Baozhong Cui

Radio frequency energy inactivates peroxidase in stem lettuce at different heating rates and associate changes in physiochemical properties and cell morphology

Yishun Yao, Yanan Sun, Baozhong Cui et al. · Food Chemistry · 2020 · 39 citations

Biochemistry, Physiochemical Properties, Radiofrequency Heating +6

Carotenoid-enriched oil preparation and stability analysis during storage: Influence of oils’ chain length and fatty acid saturation

Yang Liu, Caiyue Zhang, Baozhong Cui et al. · LWT · 2021 · 39 citations

Food Chemistry, Fatty Acid Saturation, Carotenoid-enriched Oil Preparation +9

Improving radio frequency heating uniformity using a novel rotator for microorganism control and its effect on physiochemical properties of raisins

Baozhong Cui, Rong Fan, Chuanyang Ran et al. · Innovative Food Science & Emerging Technologies · 2020 · 36 citations

Radio Frequency, Physiochemical Properties, Novel Rotator +5

Pasteurization mechanism on the cellular level of radio frequency heating and its possible non-thermal effect

Baozhong Cui, Yanan Sun, Ke Wang et al. · Innovative Food Science & Emerging Technologies · 2022 · 33 citations

Radiative Heat Transfer, Engineering, Radiofrequency Heating +8

Evaluation of Pilot-Scale Radio Frequency Heating Uniformity for Beef Sausage Pasteurization Process

Ke Wang, Lisong Huang, Yangting Xu et al. · Foods · 2022 · 26 citations · Full text