Ji Luo

发表

Plasma-activated water: A novel frozen meat thawing media for reducing microbial contamination on chicken and improving the characteristics of protein.

Longfei Yan, Jing Qian, Keqin Ying, 2021, Food chemistry.

Effect of Plasma-Activated Solution Treatment on Cell Biology of Staphylococcus aureus and Quality of Fresh Lettuces

Jing Qian, Ji Luo, Wenjing Yan, 2021, Foods.

Effects of dielectric barrier discharge cold plasma treatment on the structure and binding capacity of aroma compounds of myofibrillar proteins from dry-cured bacon

Guang-hong Zhou, Ji Luo, Wenjing Yan, 2020 .

Dynamic changes in phenolic compounds and antioxidant activity in oats (Avena nuda L.) during steeping and germination.

Xiang‐Dong Wang, Ji Luo, X. Tian, 2009, Journal of agricultural and food chemistry.

Morphophysiological Changes in Staphylococcus aureus Biofilms Treated with Plasma-Activated Hydrogen Peroxide Solution

Jing Qian, Ji Luo, Wenjing Yan, 2021, Applied Sciences.

Evaluation of partial salt-replacement with konjac glucomannan on chicken batters: Edible quality and physicochemical properties of heat-set gel.

Ji Luo, Daoying Wang, Weimin Xu, 2022, Food chemistry.

Simultaneous extraction and preliminary purification of polyphenols from grape pomace using an aqueous two-phase system exposed to ultrasound irradiation: Process characterization and simulation

Changnian Song, Ji Luo, Yong-bin Han, 2022, Frontiers in Nutrition.

Improving the lipid oxidation of beef patties by plasma-modified essential oil/protein edible composite films

Jing Qian, Ji Luo, Wenjing Yan, 2021, LWT.

Dielectric barrier discharge cold plasma treatment of pork loin: Effects on muscle physicochemical properties and emulsifying properties of pork myofibrillar protein

Qiang Liu, Ji Luo, Jianhao Zhang, 2022, LWT.

Plasma activated water-induced formation of compact chicken myofibrillar protein gel structures with intrinsically antibacterial activity.

Jing Qian, Ji Luo, Wenjing Yan, 2021, Food chemistry.

Effects of Maillard Reaction on Volatile Compounds and Antioxidant Capacity of Cat Food Attractant

Ji Luo, Guangjie Xie, K. Sun, 2022, Molecules.

Effects of partial NaCl substitution with high-temperature ripening on proteolysis and volatile compounds during process of Chinese dry-cured lamb ham.

Ji Luo, Jianhao Zhang, H. Zhuang, 2021, Food research international.

Effect of dielectric barrier discharge cold plasma treatments on flavor fingerprints of brown rice.

Q. Hu, Ji Luo, Chao Ding, 2021, Food chemistry.

Evaluation of physicochemical properties and volatile compounds of Chinese dried pork loin curing with plasma-treated water brine

Ji Luo, Wenjing Yan, Jianhao Zhang, 2019, Scientific Reports.

Characterisation of Flavour Attributes in Egg White Protein Using HS-GC-IMS Combined with E-Nose and E-Tongue: Effect of High-Voltage Cold Plasma Treatment Time

Sameh A. Korma, M. Umair, Ji Luo, 2022, Molecules.

Mitigation of heterocyclic amines by phenolic compounds in allspice and perilla frutescens seed extract: The correlation between antioxidant capacities and mitigating activities.

Ji Luo, Daoying Wang, Weimin Xu, 2021, Food chemistry.

Application of Cold Plasma in Cereals and Grains Food

Ji Luo, 2021, Applications of Cold Plasma in Food Safety.

A Fast Method for Determination of Melamine in Liquid Milk and Milk Powder by HPLC With UV Detection

J. Rohrer, Ji Luo, Lang Li, 2009 .