Haizhou Wu

1.5k total citations
53 papers, 1.1k citations indexed

About

Haizhou Wu is a scholar working on Animal Science and Zoology, Molecular Biology and Aquatic Science. According to data from OpenAlex, Haizhou Wu has authored 53 papers receiving a total of 1.1k indexed citations (citations by other indexed papers that have themselves been cited), including 31 papers in Animal Science and Zoology, 18 papers in Molecular Biology and 11 papers in Aquatic Science. Recurrent topics in Haizhou Wu's work include Meat and Animal Product Quality (31 papers), Protein Hydrolysis and Bioactive Peptides (15 papers) and Aquaculture Nutrition and Growth (11 papers). Haizhou Wu is often cited by papers focused on Meat and Animal Product Quality (31 papers), Protein Hydrolysis and Bioactive Peptides (15 papers) and Aquaculture Nutrition and Growth (11 papers). Haizhou Wu collaborates with scholars based in China, Sweden and United States. Haizhou Wu's co-authors include Ingrid Undeland, Mark P. Richards, Jianhao Zhang, Nantawat Tatiyaborworntham, Mehdi Abdollahi, Yingyang Zhang, Hong Zhuang, Fatih Öz, Jing Tang and Mary Ann Lila and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Agricultural and Food Chemistry and Scientific Reports.

In The Last Decade

Haizhou Wu

51 papers receiving 1.1k citations

Peers

Haizhou Wu

ASZ

BIOCH

PHYSI

Zengqi Peng China

Revilija Mozūraitytė Norway

Deyang Li China

Shiliang Jia China

Xiufang Xia China

Worawan Panpipat Thailand

Kezhou Cai China

Abul Hossain Canada

Danni Zhang China

Saiqi Gu China

Zengqi Peng China

Haizhou Wu

955 ×1.5

ASZ

295 ×0.8

520 ×1.7

135 ×0.8

BIOCH

170 ×1.1

PHYSI

Citations per year, relative to Haizhou Wu Haizhou Wu (= 1×) peers Zengqi Peng

Countries citing papers authored by Haizhou Wu

Since Specialization

Citations

This map shows the geographic impact of Haizhou Wu's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Haizhou Wu with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Haizhou Wu more than expected).

Fields of papers citing papers by Haizhou Wu

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Haizhou Wu. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Haizhou Wu. The network helps show where Haizhou Wu may publish in the future.

Co-authorship network of co-authors of Haizhou Wu

This figure shows the co-authorship network connecting the top 25 collaborators of Haizhou Wu. A scholar is included among the top collaborators of Haizhou Wu based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Haizhou Wu. Haizhou Wu is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

Sort: Min cites: Since: Top N: Style:

20 of 20 papers shown

Giteru, Stephen G., et al.. (2025). Dietary Phospholipids and Their Impact on Crustacean Physiology: Growth, Metabolism, Immunity, and Beyond. Aquaculture Nutrition. 2025(1). 8180797–8180797. 1 indexed citations

Zhang, Jingnan, et al.. (2025). Precision meat preservation via intelligent non-migratory antimicrobial packaging. Trends in Food Science & Technology. 167. 105426–105426.

Zhao, Hefei, et al.. (2025). Harnessing AI for enhanced screening of antimicrobial bioactive compounds in food safety and preservation. Trends in Food Science & Technology. 157. 104887–104887. 4 indexed citations

Yang, Liubin, et al.. (2025). Insights into low-temperature strategies for preserving cooked pork quality in ready-to-eat meat products through processing and reheating studies. Food Chemistry. 487. 144696–144696. 1 indexed citations

Wu, Haizhou, et al.. (2024). Mechanistic insights to the strong antioxidative capacity of lingonberry press cake during recovery of fish protein ingredients. Future Foods. 10. 100484–100484. 3 indexed citations

