Journal Article
Z. Lian, Qiao, L., Zhu, G., Deng, Y., Qian, B., Yue, J., and Zhao, Y.,
“Use of sodium dodecyl sulfate pretreatment and 2-stage curing for improved quality of salted duck eggs.”,
J Food Sci, vol. 79, no. 3, pp. E354-61, 2014.
J. Fernandez-Salvador, Strik, B. C., Zhao, Y., and Finn, C. E.,
“Trailing blackberry genotypes differ in yield and postharvest fruit quality during establishment in an organic production system”,
HortScience, vol. 50, pp. 240–246, 2015.
Y. Deng, Wang, Y., Yue, J., Liu, Z., Zheng, Y., Qian, B., Zhong, Y., and Zhao, Y.,
“Thermal behavior, microstructure and protein quality of squid fillets dried by far-infrared assisted heat pump drying”,
Food control, vol. 36, pp. 102–110, 2014.
Y. Deng, Wang, Y., Yue, J., Liu, Z., Zheng, Y., Qian, B., Zhong, Y., and Zhao, Y.,
“Thermal behavior, microstructure and protein quality of squid fillets dried by far-infrared assisted heat pump drying”,
Food Control, vol. 36, no. 1, pp. 102 - 110, 2014.
J. Yang, Yue, J., Zha, B., and Zhao, Y.,
“Synthesis and characterization of novel trialdehyde, tribenzylamine, and triamine from triolein”,
European Journal of Lipid Science and Technology, vol. 117217411221101261482892892055113751374667048, no. 8, pp. 1179 - 1184, 2015.
G. Hu, Zheng, Y., Liu, Z., Deng, Y., and Zhao, Y.,
“Structure and IgE-binding properties of α-casein treated by high hydrostatic pressure, UV-C, and far-IR radiations.”,
Food Chem, vol. 204, pp. 46-55, 2016.
J. Duan, Kim, K., Daeschel, M. A., and Zhao, Y.,
“Storability of antimicrobial chitosan-lysozyme composite coating and film-forming solutions.”,
J Food Sci, vol. 73, no. 6, pp. M321-9, 2008.
Y. Jin, Deng, Y., Yue, J., Zhao, Y., Yu, W., Liu, Z., and Huang, H.,
“Significant improvements in the characterization of volatile compound profiles in squid using simultaneous distillation-extraction and GC×GC-TOFMS”,
CyTA - Journal of Food, vol. 131445922113024, no. 3315, pp. 434 - 444, 2015.
J. Duan, Cherian, G., and Zhao, Y.,
“Quality enhancement in fresh and frozen lingcod (Ophiodon elongates) fillets by employment of fish oil incorporated chitosan coatings”,
Food Chemistry, vol. 119, no. 2, pp. 524 - 532, 2010.
R. Zhou, Mo, Y., Li, Y., Zhao, Y., Zhang, G., and Hu, Y.,
“Quality and internal characteristics of Huanghua pears (Pyrus pyrifolia Nakai, cv. Huanghua) treated with different kinds of coatings during storage”,
Postharvest Biology and Technology, vol. 49, pp. 171–179, 2008.
L. Davis, Jung, J., Colonna, A., Hasenbeck, A., Gouw, V., and Zhao, Y.,
“Quality and Consumer Acceptance of Berry Fruit Pomace-Fortified Specialty Mustard”,
Journal of Food Science, vol. 831522857173427801161352776061537151746536130514681383979491, no. 7141529633261411236521393-4, pp. 1921 - 1932, 2018.
L. Davis, Jung, J., Colonna, A., Hasenbeck, A., Gouw, V., and Zhao, Y.,
“Quality and consumer acceptance of berry fruit pomace-fortified specialty mustard. ”,
Journal of Food Science, vol. 83, no. 7, 2018.
L. Davis, Jung, J., Colonna, A., Hasenbeck, A., and Zhao, Y.,
“Quality and consumer acceptance of berry fruit pomace fortified specialty mustard”,
Journal of Food Science , vol. 83, no. 7, pp. 1921-32, 2018.
H. Zhang, Jin, Y., Deng, Y., Wang, D., and Zhao, Y.,
“Production of chitin from shrimp shell powders using Serratia marcescens B742 and Lactobacillus plantarum ATCC 8014 successive two-step fermentation.”,
Carbohydr Res, vol. 362, pp. 13-20, 2012.
Z. Sun, Deng, Y., and Zhao, Y.,
“Preparation, optimization, and characterization of natural apple essence‐loaded liposomes.”,
Journal of Food Science, vol. 84, no. 3, 2019.
H. Zhang, Zhang, Y., Bao, E., and Zhao, Y.,
“Preparation, characterization and toxicology properties of α- and β-chitosan Maillard reaction products nanoparticles.”,
Int J Biol Macromol, vol. 89, pp. 287-96, 2016.
H. Zhang, Jung, J., and Zhao, Y.,
“Preparation, characterization and evaluation of antibacterial activity of catechins and catechins-Zn complex loaded β-chitosan nanoparticles of different particle sizes.”,
Carbohydr Polym, vol. 137, pp. 82-91, 2016.
H. Zhang, Yun, S., Song, L., Zhang, Y., and Zhao, Y.,
“The preparation and characterization of chitin and chitosan under large-scale submerged fermentation level using shrimp by-products as substrate.”,
Int J Biol Macromol, vol. 96, pp. 334-339, 2017.
C. L. Fisk, Silver, A. M., Strik, B. C., and Zhao, Y.,
“Postharvest quality of hardy kiwifruit (Actinidia arguta ‘Ananasnaya’) associated with packaging and storage conditions”,
Postharvest Biology and Technology, vol. 47, pp. 338–345, 2008.