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Journal of the Science of Food and Agriculture|September 16, 2016
Drying based on temperature-detection-assisted control in microwave-assisted pulse-spouted vacuum dryingXiaohuang Cao, Min Zhang, He Qian, et al.Molecules (Basel, Switzerland)|November 29, 2019
Effect of Intermittent Microwave Volumetric Heating on Dehydration, Energy Consumption, Antioxidant Substances, and Sensory Qualities of Litchi Fruit during Vacuum DryingXiaohuang Cao, Jianping Chen, Md Nahidul Islam, et al.Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|December 13, 2021
Effects of superheated steam processing on the physicochemical properties of sea rice branXiaohuang Cao, Md Nahidul Islam, Xin Ning, et al.Journal of the Science of Food and Agriculture|August 24, 2017
Effect of microwave freeze drying on quality and energy supply in drying of barley grassXiaohuang Cao, Min Zhang, Arun S Mujumdar, et al.Ultrasonics Sonochemistry|September 27, 2017
Effects of ultrasonic pretreatments on quality, energy consumption and sterilization of barley grass in freeze dryingXiaohuang Cao, Min Zhang, Arun S Mujumdar, et al.Food Microbiology|July 19, 2025
Inactivation of Geobacillus stearothermophilus spores by induced electric field in different food mediumsLiping Xue, Na Yang, Xueming Xu, et al.Food Science & Nutrition|March 10, 2020
Effect of combined chlorogenic acid and chitosan coating on antioxidant, antimicrobial, and sensory properties of snakehead fish in cold storageXiaohuang Cao, Md Nahidul Islam, Bimal Chitrakar, et al.Journal of Food Biochemistry|December 24, 2019
Proteomic analysis of the molecular mechanism of curcumin/β-cyclodextrin polymer inclusion complex inhibiting HepG2 cells growthJianping Chen, Xiaohuang Cao, Xiaoming Qin, et al.Journal of the Science of Food and Agriculture|March 15, 2019
Radiofrequency heating for powder pasteurization of barley grass: antioxidant substances, sensory quality, microbial load and energy consumptionXiaohuang Cao, Min Zhang, Bimal Chitrakar, et al.Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|July 19, 2023
Effects of barley seedling powder on rheological properties of dough and quality of steamed breadXiaohuang Cao, Md Nahidul Islam, Dandan Lu, et al.Pageof 2