| Effects of radio frequency assisted blanching on polyphenol oxidase, weight loss, texture, color and microstructure of potato Z Zhang, J Wang, X Zhang, Q Shi, L Xin, H Fu, Y Wang Food Chemistry 248, 173-182, 2018 | 115 | 2018 |
| Evaluation of antioxidant activities of principal carotenoids available in water spinach (Ipomoea aquatica) H Fu, B Xie, S Ma, X Zhu, G Fan, S Pan Journal of Food Composition and Analysis 24 (2), 288-297, 2011 | 101 | 2011 |
| Effect of esterification with fatty acid of β-cryptoxanthin on its thermal stability and antioxidant activity by chemiluminescence method HF Fu, BJ Xie, G Fan, SJ Ma, XR Zhu, SY Pan Food chemistry 122 (3), 602-609, 2010 | 97 | 2010 |
| Effects of radio frequency heating treatment on structure changes of soy protein isolate for protein modification C Guo, Z Zhang, J Chen, H Fu, J Subbiah, X Chen, Y Wang Food and Bioprocess Technology 10, 1574-1583, 2017 | 79 | 2017 |
| Candidate Genes for Yellow Leaf Color in Common Wheat (Triticum aestivum L.) and Major Related Metabolic Pathways according to Transcriptome Profiling H Wu, N Shi, X An, C Liu, H Fu, L Cao, Y Feng, D Sun, L Zhang International Journal of Molecular Sciences 19 (6), 1594, 2018 | 75 | 2018 |
| A priori error estimates for optimal control problems governed by transient advection-diffusion equations H Fu, H Rui Journal of Scientific Computing 38 (3), 290-315, 2009 | 57 | 2009 |
| A preconditioned fast finite difference method for space-time fractional partial differential equations H Fu, H Wang Fractional Calculus and Applied Analysis 20 (1), 88-116, 2017 | 52 | 2017 |
| Exploring microbial dynamics associated with flavours production during highland barley wine fermentation L Guo, Y Luo, Y Zhou, C Bianba, H Guo, Y Zhao, H Fu Food Research International 130, 108971, 2020 | 49 | 2020 |
| POD/DEIM reduced-order modeling of time-fractional partial differential equations with applications in parameter identification H Fu, H Wang, Z Wang Journal of Scientific Computing 74, 220-243, 2018 | 48 | 2018 |
| Effects of radio-frequency-assisted blanching on the polyphenol oxidase, microstructure, physical characteristics, and starch content of potato Z Zhang, Y Yao, Q Shi, J Zhao, H Fu, Y Wang Lwt 125, 109357, 2020 | 46 | 2020 |
| Isolation and purification of anthocyanins from blood oranges by column chromatography S CAO, S PAN, X YAO, H FU Agricultural Sciences in China 9 (2), 207-215, 2010 | 44 | 2010 |
| A divide-and-conquer fast finite difference method for space–time fractional partial differential equation H Fu, MK Ng, H Wang Computers & Mathematics with Applications 73 (6), 1233-1242, 2017 | 42 | 2017 |
| A finite volume method for two-dimensional Riemann-Liouville space-fractional diffusion equation and its efficient implementation H Fu, H Liu, H Wang Journal of Computational Physics 388, 316-334, 2019 | 41 | 2019 |
| Pilot‐scale radiofrequency blanching of potato cuboids: heating uniformity Z Zhang, C Guo, T Gao, H Fu, Q Chen, Y Wang Journal of the Science of Food and Agriculture 98 (1), 312-320, 2018 | 41 | 2018 |
| Blanching effects of radio frequency heating on enzyme inactivation, physiochemical properties of green peas (Pisum sativum L.) and the underlying mechanism in relation to … C Zhang, C Hu, Y Sun, X Zhang, Y Wang, H Fu, X Chen, Y Wang Food Chemistry 345, 128756, 2021 | 40 | 2021 |
| A characteristic finite element method for optimal control problems governed by convection–diffusion equations H Fu Journal of Computational and Applied Mathematics 235 (3), 825-836, 2010 | 37 | 2010 |
| The effect of radio frequency heating on the inactivation and structure of horseradish peroxidase Y Yao, B Zhang, H Pang, Y Wang, H Fu, X Chen, Y Wang Food Chemistry 398, 133875, 2023 | 34 | 2023 |
| Stability and convergence of a Crank–Nicolson finite volume method for space fractional diffusion equations H Fu, Y Sun, H Wang, X Zheng Applied Numerical Mathematics 139, 38-51, 2019 | 34 | 2019 |
| Effects of radio-frequency energy on peroxidase inactivation and physiochemical properties of stem lettuce and the underlying cell-morphology mechanism Y Yao, X Wei, H Pang, K Wang, Q Liu, H Fu, X Chen, Y Wang Food Chemistry 322, 126753, 2020 | 33 | 2020 |
| Developing radio frequency blanching process of apple slice X Zhang, Q Shi, T Gao, Z Zhang, C Guo, H Fu, Y Wang Journal of food Engineering 273, 109832, 2020 | 32 | 2020 |
Zhu WangUniversity of South CarolinaVerified email at math.sc.edu
