Liao X - Search Results

1

The Impact of N₂-Assisted High-Pressure Processing on the Microorganisms and Quality Indices of Fresh-Cut Bell Peppers.

Zhang F, Chai J, Zhao L, Wang Y, Liao X. Zhang F, et al. Among authors: liao x. Foods. 2021 Feb 28;10(3):508. doi: 10.3390/foods10030508. Foods. 2021. PMID: 33670953 Free PMC article.

2

Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps.

Cao X, Zhang Y, Zhang F, Wang Y, Yi J, Liao X. Cao X, et al. Among authors: liao x. J Sci Food Agric. 2011 Mar 30;91(5):877-85. doi: 10.1002/jsfa.4260. Epub 2011 Jan 6. J Sci Food Agric. 2011. PMID: 21384355

3

Inactivation of natural microorganisms in litchi juice by high-pressure carbon dioxide combined with mild heat and nisin.

Li H, Zhao L, Wu J, Zhang Y, Liao X. Li H, et al. Among authors: liao x. Food Microbiol. 2012 May;30(1):139-45. doi: 10.1016/j.fm.2011.10.007. Epub 2011 Oct 14. Food Microbiol. 2012. PMID: 22265294

4

[Study on the effect of high hydrostatic pressure treatment on the secondary structure of mushroom polyphenoloxidase by SRCD and FTIR].

Yi JY, Dong P, Wang YT, Jiang B, Liao XJ, Hu XS, Zhang Y. Yi JY, et al. Guang Pu Xue Yu Guang Pu Fen Xi. 2012 Feb;32(2):317-23. Guang Pu Xue Yu Guang Pu Fen Xi. 2012. PMID: 22512160 Chinese.

5

Inactivation of naturally occurring microbiota in cucumber juice by pressure treatment.

Zhao L, Wang Y, Wang S, Li H, Huang W, Liao X. Zhao L, et al. Among authors: liao x. Int J Food Microbiol. 2014 Mar 17;174:12-8. doi: 10.1016/j.ijfoodmicro.2013.12.023. Epub 2014 Jan 3. Int J Food Microbiol. 2014. PMID: 24441021

6

Inactivation of Bacillus subtilis spores by high pressure CO2 with high temperature.

Rao L, Xu Z, Wang Y, Zhao F, Hu X, Liao X. Rao L, et al. Among authors: liao x. Int J Food Microbiol. 2015 Jul 16;205:73-80. doi: 10.1016/j.ijfoodmicro.2015.04.012. Epub 2015 Apr 9. Int J Food Microbiol. 2015. PMID: 25889524

7

Role of peach proteins in juice precipitation induced by high pressure CO2.

Zhao F, Zhou L, Wang Y, Liao X. Zhao F, et al. Among authors: liao x. Food Chem. 2016 Oct 15;209:81-9. doi: 10.1016/j.foodchem.2016.04.025. Epub 2016 Apr 13. Food Chem. 2016. PMID: 27173537

8

New Insights into the Formation of Viable but Nonculturable Escherichia coli O157:H7 Induced by High-Pressure CO2.

Zhao F, Wang Y, An H, Hao Y, Hu X, Liao X. Zhao F, et al. Among authors: liao x. mBio. 2016 Aug 30;7(4):e00961-16. doi: 10.1128/mBio.00961-16. mBio. 2016. PMID: 27578754 Free PMC article.

9

Investigating the Inactivation Mechanism of Bacillus subtilis Spores by High Pressure CO2.

Rao L, Zhao F, Wang Y, Chen F, Hu X, Liao X. Rao L, et al. Among authors: liao x. Front Microbiol. 2016 Sep 7;7:1411. doi: 10.3389/fmicb.2016.01411. eCollection 2016. Front Microbiol. 2016. PMID: 27656175 Free PMC article.

10

The Synergistic Effect of High Pressure CO₂ and Nisin on Inactivation of Bacillus subtilis Spores in Aqueous Solutions.

Rao L, Wang Y, Chen F, Liao X. Rao L, et al. Among authors: liao x. Front Microbiol. 2016 Sep 21;7:1507. doi: 10.3389/fmicb.2016.01507. eCollection 2016. Front Microbiol. 2016. PMID: 27708639 Free PMC article.

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