Shuxiang Liu*, Yan Qiu, Gehong Su, Lina Sheng, Wen Qin, Qinghua Ye, Qingping Wu*, et al. Enhanced heat tolerance of freeze-dried Enterococcus faecium NRRL B-2354 as valid Salmonella surrogate in low-moisture foods[J]. Food Research International, 2023, 173. DOI:10.1016/j.foodres.2023.113232(第一作者/通讯作者，IF-2022=8.1，中科院大类分区TOP论文)
Shuxiang Liu*, Ruimin Xue, Wen Qin, Xiaojuan Yang, Qinghua Ye, Qingping Wu*, et al. Performance and transcriptome analysis of Salmonella enterica serovar Enteritidis PT 30 under persistent desiccation stress: Cultured by lawn and broth methods[J]. Food Microbiology, 2023, 115. DOI:10.1016/j.fm.2023.104323(第一作者/通讯作者，IF-2022=5.3，中科院大类分区TOP论文)
Shuxiang Liu*, Yan Qiu, Kexin Ji, Samet Ozturk, Ferruh Erdoğdu, Wen Qin, Ren Yang, Qingping Wu*, et al. Effect of oil exposure stages on the heat resistance of Salmonella enterica serovar Enteritidis phage type 30 in peanut flour[J]. Food Microbiology, 2023, 113. DOI:10.1016/j.fm.2023.104275(第一作者/通讯作者，IF-2022=5.3，中科院大类分区TOP论文)
Yan Qiu, Samet Ozturk, Xinyao Cui, Wen Qin, Qingping Wu, Shuxiang Liu*, et al. Increased heat tolerance and transcriptome analysis of Salmonella enterica Enteritidis PT 30 heat-shocked at 42°C[J]. Food Research International, 2023, 167. DOI:10.1016/j.foodres.2023.112636(通讯作者，IF-2022=8.1，中科院大类分区TOP论文)
Ruimin Xue, Hong Wang, Dongyu Zhao, Wen Qin, Hongbin Lin, Qinghua Ye *, Shuxiang Liu*. Identification of heat-resistant Bacillus strains in peppers in Sichuan Province, China, LWT-Food Science and Technology,2023,174,114425. DOI:https://doi.org/10.1016/j.lwt.2023.114425 (通讯作者，IF-2022=6.056，中科院大类分区TOP论文);
Shuxiang Liu*, Haitao Xiong,Yan Qiu,Jianwu Dai, Qing Zhang, Wen Qin*. Radiofrequency-assisted low-temperature long-time (LTLT) pasteurization of onion powder, LWT-Food Science and Technology,2022, 170, 114002. DOI:https://doi.org/10.10l6/j.lwt.2022.114002. (第一作者/通讯作者，IF-2022=6.056，中科院大类分区TOP论文);
Shaojie Ma, Rui Li, Qingye Li, Qing Zhang, Wen Qin * and Shuxiang Liu*.Pilot-Scale Radio Frequency-Assisted Pasteurization of Chili Powders Prepacked by Different Packaging Films, Sustainability 2022, 14(15), 9132. DOI: https://doi.org/10.3390/su14159132. (通讯作者，IF-2021=3.889，中科院大类分区3区);
Shuxiang Liu*, M.S. Roopesh, Juming Tang, Qingping Wu, Wen Qin. Recent developments in low-moisture foods: microbial studies of thermal pasteurization processes, Food Reserch International,2022,155:111072. DOI:https://doi.org/10.1016/j.foodres.2022.111072. (第一作者/通讯作者, IF-2022=7.425，中科院大类分区TOP论文);
Yalan Zhang, Marco E.Pérez-Reyes, Wen Qin; Bin Hu, Qingping Wu*; Shuxiang Liu*. Modeling the effect of protein and fat on the thermal resistance of Salmonella enterica Enteritidis PT 30 in egg powders, Food Research International, 2022, 155:111098. DOI:https://doi.org/10.1016/j.foodres.2022.111098.(通讯作者,IF-2020=7.425, 中科院大类分区TOP论文);
