[1] Yu-Long Gao, Xing-Rong Ju. Exploiting the combined effects of high pressure and moderate heat with nisin on inactivation of Clostridium botulinum spores. Journal of Microbiological Methods, 2008, 72(1), 20-28.[2]Yu-Long Gao, Xing-Rong Ju, Wei-Fen Qiu, Han-Hu Jiang. Investigation of the effects of food constituents on Bacillus subtilis reduction during high pressure and moderate temperature. Food Control, 2007, 18(10), 1250-1257.[3]Yu-Long Gao, Xing-Rong Ju, Wu-Ding. A predictive model for the influence of food components on survival of Listeria monocytogenes LM 54004 under high hydrostatic pressure and mild heat conditions. International Journal of Food Microbiology, 2007, 117(3), 287-294[4]Yu-Long Gao, Xing-Rong Ju, Han-Hu Jiang. Statistical prediction of effects of food composition on reduction of Bacillus subtilis As 1.1731 spores suspended in food matrices treated with high pressure. Journal of Food Engineering, 2007, 82(1), 68-76[5]Yu-Long Gao, Xing-Rong Ju, Han-Hu Jiang. Analysis of reduction of Geobacillus stearothermophilus spores treated with high hydrostatic pressure and mild heat in milk buffer. Journal of Biotechnology, 2006, 125( 3), 351-360.[6]Yu-Long Gao, Xing-Rong Ju, Han-Hu Jiang. Use of response surface methodology to investigate the effect of food constituents on Staphylococcus aureus inactivation by high pressure and mild heat. Process Biochemistry, 2006, 41(2), 362-369.[7]Yu-Long Gao, Xing-Rong Ju, Han-Hu Jiang. Studies on inactivation of Bacillus subtilis spores by high hydrostatic pressure and heat using design of experiments. Journal of Food Engineering, 2006, 77(3), 672-679.
