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Advances in Food and Nutrition Research|June 21, 2024
High pressure processing plus technologies: Enhancing the inactivation of vegetative microorganismsPeiqing Yang, Xiaojun LiaoAdvances in Food and Nutrition Research|February 14, 2026
Advances in high pressure processing of fruit and vegetable juicesPeiqing Yang, Wenxin Wang, Xiaojun LiaoCritical Reviews in Food Science and Nutrition|March 8, 2021
A review of fruit juice authenticity assessments: Targeted and untargeted analysesLei Xu, Zhenzhen Xu, Xiaojun LiaoCritical Reviews in Food Science and Nutrition|March 30, 2021
Bioactive compounds, health benefits and functional food products of sea buckthorn: a reviewKewen Wang, Zhenzhen Xu, Xiaojun LiaoFood Chemistry|May 26, 2019
Effects of high pressure on activities and properties of superoxide dismutase from chestnut roseZhiqiang Hou, Liang Zhao, Yongtao Wang, et al.Metabolomics : Official Journal of the Metabolomic Society|July 9, 2020
Use of information dependent acquisition mass spectra and sequential window acquisition of all theoretical fragment-ion mass spectra for fruit juices metabolomics and authenticationLei Xu, Zhenzhen Xu, Ilya Strashnov, et al.Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
Control of pathogenic and spoilage bacteria in meat and meat products by high pressure: Challenges and future perspectivesHui Li, Xiaohong Sun, Xiaojun Liao, et al.Food Chemistry|April 29, 2017
Effects of high pressure processing on activity and structure of soluble acid invertase in mango pulp, crude extract, purified form and model systemsRenjie Li, Yongtao Wang, Jiangang Ling, et al.Journal of Food Science|March 13, 2019
Purification and Characterization of Superoxide Dismutases from Sea Buckthorn and Chestnut RoseZhiqiang Hou, Liang Zhao, Yongtao Wang, et al.Microbiology (Reading, England)|December 24, 2010
Effects of high-pressure carbon dioxide on proteins and DNA in Escherichia coliHongmei Liao, Fusheng Zhang, Xiaosong Hu, et al.Pageof 22