廖红梅 - 江南大学

个人简介

2001.9 — 2005.7 湖南农业大学，食品科学与工程，本科； 2005.9 — 2010.6 中国农业大学，农产品加工及贮藏工程，博士。

研究领域

果蔬加工、非热加工

近期论文

查看导师新发文章（温馨提示：请注意重名现象，建议点开原文通过作者单位确认）

[1]Hongmei Liao, Fusheng Zhang, Xiaosong Hu, Xiaojun Liao. 2011. Effects of high pressure carbon dioxide on proteins and DNA inEscherichia coli.Microbiology, 157: 709-720. [2]Hongmei Liao, Fusheng Zhang, Xiaojun Liao, Xiaosong Hu, Yi Chen, Le Deng. 2010. Analysis ofEscherichia colicell damage induced by HPCD using microscopies and ﬂuorescent staining. International Journal of Food Microbiology, 144: 169-176. [3]Hongmei Liao, Zhuyuan Zhang, Xiangzhen Kong, Jihong Wu, Xiaojun Liao*, Xiaosong Hu. 2010. Modeling the inactivation ofSalmonella typhimuriumby Dense Phase Carbon dioxide in Carrot Juice.Food Microbiology, 27 (1): 94-100. [4]Hongmei Liao, Liyun Zhang, Xiaosong Hu, Xiaojun Liao*. 2010. Effect of high pressure CO2and mild heat processing on natural microorganisms in apple juice.International Journal of Food Microbiology, 137(1): 81-87. [5]Hongmei Liao, Yan Zhang, Xiaosong Hu, Xiaojun Liao*, Jihong Wu. 2008. Behavior of inactivation kinetics ofEscherichia coliby dense phase carbon dioxide.International Journal of Food Microbiology, 126: 93-97. [6]Hongmei Liao, Xiaosong Hu, Xiaojun Liao*, Fang Chen, Jihong Wu. 2007. Inactivation ofEscherichia coliinoculated into cloudy apple juice exposed to dense phase carbon dioxide.International Journal of Food Microbiology, 118: 126-131. [7]Hongmei Liao, Ying Sun, Yuanying Ni, Xiaojun Liao*, Xiaosong Hu, Jihong Wu, Fang Chen. 2007. The effect of enzymatic mash treatment, pressing, centrifugation, homogenization, deaeration, sterilization and storage on carrot juice.Journal of food process engineering, 30: 421-435. [8] Huachun Huang, Yan Zhang,Hongmei Liao, Xiaosong Hu, Jihong Wu, Xiaojun Liao*, Fang Chen. 2009. Inactivation ofStaphylococcus aureusexposed to dense phase carbon dioxide in a batch system.Journal of food process engineering, 32: 17-34. [9]Hongmei Liao, Zhong Kui*, Xiaojun Liao, Xiaosong Hu. 2013. Inactivation of natural microorganisms in raw whole milk by high pressure carbon dioxide. International Journal of Food Science & Technology, online