Wenli Liu

Effect of thermal treatment on the flavor quality of Chinese spicy cabbage

Hansheng Gong, Huamin Li, Dacheng Wang, 2022, Food Control.

Predictive model for growth of Leuconostoc mesenteroides in Chinese cabbage juices with different salinities

Huamin Li, Xiru Zhang, Shaohua Xing, 2022, LWT.

A mathematical model to predict the color change of fresh dough sheets under fluctuations temperature

Hansheng Gong, Huamin Li, Xiru Zhang, 2022, LWT.

γ-Aminobutyric acid produced by Levilactobacillus brevis using Chinese cabbage waste

Huamin Li, K. Ko, Ping Wang, 2023, LWT.

Effect of Levilactobacillus brevis as a starter on the flavor quality of radish paocai

Hansheng Gong, Huamin Li, Xiru Zhang, 2023, Food Research International.

Predictive model for growth of Pseudomonas spp. on fresh duck breast as a function of temperature

Hansheng Gong, Huamin Li, Lu Liu, 2023, Poultry science.