). Plant-based meat analogs: color challenges and coloring agents. Food, Nutrition and Health..

doi:10.1007/s44403-024-00005-w

Qi Xue, Jiangjie Li, Sven Vereecken, …, Kristof De Schutter (2024). Functionally Modified Graphene Oxide as an Alternative Nanovehicle for Enhanced dsRNA Delivery in Improving RNAi-Based Insect Pest Control. Journal of Agricultural and Food Chemistry.

doi:10.1021/acs.jafc.4c05215