| 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 | 321 | 2012 |
| 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 | 230 | 2020 |
| Effects of electric field strength and pulse rise time on physicochemical and sensory properties of apple juice by pulsed electric field X Bi, F Liu, L Rao, J Li, B Liu, X Liao, J Wu Innovative Food Science & Emerging Technologies 17, 85-92, 2013 | 108 | 2013 |
| Supercritical carbon dioxide applications in food processing W Wang, L Rao, X Wu, Y Wang, L Zhao, X Liao Food Engineering Reviews, 1-22, 2021 | 72 | 2021 |
| Enzyme Activity and Nutritional Quality of Peach (Prunus persica) Juice: Effect of High Hydrostatic Pressure L Rao, X Guo, X Pang, X Tan, X Liao, J Wu International Journal of Food Properties 17 (6), 1406-1417, 2014 | 58 | 2014 |
| Nano-and micro-polystyrene plastics disturb gut microbiota and intestinal immune system in honeybee K Wang, L Zhu, L Rao, L Zhao, Y Wang, X Wu, H Zheng, X Liao Science of the Total Environment 842, 156819, 2022 | 50 | 2022 |
| Investigating the Inactivation Mechanism of Bacillus subtilis Spores by High Pressure CO2 L Rao, F Zhao, Y Wang, F Chen, X Hu, X Liao Frontiers in Microbiology 7, 1411, 2016 | 46 | 2016 |
| The Synergistic Effect of High Pressure CO2 and Nisin on Inactivation of Bacillus subtilis Spores in Aqueous Solutions L Rao, Y Wang, F Chen, X Liao Frontiers in microbiology 7, 1507, 2016 | 43 | 2016 |
| Bioactive peptides identified from enzymatic hydrolysates of sturgeon skin M Gui, L Gao, L Rao, P Li, Y Zhang, JW Han, J Li Journal of the Science of Food and Agriculture 102 (5), 1948-1957, 2022 | 42 | 2022 |
| Effect of High-pressure CO2 Processing on Bacterial Spores L Rao, X Bi, F Zhao, J Wu, X Hu, X Liao Critical Reviews in Food Science and Nutrition 56 (11), 1808-1825, 2016 | 41 | 2016 |
| Inactivation of Bacillus subtilis spores by high pressure CO2 with high temperature L Rao, Z Xu, Y Wang, F Zhao, X Hu, X Liao International Journal of Food Microbiology 205, 73-80, 2015 | 40 | 2015 |
| Changes in Bacillus spore small molecules, rRNA, germination, and outgrowth after extended sublethal exposure to various temperatures: evidence that protein synthesis is not … G Korza, B Setlow, L Rao, Q Li, P Setlow Journal of bacteriology 198 (24), 3254-3264, 2016 | 38 | 2016 |
| High pressure processing combined with selected hurdles: Enhancement in the inactivation of vegetative microorganisms P Yang, L Rao, L Zhao, X Wu, Y Wang, X Liao Comprehensive Reviews in Food Science and Food Safety 20 (2), 1800-1828, 2021 | 37 | 2021 |
| Effect of high hydrostatic pressure processing on the structure, functionality, and nutritional properties of food proteins: A review W Wang, P Yang, L Rao, L Zhao, X Wu, Y Wang, X Liao Comprehensive Reviews in Food Science and Food Safety 21 (6), 4640-4682, 2022 | 33 | 2022 |
| Quantitative detection of viable but nonculturable state Escherichia coli O157: H7 by ddPCR combined with propidium monoazide H Pan, K Dong, L Rao, L Zhao, X Wu, Y Wang, X Liao Food Control 112, 107140, 2020 | 31 | 2020 |
| Effects of lowering water activity by various humectants on germination of spores of Bacillus species with different germinants L Rao, FE Feeherry, S Ghosh, X Liao, X Lin, P Zhang, Y Li, CJ Doona, ... Food microbiology 72, 112-127, 2018 | 28 | 2018 |
| Multispectroscopic and computational simulation insights into the inhibition mechanism of epigallocatechin-3-gallate on polyphenol oxidase X Tian, L Rao, L Zhao, Y Wang, X Liao Food Chemistry 393, 133415, 2022 | 27 | 2022 |
| Extracellular pH decline introduced by high pressure carbon dioxide is a main factor inducing bacteria to enter viable but non-culturable state D Yang, Y Wang, L Zhao, L Rao, X Liao Food Research International 151, 110895, 2022 | 26 | 2022 |
| Pressure-resistant acclimation of lactic acid bacteria from a natural fermentation product using high pressure D Yang, Y Zhang, L Zhao, Y Wang, L Rao, X Liao Innovative Food Science & Emerging Technologies 69, 102660, 2021 | 25 | 2021 |
| Inactivation of Escherichia coli O157: H7 by high pressure carbon dioxide combined with nisin in physiological saline, phosphate-buffered saline and carrot juice X Bi, Y Wang, F Zhao, Y Zhang, L Rao, X Liao, X Hu, Z Sun Food Control 41, 139-146, 2014 | 24 | 2014 |
