Characterization of the major aroma-active compounds in Keitt mango juice: Comparison among fresh, pasteurization and high hydrostatic pressure processing juices
Zhang, Wentao, Dong, Pan, Lao, Fei, Liu, Jiayi, Liao, Xiaojun, Wu, Jihong
Published in Food chemistry (15.08.2019)
Published in Food chemistry (15.08.2019)
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Supercritical Carbon Dioxide Applications in Food Processing
Wang, Wenxin, Rao, Lei, Wu, Xiaomeng, Wang, Yongtao, Zhao, Liang, Liao, Xiaojun
Published in Food engineering reviews (01.09.2021)
Published in Food engineering reviews (01.09.2021)
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Dietary Luffa cylindrica (L.) Roem promotes branched-chain amino acid catabolism in the circulation system via gut microbiota in diet-induced obese mice
Zhang, Lu, Yue, Yunshuang, Shi, Mengxuan, Tian, Meiling, Ji, Junfu, Liao, Xiaojun, Hu, Xiaosong, Chen, Fang
Published in Food chemistry (01.08.2020)
Published in Food chemistry (01.08.2020)
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Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps
Cao, Xiamin, Zhang, Yan, Zhang, Fusheng, Wang, Yongtao, Yi, Jianyong, Liao, Xiaojun
Published in Journal of the science of food and agriculture (30.03.2011)
Published in Journal of the science of food and agriculture (30.03.2011)
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New Insights into the Formation of Viable but Nonculturable Escherichia coli O157:H7 Induced by High-Pressure CO2
Zhao, Feng, Wang, Yongtao, An, Haoran, Hao, Yanling, Hu, Xiaosong, Liao, Xiaojun
Published in mBio (30.08.2016)
Published in mBio (30.08.2016)
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Comparison of the compounds and characteristics of pepper seed oil by pressure-assisted, ultrasound-assisted and conventional solvent extraction
Ma, Yan, Wu, Xiaomeng, Zhao, Liang, Wang, Yongtao, Liao, Xiaojun
Published in Innovative food science & emerging technologies (01.06.2019)
Published in Innovative food science & emerging technologies (01.06.2019)
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Quality comparison of "Laba" garlic processed by High Hydrostatic Pressure and High Pressure Carbon Dioxide
Tao, Dandan, Li, Fangwei, Hu, Xiaosong, Liao, Xiaojun, Zhang, Yan
Published in Scientific reports (28.02.2020)
Published in Scientific reports (28.02.2020)
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Quality comparison of carrot juices processed by high-pressure processing and high-temperature short-time processing
Zhang, Yan, Liu, XingChen, Wang, Yongtao, Zhao, Feng, Sun, Zhijian, Liao, Xiaojun
Published in Innovative food science & emerging technologies (01.02.2016)
Published in Innovative food science & emerging technologies (01.02.2016)
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Journal Article
Characterization of Diversity and Probiotic Efficiency of the Autochthonous Lactic Acid Bacteria in the Fermentation of Selected Raw Fruit and Vegetable Juices
Xu, Xinxing, Luo, Dongsheng, Bao, Yejun, Liao, Xiaojun, Wu, Jihong
Published in Frontiers in microbiology (23.10.2018)
Published in Frontiers in microbiology (23.10.2018)
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Journal Article
New Method of Transformer Differential Protection Based on Graph Fourier Transform
Xiaojun, Liao, Feng, XianZheng, Wang, Xiaoru, Li, Zhang
Published in Electric power components and systems (09.08.2023)
Published in Electric power components and systems (09.08.2023)
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Comparative study of enzymes, phenolics, carotenoids and color of apricot nectars treated by high hydrostatic pressure and high temperature short time
Huang, Wenshu, Bi, Xiufang, Zhang, Xiao, Liao, Xiaojun, Hu, Xiaosong, Wu, Jihong
Published in Innovative food science & emerging technologies (01.04.2013)
Published in Innovative food science & emerging technologies (01.04.2013)
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Journal Article
Beneficial effects of a chlorophyll-rich spinach extract supplementation on prevention of obesity and modulation of gut microbiota in high-fat diet-fed mice
Li, Yuanyuan, Cui, Yu, Lu, Feng, Wang, Xiao, Liao, Xiaojun, Hu, Xiaosong, Zhang, Yan
Published in Journal of functional foods (01.09.2019)
Published in Journal of functional foods (01.09.2019)
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