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Quality assurance in pepper and orange juice blend treated by high pressure processing and high temperature short time

Type: Journal Paper

Author : Zhenzhen Xu; Tiantian Lin; Yongtao Wang; Xiaojun Liao

Year: 2015

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Enzyme Inactivation in Food Processing using High Pressure Carbon Dioxide Technology

Type: Journal Paper

Author : Wanfeng Hu; Linyan Zhou; Zhenzhen Xu; Yan Zhang; Xiaojun Liao

Year: 2013

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Effect of high pressure carbon dioxide on the quality of carrot juice

Type: Journal Paper

Author : Linyan Zhou; Yuanyuan Wang; Xiaosong Hu; Jihong Wu; Xiaojun Liao

Year: 2009

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Changes of tomato powder qualities during storage

Type: Journal Paper

Author : Fengxia Liu; Xiamin Cao; Houyin Wang; Xiaojun Liao

Publisher: Elsevier Science

Year: 2010

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

Type: Journal Paper

Author : Feng Zhao; Linyan Zhou; Yongtao Wang; Xiaojun Liao

Year: 2016

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Alterations of molecular properties of lipoxygenase induced by dense phase carbon dioxide

Type: Journal Paper

Author : Xiaojun Liao; Yan Zhang; Jun Bei; Xiaosong Hu; Jihong Wu

Publisher: Elsevier Science

Year: 2009

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Inactivation of microorganisms naturally present in raw bovine milk by high-pressure carbon dioxide

Type: Journal Paper

Author : Liao Hongmei; Kui Zhong; Xiaojun Liao; Xiaosong Hu

Year: 2014

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Mathematical modelling on thin layer microwave drying of apple pomace with and without hot air pre-drying

Type: Journal Paper

Author : Zhengfu Wang; Junhong Sun; Fang Chen; Xiaojun Liao; Xiaosong Hu

Publisher: Elsevier Science

Year: 2007

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Chlorine dioxide treatment for the removal of pesticide residues on fresh lettuce and in aqueous solution

Type: Journal Paper

Author : Qinqin Chen; Yun Wang; Fang Chen; Yuanyuan Zhang; Xiaojun Liao

Year: 2014

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The effect of ultrasound on particle size, color, viscosity and polyphenol oxidase activity of diluted avocado puree

Type: Journal Paper

Author : Xiufang Bi; Yacine Hemar; Murat O. Balaban; Xiaojun Liao

Year: 2015

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Quality assurance in pepper and orange juice blend treated by high pressure processing and high temperature short time

Enzyme Inactivation in Food Processing using High Pressure Carbon Dioxide Technology

Effect of high pressure carbon dioxide on the quality of carrot juice

Changes of tomato powder qualities during storage

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

Alterations of molecular properties of lipoxygenase induced by dense phase carbon dioxide

Inactivation of microorganisms naturally present in raw bovine milk by high-pressure carbon dioxide

Mathematical modelling on thin layer microwave drying of apple pomace with and without hot air pre-drying

Chlorine dioxide treatment for the removal of pesticide residues on fresh lettuce and in aqueous solution

The effect of ultrasound on particle size, color, viscosity and polyphenol oxidase activity of diluted avocado puree

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Quality assurance in pepper and orange juice blend treated by high pressure processing and high temperature short time

Enzyme Inactivation in Food Processing using High Pressure Carbon Dioxide Technology

Effect of high pressure carbon dioxide on the quality of carrot juice

Changes of tomato powder qualities during storage

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

Alterations of molecular properties of lipoxygenase induced by dense phase carbon dioxide

Inactivation of microorganisms naturally present in raw bovine milk by high-pressure carbon dioxide

Mathematical modelling on thin layer microwave drying of apple pomace with and without hot air pre-drying

Chlorine dioxide treatment for the removal of pesticide residues on fresh lettuce and in aqueous solution

The effect of ultrasound on particle size, color, viscosity and polyphenol oxidase activity of diluted avocado puree