X. Liao

发表

Mathematical modeling on hot air drying of thin layer apple pomace

Xiaosong Hu, Guanghua Zhao, Fang Chen, 2007 .

Mathematical modelling on thin layer microwave drying of apple pomace with and without hot air pre-drying

Xiaosong Hu, Zhengfu Wang, J. Sun, 2007 .

Effects of High-Pressure CO2 Processing on Flavor, Texture, and Color of Foods

X. Liao, Linyan Zhou, Xiufang Bi, 2015, Critical reviews in food science and nutrition.

Letting wine polyphenols functional: Estimation of wine polyphenols bioaccessibility under different drinking amount and drinking patterns.

Tingting Ma, X. Liao, Xiangyu Sun, 2020, Food research international.

Mechanism of inactivation of Bacillus subtilis spores by high pressure CO2 at high temperature.

Xiaosong Hu, P. Setlow, X. Liao, 2019, Food microbiology.

Evaluation of Chinese tea by the electronic tongue: correlation with sensory properties and classification according to geographical origin and grade level.

Xiaosong Hu, Jihong Wu, X. Liao, 2009 .

New Insights into the Formation of Viable but Nonculturable Escherichia coli O157:H7 Induced by High-Pressure CO2

Feng Zhao, Xiaosong Hu, Yongtao Wang, 2016, mBio.

Innovative applications, limitations and prospects of energy-carrying infrared radiation, microwave and radio frequency in agricultural products processing

X. Liao, Weiqiao Lv, Shiyu Zeng, 2022, Trends in Food Science & Technology.

Shifts in autochthonous microbial diversity and volatile metabolites during the fermentation of chili pepper (Capsicum frutescens L.).

Jihong Wu, X. Liao, Fang Chen, 2020, Food chemistry.

Processing of chestnut rose juice using three-stage ultra-filtration combined with high pressure processing

X. Liao, Yongtao Wang, Liang Zhao, 2021 .

Extracellular pH decline introduced by high pressure carbon dioxide is a main factor inducing bacteria to enter viable but non-culturable state.

X. Liao, Yongtao Wang, L. Rao, 2021, Food research international.

Analysis of Escherichia coli cell damage induced by HPCD using microscopies and fluorescent staining.

L. Deng, Xiaosong Hu, X. Liao, 2010, International journal of food microbiology.

Effect of high pressure CO2 and mild heat processing on natural microorganisms in apple juice.

Xiaosong Hu, X. Liao, H. Liao, 2010, International journal of food microbiology.

Alterations of molecular properties of lipoxygenase induced by dense phase carbon dioxide

Xiaosong Hu, Jihong Wu, X. Liao, 2009 .

INACTIVATION OF STAPHYLOCOCCUS AUREUS EXPOSED TO DENSE‐PHASE CARBON DIOXIDE IN A BATCH SYSTEM

Xiaosong Hu, Jihong Wu, X. Liao, 2009 .

Inactivation of Escherichia coli inoculated into cloudy apple juice exposed to dense phase carbon dioxide.

Xiaosong Hu, Jihong Wu, X. Liao, 2007, International journal of food microbiology.

Inactivation and reactivation of horseradish peroxidase treated with supercritical carbon dioxide

Xiaosong Hu, Jihong Wu, Zhengfu Wang, 2006 .

Synergetic effects of high-pressure carbon dioxide and nisin on the inactivation of Escherichia coli and Staphylococcus aureus

X. Liao, Yongtao Wang, Hui Li, 2016 .

Effects of high pressure CO2 treatments on microflora, enzymes and some quality attributes of apple juice

R. Buckow, X. Liao, Xiufang Bi, 2011 .

Kinetic analysis of the degradation and its color change of cyanidin-3-glucoside exposed to pulsed electric field

Xiaosong Hu, Jihong Wu, Zhengfu Wang, 2007 .

High hydrostatic pressure and thermal treatments for ready-to-eat wine-marinated shrimp: An evaluation of microbiological and physicochemical qualities

Xiaosong Hu, X. Liao, Yan Zhang, 2013 .

The effect of ultrasound on particle size, color, viscosity and polyphenol oxidase activity of diluted avocado puree.

M. Balaban, Y. Hemar, X. Liao, 2015, Ultrasonics sonochemistry.

Inactivation and kinetic model for the Escherichia coli treated by a co-axial pulsed electric field

Xiaosong Hu, Jihong Wu, Zhengfu Wang, 2005 .

The Effect of Freezing Modes and Frozen Storage on Aroma, Enzyme and Micro-organism in Hami Melon

Xiaosong Hu, Jihong Wu, Zhengfu Wang, 2007 .

Decreased resistance of sublethally injured Escherichia coli O157:H7 to salt, mild heat, nisin and acids induced by high pressure carbon dioxide.

Xiaosong Hu, X. Liao, Xiufang Bi, 2018, International journal of food microbiology.

Effects of ultra-high temperature treatment and packages on baked purple sweet potato nectar

X. Liao, Yongtao Wang, Lei Xu, 2018, LWT.

Degradation behaviour of methamidophos and chlorpyrifos in apple juice treated with pulsed electric fields

Xiaosong Hu, X. Liao, Fang Chen, 2009 .

Use of information dependent acquisition mass spectra and sequential window acquisition of all theoretical fragment-ion mass spectra for fruit juices metabolomics and authentication

X. Liao, I. Strashnov, Zhenzhen Xu, 2020, Metabolomics.

The application of pseudotargeted metabolomics method for fruit juices discrimination.

X. Liao, Bingfeng Wang, Zhenzhen Xu, 2020, Food chemistry.

Chlorophyll Supplementation in Early Life Prevents Diet-Induced Obesity and Modulates Gut Microbiota in Mice.

Xiaosong Hu, X. Liao, Yuan-yuan Li, 2019, Molecular nutrition & food research.

Role of peach proteins in juice precipitation induced by high pressure CO2.

X. Liao, Linyan Zhou, Yongtao Wang, 2016, Food chemistry.

Effect of acetylation on antioxidant and cytoprotective activity of polysaccharides isolated from pumpkin (Cucurbita pepo, lady godiva).

Xiaosong Hu, L. Duan, Yuyu Zhang, 2013, Carbohydrate polymers.

Effects of Anti-browning Combinations of Ascorbic Acid, Citric Acid, Nitrogen and Carbon Dioxide on the Quality of Banana Smoothies

Jihong Wu, X. Liao, Tiantian Lin, 2013, Food and Bioprocess Technology.

Preparation and characterization of low methoxyl pectin by high hydrostatic pressure-assisted enzymatic treatment compared with enzymatic method under atmospheric pressure

Xingfeng Guo, Jihong Wu, X. Liao, 2015 .

