Characterization of Diversity and Probiotic Efficiency of the Autochthonous Lactic Acid Bacteria in the Fermentation of Selected Raw Fruit and Vegetable Juices

Por Xinxing Xu, Xinxing Xu, Xinxing Xu, Xinxing Xu, Dongsheng Luo, Dongsheng Luo, Dongsheng Luo, Dongsheng Luo, Yejun Bao, Yejun Bao, Yejun Bao, Yejun Bao, Xiaojun Liao, Xiaojun Liao, Xiaojun Liao, Xiaojun Liao, Jihong Wu, Jihong Wu, Jihong Wu, Jihong Wu
Publicado em 2018-10-01

A quantitative survey of consumer perceptions of smart food packaging in China

Por Ting Li, Kayna Lloyd, John Birch, Xiaomeng Wu, Miranda Mirosa, Xiaojun Liao
Publicado em 2020-08-01

Investigating the inactivation mechanism of Bacillus subtilis spores by high pressure CO2

Por Lei Rao, Feng Zhao, Yongtao Wang, Fang Chen, Xiaosong Hu, Xiaojun Liao
Publicado em 2016-09-01

Inactivation of <i>Bacillus subtilis</i> by Curcumin-Mediated Photodynamic Technology through Inducing Oxidative Stress Response

Por Li Dong, Jianran Qin, Luyang Tai, Kangyi Mou, Xiaojun Liao, Fang Chen, Xiaosong Hu
Publicado em 2022-04-01

Masking the Perceived Astringency of Proanthocyanidins in Beverages Using Oxidized Starch Hydrogel Microencapsulation

Por Xiaodan Zhao, Yingchao Ai, Yulin Hu, Yongtao Wang, Liang Zhao, Dong Yang, Fang Chen, Xiaomeng Wu, Yuan Li, Xiaojun Liao
Publicado em 2020-06-01