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International Journal of Biological Macromolecules|August 8, 2024
Poly(lactic acid)/polycaprolactone nanofibrous packaging containing different functional agents for blackberry postharvest preservationChong Shi, Donglu Fang, Shuqiong Xia, et al.Foods (Basel, Switzerland)|November 9, 2024
The Effect of Cold Plasma Treatment on the Storage Stability of Mushrooms (Agaricus bisporus)Yalong Guo, Shuqiong Xia, Chong Shi, et al.International Journal of Biological Macromolecules|October 3, 2024
Temperature-sensitive poly(N-isopropylacrylamide)/polylactic acid/lemon essential oil nanofiber films prepared via different electrospinning processes: Controlled release and preservation effectShuqiong Xia, Donglu Fang, Yalong Guo, et al.Food Chemistry|March 7, 2023
Preparation of a thermosensitive nanofibre membrane for blackberry preservationShuqiong Xia, Donglu Fang, Chong Shi, et al.International Journal of Biological Macromolecules|March 15, 2025
Development of poly(lactic acid)/polyvinyl alcohol-based temperature-responsive shell-core nanofibers: Controlled release, biosafety evaluation, and application in raspberry preservationShuqiong Xia, Mengjie Bian, Hengyi Li, et al.Pageof 1