Yongtao Wang, Ph.D. - Publications

Affiliations: 
2005 Purdue University, West Lafayette, IN, United States 
Area:
Electronics and Electrical Engineering

17 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any innacuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2019 Hou Z, Zhao L, Wang Y, Liao X. Effects of high pressure on activities and properties of superoxide dismutase from chestnut rose. Food Chemistry. 294: 557-564. PMID 31126499 DOI: 10.1016/j.foodchem.2019.05.080  0.32
2019 Rao L, Zhao L, Wang Y, Chen F, Hu X, Setlow P, Liao X. Mechanism of inactivation of Bacillus subtilis spores by high pressure CO at high temperature. Food Microbiology. 82: 36-45. PMID 31027794 DOI: 10.1016/j.fm.2019.01.014  0.32
2019 Chen J, Xu Q, Luo L, Wang Y, Wang S. A Robust Method for Automatic Panoramic UAV Image Mosaic. Sensors (Basel, Switzerland). 19. PMID 31013567 DOI: 10.3390/s19081898  0.32
2019 Hou Z, Zhao L, Wang Y, Liao X. Purification and Characterization of Superoxide Dismutases from Sea Buckthorn and Chestnut Rose. Journal of Food Science. PMID 30861132 DOI: 10.1111/1750-3841.14441  0.32
2019 Zou H, Xu Z, Zhao L, Wang Y, Liao X. Effects of high pressure processing on the interaction of α-lactalbumin and pelargonidin-3-glucoside. Food Chemistry. 285: 22-30. PMID 30797338 DOI: 10.1016/j.foodchem.2019.01.129  0.32
2018 Li R, Hou Z, Zou H, Wang Y, Liao X. Inactivation kinetics, structural, and morphological modification of mango soluble acid invertase by high pressure processing combined with mild temperatures. Food Research International (Ottawa, Ont.). 105: 845-852. PMID 29433281 DOI: 10.1016/j.foodres.2017.12.018  0.32
2018 Bi X, Wang Y, Hu X, Liao X. Decreased resistance of sublethally injured Escherichia coli O157:H7 to salt, mild heat, nisin and acids induced by high pressure carbon dioxide. International Journal of Food Microbiology. 269: 137-143. PMID 29427854 DOI: 10.1016/j.ijfoodmicro.2018.01.027  0.32
2018 Wei H, Wang Y, Yao J, Li H. Empirical study of physicochemical and spectral properties of CuII-containing chelate-based ionic liquids. Physical Chemistry Chemical Physics : Pccp. PMID 29354833 DOI: 10.1039/c7cp07933h  0.36
2017 Bi X, Wang Y, Hu X, Liao X. iTRAQ-Based Proteomic Analysis of Sublethally Injured Escherichia coli O157:H7 Cells Induced by High Pressure Carbon Dioxide. Frontiers in Microbiology. 8: 2544. PMID 29375496 DOI: 10.3389/fmicb.2017.02544  0.32
2017 Chen K, Wang Y, Yao J, Li H. The Equilibrium in Protic Ionic Liquids: The Degree of Proton Transfer and Thermodynamic Properties. The Journal of Physical Chemistry. B. PMID 29232135 DOI: 10.1021/acs.jpcb.7b10671  0.36
2017 Li R, Wang Y, Ling J, Liao X. Effects of high pressure processing on activity and structure of soluble acid invertase in mango pulp, crude extract, purified form and model systems. Food Chemistry. 231: 96-104. PMID 28450028 DOI: 10.1016/j.foodchem.2017.03.108  0.32
2016 Rao L, Wang Y, Chen F, Liao X. The Synergistic Effect of High Pressure CO2 and Nisin on Inactivation of Bacillus subtilis Spores in Aqueous Solutions. Frontiers in Microbiology. 7: 1507. PMID 27708639 DOI: 10.3389/fmicb.2016.01507  0.32
2016 Rao L, Zhao F, Wang Y, Chen F, Hu X, Liao X. Investigating the Inactivation Mechanism of Bacillus subtilis Spores by High Pressure CO2. Frontiers in Microbiology. 7: 1411. PMID 27656175 DOI: 10.3389/fmicb.2016.01411  0.32
2016 Zhao F, Zhou L, Wang Y, Liao X. Role of peach proteins in juice precipitation induced by high pressure CO2. Food Chemistry. 209: 81-9. PMID 27173537 DOI: 10.1016/j.foodchem.2016.04.025  0.32
2015 Rao L, Xu Z, Wang Y, Zhao F, Hu X, Liao X. Inactivation of Bacillus subtilis spores by high pressure CO2 with high temperature. International Journal of Food Microbiology. 205: 73-80. PMID 25889524 DOI: 10.1016/j.ijfoodmicro.2015.04.012  0.32
2014 Zhao L, Wang Y, Wang S, Li H, Huang W, Liao X. Inactivation of naturally occurring microbiota in cucumber juice by pressure treatment. International Journal of Food Microbiology. 174: 12-8. PMID 24441021 DOI: 10.1016/j.ijfoodmicro.2013.12.023  0.36
2011 Cao X, Zhang Y, Zhang F, Wang Y, Yi J, Liao X. Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps. Journal of the Science of Food and Agriculture. 91: 877-85. PMID 21384355 DOI: 10.1002/jsfa.4260  0.32
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