Ling‐Xiao Liu

Changes of bacterial communities and volatile compounds developed from the spoilage of white Hypsizygus marmoreus under different storage conditions

Ling-Xiao Liu, Yun-Guo Liu, Li Guo, 2022, LWT.

Combined metabolome and transcriptome analyses of quality components and related molecular regulatory mechanisms during the ripening of Huangjin Peach

Yanyin Guo, Bing-Sen Feng, Ling‐Xiao Liu, 2024, Scientia Horticulturae.

Exploration and analysis of the composition and mechanism of efficacy of camel milk

Ling-Xiao Liu, Yun-Guo Liu, Jie Yang, 2023, Food Bioscience.

Microbial diversity and prediction function profiling of microbial communities in rose jam

Ao-Nan Xia, Xiao-juan Tang, Xian-Shui Meng, 2024, Journal of Food Safety.

Genetic diversity of swimming crab (Portunus trituberculatus) populations from Shandong peninsula as assessed by microsatellite markers

Jie Hao, Ling-Xiao Liu, Yun-Guo Liu, 2012 .

An analytical overview of the composition and characteristics of China's food safety standards.

Chen Liu, Ling‐Xiao Liu, Yun‐Guo Liu, 2024, Journal of the science of food and agriculture.

Estimation of Genetic Variation in Natural and Cultured Stocks of Swimming Crab (Portunus trituberculatus) Detected by ISSR Markers

Ling-Xiao Liu, Yun-Guo Liu, Shi-Chao Xing, 2014 .