◆发表论文
1.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)
2.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)
3.Shuxiang Liu*, Yan Qiu, Kexin Ji, Samet Ozturk, Ferruh Erdo?du, 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)
4.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)
5.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);
6.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);
7.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);
8.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);
9.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);
10.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)
11.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）;
12.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）;
13.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）;
14.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）;
15.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）.