1. 'Laba' garlic processed by dense phase carbon dioxide: the relation between green colour generation and cellular structure, alliin consumption and alliinase activity. (21st October 2015) Authors: Tao, Dandan; Zhou, Bing; Zhang, Luyao; Hu, Xiaosong; Liao, Xiaojun; Zhang, Yan Journal: Journal of the science of food and agriculture Issue: Volume 96:Number 9(2016) Page Start: 2969 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. A new Leuconostoc citreum strain discovered in the traditional sweet potato sour liquid fermentation as a novel bioflocculant for highly efficient starch production. (June 2021) Authors: Wang, Xuan; Zhao, Liang; Wang, Yongtao; Xu, Zhenzhen; Wu, Xiaomeng; Liao, Xiaojun Journal: Food research international Issue: Volume 144(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. A Preliminary Study of Proteomic Analysis on Caseins and Whey Proteins in Donkey Milk from Xinjiang and Shandong of China. Issue 1 (2nd March 2021) Authors: Luoyizha, Wahafu; Zeng, Bo; Li, Hui; Liao, Xiaojun Journal: EFood Issue: Volume 2:Issue 1(2021) Page Start: 27 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. A quantitative survey of consumer perceptions of smart food packaging in China. Issue 8 (7th July 2020) Authors: Li, Ting; Lloyd, Kayna; Birch, John; Wu, Xiaomeng; Mirosa, Miranda; Liao, Xiaojun Journal: Food science & nutrition Issue: Volume 8:Issue 8(2020) Page Start: 3977 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. A review of fruit juice authenticity assessments: Targeted and untargeted analyses. Issue 22 (22nd July 2022) Authors: Xu, Lei; Xu, Zhenzhen; Liao, Xiaojun Journal: Critical reviews in food science and nutrition Issue: Volume 62:Issue 22(2022) Page Start: 6081 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Acceleration of the Maillard reaction and achievement of product quality by high pressure pretreatment during black garlic processing. (15th July 2020) Authors: Li, Fangwei; Cao, Jiarui; Liu, Qi; Hu, Xiaosong; Liao, Xiaojun; Zhang, Yan Journal: Food chemistry Issue: Volume 318(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Accurate detection of Escherichia coli O157:H7 and Salmonella enterica serovar typhimurium based on the combination of next-generation sequencing and droplet digital PCR. (1st October 2022) Authors: Kong, Jiaqi; Fan, Congcong; Liao, Xiaojun; Chen, Ailiang; Yang, Shuming; Zhao, Liang; Li, Hui Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 168(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Acid shock protein Asr induces protein aggregation to promote E. coli O157:H7 entering viable but non-culturable state under high pressure carbon dioxide stress. (February 2023) Authors: Pan, Hanxu; Yang, Dong; Wang, Yongtao; Rao, Lei; Liao, Xiaojun Journal: Food microbiology Issue: Volume 109(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Aggregation induced by the synergy of sodium chloride and high-pressure improves chlorophyll stability. (1st January 2022) Authors: Li, Fangwei; Zhou, Liang; Cao, Jiarui; Wang, Zhenhao; Liao, Xiaojun; Zhang, Yan Journal: Food chemistry Issue: Volume 366(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Alterations of phenolic compounds in red raspberry juice induced by high-hydrostatic-pressure and high-temperature short-time processing. (January 2021) Authors: Zhang, Wentao; Liang, Liya; Pan, Xin; Lao, Fei; Liao, Xiaojun; Wu, Jihong Journal: Innovative food science & emerging technologies Issue: Volume 67(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