Tao Wu
Tao Wu
Associate Professor of Food Science, The University of Tennessee
Verified email at utk.edu
Title
Cited by
Cited by
Year
Physicochemical properties and bioactivity of fungal chitin and chitosan
T Wu, S Zivanovic, FA Draughon, WS Conway, CE Sams
Journal of agricultural and food chemistry 53 (10), 3888-3894, 2005
2462005
Effect of ultrasound on different quality parameters of apple juice
M Abid, S Jabbar, T Wu, MM Hashim, B Hu, S Lei, X Zhang, X Zeng
Ultrasonics sonochemistry 20 (5), 1182-1187, 2013
1872013
Sonication enhances polyphenolic compounds, sugars, carotenoids and mineral elements of apple juice
M Abid, S Jabbar, T Wu, MM Hashim, B Hu, S Lei, X Zeng
Ultrasonics Sonochemistry 21 (1), 93-97, 2014
1302014
Thermosonication as a potential quality enhancement technique of apple juice
M Abid, S Jabbar, B Hu, MM Hashim, T Wu, S Lei, MA Khan, X Zeng
Ultrasonics Sonochemistry 21 (3), 984-990, 2014
1192014
Chitin and chitosan value-added products from mushroom waste
T Wu, S Zivanovic, FA Draughon, CE Sams
Journal of agricultural and food chemistry 52 (26), 7905-7910, 2004
1162004
Efficient reduction of chitosan molecular weight by high-intensity ultrasound: Underlying mechanism and effect of process parameters
T Wu, S Zivanovic, DG Hayes, J Weiss
Journal of agricultural and food chemistry 56 (13), 5112-5119, 2008
1082008
Green and efficient extraction of rutin from tartary buckwheat hull by using natural deep eutectic solvents
Y Huang, F Feng, J Jiang, Y Qiao, T Wu, J Voglmeir, ZG Chen
Food chemistry 221, 1400-1405, 2017
952017
Quality of carrot juice as influenced by blanching and sonication treatments
S Jabbar, M Abid, B Hu, T Wu, MM Hashim, S Lei, X Zhu, X Zeng
LWT-Food Science and Technology 55 (1), 16-21, 2014
912014
Determination of the degree of acetylation (DA) of chitin and chitosan by an improved first derivative UV method
T Wu, S Zivanovic
Carbohydrate Polymers 73 (2), 248-253, 2008
882008
Stabilizing oil-in-water emulsion with amorphous cellulose
X Jia, R Xu, W Shen, M Xie, M Abid, S Jabbar, P Wang, X Zeng, T Wu
Food Hydrocolloids 43, 275-282, 2015
812015
Quality assessment of pear juice under ultrasound and commercial pasteurization processing conditions
M Saeeduddin, M Abid, S Jabbar, T Wu, MM Hashim, FN Awad, B Hu, ...
LWT-Food Science and Technology 64 (1), 452-458, 2015
742015
A novel dehydration technique for carrot slices implementing ultrasound and vacuum drying methods
ZG Chen, XY Guo, T Wu
Ultrasonics sonochemistry 30, 28-34, 2016
702016
Rheological properties of an amorphous cellulose suspension
X Jia, Y Chen, C Shi, Y Ye, M Abid, S Jabbar, P Wang, X Zeng, T Wu
Food Hydrocolloids 39, 27-33, 2014
682014
Preparation and characterization of cellulose regenerated from phosphoric acid
X Jia, Y Chen, C Shi, Y Ye, P Wang, X Zeng, T Wu
Journal of agricultural and food chemistry 61 (50), 12405-12414, 2013
612013
Synergistic impact of sonication and high hydrostatic pressure on microbial and enzymatic inactivation of apple juice
M Abid, S Jabbar, B Hu, MM Hashim, T Wu, Z Wu, MA Khan, X Zeng
LWT-Food Science and Technology 59 (1), 70-76, 2014
582014
The occurrence of Listeria monocytogenes in retail ready-to-eat meat and poultry products related to the levels of acetate and lactate in the products
OM Ahmed, P Pangloli, CA Hwang, S Zivanovic, T Wu, D D'Souza, ...
Food Control 52, 43-48, 2015
402015
Effects of regenerated cellulose on oil-in-water emulsions stabilized by sodium caseinate
H Hu, L Xing, Y Hu, C Qiao, T Wu, G Zhou, W Zhang
Food Hydrocolloids 52, 38-46, 2016
382016
Exploring the potential of thermosonication in carrot juice processing
S Jabbar, M Abid, B Hu, MM Hashim, S Lei, T Wu, X Zeng
Journal of Food Science and Technology 52 (11), 7002-7013, 2015
342015
Self-assembled nanostructured cellulose prepared by a dissolution and regeneration process using phosphoric acid as a solvent
X Hao, W Shen, Z Chen, J Zhu, L Feng, Z Wu, P Wang, X Zeng, T Wu
Carbohydrate polymers 123, 297-304, 2015
302015
Ultrasonic disruption of yeast cells: underlying mechanism and effects of processing parameters
T Wu, X Yu, A Hu, L Zhang, Y Jin, M Abid
Innovative Food Science & Emerging Technologies 28, 59-65, 2015
292015
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