Induction of Viable but Nonculturable Escherichia coli O157:H7 by High Pressure CO2 and Its Characteristics

X. Liao, Xiufang Bi, F. Zhao, 2013, PloS one.

Comparing the effects of high hydrostatic pressure and thermal pasteurization combined with nisin on the quality of cucumber juice drinks

X. Liao, Liang Zhao, Ling Xiong, 2013 .

Dynamic analysis of moisture, dielectric property and microstructure of ginger slices during microwave hot-air flow rolling drying

X. Liao, Weiqiao Lv, Shiyu Zeng, 2021, Food Control.

Purification, composition and antioxidant activity of polysaccharides from wolfberry, cherry, kiwi and cranberry fruits

G. Mazza, X. Liao, Huiping Fan, 2010 .

Microstructural and morphological behaviors of asparagus lettuce cells subject to high pressure processing

Xiaosong Hu, X. Liao, Fang Chen, 2015 .

Extraction of anthocyanins from red cabbage using high pressure CO2.

Xiaosong Hu, Jihong Wu, Zhengfu Wang, 2010, Bioresource technology.

Extraction of pectin from navel orange peel assisted by ultra-high pressure, microwave or traditional heating: A comparison

Xingfeng Guo, Xiaosong Hu, Jihong Wu, 2012 .

Inactivation kinetics and secondary structural change of PEF-treated POD and PPO

Xiaosong Hu, Jihong Wu, Zhengfu Wang, 2007 .

Inactivation and conformational change of horseradish peroxidase induced by pulsed electric field

Xiaosong Hu, X. Liao, Fang Chen, 2005 .

Physicochemical and structural properties of three pectin fractions from muskmelon (Cucumis melo) and their correlation with juice cloud stability

Jihong Wu, X. Liao, Fei Lao, 2021, Food Hydrocolloids.

Sulfated modification and anticoagulant activity of pumpkin (Cucurbita pepo, Lady Godiva) polysaccharide.

Xiaosong Hu, X. Liao, Y. Ni, 2018, International journal of biological macromolecules.

Production of high sensory quality Shiitake mushroom (Lentinus edodes) by pulsed air-impingement jet drying (AID) technique.

Jihong Wu, X. Liao, Fei Lao, 2020, Food chemistry.

Effects of high pressure processing on the interaction of α-lactalbumin and pelargonidin-3-glucoside.

X. Liao, Yongtao Wang, Liang Zhao, 2019, Food chemistry.

Profiling the water soluble pectin in clear red raspberry (Rubus idaeus L. cv. Heritage) juice: Impact of high hydrostatic pressure and high-temperature short-time processing on the pectin properties

Jihong Wu, X. Liao, Lingyun Chen, 2021, Food Hydrocolloids.

Magnetic modified cellulose nanocrystals fabricated using ultrasound-coprecipitation: Characterization and application as pickering emulsion stabilizers

Xiaosong Hu, X. Liao, Shuyu Lu, 2021 .

Facile extraction and characterization of cellulose nanocrystals from agricultural waste sugarcane straw.

Xiaosong Hu, X. Liao, Shuyu Lu, 2021, Journal of the science of food and agriculture.

Profiling Phenolic Composition in Pomegranate Peel From Nine Selected Cultivars Using UHPLC-QTOF-MS and UPLC-QQQ-MS

X. Liao, Yongtao Wang, Zhenzhen Xu, 2022, Frontiers in Nutrition.

Integrating untargeted metabolomics and targeted analysis for not from concentrate and from concentrate orange juices discrimination and authentication.

S. Kelly, X. Liao, Lei Xu, 2020, Food chemistry.

Effect of high hydrostatic pressure processing on textural properties and microstructural characterization of fresh‐cut pumpkin ( Cucurbita pepo )

Xiaosong Hu, X. Liao, Tao Ma, 2020 .

Changes of tomato powder qualities during storage

X. Liao, Fengxia Liu, Xiamin Cao, 2010 .

Comparison of high hydrostatic pressure and high temperature short time processing on quality of purple sweet potato nectar

Xiaosong Hu, X. Liao, Fang Chen, 2012 .

Comparison of Microbial Inactivation and Rheological Characteristics of Mango Pulp after High Hydrostatic Pressure Treatment and High Temperature Short Time Treatment

Xingfeng Guo, X. Liao, Xiufang Bi, 2012, Food and Bioprocess Technology.

Physico-chemical and antioxidant properties of four mango (Mangifera indica L.) cultivars in China.

Jihong Wu, X. Liao, Fang Chen, 2013, Food chemistry.

Effects of high hydrostatic pressure on color of spinach purée and related properties.

Xiaosong Hu, X. Liao, Yan Zhang, 2012, Journal of the science of food and agriculture.

Chemical compositional characterization of some apple cultivars

Xiaosong Hu, Jihong Wu, X. Liao, 2007 .

A quantitative survey of consumer perceptions of smart food packaging in China

X. Liao, Miranda Mirosa, J. Birch, 2020, Food science & nutrition.

Comparative study on cloudy apple juice qualities from apple slices treated by high pressure carbon dioxide and mild heat

S. Niu, Xiaosong Hu, X. Liao, 2010 .

Change of polyphenol oxidase activity, color, and browning degree during storage of cloudy apple juice treated by supercritical carbon dioxide

Xiaosong Hu, Jihong Wu, Zhengfu Wang, 2006 .

Chlorine dioxide treatment for the removal of pesticide residues on fresh lettuce and in aqueous solution

X. Liao, Fang Chen, Qin Chen, 2014 .

A review of fruit juice authenticity assessments: Targeted and untargeted analyses

X. Liao, Zhenzhen Xu, Lei Xu, 2021, Critical reviews in food science and nutrition.

Comparison of High Hydrostatic Pressure, High-PressureCarbon Dioxide and High-Temperature Short-Time Processing on Quality of Mulberry Juice

X. Liao, Xiufang Bi, Yongtao Wang, 2016, Food and Bioprocess Technology.

Non-volatile and volatile metabolic profiling of tomato juice processed by high-hydrostatic-pressure and high-temperature short-time.

Xiaosong Hu, X. Liao, Fang Chen, 2021, Food chemistry.

Guidelines for absolute quantitative real‐time PCR for microbial determination in in vitro gastrointestinal digestion

Xiaosong Hu, X. Liao, Fang Chen, 2020 .

Extraction, purification, bioactivity and pharmacological effects of capsaicin: a review

Yong Xue, X. Liao, Yongtao Wang, 2021, Critical reviews in food science and nutrition.

Effects of high hydrostatic pressure on chlorophylls and chlorophyll–protein complexes in spinach

Xiaosong Hu, X. Liao, Shenghua Ding, 2016, European Food Research and Technology.

Isolation and identification of putative precursors of the volatile sulfur compounds and their inhibition methods in heat-sterilized melon juices.

Jihong Wu, X. Liao, Fei Lao, 2020, Food chemistry.

Comprehensive investigation on volatile and non-volatile metabolites in broccoli juices fermented by animal- and plant-derived Pediococcus pentosaceus.

Jihong Wu, X. Liao, Fang Chen, 2020, Food chemistry.

Inactivation, morphology, interior structure and enzymatic activity of high pressure CO2-treated Saccharomyces cerevisiae

L. Deng, X. Liao, Hui Li, 2012 .

Quantitative detection of viable but nonculturable state Escherichia coli O157:H7 by ddPCR combined with propidium monoazide

X. Liao, Yongtao Wang, L. Rao, 2020, Food Control.

Drying effects of two air-drying shelters in a pilot test on sultana grapes.

