| Vacuum impregnation of fish gelatin combined with grape seed extract inhibits protein oxidation and degradation of chilled tilapia fillets X Zhao, Y Zhou, L Zhao, L Chen, Y He, H Yang Food Chemistry 294, 316-325, 2019 | 176 | 2019 |
| Effect of vacuum impregnated fish gelatin and grape seed extract on moisture state, microbiota composition, and quality of chilled seabass fillets X Zhao, L Chen, W Wongmaneepratip, Y He, L Zhao, H Yang Food Chemistry 354, 129581, 2021 | 170 | 2021 |
| Efficacy of low concentration acidic electrolysed water and levulinic acid combination on fresh organic lettuce (Lactuca sativa Var. Crispa L.) and its antimicrobial mechanism L Zhao, MY Zhao, CP Phey, H Yang Food Control 101, 241-250, 2019 | 111 | 2019 |
| Efficacy of low concentration neutralised electrolysed water and ultrasound combination for inactivating Escherichia coli ATCC 25922, Pichia pastoris GS115 and Aureobasidium … L Zhao, Y Zhang, H Yang Food Control 73, 889-899, 2017 | 94 | 2017 |
| Recent advances on research of electrolyzed water and its applications L Zhao, S Li, H Yang Current opinion in food science 41, 180-188, 2021 | 88 | 2021 |
| NMR-based metabolomic investigation of antimicrobial mechanism of electrolysed water combined with moderate heat treatment against Listeria monocytogenes on salmon J Wu, L Zhao, S Lai, H Yang Food Control 125, 107974, 2021 | 72 | 2021 |
| Unique roles in health promotion of dietary flavonoids through gut microbiota regulation: Current understanding and future perspectives Z Li, Z Ren, L Zhao, L Chen, Y Yu, D Wang, X Mao, G Cao, Z Zhao, ... Food Chemistry 399, 133959, 2023 | 71 | 2023 |
| Antimicrobial kinetics of nisin and grape seed extract against inoculated Listeria monocytogenes on cooked shrimps: Survival and residual effects X Zhao, L Chen, L Zhao, Y He, H Yang Food Control 115, 107278, 2020 | 71 | 2020 |
| Effects of electrolysed water combined with ultrasound on inactivation kinetics and metabolite profiles of Escherichia coli biofilms on food contact surface L Zhao, CN Poh, J Wu, X Zhao, Y He, H Yang Innovative food science & emerging technologies 76, 102917, 2022 | 61 | 2022 |
| Comparison of metabolic response between the planktonic and air-dried Escherichia coli to electrolysed water combined with ultrasound by 1H NMR spectroscopy L Zhao, X Zhao, J Wu, X Lou, H Yang Food Research International 125, 108607, 2019 | 59 | 2019 |
| Effect of electrolysed water generated by sodium chloride combined with sodium bicarbonate solution against Listeria innocua in broth and on shrimp Y He, X Zhao, L Chen, L Zhao, H Yang Food Control 127, 108134, 2021 | 46 | 2021 |
| Preservative effect of slightly acid electrolysed water ice generated by the developed sanitising unit on shrimp (Penaeus vannamei) Y He, Z Xie, Y Xu, X Zhao, L Zhao, H Yang Food Control 136, 108876, 2022 | 39 | 2022 |
| Physicochemical properties, structural characteristics and in vitro digestion of brown rice–pea protein isolate blend treated by microbial transglutaminase L Zhao, MH Chen, X Bi, J Du Food Hydrocolloids 141, 108673, 2023 | 30 | 2023 |
| Effects of electrolysed water and levulinic acid combination on microbial safety and polysaccharide nanostructure of organic strawberry L Zhao, H Li, K Wang, X Li, C Guo, H Yang Food Chemistry 394, 133533, 2022 | 21 | 2022 |
| Incorporation of microalgae (Nannochloropsis oceanica) into plant-based fishcake analogue: Physical property characterisation and in vitro digestion analysis L Zhao, HM Khang, J Du Food Hydrocolloids 146, 109212, 2024 | 10 | 2024 |
| Water loss and status in sponge cake: Impact of Eucheuma as a flour replacement M Huang, L Zhao, H Yang Journal of Food Science 86 (3), 915-922, 2021 | 10 | 2021 |
| Texture improvement and in vitro digestion modulation of plant-based fish cake analogue by incorporating hydrocolloid blends FZW Peh, L Zhao, YY Chia, CKZ Ng, J Du Current Research in Food Science 8, 100775, 2024 | 3 | 2024 |
| Application of atomic force microscopy in food microorganism research L Zhao, H Yang Fundamentals and Application of Atomic Force Microscopy for Food Research …, 2023 | | 2023 |
