| Inactivation mechanisms of non-thermal plasma on microbes: A review X Liao, D Liu, Q Xiang, J Ahn, S Chen, X Ye, T Ding Food control 75, 83-91, 2017 | 536 | 2017 |
| Characterization of pectin from grapefruit peel: A comparison of ultrasound-assisted and conventional heating extractions W Wang, X Ma, P Jiang, L Hu, Z Zhi, J Chen, T Ding, X Ye, D Liu Food Hydrocolloids 61, 730-739, 2016 | 534 | 2016 |
| Ultrasound-assisted heating extraction of pectin from grapefruit peel: Optimization and comparison with the conventional method W Wang, X Ma, Y Xu, Y Cao, Z Jiang, T Ding, X Ye, D Liu Food chemistry 178, 106-114, 2015 | 422 | 2015 |
| Quorum-sensing regulation of antimicrobial resistance in bacteria X Zhao, Z Yu, T Ding Microorganisms 8 (3), 425, 2020 | 399 | 2020 |
| Ultrasound effects on the degradation kinetics, structure and rheological properties of apple pectin L Zhang, X Ye, T Ding, X Sun, Y Xu, D Liu Ultrasonics Sonochemistry 20 (1), 222-231, 2013 | 386 | 2013 |
| Current perspectives on viable but non-culturable state in foodborne pathogens X Zhao, J Zhong, C Wei, CW Lin, T Ding Frontiers in Microbiology 8, 580, 2017 | 326 | 2017 |
| Effects of ultrasound and/or heating on the extraction of pectin from grapefruit peel Y Xu, L Zhang, Y Bailina, Z Ge, T Ding, X Ye, D Liu Journal of Food Engineering 126, 72-81, 2014 | 317 | 2014 |
| Antibacterial applications of metal–organic frameworks and their composites M Shen, F Forghani, X Kong, D Liu, X Ye, S Chen, T Ding Comprehensive Reviews in Food Science and Food Safety 19 (4), 1397-1419, 2020 | 291 | 2020 |
| What is new in lysozyme research and its application in food industry? A review T Wu, Q Jiang, D Wu, Y Hu, S Chen, T Ding, X Ye, D Liu, J Chen Food chemistry 274, 698-709, 2019 | 252 | 2019 |
| Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction W Chen, X Ma, W Wang, R Lv, M Guo, T Ding, X Ye, S Miao, D Liu Food Hydrocolloids 95, 298-307, 2019 | 222 | 2019 |
| Application of a Dielectric Barrier Discharge Atmospheric Cold Plasma (Dbd‐Acp) for Eshcerichia Coli Inactivation in Apple Juice X Liao, J Li, AI Muhammad, Y Suo, S Chen, X Ye, D Liu, T Ding Journal of food science 83 (2), 401-408, 2018 | 217 | 2018 |
| Application of atmospheric cold plasma-activated water (PAW) ice for preservation of shrimps (Metapenaeus ensis) X Liao, Y Su, D Liu, S Chen, Y Hu, X Ye, J Wang, T Ding Food Control 94, 307-314, 2018 | 215 | 2018 |
| Green synthesis of sodium alginate-silver nanoparticles and their antibacterial activity YI Shao, C Wu, T Wu, C Yuan, SI Chen, TI DIng, XII Ye, YI Hu International journal of biological macromolecules 111, 1281-1292, 2018 | 207 | 2018 |
| Effectiveness of low concentration electrolyzed water to inactivate foodborne pathogens under different environmental conditions SME Rahman, T Ding, DH Oh International journal of food microbiology 139 (3), 147-153, 2010 | 198 | 2010 |
| Impact of slightly acidic electrolyzed water (SAEW) and ultrasound on microbial loads and quality of fresh fruits T Ding, Z Ge, J Shi, YT Xu, CL Jones, DH Liu LWT-food Science and Technology 60 (2), 1195-1199, 2015 | 188 | 2015 |
| Evaluation of ultrasound-induced damage to Escherichia coli and Staphylococcus aureus by flow cytometry and transmission electron microscopy J Li, J Ahn, D Liu, S Chen, X Ye, T Ding Applied and environmental microbiology 82 (6), 1828-1837, 2016 | 185 | 2016 |
| Inactivation effect of newly developed low concentration electrolyzed water and other sanitizers against microorganisms on spinach SME Rahman, T Ding, DH Oh Food Control 21 (10), 1383-1387, 2010 | 185 | 2010 |
| Ultrasound promotes enzymatic reactions by acting on different targets: Enzymes, substrates and enzymatic reaction systems D Wang, L Yan, X Ma, W Wang, M Zou, J Zhong, T Ding, X Ye, D Liu International journal of biological macromolecules 119, 453-461, 2018 | 173 | 2018 |
| Effect of pH-shifting treatment on structural and functional properties of whey protein isolate and its interaction with (−)-epigallocatechin-3-gallate W Chen, W Wang, X Ma, R Lv, RB Watharkar, T Ding, X Ye, D Liu Food chemistry 274, 234-241, 2019 | 170 | 2019 |
| Inhibitory effect of lactic acid bacteria on foodborne pathogens: a review Z Gao, EBM Daliri, JUN Wang, D Liu, S Chen, X Ye, T Ding Journal of food protection 82 (3), 441-453, 2019 | 166 | 2019 |