Xiaosong Hu, Jihong Wu, Zhengfu Wang, 2010 .

Hydrostatic pressure boost rate and mode to enhance sterilization mediated by GroEL-interacting proteins

X. Liao, Yongtao Wang, Liang Zhao, 2021 .

Effects of High Pressure Processing and Thermal Treatment on the Interaction between α-Lactalbumin and Pelargonium-3-Glucoside

Liang Zhao, X. Liao, Yongtao Wang, 2022, Molecules.

High pressure homogenization inactivation of Escherichia coli and Staphylococcus aureus in phosphate buffered saline, milk and apple juice

Xiaosong Hu, X. Liao, Yongtao Wang, 2021, Letters in applied microbiology.

Changes in the activity, dissociation, aggregation, and the secondary and tertiary structures of a thaumatin-like protein with a high polyphenol oxidase activity induced by high pressure CO2

X. Liao, Yongtao Wang, Wanfeng Hu, 2014 .

Effect of ultrahigh hydrostatic pressure on the activity and structure of mushroom (Agaricus bisporus) polyphenoloxidase.

Xiaosong Hu, X. Liao, Yan Zhang, 2012, Journal of agricultural and food chemistry.

Aggregation and homogenization, surface charge and structural change, and inactivation of mushroom tyrosinase in an aqueous system by subcritical/supercritical carbon dioxide.

Xiaosong Hu, X. Liao, Linyan Zhou, 2011, Langmuir : the ACS journal of surfaces and colloids.

Production of a Novel Superoxide Dismutase by Escherichia coli and Pichia pastoris and Analysis of the Thermal Stability of the Enzyme

Liang Zhao, X. Liao, Yongtao Wang, 2022, Frontiers in Nutrition.

Antitumor mechanisms of an exopolysaccharide from Lactobacillus fermentum on HT-29 cells and HT-29 tumor-bearing mice.

X. Liao, Yunlu Wei, Quanhong Li, 2022, International journal of biological macromolecules.

The in-vitro digestion behaviors of milk proteins acting as wall materials in spray-dried microparticles: Effects on the release of loaded blueberry anthocyanins

Xiaosong Hu, X. Liao, Fang Chen, 2021 .

Inactivation of polyphenol oxidase from frozen red raspberry (Rubus idaeus L.) by high pressure carbon dioxide treatment

Ye Liu, X. Liao, Yue Ma, 2010 .

Effects of sugar matrices on the release of key aroma compounds in fresh and high hydrostatic pressure processed Tainong mango juices.

Xiaosong Hu, Jihong Wu, X. Liao, 2021, Food chemistry.

Acid shock protein Asr induces protein aggregation to promote E. coli O157:H7 entering viable but non-culturable state under high pressure carbon dioxide stress.

X. Liao, Yongtao Wang, L. Rao, 2022, Food microbiology.

The Association of Cell Division Regulated by DicC With the Formation of Viable but Non-culturable Escherichia coli O157:H7

X. Liao, Yongtao Wang, L. Rao, 2019, Front. Microbiol..

Effects of frying, roasting and boiling on aroma profiles of adzuki beans (Vigna angularis) and potential of adzuki bean and millet flours to improve flavor and sensory characteristics of biscuits.

Jihong Wu, Q. Shen, X. Liao, 2020, Food chemistry.

Bioactive compounds, health benefits and functional food products of sea buckthorn: a review

X. Liao, Zhenzhen Xu, Kewen Wang, 2021, Critical reviews in food science and nutrition.

Novel application of HS-GC-IMS with PCA for characteristic fingerprints and flavor compound variations in NFC Chinese bayberry (Myrica rubra) juice during storage

X. Liao, Ruiyang Sun, Xiyue Zhang, 2022, LWT.

Sodium copper chlorophyll mediated photodynamic treatment inactivates Escherichia coli via oxidative damage.

Xiaosong Hu, X. Liao, Zequn Zhang, 2022, Food research international.

A comparative study of inactivation of peach polyphenol oxidase and carrot polyphenol oxidase induced by high-pressure carbon dioxide

X. Liao, Linyan Zhou, Yan Zhang, 2010 .

Inactivation of polyphenol oxidases in cloudy apple juice exposed to supercritical carbon dioxide

Xiaosong Hu, Jihong Wu, Zhengfu Wang, 2007 .

Influence of Pulsed Electric Field and Thermal Treatments on the Quality of Blueberry Juice

X. Liao, AiDong Sun, Jian Chen, 2014 .

Effect of high-hydrostatic-pressure on molecular microstructure of mushroom (Agaricusbisporus) polyphenoloxidase

Xiaosong Hu, X. Liao, Yan Zhang, 2015 .

Athermal Concentration of Blueberry Juice by Forward Osmosis: Food Additives as Draw Solution

X. Liao, P. Sun, Ming Cai, 2022, Membranes.

Comparing the Effects of High Hydrostatic Pressure and Ultrahigh Temperature on Quality and Shelf Life of Cloudy Ginger Juice

Xingfeng Guo, Jihong Wu, X. Liao, 2016, Food and Bioprocess Technology.

CO2-assisted high pressure processing on inactivation of Escherichia coli and Staphylococcus aureus

X. Liao, Yongtao Wang, Liang Zhao, 2017 .

Effects of high hydrostatic pressure‐assisted thawing on the physicohemical characteristics of silver pomfret (Pampus argenteus)

X. Liao, Huimin Zhang, J. Ling, 2019, Food science & nutrition.

Kinetics of 5-hydroxymethylfurfural formation in chinese acacia honey during heat treatment

Xiaosong Hu, Yuyu Zhang, X. Liao, 2012, Food Science and Biotechnology.

Microorganisms and Some Quality of Red Grapefruit Juice Affected by High Pressure Processing and High Temperature Short Time

X. Liao, Yongtao Wang, Yan Ma, 2015, Food and Bioprocess Technology.

Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage

Xiaosong Hu, Jihong Wu, X. Liao, 2012 .

High pressure carbon dioxide treatment for fresh-cut carrot slices

Jihong Wu, X. Liao, Xiufang Bi, 2011 .

Insights into the major aroma-active compounds in clear red raspberry juice (Rubus idaeus L. cv. Heritage) by molecular sensory science approaches.

Xiaosong Hu, Jihong Wu, X. Liao, 2020, Food chemistry.

Effects of high pressure processing on activity and structure of soluble acid invertase in mango pulp, crude extract, purified form and model systems.

X. Liao, Yongtao Wang, Renjie Li, 2017, Food chemistry.

Extraction of pectin from the peels of pomelo by high-speed shearing homogenization and its characteristics

Xingfeng Guo, Xiaosong Hu, Jihong Wu, 2017 .

