| A comprehensive review on lipid oxidation in meat and meat products R Domínguez, M Pateiro, M Gagaoua, FJ Barba, W Zhang, JM Lorenzo Antioxidants 8 (10), 429, 2019 | 1159 | 2019 |
| Biochemistry of postmortem muscle—Lessons on mechanisms of meat tenderization EH Lonergan, W Zhang, SM Lonergan Meat science 86 (1), 184-195, 2010 | 922 | 2010 |
| Improving functional value of meat products W Zhang, S Xiao, H Samaraweera, EJ Lee, DU Ahn Meat science 86 (1), 15-31, 2010 | 813 | 2010 |
| Protein oxidation: basic principles and implications for meat quality W Zhang, S Xiao, DU Ahn Critical reviews in food science and nutrition 53 (11), 1191-1201, 2013 | 707 | 2013 |
| Effect of multiple freeze–thaw cycles on the quality of chicken breast meat S Ali, W Zhang, N Rajput, MA Khan, C Li, G Zhou Food chemistry 173, 808-814, 2015 | 323 | 2015 |
| Effects of power ultrasound on oxidation and structure of beef proteins during curing processing D Kang, Y Zou, Y Cheng, L Xing, G Zhou, W Zhang Ultrasonics Sonochemistry 33, 47-53, 2016 | 272 | 2016 |
| A review of antioxidant peptides derived from meat muscle and by-products R Liu, L Xing, Q Fu, G Zhou, W Zhang Antioxidants 5 (3), 32, 2016 | 253 | 2016 |
| Effects of ultrasound on the beef structure and water distribution during curing through protein degradation and modification D Kang, X Gao, Q Ge, G Zhou, W Zhang Ultrasonics Sonochemistry 38, 317-325, 2017 | 205 | 2017 |
| Consumption of oxidized oil increases oxidative stress in broilers and affects the quality of breast meat W Zhang, S Xiao, EJ Lee, DU Ahn Journal of agricultural and food chemistry 59 (3), 969-974, 2011 | 200 | 2011 |
| Contribution of postmortem changes of integrin, desmin and μ-calpain to variation in water holding capacity of pork WG Zhang, SM Lonergan, MA Gardner, E Huff-Lonergan Meat science 74 (3), 578-585, 2006 | 199 | 2006 |
| A comprehensive review on antioxidant dietary fibre enriched meat-based functional foods AK Das, PK Nanda, P Madane, S Biswas, A Das, W Zhang, JM Lorenzo Trends in Food Science & Technology 99, 323-336, 2020 | 185 | 2020 |
| Effects of ultrasonic assisted cooking on the chemical profiles of taste and flavor of spiced beef Y Zou, D Kang, R Liu, J Qi, G Zhou, W Zhang Ultrasonics sonochemistry 46, 36-45, 2018 | 184 | 2018 |
| Tomato as potential source of natural additives for meat industry. A review R Domínguez, P Gullón, M Pateiro, PES Munekata, W Zhang, JM Lorenzo Antioxidants 9 (1), 73, 2020 | 171 | 2020 |
| Stability of an antioxidant peptide extracted from Jinhua ham CZ Zhu, WG Zhang, ZL Kang, GH Zhou, XL Xu Meat science 96 (2), 783-789, 2014 | 164 | 2014 |
| Isolation and identification of antioxidant peptides from Jinhua ham CZ Zhu, WG Zhang, GH Zhou, XL Xu, ZL Kang, Y Yin Journal of agricultural and food chemistry 61 (6), 1265-1271, 2013 | 157 | 2013 |
| Seaweeds as promising resource of bioactive compounds: Overview of novel extraction strategies and design of tailored meat products B Gullón, M Gagaoua, FJ Barba, P Gullón, W Zhang, JM Lorenzo Trends in Food Science & Technology 100, 1-18, 2020 | 156 | 2020 |
| Purification and identification of antioxidative peptides from dry-cured Xuanwei ham L Xing, Y Hu, H Hu, Q Ge, G Zhou, W Zhang Food chemistry 194, 951-958, 2016 | 155 | 2016 |
| Effects of diet, packaging, and irradiation on protein oxidation, lipid oxidation, and color of raw broiler thigh meat during refrigerated storage S Xiao, WG Zhang, EJ Lee, CW Ma, DU Ahn Poultry Science 90 (6), 1348-1357, 2011 | 153 | 2011 |
| Protein oxidation in muscle foods: A comprehensive review R Domínguez, M Pateiro, PES Munekata, W Zhang, P Garcia-Oliveira, ... Antioxidants 11 (1), 60, 2021 | 152 | 2021 |
| Applications and effects of ultrasound assisted emulsification in the production of food emulsions: A review L Zhou, J Zhang, L Xing, W Zhang Trends in Food Science & Technology 110, 493-512, 2021 | 137 | 2021 |
