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Combined effect of acidic electrolyzed water (AcEW) and alkaline electrolyzed water (AlEW) on the microbial reduction of fresh-cut cilantroJianxiong Hao, Haijie Liu, Huiying Li et al.|Food Control|2014Cited by 68
Effect of high‐voltage electrostatic field pretreatment on the antioxidant system in stored green mature tomatoesRuiping Zhao, LI Li-te, Jianxiong Hao et al.|Journal of the Science of Food and Agriculture|2011Cited by 50
Effect of slightly acidic electrolyzed water on bioactive compounds and morphology of broccoli sproutsLi-Zhen Li, Haijie Liu, Jianxiong Hao et al.|Food Research International|2017Cited by 50
EFFICACY OF SLIGHTLY ACIDIC ELECTROLYZED WATER (SAEW) FOR REDUCING MICROBIAL CONTAMINATION ON FRESH‐CUT CILANTROJianxiong Hao, LI Li-te, Tianpeng Chen et al.|Journal of Food Safety|2010Cited by 49