Supercritical Carbon Dioxide Applications in Food Processing

X. Liao, Yongtao Wang, L. Rao, 2020, Food Engineering Reviews.

Effects of high hydrostatic pressure and high-temperature short-time on mango nectars: Changes in microorganisms, acid invertase, 5-hydroxymethylfurfural, sugars, viscosity, and cloud

X. Liao, Xiufang Bi, Yongtao Wang, 2014 .

Inhibition effect of high hydrostatic pressure combined with epigallocatechin gallate treatments on pectin methylesterase in orange juice and model system.

Liang Zhao, X. Liao, Yongtao Wang, 2022, Food chemistry.

Effect of high pressure carbon dioxide on the properties of water soluble pectin in peach juice

X. Liao, Linyan Zhou, Xiufang Bi, 2014 .

Effect of dense phase carbon dioxide process on physicochemical properties and flavor compounds of orange juice.

Jihong Wu, Xiaozhong Hu, Zhengfu Wang, 2010 .

Optimization of pectin extraction assisted by microwave from apple pomace using response surface methodology

Xiaosong Hu, Fang Chen, Xiaosong Hu, 2007 .

Quality assurance in pepper and orange juice blend treated by high pressure processing and high temperature short time

X. Liao, Yongtao Wang, Tiantian Lin, 2015 .

Kinetic analysis of non-enzymatic browning in carrot juice concentrate during storage

Xiaosong Hu, Jihong Wu, Zhengfu Wang, 2006 .

Effect of spray freeze drying on the structural modification and rehydration characteristics of micellar casein powders

Xiaosong Hu, J. Fitzpatrick, X. Liao, 2022, Innovative Food Science & Emerging Technologies.

Rheological behavior and particle alignment of cellulose nanocrystal and its composite hydrogels during 3D printing.

Xiaosong Hu, X. Liao, Tao Ma, 2021, Carbohydrate polymers.

Effect of High Pressure Processing on the Preparation and Characteristic Changes of Biopolymer-Based Films in Food Packaging Applications

X. Liao, Yongtao Wang, Liang Zhao, 2020, Food Engineering Reviews.

Comparison of the quality attributes of coconut waters by high‐pressure processing and high‐temperature short time during the refrigerated storage

X. Liao, Yan Ma, Sujing Wang, 2019, Food science & nutrition.

Characterization of Diversity and Probiotic Efficiency of the Autochthonous Lactic Acid Bacteria in the Fermentation of Selected Raw Fruit and Vegetable Juices

Jihong Wu, X. Liao, Xinxing Xu, 2018, Front. Microbiol..

Measurement and comparison of multi-scale structure in heat and pressure treated corn starch granule under the same degree of gelatinization

Zhenyu Liu, Q. Shen, X. Liao, 2020 .

Insights into pH-modulated interactions between native potato starch and cyanidin-3-O-glucoside: Electrostatic interaction-dependent binding.

Liang Zhao, X. Liao, Yongtao Wang, 2022, Food research international.

Effect of Ultrafiltration Combined with High-Pressure Processing on Safety and Quality Features of Fresh Apple Juice

X. Liao, Yongtao Wang, Liang Zhao, 2014, Food and Bioprocess Technology.

Determination of 5-Hydroxymethylfurfural and Furfural in Soft Beverages by HPLC

Yuyu Zhang, X. Liao, Quanhong Li, 2012 .

Mechanism of the greening color formation of "laba" garlic, a traditional homemade chinese food product.

Xiaosong Hu, Zhengfu Wang, X. Liao, 2005, Journal of agricultural and food chemistry.

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) treatment

Xiaosong Hu, X. Liao, Weibin Bai, 2011 .

Analysis of coloration characteristics of Tunisian soft-seed pomegranate arils based on transcriptome and metabolome.

Huihui Niu, X. Liao, Linyan Zhou, 2021, Food chemistry.

Comparative study of quality of cloudy pomegranate juice treated by high hydrostatic pressure and high temperature short time

Dong Chen, Xiaosong Hu, Zihan Qin, 2013 .

Comparison of the compounds and characteristics of pepper seed oil by pressure-assisted, ultrasound-assisted and conventional solvent extraction

X. Liao, Yongtao Wang, Yan Ma, 2019, Innovative Food Science & Emerging Technologies.

Gas chromatography-mass spectrometry combined with multivariate data analysis as a tool for differentiating between processed orange juice samples on the basis of their volatile markers.

Jihong Wu, X. Liao, Fei Lao, 2019, Food chemistry.

Comparing the Effects of High Hydrostatic Pressure and Thermal Processing on Blanched and Unblanched Mango (Mangifera indica L.) Nectar: Using Headspace Fingerprinting as an Untargeted Approach

T. Grauwet, M. Hendrickx, A. Loey, 2014, Food and Bioprocess Technology.

Aggregation induced by the synergy of sodium chloride and high-pressure improves chlorophyll stability.

X. Liao, Zhenhao Wang, Yan Zhang, 2021, Food chemistry.

Quality comparison of “Laba” garlic processed by High Hydrostatic Pressure and High Pressure Carbon Dioxide

Xiaosong Hu, X. Liao, Yan Zhang, 2020, Scientific Reports.

Comparative study of high hydrostatic pressure and high temperature short time processing on quality of clear and cloudy Se-enriched kiwifruit juices

Jihong Wu, X. Liao, Haiyan Gao, 2018, Innovative Food Science & Emerging Technologies.

Fermented minced pepper by high pressure processing, high pressure processing with mild temperature and thermal pasteurization

X. Liao, Yongtao Wang, Jingyu Li, 2016 .

Dietary Luffa cylindrica (L.) Roem promotes branched-chain amino acid catabolism in the circulation system via gut microbiota in diet-induced obese mice.

Xiaosong Hu, X. Liao, Fang Chen, 2020, Food chemistry.

The modulation of Luffa cylindrica (L.) Roem supplementation on gene expression and amino acid profiles in liver for alleviating hepatic steatosis via gut microbiota in high-fat diet-fed mice: insight from hepatic transcriptome analysis.

Xiaosong Hu, X. Liao, Fang Chen, 2020, The Journal of nutritional biochemistry.

Effect of microwave and air-borne ultrasound-assisted air drying on drying kinetics and phytochemical properties of broccoli floret

P. Show, X. Liao, Chunquan Liu, 2020, Drying Technology.

Effect of High-pressure CO2 Processing on Bacterial Spores

Xiaosong Hu, Jihong Wu, X. Liao, 2016, Critical reviews in food science and nutrition.

Inactivation of Bacillus subtilis spores by high pressure CO2 with high temperature.

Xiaosong Hu, X. Liao, Yongtao Wang, 2015, International journal of food microbiology.

ENERGY REQUIREMENT AND QUALITY ASPECTS OF CHINESE JUJUBE (ZIZYPHUS JUJUBA MILLER) IN HOT AIR DRYING FOLLOWED BY MICROWAVE DRYING

Xiaosong Hu, Jihong Wu, Zhengfu Wang, 2011 .

Emulsion stabilizing properties of pectins extracted by high hydrostatic pressure, high-speed shearing homogenization and traditional thermal methods: A comparative study

Xiaosong Hu, Zhao Wenting, Xingfeng Guo, 2014 .

