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High Hydrostatic Pressure-Based Combination Strategies for Microbial Inactivation of Food Products: The Cases of Emerging Combination Patterns Journal article
Qiang Xia, Qianqian Liu, Gabriela I. Denoya, Caijiao Yang, Francisco J. Barba, Huaning Yu, Xiaojia Chen. High Hydrostatic Pressure-Based Combination Strategies for Microbial Inactivation of Food Products: The Cases of Emerging Combination Patterns[J]. Frontiers in Nutrition, 2022, 9, 878904.
Authors:  Qiang Xia;  Qianqian Liu;  Gabriela I. Denoya;  Caijiao Yang;  Francisco J. Barba; et al.
Favorite | TC[WOS]:7 TC[Scopus]:7  IF:4.0/4.4 | Submit date：2022/08/02
Combined Techniques  High Hydrostatic Pressure  Inactivation Efficiencies  Plant-based Foods  Process Development And Integration  
Nonthermally driven volatilome evolution of food matrices: The case of high pressure processing Journal article
Xia, Qiang, Zheng, Yuanrong, Liu, Zhenmin, Cao, Jinxuan, Chen, Xiaojia, Liu, Lianliang, Yu, Huaning, Barba, Francisco J., Pan, Daodong. Nonthermally driven volatilome evolution of food matrices: The case of high pressure processing[J]. Trends in Food Science and Technology, 2020, 106, 365-381.
Authors:  Xia, Qiang;  Zheng, Yuanrong;  Liu, Zhenmin;  Cao, Jinxuan;  Chen, Xiaojia; et al.
Favorite | TC[WOS]:21 TC[Scopus]:27  IF:15.1/16.4 | Submit date：2021/03/02
Aromas Compounds  Fingerprint  Flavor Tailoring  High Hydrostatic Pressure  Nonthermal Effects  Volatile Organic Compounds