Zhu S - Search Results

1

Regulation of the Ice Ⅰ to Ice III high pressure phase transition meta-stability in milk and its bactericidal effects.

Xiao T, Meenu M, Ramaswamy HS, Zhang S, Ren J, Hu L, Zhu S, Yu Y. Xiao T, et al. Among authors: zhu s. Food Res Int. 2024 Feb;178:113962. doi: 10.1016/j.foodres.2024.113962. Epub 2024 Jan 3. Food Res Int. 2024. PMID: 38309913

2

Facilitating high pressure phase-transition research and kinetics studies at subzero temperatures using self-cooling laboratory units.

Li T, Xiao T, Zheng Z, Li Y, Zhu S, Ramaswamy HS, Hu L, Yu Y. Li T, et al. Among authors: zhu s. Food Res Int. 2022 Jan;151:110857. doi: 10.1016/j.foodres.2021.110857. Epub 2021 Dec 5. Food Res Int. 2022. PMID: 34980393

3

Facilitation of metastable ice Ⅰ - ice III phase transition of liquid foods at high-pressure sub-zero temperature by perturbation.

Xiao T, Meenu M, Hu L, Zhu S, Ramaswamy HS, Yu Y. Xiao T, et al. Among authors: zhu s. Food Res Int. 2023 Jul;169:112837. doi: 10.1016/j.foodres.2023.112837. Epub 2023 Apr 17. Food Res Int. 2023. PMID: 37254411

4

High-pressure destruction kinetics of Clostridium sporogenes spores in ground beef at elevated temperatures.

Zhu S, Naim F, Marcotte M, Ramaswamy H, Shao Y. Zhu S, et al. Int J Food Microbiol. 2008 Aug 15;126(1-2):86-92. doi: 10.1016/j.ijfoodmicro.2008.05.009. Epub 2008 May 16. Int J Food Microbiol. 2008. PMID: 18593644

5

Effect of soaking and single/two cycle high pressure treatment on water absorption, color, morphology and cooked texture of brown rice.

Yu Y, Pan F, Ramaswamy HS, Zhu S, Yu L, Zhang Q. Yu Y, et al. Among authors: zhu s. J Food Sci Technol. 2017 May;54(6):1655-1664. doi: 10.1007/s13197-017-2598-4. Epub 2017 Apr 3. J Food Sci Technol. 2017. PMID: 28559625 Free PMC article.

6

Effect of high pressure treatment and short term storage on changes in main volatile compounds of Chinese liquor.

Xu M, Zhu S, Ramaswamy HS, Yu Y. Xu M, et al. Among authors: zhu s. Sci Rep. 2017 Dec 8;7(1):17228. doi: 10.1038/s41598-017-17549-x. Sci Rep. 2017. PMID: 29222420 Free PMC article.

7

Effect of Low-Temperature-High-Pressure Treatment on the Reduction of Escherichia coli in Milk.

Li Y, Zheng Z, Zhu S, Ramaswamy HS, Yu Y. Li Y, et al. Among authors: zhu s. Foods. 2020 Nov 26;9(12):1742. doi: 10.3390/foods9121742. Foods. 2020. PMID: 33255959 Free PMC article.

8

Pressure shift freezing of pork muscle: effect on color, drip loss, texture, and protein stability.

Zhu S, Le Bail A, Chapleau N, Ramaswamy HS, De Lamballerie-Anton M. Zhu S, et al. Biotechnol Prog. 2004 May-Jun;20(3):939-45. doi: 10.1021/bp034338j. Biotechnol Prog. 2004. PMID: 15176902

9

Evaluation of thermal properties of food materials at high pressures using a dual-needle line-heat-source method.

Zhu S, Ramaswamy HS, Marcotte M, Chen C, Shao Y, Le Bail A. Zhu S, et al. J Food Sci. 2007 Mar;72(2):E49-56. doi: 10.1111/j.1750-3841.2006.00243.x. J Food Sci. 2007. PMID: 17995833

10

Effect of presoaking high hydrostatic pressure on the cooking properties of brown rice.

Yu Y, Ge L, Zhu S, Zhan Y, Zhang Q. Yu Y, et al. Among authors: zhu s. J Food Sci Technol. 2015 Dec;52(12):7904-13. doi: 10.1007/s13197-015-1901-5. Epub 2015 Jun 12. J Food Sci Technol. 2015. PMID: 26604362 Free PMC article.

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