Mingming Huang

Oxidative stability and antioxidant enzyme activities of dry-cured bacons as affected by the partial substitution of NaCl with KCl.

Wenjing Yan, Jianhao Zhang, H. Zhuang, 2016, Food chemistry.

Differences in cellular damages induced by dielectric barrier discharge plasma between Salmonella typhimurium and Staphylococcus aureus.

Mingming Huang, Wenjing Yan, Jianhao Zhang, 2019, Bioelectrochemistry.

Effect of dielectric barrier discharge plasma on the degradation of malathion and chlorpyrifos on lettuce.

Wenjing Yan, Jianhao Zhang, Laixin Cong, 2020, Journal of the science of food and agriculture.

Effect of in-package high voltage dielectric barrier discharge on microbiological, color and oxidation properties of pork in modified atmosphere packaging during storage.

Mingming Huang, Wenjing Yan, Jianhao Zhang, 2019, Meat science.

Influence of partial replacement of NaCl with KCl on formation of volatile compounds in Jinhua ham during processing

Jianhao Zhang, Haizhou Wu, Yingyang Zhang, 2016, Food Science and Biotechnology.

Inactivation kinetics and cell envelope damages of foodborne pathogens Listeria monocytogenes and Salmonella Enteritidis treated with cold plasma.

Jing Qian, Wenjing Yan, Jianhao Zhang, 2022, Food microbiology.

Classification, application, multifarious activities and production improvement of lipopeptides produced by Bacillus.

J. Simal-Gándara, Chao Liu, Yingying Shi, 2023, Critical reviews in food science and nutrition.

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

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