Influence of Gamma Irradiation on Enzyme, Microorganism, and Flavor of Cantaloupe (Cucumis melo L.) Juice

Xiaosong Hu, Jihong Wu, Zhengfu Wang, 2006 .

Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.).

Jihong Wu, X. Liao, Fei Lao, 2020, Food microbiology.

Metagenomics reveals the formation mechanism of flavor metabolites during the spontaneous fermentation of potherb mustard (Brassica juncea var. multiceps).

X. Liao, Daqun Liu, Chengcheng Zhang, 2021, Food research international.

Effects of high pressure processing on the quality of pickled radish during refrigerated storage

Xiaosong Hu, X. Liao, Fang Chen, 2016 .

Comparative study of enzymes, phenolics, carotenoids and color of apricot nectars treated by high hydrostatic pressure and high temperature short time

Xiaosong Hu, Jihong Wu, X. Liao, 2013 .

EFFECT OF UHP ON ENZYME, MICROORGANISM AND FLAVOR IN CANTALOUPE (CUCUMIS MELO L.) JUICE

Xiaosong Hu, Jihong Wu, Zhengfu Wang, 2009 .

Effect of high hydrostatic pressure on the viability of Streptococcus thermophilus bacteriophages isolated from cheese

Xiaosong Hu, X. Liao, Fang Chen, 2015 .

Nanocellulose: a promising green treasure from food wastes to available food materials

Xiaosong Hu, X. Liao, Shuyu Lu, 2020, Critical reviews in food science and nutrition.

Effects of high hydrostatic pressure and high temperature short time on antioxidant activity, antioxidant compounds and color of mango nectars

X. Liao, Xiufang Bi, Yongtao Wang, 2014 .

Optimization of microwave-assisted extraction of anthocyanins in red raspberries and identification of anthocyanin of extracts using high-performance liquid chromatography – mass spectrometry

Xiaosong Hu, Zhengfu Wang, X. Liao, 2007 .

shucking of bay scallop (Argopecten irradians) using high hydrostatic pressure and its effect on microbiological and physical quality of adductor muscle

Xiaosong Hu, X. Liao, Yan Zhang, 2013 .

Effect of high hydrostatic pressure on chlorophyll/soybean protein isolate interaction and the mixtures properties

Xiaosong Hu, X. Liao, Yuan-yuan Li, 2022, Food Hydrocolloids.

Hydrophobic interaction driving the binding of soybean protein isolate and chlorophyll: Improvements to the thermal stability of chlorophyll

X. Liao, Yuan-yuan Li, Yan Zhang, 2020 .

Controlled gastrointestinal digestion of micellar casein loaded anthocyanins: The chelating and complexing effect of dextran sulfate

Xiaosong Hu, X. Liao, Fang Chen, 2022, Food Hydrocolloids.

Rheological behaviors of ethanol-fractional polysaccharides from Dendrobium officinale in aqueous solution: Effects of concentration, temperature, pH, and metal ions

X. Liao, P. Sun, Jian Wang, 2022, Food Hydrocolloids.

Masking the Perceived Astringency of Proanthocyanidins in Beverages Using Oxidized Starch Hydrogel Microencapsulation

X. Liao, Fang Chen, Yongtao Wang, 2020, Foods.

Control of pathogenic and spoilage bacteria in meat and meat products by high pressure: Challenges and future perspectives.

X. Liao, M. Gänzle, Xiaohong Sun, 2020, Comprehensive reviews in food science and food safety.

Dietary Advanced Glycation End Products: An Emerging Concern for Processed Foods

X. Liao, Fang Chen, Junfu Ji, 2023, Food Reviews International.

Effects of high pressure on activities and properties of superoxide dismutase from chestnut rose.

X. Liao, Yongtao Wang, Liang Zhao, 2019, Food chemistry.

High pressure-assisted vacuum-freeze drying: A novel, efficient way to accelerate moisture migration in shrimp processing.

Donghong Liu, X. Liao, J. Ling, 2020, Journal of food science.

Quality comparison of carrot juices processed by high-pressure processing and high-temperature short-time processing

X. Liao, Yongtao Wang, Yan Zhang, 2016 .

Induction, detection, formation, and resuscitation of viable but non-culturable state microorganisms.

X. Liao, Yongtao Wang, L. Rao, 2020, Comprehensive reviews in food science and food safety.

Multispectroscopic and computational simulation insights into the inhibition mechanism of epigallocatechin-3-gallate on polyphenol oxidase.

Liang Zhao, X. Liao, Yongtao Wang, 2022, Food chemistry.

The contribution of high pressure carbon dioxide in the inactivation kinetics and structural alteration of myrosinase

Xiaosong Hu, Jihong Wu, X. Liao, 2011 .

Inactivation of microorganisms naturally present in raw bovine milk by high-pressure carbon dioxide

Xiaosong Hu, X. Liao, L. Hongmei, 2014 .

Enzyme Inactivation in Food Processing using High Pressure Carbon Dioxide Technology

X. Liao, Linyan Zhou, Yan Zhang, 2013, Critical reviews in food science and nutrition.

Mechanisms of carrot texture alteration induced by pure effect of high pressure processing

Xiaosong Hu, X. Liao, Fang Chen, 2019, Innovative Food Science & Emerging Technologies.

Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps.

X. Liao, Yongtao Wang, Fusheng Zhang, 2011, Journal of the science of food and agriculture.

Characterization of the major aroma-active compounds in Keitt mango juice: Comparison among fresh, pasteurization and high hydrostatic pressure processing juices.

Fei Lao, Jihong Wu, X. Liao, 2019, Food chemistry.

A Novel Method of a High Pressure Processing Pre-Treatment on the Juice Yield and Quality of Persimmon

Liang Zhao, X. Liao, Yongtao Wang, 2021, Foods.

Influence of Pressurization Rate and Mode on Inactivation of Natural Microorganisms in Purple Sweet Potato Nectar by High Hydrostatic Pressure

Xiaosong Hu, Yongtao Wang, Xiaosong Hu, 2013, Food and Bioprocess Technology.

High hydrostatic pressure inactivation of total aerobic bacteria, lactic acid bacteria, yeasts in sour Chinese cabbage.

Xiaosong Hu, Zhengfu Wang, X. Liao, 2010, International journal of food microbiology.

Effect of high pressure carbon dioxide on the quality of carrot juice

Xiaosong Hu, Jihong Wu, X. Liao, 2009 .

Kinetics of amino acid loss in carrot juice concentrate during storage

Xiaosong Hu, Jihong Wu, Zhengfu Wang, 2007 .

Acceleration of precipitation formation in peach juice induced by high-pressure carbon dioxide.

Xiaosong Hu, X. Liao, Linyan Zhou, 2010, Journal of agricultural and food chemistry.

Characterization of physico-chemical and bio-chemical compositions of selected four strawberry cultivars

Xiaosong Hu, X. Liao, Yongtao Wang, 2018 .

