| Mathematical modeling on hot air drying of thin layer apple pomace Z Wang, J Sun, X Liao, F Chen, G Zhao, J Wu, X Hu Food Research International 40 (1), 39-46, 2007 | 571 | 2007 |
| Chemical compositional characterization of some apple cultivars J Wu, H Gao, L Zhao, X Liao, F Chen, Z Wang, X Hu Food Chemistry 103 (1), 88-93, 2007 | 553 | 2007 |
| Optimization of pectin extraction assisted by microwave from apple pomace using response surface methodology S Wang, F Chen, J Wu, Z Wang, X Liao, X Hu Journal of food engineering 78 (2), 693-700, 2007 | 459 | 2007 |
| Mathematical modelling on thin layer microwave drying of apple pomace with and without hot air pre-drying Z Wang, J Sun, F Chen, X Liao, X Hu Journal of food engineering 80 (2), 536-544, 2007 | 381 | 2007 |
| Optimization of ultrasound-assisted extraction of anthocyanins in red raspberries and identification of anthocyanins in extract using high-performance liquid chromatography … F Chen, Y Sun, G Zhao, X Liao, X Hu, J Wu, Z Wang Ultrasonics Sonochemistry 14 (6), 767-778, 2007 | 371 | 2007 |
| Extraction of pectin from navel orange peel assisted by ultra-high pressure, microwave or traditional heating: A comparison X Guo, D Han, H Xi, L Rao, X Liao, X Hu, J Wu Carbohydrate polymers 88 (2), 441-448, 2012 | 300 | 2012 |
| Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps X Cao, Y Zhang, F Zhang, Y Wang, J Yi, X Liao Journal of the Science of Food and Agriculture 91 (5), 877-885, 2011 | 285 | 2011 |
| Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage X Cao, X Bi, W Huang, J Wu, X Hu, X Liao Innovative Food Science & Emerging Technologies 16, 181-190, 2012 | 243 | 2012 |
| Physico-chemical and antioxidant properties of four mango (Mangifera indica L.) cultivars in China FX Liu, SF Fu, XF Bi, F Chen, XJ Liao, XS Hu, JH Wu Food chemistry 138 (1), 396-405, 2013 | 237 | 2013 |
| Induction, detection, formation, and resuscitation of viable but non‐culturable state microorganisms K Dong, H Pan, D Yang, L Rao, L Zhao, Y Wang, X Liao Comprehensive Reviews in Food Science and Food Safety 19 (1), 149-183, 2020 | 189 | 2020 |
| Effect of high pressure carbon dioxide on the quality of carrot juice L Zhou, Y Wang, X Hu, J Wu, X Liao Innovative Food Science & Emerging Technologies 10 (3), 321-327, 2009 | 189 | 2009 |
| Inactivation kinetics and secondary structural change of PEF-treated POD and PPO K Zhong, J Wu, Z Wang, F Chen, X Liao, X Hu, Z Zhang Food Chemistry 100 (1), 115-123, 2007 | 181 | 2007 |
| Comparative study of enzymes, phenolics, carotenoids and color of apricot nectars treated by high hydrostatic pressure and high temperature short time W Huang, X Bi, X Zhang, X Liao, X Hu, J Wu Innovative Food Science & Emerging Technologies 18, 74-82, 2013 | 175 | 2013 |
| Changes of tomato powder qualities during storage F Liu, X Cao, H Wang, X Liao Powder Technology 204 (1), 159-166, 2010 | 162 | 2010 |
| Evaluation of Chinese tea by the electronic tongue: Correlation with sensory properties and classification according to geographical origin and grade level W He, X Hu, L Zhao, X Liao, Y Zhang, M Zhang, J Wu Food Research International 42 (10), 1462-1467, 2009 | 159 | 2009 |
| Optimization of microwave-assisted extraction of anthocyanins in red raspberries and identification of anthocyanin of extracts using high-performance liquid chromatography–mass … Y Sun, X Liao, Z Wang, X Hu, F Chen European Food Research and Technology 225, 511-523, 2007 | 143 | 2007 |
| Effects of high hydrostatic pressure and high temperature short time on antioxidant activity, antioxidant compounds and color of mango nectars F Liu, Y Wang, R Li, X Bi, X Liao Innovative Food Science & Emerging Technologies 21, 35-43, 2014 | 142 | 2014 |
| Comparative study of quality of cloudy pomegranate juice treated by high hydrostatic pressure and high temperature short time D Chen, H Xi, X Guo, Z Qin, X Pang, X Hu, X Liao, J Wu Innovative Food Science & Emerging Technologies 19, 85-94, 2013 | 134 | 2013 |
| The effect of ultrasound on particle size, color, viscosity and polyphenol oxidase activity of diluted avocado puree X Bi, Y Hemar, MO Balaban, X Liao Ultrasonics Sonochemistry 27, 567-575, 2015 | 132 | 2015 |
| Induction of Viable but Nonculturable Escherichia coli O157:H7 by High Pressure CO2 and Its Characteristics F Zhao, X Bi, Y Hao, X Liao PLoS one 8 (4), e62388, 2013 | 132 | 2013 |
