1.Hongmei Liao, Wenxian Zhu, Kui Zhong, Yuanfa Liu*.Evaluation of colour stability of clear red pitaya juice treated by thermosonication.LWT - Food Science and Technology, 2020, 121:108997.

2.Hongmei Liao, Kui Zhong, Xiaosong Hu, Xiaojun Liao.Effect of high pressure carbon dioxide on alkaline phosphatase activity and quality characteristics of raw bovine milk.Innovative Food Science and Emerging Technologies, 2019, 52: 457-462.

3.Hongmei Liao, Ruirui Zhang, Kui Zhong, Yun Ma, Xinying Nie, Yuanfa Liu*. Induction of a viable but non-culturable state inSalmonellaTyphimurium is correlated with free radicals generated by thermosonication.International Journal of Food Microbiology, 2018, 286: 90-97.

4.Hongmei Liao, Lifen Jiang, Yuliang Cheng, Xiaojun Liao, Ruirui Zhang. Application of nisin-assisted thermosonication processing for preservation and quality retention of fresh apple juice.Ultrasonics Sonochemistry, 2018,42:244-249.

5.Hongmei Liao, Lifen Jiang, Ruirui Zhang.Induction of a viable but non-culturable state inSalmonella Typhimuriumby thermosonication and factors affecting resuscitation.FEMS Microbiology Letters,2018, 365(2), fnx249.

6.Hongmei Liao, Zhong Kui*, Xiaojun Liao, Xiaosong Hu. Inactivation of natural microorganisms in raw whole milk by high pressure carbon dioxide. International Journal of Food Science & Technology, 2014, 49(3): 696-702,

7.Hongmei Liao, Fusheng Zhang, Xiaosong Hu, Xiaojun Liao. Effects of high pressure carbon dioxide on proteins and DNA inEscherichia coli.Microbiology, 2011, 157: 709-720.

8.Hongmei Liao, Fusheng Zhang, Xiaojun Liao, Xiaosong Hu, Yi Chen, Le Deng. Analysis ofEscherichia colicell damage induced by HPCD using microscopies andfluorescent staining.International Journal of Food Microbiology, 2010, 144: 169-176.

9.Hongmei Liao, Zhuyuan Zhang, Xiangzhen Kong, Jihong Wu, Xiaojun Liao*, Xiaosong Hu. Modeling the inactivation ofSalmonella typhimuriumby dense phase carbon dioxide in carrot juice.Food Microbiology, 2010, 27 (1): 94-100.

10.Hongmei Liao, Liyun Zhang, Xiaosong Hu, Xiaojun Liao*. Effect of high pressure CO2and mild heat processing on natural microorganisms in apple juice.International Journal of Food Microbiology, 2010, 137(1): 81-87.