A comparative study of inactivation of peach polyphenol oxidase and carrot polyphenol oxidase induced by high-pressure carbon dioxideYAN ZHANG; YUANYUAN WANG; LINYAN ZHOU et al.International journal of food science & technology. 2010, Vol 45, Num 11, pp 2297-2305, issn 0950-5423, 9 p.Article

Spectral Alteration and Degradation of Cyanidin-3-glucoside Exposed to Pulsed Electric FieldYAN HANG; JIANXIA SUN; XIAOSONG HU et al.Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 6, pp 3524-3531, issn 0021-8561, 8 p.Article

Changes of tomato powder qualities during storageFENGXIA LIU; XIAMIN CAO; HOUYIN WANG et al.Powder technology. 2010, Vol 204, Num 1, pp 159-166, issn 0032-5910, 8 p.Article

Effects of microwave and ultrasonic wave treatment on inactivation of AlicyclobacillusJING WANG; GUANGHUA ZHAO; XIAOJUN LIAO et al.International journal of food science & technology. 2010, Vol 45, Num 3, pp 459-465, issn 0950-5423, 7 p.Article

Effect of high pressure CO₂ and mild heat processing on natural microorganisms in apple juiceHONGMEI LIAO; LIYUN ZHANG; XIAOSONG HU et al.International journal of food microbiology. 2010, Vol 137, Num 1, pp 81-87, issn 0168-1605, 7 p.Article

Effects of high-pressure carbon dioxide on proteins and DNA in Escherichia coliHONGMEI LIAO; FUSHENG ZHANG; XIAOSONG HU et al.Microbiology (Reading). 2011, Vol 157, pp 709-720, issn 1350-0872, 12 p., 3Article

Enzyme Inactivation in Food Processing using High Pressure Carbon Dioxide TechnologyWANFENG HU; LINYAN ZHOU; ZHENZHEN XU et al.Critical reviews in food science and nutrition. 2013, Vol 53, Num 1-3, pp 145-161, issn 1040-8398, 17 p.Article

Inactivation of natural microorganisms in litchi juice by high-pressure carbon dioxide combined with mild heat and nisinHUI LI; LIANG ZHAO; JIHONG WU et al.Food microbiology. 2012, Vol 30, Num 1, pp 139-145, issn 0740-0020, 7 p.Article

Inactivation of Apple Pectin Methylesterase Induced by Dense Phase Carbon DioxideXIAN ZHI; YAN ZHANG; XIAOSONG HU et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 13, pp 5394-5400, issn 0021-8561, 7 p.Article

Inactivation and conformational change of horseradish peroxidase induced by pulsed electric fieldKUI ZHONG; XIAOSONG HU; GUANGHUA ZHAO et al.Food chemistry. 2005, Vol 92, Num 3, pp 473-479, issn 0308-8146, 7 p.Article

Effects of electrode materials on the degradation, spectral characteristics, visual colour, and antioxidant capacity of cyanidin-3-glucoside and cyanidin-3-sophoroside during pulsed electric field (PEF) treatmentJIANXIA SUN; WEIBIN BAI; YAN ZHANG et al.Food chemistry. 2011, Vol 128, Num 3, pp 742-747, issn 0308-8146, 6 p.Article

Identification of degradation pathways and products of cyanidin-3-sophoroside exposed to pulsed electric fieldJIANXIA SUN; WEIBIN BAI; YAN ZHANG et al.Food chemistry. 2011, Vol 126, Num 3, pp 1203-1210, issn 0308-8146, 8 p.Article

Acceleration of Precipitation Formation in Peach Juice Induced by High-Pressure Carbon DioxideLINYAN ZHOU; YAN ZHANG; XIAOJING LENG et al.Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 17, pp 9605-9610, issn 0021-8561, 6 p.Article

Optimization of microwave-assisted extraction of anthocyanins in red raspberries and identification of anthocyanin of extracts using high-performance liquid chromatography - : mass spectrometryYANGZHAO SUN; XIAOJUN LIAO; ZHENGFU WANG et al.European food research & technology (Print). 2007, Vol 225, Num 3-4, pp 511-523, issn 1438-2377, 13 p.Article

Chlorine dioxide treatment for the removal of pesticide residues on fresh lettuce and in aqueous solutionQINQIN CHEN; YUN WANG; FANG CHEN et al.Food control. 2014, Vol 40, pp 106-112, issn 0956-7135, 7 p.Article

Characteristics of thin-layer drying and rehydration of nata de cocoHUIPING FAN; YONGHUI WU; XIAOSONG HU et al.International journal of food science & technology. 2011, Vol 46, Num 7, pp 1438-1444, issn 0950-5423, 7 p.Article

Isolation, identification, and color characterization of cyanidin-3-glucoside and cyanidin-3-sophoroside from red raspberryYAN ZHANG; XIAOJUN LIAO; FANG CHEN et al.European food research & technology (Print). 2008, Vol 226, Num 3, pp 395-403, issn 1438-2377, 9 p.Article

Comparison of the inactivation kinetics of pectin methylesterases from carrot and peach by high-pressure carbon dioxideLINYAN ZHOU; YAN ZHANG; XIAOSONG HU et al.Food chemistry. 2009, Vol 115, Num 2, pp 449-455, issn 0308-8146, 7 p.Article

Mathematical modelling on thin layer microwave drying of apple pomace with and without hot air pre-dryingZHENGFU WANG; JUNHONG SUN; FANG CHEN et al.Journal of food engineering. 2007, Vol 80, Num 2, pp 536-544, issn 0260-8774, 9 p.Article

Alterations in the Activity and Structure of Pectin Methylesterase Treated by High Pressure Carbon DioxideLINYAN ZHOU; JIHONG WU; XIAOSONG HU et al.Journal of agricultural and food chemistry (Print). 2009, Vol 57, Num 5, pp 1890-1895, issn 0021-8561, 6 p.Article

Behavior of inactivation kinetics of Escherichia coli by dense phase carbon dioxideHONGMEI LIAO; YAN ZHANG; XIAOSONG HU et al.International journal of food microbiology. 2008, Vol 126, Num 1-2, pp 93-97, issn 0168-1605, 5 p.Article

Inactivation of Escherichia coli inoculated into cloudy apple juice exposed to dense phase carbon dioxideHONGMEI LIAO; XIAOSONG HU; XIAOJUN LIAO et al.International journal of food microbiology. 2007, Vol 118, Num 2, pp 126-131, issn 0168-1605, 6 p.Article

Aggregation and Homogenization, Surface Charge and Structural Change, and Inactivation of Mushroom Tyrosinase in an Aqueous System by Subcritical/Supercritical Carbon DioxideWANFENG HU; YAN ZHANG; YUANYUAN WANG et al.Langmuir. 2011, Vol 27, Num 3, pp 909-916, issn 0743-7463, 8 p.Article

Inactivation kinetics and secondary structural change of PEF-treated POD and PPOKUI ZHONG; JIHONG WU; ZHENGFU WANG et al.Food chemistry. 2007, Vol 100, Num 1, pp 115-123, issn 0308-8146, 9 p.Article

Inactivation of naturally occurring microbiota in cucumber juice by pressure treatmentLIANG ZHAO; YONGTAO WANG; SIYUAN WANG et al.International journal of food microbiology. 2014, Vol 174, pp 12-18, issn 0168-1605, 7 p.Article