Wei Wu

Characterization of the key odor-active compounds in steamed meat of Coilia ectenes from Yangtze River by GC–MS–O

Ningping Tao, Wei Wu, Saiqi Gu, 2014, European Food Research and Technology.

Identification of Volatile Compounds in Cooked Meat of Farmed Obscure Puffer (Takifugu obscurus) Using SDE and HS-SPME Combined with GC-MS

Ningping Tao, Wei Wu, R. Wu, 2013 .

Characterization of odor-active compounds in cooked meat of farmed obscure puffer (Takifugu obscurus) using gas chromatography–mass spectrometry–olfactometry

Ningping Tao, Wei Wu, Saiqi Gu, 2014, Journal of food and drug analysis.

Characterization of important odorants in four steamed Coilia ectenes from China by gas chromatography–mass spectrometry–olfactometry

Ningping Tao, Wei Wu, N. Wu, 2015, Fisheries Science.

Elimination of Vibrio parahaemolyticus Contamination in Shucked Oysters (Crassostreaplicatula) to with Natural Antimicrobial Agents TeaPolyphenols

Wei Wu, C. Liu, Youqiong Cai, 2011 .