Gengsheng Xiao

Changes in Quality Attributes Related to Browning during Storage of Litchi Juice Fermented by Lactobacillus

Xingxing Yuan, Yuanshan Yu, Yujuan Xu, 2019, Journal of Food Research.

Application of COCA in EFL Writing Instruction at the Tertiary Level in China

Xin Chen, Gengsheng Xiao, Xin Chen, 2018, Int. J. Emerg. Technol. Learn..

An Empirical Study on Productive Vocabulary Acquisition Under Hypertext Reading

Hui Li, Gengsheng Xiao, 2018, iJET.

A Corpus-based Study of the Structures and Functions of Academic Chunks in the Discipline of Engineering

Xin Chen, Gengsheng Xiao, 2015 .

Quantitative determination of 1-deoxynojirimycin in 146 varieties of mulberry fruit

Gengsheng Xiao, Zhenjiang Wang, Fanwei Dai, 2021, International Journal of Food Properties.

Quantification and Purification of Mulberry Anthocyanins With Macroporous Resins

Jijun Wu, Yujuan Xu, Gengsheng Xiao, 2004, Journal of biomedicine & biotechnology.

Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure.

Jijun Wu, Yujuan Xu, Gengsheng Xiao, 2016, Food chemistry.