Wei-Liang Wu

Levels, temporal trend and health risk assessment of five heavy metals in fresh vegetables marketed in Guangdong Province of China during 2014–2017

Yonghui Zhang, Chao-zheng Zhang, Xiao-ling Deng, 2018, Food Control.

The investigation of the changes in physicochemical, texture and rheological characteristics of salted duck egg yolk during salting

Aimin Jiang, Minmin Ai, Wei-Liang Wu, 2018 .

Thermal kinetics of enzyme inactivation, color changes, and allicin degradation of garlic under blanching treatments

Aimin Jiang, Wei-Liang Wu, Quan Zhou, 2019, Journal of Food Process Engineering.

Levels, congener profiles, and dietary intake assessment of polychlorinated dibenzo-p-dioxins/dibenzofurans and dioxin-like polychlorinated biphenyls in beef, freshwater fish, and pork marketed in Guangdong Province, China.

Yong-hui Zhang, Chao-zheng Zhang, Xiao-ling Deng, 2018, The Science of the total environment.

Food fraud vulnerability assessment in the edible vegetable oil supply chain: A perspective of Chinese enterprises

Jialin Liu, Xingfen Yang, Wei-Liang Wu, 2022, Food Control.

Bioaccessibility and bioavailability adjusted dietary exposure of cadmium for local residents from a high-level environmental cadmium region.

Fei-Fei Xu, Jia Song, Huiqin Chi, 2021, Journal of hazardous materials.