Yan Cui

Novel application of HS-GC-IMS with PCA for characteristic fingerprints and flavor compound variations in NFC Chinese bayberry (Myrica rubra) juice during storage

X. Liao, Ruiyang Sun, Xiyue Zhang, 2022, LWT.

Effects of high hydrostatic pressure‐assisted thawing on the physicohemical characteristics of silver pomfret (Pampus argenteus)

X. Liao, Huimin Zhang, J. Ling, 2019, Food science & nutrition.

High pressure-assisted vacuum-freeze drying: A novel, efficient way to accelerate moisture migration in shrimp processing.

Donghong Liu, X. Liao, J. Ling, 2020, Journal of food science.

Low-temperature combined with high-humidity thawing improves the water-holding capacity and biochemical properties of Portunus trituberculatus protein

Tian Ding, Donghong Liu, J. Ling, 2021, Food Quality and Safety.