Liao, Xiaojun

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

Zhou, L., Wang, Y., Hu, X., Wu, J., & Liao, X. (2009) · Innovative Food Science & Emerging Technologies

Microbial Inactivation MethodsPhase Equilibria and Thermodynamics

Cited by 151

Comparing the effects of high hydrostatic pressure and thermal pasteurization combined with nisin on the quality of cucumber juice drinks

Zhao, L., Wang, S., Liu, F., Dong, P., Huang, W., Xiong, L., & Liao, X. (2013) · Innovative Food Science & Emerging Technologies

Microbial Inactivation MethodsListeria monocytogenes in Food Safety

Cited by 119

Effects of sugar matrices on the release of key aroma compounds in fresh and high hydrostatic pressure processed Tainong mango juices

Pan, X., Wu, J., Zhang, W., Liu, J., Yang, X., Liao, X., Hu, X., & Lao, F. (2021) · Food Chemistry

Postharvest Quality and Shelf Life ManagementMicrobial Inactivation Methods

Cited by 68

Change of polyphenol oxidase activity, color, and browning degree during storage of cloudy apple juice treated by supercritical carbon dioxide

Gui, F., Wu, J., Chen, F., Liao, X., Hu, X., Zhang, Z., & Wang, Z. (2006) · European Food Research and Technology

Microbial Inactivation MethodsPostharvest Quality and Shelf Life Management

Cited by 62

Application of nisin-assisted thermosonication processing for preservation and quality retention of fresh apple juice

Liao, H., Jiang, L., Cheng, Y., Liao, X., & Zhang, R. (2018) · Ultrasonics Sonochemistry

Microbial Inactivation MethodsListeria monocytogenes in Food Safety

Cited by 53

Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies

Shi, S., Wang, W., Wang, F., Yang, P., Yang, H., He, X., & Liao, X. (2025) · Foods

Coconut Research and ApplicationsFood Science and Nutritional Studies

Cited by 28