Xiamin Cao

Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps

Xiamin Cao, Yan Zhang, Fusheng Zhang et al. · Journal of the Science of Food and Agriculture · 2011 · 253 citations

Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage

Xiamin Cao, Xiufang Bi, Wenshu Huang et al. · Innovative Food Science & Emerging Technologies · 2012 · 216 citations

High Hydrostatic Pressure, Food Preservation, Food Processing +4

The inactivation kinetics of polyphenol oxidase and peroxidase in bayberry juice during thermal and ultrasound treatments

Xiamin Cao, Chunfang Cai, Yongling Wang et al. · Innovative Food Science & Emerging Technologies · 2017 · 156 citations

Food Chemistry, Biochemistry, Inactivation Kinetics +9

Comparison of high hydrostatic pressure and high temperature short time processing on quality of purple sweet potato nectar

Yongtao Wang, Fengxia Liu, Xiamin Cao et al. · Innovative Food Science & Emerging Technologies · 2012 · 119 citations

High Hydrostatic Pressure, Food Processing, Food Quality +2

Changes of tomato powder qualities during storage

Fengxia Liu, Xiamin Cao, Houyin Wang et al. · Powder Technology · 2010 · 106 citations

Sustainable Agriculture, Agricultural Economics, Post-harvest Physiology +4