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Jianfu Wu

Tianjin University of Science & Technology

China

  • Tianjin University of Science & Technology

SCHOLARLY PAPERS

2

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74

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Scholarly Papers (2)

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1.

Black Garlic Melanoidins Inhibits in Vitro Α-Amylase and Α-Glucosidase Activity: The Role of Fluorescent Substances and High Molecular Weight Colorants

Number of pages: 28 Posted: 18 Oct 2022
Jianfu Wu, Xiwang Song, Xiaoyuan Geng, Tao Wu, Rui Liu, Wenjie Sui and Min Zhang
Tianjin University of Science & Technology, Tianjin University of Science & Technology, Tianjin University of Science & Technology, Tianjin University of Science & Technology, Tianjin University of Science & Technology, Tianjin University of Science & Technology and Tianjin University of Science & Technology
Downloads 58 (980,173)

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black garlic, melanoidins, physicochemical properties, hypoglycemic activity

2.

Effects of lipid oxidation on the deterioration of corn during high-temperature storage: Integration of lipidomics and volatile flavor compound profiling

Number of pages: 31 Posted: 23 Dec 2025
Yujie Zhang, Haohai Li, Xiaomin Chen, Ke Yao, Qi Wu, Jianfu Wu and Jingsheng Liu
affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Tianjin University of Science & Technology and affiliation not provided to SSRN
Downloads 16 (1,491,251)

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Corn, High-temperature storage, Lipid oxidation, lipidomics, Volatile flavor compound