L. Shao

发表

Comparative analysis of quality and microbial safety of ohmic and water bath cooked pork batter during refrigerated storage

Xiaojing Tian, Xingmin Li, Qianqian Yu, 2020, Journal of Food Science and Technology.

Effects of fat/oil type and ethylcellulose on the gel characteristic of pork batter.

Xingmin Li, R. Dai, Jiayuan Bi, 2020, Food research international.

Evaluation of structural changes and intracellular substance leakage of Escherichia coli O157:H7 induced by ohmic heating

X. Li, X. Tian, Y. Liu, 2019, Journal of applied microbiology.

Ohmic heating in fruit and vegetable processing: Quality characteristics, enzyme inactivation, challenges and prospective

Yijie Zhao, Xingmin Li, R. Dai, 2021, Trends in Food Science & Technology.

Label free-based proteomic analysis of Escherichia coli O157:H7 subjected to ohmic heating.

Xiaojing Tian, Xingmin Li, Qianqian Yu, 2020, Food research international.

New Insights Into the Response of Metabolome of Escherichia coli O157:H7 to Ohmic Heating

D. Yao, Xiaojing Tian, Z. Liang, 2018, Front. Microbiol..

Targeted metabolomics to reveal muscle-specific energy metabolism between bovine longissimus lumborum and psoas major during early postmortem periods.

Xiaojing Tian, Xingmin Li, Qianqian Yu, 2019, Meat science.

Inactivation and recovery kinetics of Escherichia coli O157:H7 treated with ohmic heating in broth

Xiaojing Tian, Xingmin Li, Lei Xu, 2019, LWT.

Comparative transcriptomic study of Escherichia coli O157:H7 in response to ohmic heating and conventional heating.

Xiaojing Tian, Xingmin Li, Qianqian Yu, 2021, Food research international.

Inactivation and recovery of Staphylococcus aureus in milk, apple juice and broth treated with ohmic heating

Xiaojing Tian, Xingmin Li, Qianqian Yu, 2020 .

Integrated transcriptomic and metabolomic analysis of the global response of Staphylococcus aureus to ohmic heating

Yijie Zhao, Xingmin Li, R. Dai, 2021, Innovative Food Science & Emerging Technologies.

Changes of mitochondrial lipid molecules, structure, cytochrome c and ROS of beef Longissimus lumborum and Psoas major during postmortem storage and their potential associations with beef quality.

Yijie Zhao, Xingmin Li, Qianqian Yu, 2022, Meat science.

Recovery and virulence factors of sublethally injured Staphylococcus aureus after ohmic heating.

Yijie Zhao, Xingmin Li, R. Dai, 2022, Food microbiology.

Mitochondria changes and metabolome differences of bovine longissimus lumborum and psoas major during 24 h postmortem.

Xiaojing Tian, Xingmin Li, Qianqian Yu, 2020, Meat science.

Label-free proteomic strategy to compare the proteome differences between longissimus lumborum and psoas major muscles during early postmortem periods.

Xiaojing Tian, Xingmin Li, Lei Xu, 2018, Food chemistry.

Comparative analysis of quality uniformity of ohmic and water bath heating treated pork batter with different fat content

Qianqian Yu, Xiaojing Tian, Ruitong Dai, 2020 .

Muscle fiber characteristics and apoptotic factor differences in beef Longissimus lumborum and Psoas major during early postmortem.

Xingmin Li, R. Dai, L. Shao, 2022, Meat science.

Global proteomic responses of sublethally injured Staphylococcus aureus induced by ohmic heating

Yijie Zhao, Xiaojing Tian, Xingmin Li, 2021 .

Employment of cold atmospheric plasma in chilled chicken breasts and the analysis of microbial diversity after the shelf-life storage

Ziyi Meng, Yijie Zhao, Fei Jia, 2022, Food Research International.

Sublethally injured microorganisms in food processing and preservation: Quantification, formation, detection, resuscitation and adaption.

Yijie Zhao, Xingmin Li, R. Dai, 2023, Food research international.

Subcellular inactivation mechanisms of Pseudomonas aeruginosa treated by cold atmospheric plasma and application on chicken breasts.

Ziyi Meng, Yijie Zhao, Fei Jia, 2022, Food research international.

Sublethal injury and recovery of Escherichia coli O157:H7 after ohmic heating

Xiaojing Tian, Xingmin Li, Qianqian Yu, 2018, Food Control.

Comparative transcriptomics to reveal muscle-specific molecular differences in the early postmortem of Chinese Jinjiang yellow cattle.

Xiaojing Tian, Xingmin Li, Qianqian Yu, 2019, Food chemistry.

Alteration of Mitochondrial Lipidome and Its Potential Effect on Apoptosis, Mitochondrial Reactive Oxygen Species Production, and Muscle Oxidation in Beef during Early Postmortem.

Xingmin Li, Qianqian Yu, R. Dai, 2022, Journal of agricultural and food chemistry.

Light activation of gold nanorods but not gold nanospheres enhance antibacterial effect through photodynamic and photothermal mechanisms.

S. George, R. Dai, K. Xu, 2022, Journal of photochemistry and photobiology. B, Biology.

Inactivation effect and action mode of ohmic heating on Staphylococcus aureus in phosphate‐buffered saline

Yijie Zhao, Xingmin Li, R. Dai, 2023, Journal of Food Safety.

Inactivation of Staphylococcus aureus in phosphate buffered saline and physiological saline using ohmic heating with different voltage gradient and frequency

Xiaojing Tian, Xingmin Li, Qianqian Yu, 2020 .

Effects of vegetable oil and ethylcellulose on the oleogel properties and its application in Harbin red sausage.

Xingmin Li, R. Dai, Jiayuan Bi, 2023, International journal of biological macromolecules.

Preparation of lemon essential oil nanoemulsion and its effect on the microbial community of pork patties.

Yijie Zhao, R. Dai, L. Shao, 2023, Journal of food science.

Inactivation effects and mechanism of ohmic heating on Bacillus cereus.

Yijie Zhao, Xingmin Li, R. Dai, 2023, International journal of food microbiology.

Label-free proteomic strategy to compare the proteome differences between longissimus lumborum and psoas major muscles during early postmortem periods.

Xiaojing Tian, Xingmin Li, Lei Xu, 2018, Food chemistry.

TMT-based quantitative proteomics and non-targeted metabolomic analyses reveal the inactivation mechanism of cold atmospheric plasma against Pseudomonas aeruginosa

Fei Jia, R. Dai, L. Shao, 2024, Food Control.