Shuxiang Liu*, Xinyao Wei, Juming Tang, Wen Qin,Qingping Wu*. Recent developments in low-moisture foods: microbial validation studies of thermal pasteurization processes, Critical Food Science and Nutrition, 2021, 201660. DOI: 10.1080/10408398.2021.2016601. (第一作者/通讯作者，IF-2021= 11.208中科院大类分区TOP论文)
Shuxiang Liu, Hong Wang, Shaojie Ma, Jianwu Dai, Qing Zhang, Wen Qin*. Radiofrequency-assisted hot-air drying of Sichuan pepper (Huajiao),LWT-Food Science and Technology, 2020, 135(1): 1-7. DOI:htst:/:s/o//0.0.1././.2020.1.1015801.（第一作者，IF-2020=4.0，中科院大类分区TOP论文）;
Shuxiang Liu, Juming Tang, Ravi Kiran Tadapaneni, Ren Yang, Mei-Jun Zhu*. Exponentially increased thermal resistance of Salmonella spp. and Enterococcus faecium at reduced water activity, Applied and Environmental Microbiology, 2018, 84(8). DOI: 10.1128/AEM.02742-17.（第一作者，IF-2018=3.8，中科院大类分区TOP论文）;
Shuxiang Liu, Jie Xu, Long Xie, Mei-Jun Zhu, Juming Tang*. Dry inoculation methods for nonfat milk powder, Journal of Dairy Science, 2018. 102(1): 77-86. DOI:https://doi.org/10.3168/jds.2018-14478.（第一作者，IF-2018=2.7，中科院大类分区TOP论文）;
Shuxiang Liu, Rossana V. Rojas, Peter Gray, Mei-Jun Zhu*, Juming Tang*. Enterococcus faecium as a Salmonella surrogate in the thermal processing of wheat flour: Influence of water activity at high temperatures, Food Microbiology, 2018, 74: 92-99.DOI:https://doi.org/10.1016/j.fm.2018.03.00l.（第一作者，IF-2018=3.8，中科院大类分区TOP论文）;
Shuxiang Liu, Samet Ozturk, Jie Xu, Fanbing Kong, Mei-jun Zhu, Shyam S. Sablani, Juming Tang*. Microbial validation of radio frequency pasteurization of wheat flour by inoculated pack studies, Journal of Food Engineering, 2017, 217: 68-74. DOI:https://doi.org/10.1016/j.foodeng.2017.08.0l3.（第一作者，IF-2017=3.1，中科院大类分区TOP论文）.
会议报告
1. 大会报告（在线），射频辅助洋葱粉的低温长时间(LTLT)巴氏杀菌，2022全球微波能源应用大会，中国成都
2. 大会报告（在线），射频技术在预包装红辣椒粉巴氏杀菌中的应用，2022全球微波能源应用大会，中国成都
3. 大会报告（线下），轻度热诱导的肠炎沙门氏菌耐热性增强及其转录组分析研究，国际食品保护学会2022年年会，美国皮茨堡
4. 大会报告（线下），油脂暴露对花生面粉中肠炎沙门氏菌PT30耐热性的影响，国际食品保护学会2022年年会，美国皮茨堡
5. 海报展示（线下），四川省辣椒产品中天然菌群污染程度高与耐热性强，国际食品保护学会2022年年会，美国皮茨堡
6. 海报展示（线下），肠炎沙门氏菌PT30在不同干燥程度下的耐热性评估和基因表达，国际食品保护学会2022年年会，美国皮茨堡
7. 大会报告（在线），脂肪和蛋白质联合作用对低水分食品中肠炎沙门氏菌PT30耐热性的影响,国际食品保护学会2021年会，美国菲尼克斯
8. 特邀报告，水分活度对面粉中肠沙门氏菌和屎肠球菌耐热性的影响，美国谷物化学家学会2017年年度会议，美国圣地亚戈
9. 大会报告，沙门菌和屎肠球菌的耐热性随二氧化硅中水分活度的降低呈指数增加,国际食品保护学会2017年会，美国坦帕
10. 海报展示，粪肠球菌作为沙门氏菌在脱脂奶粉等温处理中的替代菌研究，国际食品保护学会2017年会，美国坦帕
11. 大会报告，高温下水分活度变化对枣中沙门氏菌和粪肠球菌等温灭活的影响,国际食品保护学会2016年会，美国圣路易斯
指导学生
研究生
2024级：周渝、韩文龙、何玉贞、陈万谨、尉佳楠、Naseer Mahman
2023级：刘力燚，彭文伶，邹陈悦，李志威（合作指导），王茜，Azka Batool
2022级:赵欢，代林利，丁瑞，谢谦，杨馥锦（合作指导），蒲娜，Md Rashidur Rahman
2021级：马绍杰，纪可欣，彭必章，Shahriar Islam
2020级：薛瑞敏，邱燕，熊海涛）
2019级：张亚兰
团队照片
