Liu X - Search Results

1

Short-Time High-Oxygen Pre-Treatment Delays Lignification of Loquat (Eriobotrya japonica Lindl.) During Low-Temperature Storage.

Kou R, Peng M, Zheng J, Hou S, Ma L, Liu X. Kou R, et al. Among authors: liu x. Foods. 2025 Jan 10;14(2):201. doi: 10.3390/foods14020201. Foods. 2025. PMID: 39856869 Free PMC article.

2

High Oxygen Shocking Reduces Postharvest Disease and Maintains Satisfying Quality in Fresh Goji Berries during Cold Storage by Affecting Fungi Community Composition.

Hou S, Zhang G, Zhao W, Zheng J, Xue M, Fan Y, Liu X. Hou S, et al. Among authors: liu x. Foods. 2023 Jun 29;12(13):2548. doi: 10.3390/foods12132548. Foods. 2023. PMID: 37444287 Free PMC article.

3

Effect of high oxygen pretreatment of whole tuber on anti-browning of fresh-cut potato slices during storage.

Liu X, Wang T, Lu Y, Yang Q, Li Y, Deng X, Liu Y, Du X, Qiao L, Zheng J. Liu X, et al. Among authors: liu y. Food Chem. 2019 Dec 15;301:125287. doi: 10.1016/j.foodchem.2019.125287. Epub 2019 Jul 29. Food Chem. 2019. PMID: 31387048

4

Pichia kudriavzevii retards fungal decay by influencing the fungal community succession during cherry tomato fruit storage.

Liu X, Gao Y, Yang H, Li L, Jiang Y, Li Y, Zheng J. Liu X, et al. Food Microbiol. 2020 Jun;88:103404. doi: 10.1016/j.fm.2019.103404. Epub 2019 Dec 16. Food Microbiol. 2020. PMID: 31997760

5

The effect of ultrasonic on reducing anti-browning minimum effective concentration of purslane extract on fresh-cut potato slices during storage.

Zhu Y, Du X, Zheng J, Wang T, You X, Liu H, Liu X. Zhu Y, et al. Among authors: liu h, liu x. Food Chem. 2021 May 1;343:128401. doi: 10.1016/j.foodchem.2020.128401. Epub 2020 Oct 15. Food Chem. 2021. PMID: 33228966

6

Novel browning alleviation technology for fresh-cut products: Preservation effect of the combination of Sonchus oleraceus L. extract and ultrasound in fresh-cut potatoes.

Qiao L, Gao M, Zheng J, Zhang J, Lu L, Liu X. Qiao L, et al. Among authors: liu x. Food Chem. 2021 Jun 30;348:129132. doi: 10.1016/j.foodchem.2021.129132. Epub 2021 Jan 19. Food Chem. 2021. PMID: 33524691

7

Carvacrol Effectively Inhibits Pseudomonas tolaasii In Vitro and Induces Resistance to Brown Blotch Disease in Postharvest Agaricus bisporus.

Zhang L, Song R, Shi Z, Yuan S, Jiao L, Ma M, Wang X, Chen L, Liu X, Meng D. Zhang L, et al. Among authors: liu x. Foods. 2024 Nov 19;13(22):3689. doi: 10.3390/foods13223689. Foods. 2024. PMID: 39594104 Free PMC article.

8

Effect of purslane (Portulaca oleracea L.) extract on anti-browning of fresh-cut potato slices during storage.

Liu X, Yang Q, Lu Y, Li Y, Li T, Zhou B, Qiao L. Liu X, et al. Food Chem. 2019 Jun 15;283:445-453. doi: 10.1016/j.foodchem.2019.01.058. Epub 2019 Jan 18. Food Chem. 2019. PMID: 30722896

9

A new strategy for browning regulation: Flos Sophorae Immaturus extract and thermal treatment modulates nitric oxide and reactive oxygen species network in fresh-cut potatoes.

Qiao L, Liu Y, Deng X, Yu W, Wang Y, Li X, Lu L, Liu X. Qiao L, et al. Among authors: liu y, liu x. J Food Sci. 2023 Nov;88(11):4574-4590. doi: 10.1111/1750-3841.16785. Epub 2023 Oct 18. J Food Sci. 2023. PMID: 37850398

10

Label-free quantitative proteomics to investigate strawberry fruit proteome changes under controlled atmosphere and low temperature storage.

Li L, Luo Z, Huang X, Zhang L, Zhao P, Ma H, Li X, Ban Z, Liu X. Li L, et al. Among authors: liu x. J Proteomics. 2015 Apr 29;120:44-57. doi: 10.1016/j.jprot.2015.02.016. Epub 2015 Mar 7. J Proteomics. 2015. PMID: 25753123

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