Use of liquid chromatography quadrupole time-of-flight mass spectrometry and metabolomic approach to discriminate coffee brewed by different methods.

Fang Chen, Fei Lao, Ailiang Chen, 2019, Food chemistry.

Physicochemical Characteristics of Orange Juice Samples From Seven Cultivars

Jihong Wu, Zhengfu Wang, X. Liao, 2008 .

The Impact of N2-Assisted High-Pressure Processing on the Microorganisms and Quality Indices of Fresh-Cut Bell Peppers

X. Liao, Yongtao Wang, J. Chai, 2021, Foods.

Textural Changes of Yellow Peach in Pouches Processed by High Hydrostatic Pressure and Thermal Processing During Storage

Xiaosong Hu, Jihong Wu, X. Liao, 2012, Food and Bioprocess Technology.

Comparing quality changes of cupped strawberry treated by high hydrostatic pressure and thermal processing during storage

X. Liao, Yongtao Wang, Wang Yongtao, 2016 .

Comparing the effects of high hydrostatic pressure and high temperature short time on papaya beverage

Jihong Wu, Jing Zhao, X. Liao, 2015 .

The Synergistic Effect of High Pressure CO2 and Nisin on Inactivation of Bacillus subtilis Spores in Aqueous Solutions

X. Liao, Fang Chen, Yongtao Wang, 2016, Front. Microbiol..

Effects of electric field strength and pulse rise time on physicochemical and sensory properties of apple juice by pulsed electric field

Jihong Wu, X. Liao, Xiufang Bi, 2013 .

Quality of Banana Puree During Storage: a Comparison of High Pressure Processing and Thermal Pasteurization Methods

X. Liao, Yongtao Wang, Y. Ni, 2016, Food and Bioprocess Technology.

Enzyme Activity and Nutritional Quality of Peach (Prunus persica) Juice: Effect of High Hydrostatic Pressure

Xingfeng Guo, Jihong Wu, X. Liao, 2014 .

Dual aggregation in ground state and ground-excited state induced by high concentrations contributes to chlorophyll stability.

Xiaosong Hu, X. Liao, Zhenhao Wang, 2022, Food chemistry.

Post-effects of high hydrostatic pressure on green color retention and related properties of spinach puree during storage

Xiaosong Hu, Jihong Wu, X. Liao, 2013 .

Comparative analyses of copigmentation of cyanidin 3-glucoside and cyanidin 3-sophoroside from red raspberry fruits

Xiaosong Hu, X. Liao, Weibin Bai, 2010 .

Use of information dependent acquisition mass spectra and sequential window acquisition of all theoretical fragment-ion mass spectra for fruit juices metabolomics and authentication

X. Liao, I. Strashnov, Zhenzhen Xu, 2020, Metabolomics.

Alterations of phenolic compounds in red raspberry juice induced by high-hydrostatic-pressure and high-temperature short-time processing

Jihong Wu, X. Liao, Fei Lao, 2020 .

High pressure CO2 reduces the wet heat resistance of Bacillus subtilis spores by perturbing the inner membrane

Xiaosong Hu, X. Liao, Fang Chen, 2020 .

Effects of sugars in batter formula and baking conditions on 5-hydroxymethylfurfural and furfural formation in sponge cake models

Xiaosong Hu, Yuyu Zhang, X. Liao, 2012 .

Kinetics of “Laba” garlic greening and its physiochemical properties treated by Dense Phase Carbon Dioxide

Xiaosong Hu, X. Liao, B. Zhou, 2015 .

Comparison of the inactivation kinetics of pectin methylesterases from carrot and peach by high-pressure carbon dioxide

Xiaosong Hu, X. Liao, Linyan Zhou, 2009 .

Inactivation and structural change of horseradish peroxidase treated with supercritical carbon dioxide

Xiaosong Hu, Jihong Wu, Zhengfu Wang, 2006 .

Inactivation of naturally occurring microbiota in cucumber juice by pressure treatment.

X. Liao, Yongtao Wang, Liang Zhao, 2014, International journal of food microbiology.

Stability and colour characteristics of PEF-treated cyanidin-3-glucoside during storage

Xiaosong Hu, Feng Chen, Xiaosong Hu, 2008 .

Novel application of CO2-assisted high pressure processing in cucumber juice and apple juice

Xiaosong Hu, X. Liao, Yongtao Wang, 2018, LWT.

Effects of High Hydrostatic Pressure Combined with Blanching on Microorganisms and Quality Attributes of Cloudy and Clear Strawberry Juices

Xiaosong Hu, Jihong Wu, X. Liao, 2014 .

The identification of degradation products and degradation pathway of malvidin-3-glucoside and malvidin-3,5-diglucoside under microwave treatment.

Jihong Wu, X. Liao, Fang Chen, 2013, Food chemistry.

Degradation of diazinon in apple juice by ultrasonic treatment.

Xiaosong Hu, X. Liao, Fang Chen, 2010, Ultrasonics sonochemistry.

Degradation kinetics of malvidin-3-glucoside and malvidin-3,5-diglucoside exposed to microwave treatment.

Jihong Wu, X. Liao, Fang Chen, 2013, Journal of agricultural and food chemistry.

Alterations in the activity and structure of pectin methylesterase treated by high pressure carbon dioxide.

Xiaosong Hu, Jihong Wu, X. Liao, 2009, Journal of agricultural and food chemistry.

Effect of high pressure carbon dioxide on alkaline phosphatase activity and quality characteristics of raw bovine milk

Xiaosong Hu, X. Liao, H. Liao, 2019, Innovative Food Science & Emerging Technologies.

Inactivation of natural microorganisms in litchi juice by high-pressure carbon dioxide combined with mild heat and nisin.

Jihong Wu, X. Liao, Liang Zhao, 2012, Food microbiology.

Behavior of inactivation kinetics of Escherichia coli by dense phase carbon dioxide.

Xiaosong Hu, Jihong Wu, X. Liao, 2008, International journal of food microbiology.

Inactivation of apple pectin methylesterase induced by dense phase carbon dioxide.

Xiaosong Hu, Jihong Wu, X. Liao, 2008, Journal of agricultural and food chemistry.

Polyphenol mediated non-enzymatic browning and its inhibition in apple juice.

Xiaosong Hu, X. Liao, Fang Chen, 2022, Food chemistry.

Inactivation of Bacillus subtilis by Curcumin-Mediated Photodynamic Technology through Inducing Oxidative Stress Response

Xiaosong Hu, X. Liao, Fang Chen, 2022, Microorganisms.

Application of nisin-assisted thermosonication processing for preservation and quality retention of fresh apple juice.

X. Liao, Yuliang Cheng, H. Liao, 2018, Ultrasonics sonochemistry.

Reduced formation of biogenic amines in low-salt Zhacai via fermentation under CO2-modified atmosphere.

X. Liao, Daqun Liu, Chengcheng Zhang, 2023, Food research international.

Effect of hydrocolloids on pulp sediment, white sediment, turbidity and viscosity of reconstituted carrot juice

Xiaosong Hu, Jihong Wu, X. Liao, 2006 .

