Yingjie Yang

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.

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 .

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

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