Xiao-Jing Tian, Le-Le Shao, Qian-Qian Yu, Xing-Min Li, and Rui-Tong Dai*. (2020). Comparative analysis of quality and microbial safety of ohmic and water bath cooked pork batter during refrigerated storage. Journal of Food Science and Technology.
Xiao-Jing Tian, Le-Le Shao, Qian-Qian Yu, Wladimir Silva-vera, Xing-Min Li, and Rui-Tong Dai*. (2020). Comparative analysis of quality uniformity of ohmic and water bath cooked pork batter with different fat content. Journal of Food Processing and Preservation, 00: e14377.
Xiao-Jing Tian, Yi Liu, Qian-Qian Yu, Le-Le Shao, Xing-Min Li, and Rui-Tong Dai*. (2019). Label free-based proteomic analysis of Escherichia coli O157:H7 subjected to ohmic heating. Food Research International. 128, 108815.
Xiao-Jing Tian, Le-Le Shao, Qian-Qian Yu, Yi Liu, Xing-Min Li, and Rui-Tong Dai*. (2019). Evaluation of structural changes and intracellular substances leakage of Escherichia coli O157:H7 induced by ohmic heating. Journal of Applied Microbiology.
Xiao-Jing Tian, Le-Le Shao, Qian-Qian Yu, Huan Yang, Xing-Min Li, and Rui-Tong Dai*. (2019). Comparative study of survival of Escherichia coli O157:H7 inoculated in ground pork after ohmic cooking and water bath cooking. International Journal of Food Microbiology, 304 ,11-18.
Xiao-Jing Tian, Qian-Qian Yu, Dong-Hao Yao, Le-Le Shao, Zhi-Hong Liang, Fei Jia, Xing-Min Li, Teng Hui, and Rui-Tong Dai*. (2018). New insights into the response of metabolome of Escherichia coli O157:H7 to ohmic heating. Frontiers in Microbiology, 9:2936.
Xiao-Jing Tian, Qian-Qian Yu, Le-Le Shao, Xing-Min Li, and Rui-Tong Dai*. (2018). Sublethal injury and recovery of Escherichia coli O157:H7 after ohmic heating. Food Control, 94, 85-92.
Xiao-Jing Tian, Qian-Qian Yu, Wei Wu, Xing-Min Li, and Rui-Tong Dai*. (2018). Comparative proteomic analysis of Escherichia coli O157:H7 following ohmic and water bath heating by capillary-HPLC-MS/MS. International Journal of Food Microbiology, 285, 42-49.
Xiao-Jing Tian, Wei Wu, Qian-Qian Yu, Man Hou, Fang Gao, Xing-Min Li, and Rui-Tong Dai*. (2017). Bacterial diversity analysis of pork longissimus lumborum following long term ohmic cooking and water bath cooking by amplicon sequencing of 16S rRNA gene. Meat Science, 2017, 123:97-104.
Xiao-Jing Tian, Wei Wu, Qian-Qian Yu, Man Hou, Fei Jia, Xing-Min Li, and Rui-Tong Dai*. (2016). Quality and proteome changes of beef M.longissimus dorsi cooked using a water bath and ohmic heating process. Innovative Food Science & Emerging Technologies, 34, 259-266.
