Rui Li

Shaojin Wang, Rui Li, Lihui Zhang, 2018, International journal of hyperthermia : the official journal of European Society for Hyperthermic Oncology, North American Hyperthermia Group.

Dielectric properties of kiwifruit associated with a combined radio frequency vacuum and osmotic drying

Xu Zhou, Shaojin Wang, James G. Lyng, 2018, Journal of Food Engineering.

Thermal Inactivation Kinetics and Radio Frequency Control of Aspergillus in Almond Kernels

Shaojin Wang, Xiangyu Guan, Rui Li, 2022, Foods.

Mechanism of S. aureus ATCC 25923 in response to heat stress under different water activity and heating rates

Shaojin Wang, Lixia Hou, Rui Li, 2020 .

Thermal inactivation kinetics for Acidovorax citrulli on watermelon seeds as influenced by seed component, temperature, and water activity

Shaojin Wang, Xiangyu Guan, Biying Lin, 2021, Biosystems Engineering.

Effect of heating rates on thermal destruction kinetics of Escherichia coli ATCC25922 in mashed potato and the associated changes in product color

H. Ramaswamy, Shaojin Wang, Rui Li, 2019, Food Control.

Thermal inactivation of fungi in chestnuts by hot air assisted radio frequency treatments

Shaojin Wang, Lixia Hou, Rui Li, 2018, Food Control.

Developing and validating radio frequency pasteurisation processes for almond kernels

Shaojin Wang, Lixia Hou, B. Ling, 2018 .

Improvement of radio frequency heating uniformity in wheat kernels with aluminum foil sheets covered on rectangular container walls

Shaojin Wang, Zhi Huang, Hongyi Jiang, 2022 .

Oregano Oil, Epsilon-Polylysine and Citric Acid Assisted Inactivation of Salmonella in Two Kinds of Tahini during Thermal Treatment and Storage

Shaojin Wang, Xiangyu Guan, Biying Lin, 2021, Foods.

Thermal and Dielectric Properties of Wolfberries as Affected by Moisture Content and Temperature Associated with Radio Frequency and Microwave Dehydrations

Shaojin Wang, Lixia Hou, B. Ling, 2022, Foods.

Effect of water, fat, and salt contents on heating uniformity and color of ground beef subjected to radio frequency thawing process

Shaojin Wang, Lixia Hou, Jincheng Dong, 2021 .

Dielectric properties of almond kernels associated with radio frequency and microwave pasteurization

Shaojin Wang, B. Ling, Rui Li, 2017, Scientific Reports.

Analysis of Dynamics and Diversity of Microbial Community during Production of Germinated Brown Rice

Shaojin Wang, Rui Li, Yuanmei Xu, 2023, Foods.

Effects of combined radio frequency heating with oven baking on product quality of sweet potato

Shaojin Wang, Hongyi Jiang, Xiangyu Guan, 2022, Food Control.

Evaluating performances of a small-scale 50 Ω radio frequency heating system designed for home applications

H. Ramaswamy, Shaojin Wang, Xiangyu Guan, 2022, Innovative Food Science & Emerging Technologies.

Influence of the combination of cinnamon essential oil nanoemulsions and epsilon-polylysine on microbial community and quality of pork during refrigerated period and radio frequency cooking.

Shaojin Wang, Xiangyu Guan, Rui Li, 2022, International journal of food microbiology.

Thermal treatment and storage condition effects on walnut paste quality associated with enzyme inactivation

Shaojin Wang, Lixia Hou, B. Ling, 2014 .

Influential factors of horizontal aluminum plates on radio frequency heating behaviors in a rectangular polypropylene container of edible seeds: Thickness, surface area, air gaps, electrical and dielectric properties

Shaojin Wang, Xiangyu Guan, Biying Lin, 2022, Innovative Food Science & Emerging Technologies.

Inactivation of inoculated Salmonella and natural microflora on two kinds of edible seeds by radio frequency heating combined with cinnamon oil vapor

Shaojin Wang, Rui Li, Jiangtao Yu, 2021, LWT.

Effects of adding polystyrene blocks in rectangular containers on radio frequency heating rate and uniformity of watermelon seeds

Shaojin Wang, Xiangyu Guan, Biying Lin, 2021, Food and Bioproducts Processing.

Recent developments in pasteurizing seeds and their products using radio frequency heating: A review

Shaojin Wang, Xiangyu Guan, Biying Lin, 2021, International Journal of Food Science & Technology.

Numerical analysis of heat and mass transfers during intermittent microwave drying of Chinese jujube (Zizyphus jujuba Miller)

A. Datta, Shaojin Wang, Lixia Hou, 2021 .

Combined effects of intermittent radio frequency heating with cinnamon oil vapor on microbial control and quality changes of alfalfa seeds.

Shaojin Wang, Xiangyu Guan, Rui Li, 2022, International journal of food microbiology.

Predictive models of the top electrode voltage of radio frequency heating systems for low moisture foods

Shaojin Wang, Xiangyu Guan, Biying Lin, 2021 .