Strategy for anthocyanins production: From efficient green extraction to novel microbial biosynthesis

Jihong Wu, X. Liao, Zhenzhen Xu, 2022, Critical reviews in food science and nutrition.

Investigation on Shelf Life of Carrot Juice Processed by Pulse Electric Field

X. Liao, Z. Jia, Z. Guan, 2008, 2008 International Conference on High Voltage Engineering and Application.

A Comparative Study of Changes in Microbiological Quality and Physicochemical Properties of N2-Infused and N2-Degassed Banana Smoothies After High Pressure Processing

X. Liao, Yongtao Wang, Siyuan Wang, 2015, Food and Bioprocess Technology.

Identification of cyanidin-3-arabinoside extracted from blueberry as selective PTP1B inhibitor.

X. Liao, X. Si, Ersheng Gong, 2019, Journal of agricultural and food chemistry.

Glycan characterisation and antioxidant activity of a novel N-linked glycoprotein from okra

Zhipeng Yu, Jianrong Li, X. Liao, 2021, International Food Research Journal.

Evaluation Study on Extraction of Anthocyanins from Red Cabbage Using High Pressure CO2 + H2O: A Fuzzy Logic Model and Metabolomic Analysis

X. Liao, Zhenzhen Xu, Kewen Wang, 2022, Sustainability.

Isomerization of trans-astaxanthin induced by copper(II) ion in ethanol.

Xiaosong Hu, Zhengfu Wang, X. Liao, 2005, Journal of agricultural and food chemistry.

Purification and characterisation of soluble acid invertase from mango fruits

X. Liao, Yongtao Wang, Jingyu Li, 2017 .

Acceleration of the Maillard reaction and achievement of product quality by high pressure pretreatment during black garlic processing.

Xiaosong Hu, X. Liao, Yan Zhang, 2020, Food chemistry.

'Laba' garlic processed by dense phase carbon dioxide: the relation between green colour generation and cellular structure, alliin consumption and alliinase activity.

Yan Zhang, Xiaosong Hu, X. Liao, 2016, Journal of the science of food and agriculture.

High pressure processing combined with selected hurdles: Enhancement in the inactivation of vegetative microorganisms.

X. Liao, Yongtao Wang, L. Rao, 2021, Comprehensive reviews in food science and food safety.

Potential of high-pressure processing and high-temperature/short-time thermal processing on microbial, physicochemical and sensory assurance of clear cucumber juice

X. Liao, Yongtao Wang, Liang Zhao, 2016 .

Korla pear juice treated by ultrafiltration followed by high pressure processing or high temperature short time

X. Liao, Yongtao Wang, Liang Zhao, 2016 .

Inactivation of Staphylococcus aureus by high hydrostatic pressure in saline solution and meat slurry with different initial inoculum levels

Xiaosong Hu, X. Liao, B. Zhou, 2015 .

Inactivation of Escherichia coli O157:H7 by high pressure carbon dioxide combined with nisin in physiological saline, phosphate-buffered saline and carrot juice

Xiaosong Hu, X. Liao, Xiufang Bi, 2014 .

Applications of DPCD to Juices and Other Beverages

M. Balaban, X. Liao, 2012 .

Sublethal injury and recovery of Escherichia coli O157:H7 by high pressure carbon dioxide

Xiaosong Hu, X. Liao, Xiufang Bi, 2015 .

The effect of high hydrostatic pressure on the microbiological quality and physicochemical properties of lotus root during refrigerated storage

Xiaosong Hu, X. Liao, Yan Zhang, 2013 .

Effects of microwave and ultrasonic wave treatment on inactivation of Alicyclobacillus.

Xiaosong Hu, X. Liao, Guanghua Zhao, 2010 .

Quality comparison of “Laba” garlic processed by High Hydrostatic Pressure and High Pressure Carbon Dioxide

Xiaosong Hu, X. Liao, Yan Zhang, 2020, Scientific Reports.

Induced changes in bioactive compounds of broccoli juices after fermented by animal- and plant-derived Pediococcus pentosaceus.

Jihong Wu, X. Liao, Fang Chen, 2021, Food chemistry.

Decision letter for "In silico identification of novel small molecule umami peptide from ovotransferrin"

Zhipeng Yu, Jianrong Li, X. Liao, 2021, International Journal of Food Science & Technology.

Compared analysis of microbial diversity in donkey milk from Xinjiang and Shandong of China through High-throughput sequencing.

M. Zhang, Xingfeng Guo, X. Liao, 2020, Food research international.

Enhanced water extraction with high-pressure carbon dioxide on purple sweet potato pigments: Comparison to traditional aqueous and ethanolic extraction

X. Liao, Fei Lao, Zhenzhen Xu, 2020 .

Inactivation kinetics, structural, and morphological modification of mango soluble acid invertase by high pressure processing combined with mild temperatures.

X. Liao, Yongtao Wang, Zhiqiang Hou, 2018, Food research international.

Beneficial effects of a chlorophyll-rich spinach extract supplementation on prevention of obesity and modulation of gut microbiota in high-fat diet-fed mice

Xiaosong Hu, X. Liao, Yuan-yuan Li, 2019, Journal of Functional Foods.

Inactivation of Bacillus subtilis spores by combining high-pressure thermal sterilization and ethanol.

Xiaosong Hu, X. Liao, Yan Zhang, 2012, Journal of food microbiology.

New Insights into the Formation of Viable but Nonculturable Escherichia coli O157:H7 Induced by High-Pressure CO₂

Xiaosong Hu, X. Liao, Yongtao Wang, 2016 .

Isolation and characterization of thermo-acidophilic endospore-forming bacteria from the concentrated apple juice-processing environment.

Xiaosong Hu, Jihong Wu, H. Xiang, 2006, Food microbiology.

Bacillus spore wet heat resistance and evidence for the role of an expanded osmoregulatory spore cortex

P. Setlow, X. Liao, L. Rao, 2016, Letters in applied microbiology.

Health outcomes of 100% orange juice and orange flavored beverage: A comparative analysis of gut microbiota and metabolomics in rats

Yang Zhao, X. Liao, Zhenzhen Xu, 2023, Current research in food science.

Chemical characterization and comparison of two chestnut rose cultivars from different regions.

X. Liao, Yongtao Wang, Liang Zhao, 2020, Food chemistry.

Optimization of ultrasound-assisted extraction of anthocyanins in red raspberries and identification of anthocyanins in extract using high-performance liquid chromatography-mass spectrometry.

Xiaosong Hu, Guanghua Zhao, Fang Chen, 2007, Ultrasonics sonochemistry.

Isolation of strawberry anthocyanins using high-speed counter-current chromatography and the copigmentation with catechin or epicatechin by high pressure processing.

X. Liao, Shuming Yang, Ailiang Chen, 2018, Food chemistry.

Extraction and profiling of proteins in yellow powder from sweet potato starch wastewater using response surface methodology and proteomic approach.

