Liang Zhao

Comparing the effects of high hydrostatic pressure and thermal pasteurization combined with nisin on the quality of cucumber juice drinks

Liang Zhao, Siyuan Wang, Fengxia Liu et al. · Innovative Food Science & Emerging Technologies · 2012 · 117 citations

High Hydrostatic Pressure, Thermal Pasteurization, Cucumber Juice Drinks +8

Supercritical Carbon Dioxide Applications in Food Processing

Wenxin Wang, Lei Rao, Xiaomeng Wu et al. · Food Engineering Reviews · 2020 · 106 citations

Chemical Engineering, Health Sciences, Supercritical Flow +3

Potential of high-pressure processing and high-temperature/short-time thermal processing on microbial, physicochemical and sensory assurance of clear cucumber juice

Fengxia Liu, Xiaoxi Zhang, Liang Zhao et al. · Innovative Food Science & Emerging Technologies · 2016 · 87 citations

High-pressure Processing, Biotechnology, Food Engineering +8

Derepression of c‐Fos caused by MicroRNA‐139 down‐regulation contributes to the metastasis of human hepatocellular carcinoma

Qin Fan, Minyi He, Xinjun Deng et al. · Cell Biochemistry and Function · 2012 · 85 citations · Full text

Comparison of High Hydrostatic Pressure, High-PressureCarbon Dioxide and High-Temperature Short-Time Processing on Quality of Mulberry Juice

Hui Zou, Tiantian Lin, Xiufang Bi et al. · Food and Bioprocess Technology · 2015 · 79 citations

High-pressurecarbon Dioxide, Biomanufacturing, Mulberry Juice +8