Personal Information
Wenbiao Wu

College of Food Science, Southwest University, Chongqing, China

Wenbiao Wu
Educations
From 1987 to 1992, Ph.D in Food Science (University of Reading) , UK
From 1979 to 1983, BSc in Soil and Agricultural Chemistry (Hua Zhong Agricultural University) , PRC
Work Experiences
From 06/2001 to Present, Professor (Research Fellow) , College of Food Science, Southwest University, PRC
From 01/2001 to 06/2001, Research Fellow , Southern Potato Research Center of China (Tian Chi Shan Scientific Research Institute of Agriculture), Enshi, Hubei, PRC
From 11/1993 to 01/2001, Associate Research Fellow , Southern Potato Research Center of China (Tian Chi Shan Scientific Research Institute of Agriculture), Enshi, Hubei, PRC
From 1992 to 11/1993, Assistant Research Fellow , Southern Potato Research Center of China (Tian Chi Shan Scientific Research Institute of Agriculture), Enshi, Hubei, PRC
From 1983 to 1987, Intern Researcher , Southern Potato Research Center of China (Tian Chi Shan Scientific Research Institute of Agriculture), Enshi, Hubei, PRC
Speciality
Food Science
Human Nutrition
Book
Green tea: Varieties, Production and Health Benefits. Nova Science Publishers, INC, New York (2013). ISBN: 978-1-62257-562-6, Book authors: W. Wu (The only Editor of the book) & M. Huang, N. Ali & E. Roshdy, Q.V. Vuong et al., W. Liang & A. H. Lee, J. Suzuki et al., Y. V. Simos et al., K. S. Saloua et al., N. Waranuch & W. Wisuitiprot, A. R. Patel & K. P. Velikov, L. Li & C. Xiao
Selenium in food materials and its impact on human health. In: Selenium: Sources, Functions and Health Effects, edited by Chinatsu Aomori and Megumi Hokkaido. Nova Science Publishers, INC, New York (2012). ISBN: 978-1-61942-061-8. Author: Wenbiao Wu.
Water soluble components in green teas and their effects on human health. In: Green Tea: Varieties, Production and Health Benefits, edited by Wenbiao Wu. Nova Science Publishers, INC, New York (2013). ISBN: 978-1-62257-562-6. Authors: .Wenbiao Wu and Mingliang Huang.
Basic guidelines for establishing food standards. In: Processed Foods: Quality, Safety Characteristics and Health Implications, edited by Chloe M. Gagne and Daniel B. Jones, Nova Science Publishers, New York (2013). ISBN: 978-1-62808-688-1. Author: Wenbiao Wu.
Principles of quality analysis and critical control points applicable to food processing. In: Processed Foods: Quality, Safety Characteristics and Health Implications, edited by Chloe M. Gagne and Daniel B. Jones, Nova Science Publishers, New York (2013). ISBN: 978-1-62808-688-1. Authors: Wenbiao Wu, Wei Huang and Yixing Yang.
Leaf Sweeteners: Resources, Processing and Health Effects. Nova Science Publishers, INC, New York (2014). ISBN: 978-1-63463-072-6. Book editor: Wenbiao Wu
Dietary risk factors of cardiovascular diseases. Nova Science Publishers, INC, New York (2015). ISBN: 978-1-63482-761-4. In press. Monograph written by Wenbiao Wu
Journal Articles
Natural Food Resources Bank in the form of forestry and grassland: Prospects to ensure sustainable food security. Natural Resources Forum, Wiley-Blackwell, ISSN: 0165-0203 (print), Volume 38, 2014, Page No. 109–117. DOI: 10.1111/1477-8947.12039. DOI: 10.1111/1477-8947.12039. Authors: Wenbiao Wu, Yixing Yang, Charles S. Brennan and Wei Huang.
The value of food resources. British Food Journal, Emerald Group Publishing, ISSN: 0007-070X, Volume 117, No.1, 2015, page No. 431 - 442. Author: Wenbiao Wu
Evaluation of the acutely toxicity potential of water hyacinth leaves. Toxicology and Industrial Health, Sage Publications, ISSN: 0748-2337 (print), 1-6, 2012, DOI: 10.1177/0748233712458138. Authors: Wenbiao Wu, Xiaoguang Guo and Mingliang Huang.
Toxicological studies of plant proteins: a review. Journal of Applied Toxicology, Wiley-Blackwell, ISSN: 0260-437X (print), Volume 32, No. 6, 2012, Page No. 377-464. DOI: 10.1002/jat.1780. Authors: Wenbiao Wu and Rong Sun.
Decontamination of aquatic vegetable leaves by removing trace toxic metals during pickling process with acetic acid solution. Ecology of Food and Nutrition, Taylor & Francis Group, ISSN: 0367-0244, Volume 50, No. 4, 2011, Page No. 368-374. Authors: Wenbiao Wu and Yixing Yang.
Concentration of selenium by precipitating proteins from potato juice. International Journal of Food Science and Technology, Wiley-Blackwell, ISSN: 1365-2621, Volume 46, No.2, 2011, Page No. 402–405. DOI: 10.1111/j.1365-2621.2010.02501.x. Author: Wenbiao Wu.
Dietary safety evaluation of water hyacinth leaf protein concentrate. Human and Experimental Toxicology, Sage Publications, ISSN: 0960-3271 (print), Volume 30, 2011, Page No. 1514-1520. doi: 10.1177/ 0960327110392085. Authors: Wenbiao Wu and Yanling Sun.
Correlation of Dispersibility of Proteins with that of Selenium in Teas. Biological Trace Element Research, Springer Science+Business Media, ISSN 0163-4984 (print), Volume 142, No. 2, 2011, Page No. 137-142. DOI: 10.1007/s12011-010-8753-7. Wenbiao Wu and Xiujuan Long.
Estimation of protein in potato tissue by dye binding. Food Chemistry, Elsevier, ISSN: 0308-8146, Volume 46, 1993, Page No. 49-53. Author: Wu, W.B and Lakin, A.L.
Twenty three papers were published in Chinese journals.
SIMULTANEOUS PRODUCTION OF LEAF PROTEIN CONCENTRATES AND ANTIOXIDANTS BY AQUEOUS ETHANOL EXTRACTION. Journal of Food Process Engineering ISSN 1745-4530, 2015. doi:10.1111/jfpe.12307. Author: Chen Shen and Wenbiao Wu*.
Conference Papers
Linlin Liu, Lan Mi and W. Wu*. 2015. GELLING PROPERTIES OF CHESTNUT STARCH-EGG WHITE PROTEIN MIXTURE. Orally presented in The 18th Gums and Stabilisers for the Food Industry Conference, Wrexham, LL11 2AW, UK and accepted for being included in the proceedings (ISTP), Royal Society of Chemistry, Cambridge, UK.
ADDRESS
Science Publishing Group
548 FASHION AVENUE
NEW YORK, NY 10018
U.S.A.
Tel: (001)347-688-8931