X. Liao, Zhenzhen Xu, Xiankui Kong, 2021, Journal of food science.

KINETICS OF INACTIVATION OF ESCHERICHIA COLI IN CARROT JUICE BY PULSED ELECTRIC FIELD

Xiaosong Hu, Jihong Wu, Zhengfu Wang, 2005 .

Identification of degradation pathways and products of cyanidin-3-sophoroside exposed to pulsed electric field

Xiaosong Hu, X. Liao, Weibin Bai, 2011 .

Effect of high pressure carbon dioxide on Staphylococcus aureus biofilm

X. Liao, Jingyu Chen, B. Han, 2013 .

Modeling the inactivation of Salmonella typhimurium by dense phase carbon dioxide in carrot juice.

Xiaosong Hu, X. Liao, H. Liao, 2010, Food microbiology.

Effects of high-pressure carbon dioxide on proteins and DNA in Escherichia coli.

Xiaosong Hu, X. Liao, Fusheng Zhang, 2011, Microbiology.

Improving the production efficiency of sweet potato starch using a newly designed sedimentation tank during starch sedimentation process

X. Liao, Jing Wang, Yongtao Wang, 2020 .

Reduction of diazinon and dimethoate in apple juice by pulsed electric field treatment.

Xiaosong Hu, X. Liao, Fang Chen, 2012, Journal of the science of food and agriculture.

Guideline for measurement of condensed tannin

Xiaosong Hu, Jianbo Xiao, X. Liao, 2022, Food Frontiers.

Isolation, identification, and color characterization of cyanidin-3-glucoside and cyanidin-3-sophoroside from red raspberry

Xiaosong Hu, Jihong Wu, X. Liao, 2008 .

Spectral alteration and degradation of cyanidin-3-glucoside exposed to pulsed electric field.

Xiaosong Hu, X. Liao, Jianxia Sun, 2010, Journal of agricultural and food chemistry.

Building of Pressure-Assisted Ultra-High Temperature System and Its Inactivation of Bacterial Spores

Xiaosong Hu, X. Liao, Fang Chen, 2019, Front. Microbiol..

Purification process of octacosanol extracts from rice bran wax by molecular distillation

Xiaosong Hu, Guanghua Zhao, Fang Chen, 2007 .

Optimizing conditions for the purification of crude octacosanol extract from rice bran wax by molecular distillation analyzed using response surface methodology

Xiaosong Hu, X. Liao, Fang Chen, 2005 .

Investigating the Inactivation Mechanism of Bacillus subtilis Spores by High Pressure CO2

Xiaosong Hu, X. Liao, Fang Chen, 2016, Front. Microbiol..

iTRAQ-Based Proteomic Analysis of Sublethally Injured Escherichia coli O157:H7 Cells Induced by High Pressure Carbon Dioxide

Xiaosong Hu, X. Liao, Xiufang Bi, 2017, Front. Microbiol..

Characteristics of thin‐layer drying and rehydration of nata de coco

Xiaosong Hu, Jihong Wu, X. Liao, 2011 .

Effects of lowering water activity by various humectants on germination of spores of Bacillus species with different germinants.

P. Setlow, X. Liao, Yong-qing Li, 2018, Food microbiology.

Optimising enzymatic maceration in pretreatment of carrot juice concentrate by response surface methodology

Xiaosong Hu, Jihong Wu, Zhengfu Wang, 2006 .

The effect of high pressure combined with moderate temperature and peptidoglycan fragments on spore inactivation.

Xiaosong Hu, X. Liao, Fang Chen, 2021, Food research international.

More simple, efficient and accurate food research promoted by intermolecular interaction approaches: A review.

X. Liao, Yan Zhang, Xiao Wang, 2023, Food chemistry.

Oligosaccharides prepared by acid hydrolysis of polysaccharides from pumpkin (Cucurbita moschata) pulp and their prebiotic activities

Xiaosong Hu, X. Liao, Quanhong Li, 2011 .

Purification and Characterization of Superoxide Dismutases from Sea Buckthorn and Chestnut Rose.

X. Liao, Yongtao Wang, Liang Zhao, 2019, Journal of food science.

Effects of different pretreatments on pumpkin (Cucurbita pepo) lignocellulose degradation.

Xiaosong Hu, J. Zhao, X. Liao, 2018, International journal of biological macromolecules.

Identification of Different Pink Pomelo Varieties by Gas Chromatography-mass Spectrometry and Olfactometry Coupled to Chemometrics

X. Liao, Yan Ma, Xueli Pang, 2018 .

Quality Changes of Orange Juice after DPCD Treatment

X. Liao, Dajing Li, Chunquan Liu, 2019, Journal of Food Quality.

Toward the bioactive potential of myricitrin in food production: state-of-the-art green extraction and trends in biosynthesis.

X. Liao, Fang Chen, Junfu Ji, 2023, Critical reviews in food science and nutrition.

Original article Optimising enzymatic maceration in pretreatment of carrot juice concentrate by response surface methodology

Xiaosong Hu, Jihong Wu, Zhengfu Wang, 2006 .

Pressure-resistant acclimation of lactic acid bacteria from a natural fermentation product using high pressure

X. Liao, Yongtao Wang, L. Rao, 2021 .

Improvement of antioxidant properties of jujube puree by biotransformation of polyphenols via Streptococcus thermophilus fermentation

Jihong Wu, X. Liao, Fei Lao, 2022, Food chemistry: X.

THE EFFECT OF ENZYMATIC MASH TREATMENT, PRESSING, CENTRIFUGATION, HOMOGENIZATION, DEAERATION, STERILIZATION AND STORAGE ON CARROT JUICE

Xiaosong Hu, Jihong Wu, X. Liao, 2007 .

Physicochemical properties of seed protein isolates extracted from pepper meal by pressure-assisted and conventional solvent defatting.

X. Liao, Yongtao Wang, Yan Ma, 2021, Food & function.

Heterocyclic Amines in Meat and Meat Products: Occurrence, Formation, Mitigation, Health Risks and Intervention

X. Liao, Fang Chen, Junfu Ji, 2023, Food Reviews International.

Biological transformation of chlorophyll-rich spinach (Spinacia oleracea L.) extracts under in vitro gastrointestinal digestion and colonic fermentation.

Xiaosong Hu, X. Liao, Yuan-yuan Li, 2021, Food research international.

Transformation pathways and metabolic activity of free chlorophyll compounds from chloroplast thylakoid membrane under in vitro gastrointestinal digestion and colonic fermentation in early life

Xiaosong Hu, X. Liao, Yuan-yuan Li, 2021 .

Effects of High-Pressure Processing with or without Blanching on the Antioxidant and Physicochemical Properties of Mango Pulp

X. Liao, Yongtao Wang, Fengxia Liu, 2016, Food and Bioprocess Technology.

One-dimensional finite-difference modeling on temperature history and freezing time of individual food

Xiaosong Hu, Guanghua Zhao, Fang Chen, 2007 .

Effects of high hydrostatic pressure on physicochemical and functional properties of walnut (Juglans regia L.) protein isolate.

Zihan Qin, Xingfeng Guo, Xiaosong Hu, 2013, Journal of the science of food and agriculture.