Meiji Liao

Physicochemical quality and volatile flavor compounds of hot air‐assisted radio frequency roasted almonds

S. Jiao, Danfeng Wang, Yuanrong Xu, 2020 .

Effects of hot air-assisted radio frequency roasting on nutritional quality and aroma composition of cashew nut kernels

Yanyun Zhao, S. Jiao, Yuanrong Xu, 2019 .

Effects of hot air-assisted radio frequency roasting on quality and antioxidant activity of cashew nut kernels

Yanyun Zhao, S. Jiao, Meiji Liao, 2018, LWT.

Hot Air-Assisted Radio Frequency Stabilizing Treatment Effects on Physicochemical Properties, Enzyme Activities and Nutritional Quality of Wheat Germ

Yanyun Zhao, Xuebing Xu, S. Jiao, 2020, Food and Bioprocess Technology.

Hot air-assisted radio frequency heating for stabilization of rice bran: Enzyme activity, phenolic content, antioxidant activity and microstructure

Yanyun Zhao, Xuebing Xu, S. Jiao, 2020 .

Investigation of Hot Air–Assisted Radio Frequency as a Final-Stage Drying of Pre-dried Carrot Cubes

Yubin Miao, S. Jiao, Yuanrong Xu, 2020, Food and Bioprocess Technology.

Investigation of the potential direct and cross protection effects of sublethal injured Salmonella Typhimurium induced by radio frequency heating stress.

S. Jiao, Z. Hayouka, Meiji Liao, 2021, Food Research International.

Application of hot air‐assisted radio frequency as second stage drying method for mango slices

S. Jiao, Meiji Liao, Hangjin Zhang, 2018, Journal of Food Process Engineering.