作者： Haizhou

Konstantina Papastavropoulou, Anastasia Koupa, Evangelia Kritikou, …, Haizhou Wu (2024). 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.

doi:10.1016/j.fochx.2024.101838

Haizhou Wu, Alaa El‐Din A. Bekhit (2024). Recent advances in sustainable marine food utilization: Enhancing chemical, functional, and nutritional properties. Food Chemistry X.

doi:10.1016/j.fochx.2024.101572

Jingnan Zhang, Mirja Kaizer Ahmmed, Joe M. Regenstein, Haizhou Wu (2024). Recent advances of recycling proteins from seafood by-products: Industrial applications, challenges, and breakthroughs. Trends in Food Science & Technology.

doi:10.1016/j.tifs.2024.104533

Jingnan Zhang, Bovie Hong, Mehdi Abdollahi, Haizhou Wu, Ingrid Undeland (2024). Role of lingonberry press cake in producing stable herring protein isolates via pH-shift processing: A dose response study. Food Chemistry X.

doi:10.1016/j.fochx.2024.101456

Erasmo Cadena, Ozan Kocak, Jo P. Dewulf, …, Charlotte Jacobsen (2024). Valorisation of Seafood Side-Streams through the Design of New Holistic Value Chains: WaSeaBi Project. Sustainability.

doi:10.3390/su16051846

Mirja Kaizer Ahmmed, Alan Carne, Haizhou Wu, Alaa El‐Din A. Bekhit (2023). Navigating the depths of marine lipids: From extraction efficiency to flavour enhancement. Food Chemistry X.

doi:10.1016/j.fochx.2023.100958