Luo, W., Tappi, S., Wang, C., Yong, Y., Zhu, S.*, Rocculi, P., Dalla Rosa, M. (2019) Effect of High Hydrostatic Pressure (HHP) on the antioxidant and volatile properties of candied wumei fruit (Prunus mume) during osmotic dehydration. Food and Bioprocess Technologies (IF 2.998). 12(1), 98-109.
Luo, W., Tappi, S., Patrignani, F., Romani, S., Lanciotti, R., & Rocculi, P. (2019) Essential rosemary oil enrichment of minimally processed potatoes by vacuum-impregnation. Journal of Food Science and Technology (IF 1.85), 1-13.
Chen, A. J., Luo, W., Peng, Y. T., Niu, K. L., Liu, X. Y., Shen, G. H., ... & Li, S. S. (2019). Quality and microbial flora changes of radish paocai during multiple fermentation rounds. Food Control (IF 4.248), 106733.（共同一作）
Genovese, J., Tappi, S., Luo, W., Tylewicz, U., Marzocchi, S., Marziali, S., ... & Rocculi, P. (2019). Important factors to consider for acrylamide mitigation in potato crisps using pulsed electric fields. Innovative Food Science & Emerging Technologies, 55, 18-26.
Luo, W., Tappi, S., Wang, C., Yong, Y., Zhu, S.*, Rocculi, P., Dalla Rosa, M. (2018) Study of the effect of High Hydrostatic Pressure (HHP) on the osmotic dehydration mechanism and kinetics of wumei fruit (Prunus mume). Food and Bioprocess Technologies (IF 2.998), 11(11), 2044-2054.
Luo, W., Tappi, S., Wang, C., Yong, Y., Zhu, S.*, Rocculi, P., Dalla Rosa, M. (2018) Study and optimization of High Hydrostatic Pressure (HHP) to improve mass transfer and quality characteristics of candied green plums (Prunus mume). Journal of Food Processing and Preservation (IF 1.510), 42(11), e13769.
Nowacka M., Tappi S., Tylewicz U.*, Luo W., Rocculi P., Wesoły M., Ciosek Skibińśka P., Dalla Rosa M., Witrowa-Rajchert D. (2018). Metabolic and sensory evaluation of ultrasound-assisted osmo-dehydrated kiwifruit. Innovative Food Science & Emerging Technologies (IF 3.116). 50, 26-33.
Chen, A. J., Luo, W., Luo, Y. B., & Zhu, B. Z.* (2018). Combined treatment of ultraviolet-C and L. plantarum on Salmonella enteritidis and quality control of fresh‐cut apple. Journal of Food Processing and Preservation (IF 1.510), 42(1), e13349.
Luo, W., Chen, M., Chen, A.*, Dong, W., & Hou, X. (2015). Isolation of lactic acid bacteria from pao cai, a Chinese traditional fermented vegetable, with inhibitory activity against Salmonella associated with fresh cut apple, using a modeling study. Journal of Applied Microbiology (IF 2.156), 118(4), 998-1006.
Luo, W., Chen, A.*, Chen, M., Dong, W., & Hou, X. (2014). Comparison of Sterilization Efficiency of Pulsed and Continuous UV Light Using Tunable Frequency UV System. Innovative Food Science & Emerging Technologies (IF 3.273), 26, 220-225.
