Xiaojie Wang

Transcriptome analysis reveals the molecular mechanism of cinnamaldehyde against Bacillus cereus spores in ready-to-eat beef.

Biao Suo, Weitao Zhou, Yuting Chang, 2022, Food research international.

Inactivation and sublethal injury kinetics of Staphylococcus aureus in broth at low temperature storage.

Biao Suo, Shuijing Yu, Joelle K. Salazar, 2014, Journal of food protection.

Cinnamaldehyde inactivates Listeria monocytogenes at a low temperature in ground pork by disturbing the expression of stress regulatory genes

Biao Suo, Hongshuai Zhu, Peng Guan, 2023, Food Bioscience.

Changes in microbial community during the factory production of sweet dumplings from glutinous rice determined by high-throughput sequencing analysis

Biao Suo, Zhilu Ai, Huiping Fan, 2023, LWT.

Modelling the growth of Staphylococcus aureus with different levels of resistance to low temperatures in glutinous rice dough

Biao Suo, Shuli Wang, Peng Guan, 2022, LWT.