Weiwei He

Effect of different buffer systems on the xanthine oxidase inhibitory activity of tuna (Katsuwonus pelamis) protein hydrolysate.

Mouming Zhao, G. Su, D. Sun-Waterhouse, 2018, Food research international.

Osteoarthritis‐alleviating effects in papain‐induced model rats of chicken cartilage hydrolysate and its peptide fractions

Mouming Zhao, G. Su, D. Sun-Waterhouse, 2019, International Journal of Food Science & Technology.

Modification of peanut protein isolate in glucose-containing solutions during simulated industrial thermal processes and gastric-duodenal sequential digestion.

Mouming Zhao, G. Su, D. Sun-Waterhouse, 2019, Food chemistry.

In vivo anti-hyperuricemic and xanthine oxidase inhibitory properties of tuna protein hydrolysates and its isolated fractions.

Mouming Zhao, G. Su, D. Sun-Waterhouse, 2019, Food chemistry.

Flavor Enhancement Induced by Taste–Odor Interactions

Mouming Zhao, G. Su, D. Sun-Waterhouse, 2019, Encyclopedia of Food Chemistry.

NMR-Based Metabolomics to Decipher the Molecular Mechanisms in the Action of Gut-Modulating Foods

H. C. Bertram, Weiwei He, 2022, Foods.

Fluctuations in metabolites and bone markers across the menstrual cycle in eumenorrheic women and oral contraceptive users.

H. C. Bertram, M. Hansen, Weiwei He, 2022, The Journal of clinical endocrinology and metabolism.

Simulation of the distribution, growth, and survival rate of chub mackerel larvae and juveniles in the East China Sea

Weiwei He, Wenjiang Guan, Ruixing Cao, 2023, Journal of Oceanology and Limnology.

Lactobacilli and Their Fermented Foods as a Promising Strategy for Enhancing Bone Mineral Density: A Review.

Weiwei He, S. Nie, Hanne Christine Bertram, 2024, Journal of agricultural and food chemistry.