Cadena, Erasmo, Jo Dewulf, Bruno Iñarra, et al.. (2024). Valorisation of Seafood Side-Streams through the Design of New Holistic Value Chains: WaSeaBi Project. Sustainability. 16(5). 1846–1846. 3 indexed citations

Hajimohammadi, Mahdi, et al.. (2024). Suppressing Effect of Flavonoid Compounds on Lipids Photooxidation of Sheep Red Blood Cells and Oleic Acid Photooxidation. Food Science & Nutrition. 12(12). 10405–10411. 2 indexed citations

Krona, Annika, et al.. (2024). Relationship between hemolysis and lipid oxidation in red blood cell-spiked fish muscle; dependance on pH and blood plasma. Scientific Reports. 14(1). 1943–1943. 1 indexed citations

Zhang, Jingnan, et al.. (2024). Role of lingonberry press cake in producing stable herring protein isolates via pH-shift processing: A dose response study. Food Chemistry X. 22. 101456–101456. 8 indexed citations

10.

Wu, Haizhou, et al.. (2022). Protein‐binding approaches for improving bioaccessibility and bioavailability of anthocyanins. Comprehensive Reviews in Food Science and Food Safety. 22(1). 333–354. 60 indexed citations

11.

Tatiyaborworntham, Nantawat, Fatih Öz, Mark P. Richards, & Haizhou Wu. (2022). Paradoxical effects of lipolysis on the lipid oxidation in meat and meat products. Food Chemistry X. 14. 100317–100317. 78 indexed citations

12.

Wu, Haizhou, et al.. (2022). Exploring how plasma- and muscle-related parameters affect trout hemolysis as a route to prevent hemoglobin-mediated lipid oxidation of fish muscle. Scientific Reports. 12(1). 13446–13446. 4 indexed citations

13.

Wu, Haizhou, et al.. (2022). Pro-oxidative activity of trout and bovine hemoglobin during digestion using a static in vitro gastrointestinal model. Food Chemistry. 393. 133356–133356. 11 indexed citations

14.

Wu, Haizhou, Bita Forghani, Mehdi Abdollahi, & Ingrid Undeland. (2021). Lipid oxidation in sorted herring (Clupea harengus) filleting co-products from two seasons and its relationship to composition. Food Chemistry. 373(Pt B). 131523–131523. 45 indexed citations

15.

Wu, Haizhou, Mehdi Abdollahi, & Ingrid Undeland. (2021). Effect of recovery technique, antioxidant addition and compositional features on lipid oxidation in protein enriched products from cod- salmon and herring backbones. Food Chemistry. 360. 129973–129973. 31 indexed citations

16.

Wu, Haizhou, et al.. (2020). Mechanisms involved in the inhibitory effects of free fatty acids on lipid peroxidation in turkey muscle. Food Chemistry. 342. 128333–128333. 27 indexed citations

17.

Zhang, Yumeng, Yuanqi Lv, Lin Chen, et al.. (2018). Inhibition of Epigallocatechin-3-gallate/Protein Interaction by Methyl-β-cyclodextrin in Myofibrillar Protein Emulsion Gels under Oxidative Stress. Journal of Agricultural and Food Chemistry. 66(30). 8094–8103. 42 indexed citations

18.

Wu, Haizhou, Wenjing Yan, Hong Zhuang, et al.. (2016). Oxidative stability and antioxidant enzyme activities of dry-cured bacons as affected by the partial substitution of NaCl with KCl. Food Chemistry. 201. 237–242. 39 indexed citations

19.

Zhang, Yingyang, Haizhou Wu, Jing Tang, et al.. (2016). Influence of partial replacement of NaCl with KCl on formation of volatile compounds in Jinhua ham during processing. Food Science and Biotechnology. 25(2). 379–391. 20 indexed citations

20.

Wu, Haizhou, Hong Zhuang, Yingyang Zhang, et al.. (2014). Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing. Food Chemistry. 172. 391–399. 63 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

Explore authors with similar magnitude of impact