J. Jung, Cavender, G., and Zhao, Y.,
“The contribution of acidulant to the antibacterial activity of acid soluble α- and β-chitosan solutions and their films.”,
Appl Microbiol Biotechnol, vol. 98, no. 1, pp. 425-35, 2014.
Y. Jiang, Simonsen, J., and Zhao, Y.,
“Compression-molded biocomposite boards from red and white wine grape pomaces”,
Journal of Applied Polymer Science, vol. 1191142899101261009999418471115567310410329652173221001147923100161196115695435421111004010343233202404829393737, no. 5, pp. 2834 - 2846, 2011.
T. Ngo, Wrolstad, R. E., and Zhao, Y.,
“Color quality of Oregon strawberries—impact of genotype, composition, and processing”,
Journal of food science, vol. 72, pp. C025–C032, 2007.
Q. Deng, Penner, M. H., and Zhao, Y.,
“Chemical composition of dietary fiber and polyphenols of five different varieties of wine grape pomace skins”,
Food Research International, vol. 44, no. 9, pp. 2712 - 2720, 2011.
Y. Zhong and Zhao, Y.,
“Chemical composition and functional properties of three soy processing by-products (soy hull, okara and molasses)”,
Quality Assurance and Safety of Crops & Foods, vol. 713244817810162329723097412810548122439010884998215016183, no. 5, pp. 651 - 660, 2015.
J. Yue, Zheng, Y., Liu, Z., Deng, Y., Jing, Y., Luo, Y., Yu, W., and Zhao, Y.,
“Characterization of Volatile Compounds in Microfiltered Pasteurized Milk Using Solid-Phase Microextraction and GC×GC-TOFMS”,
International Journal of Food Properties, vol. 1834, no. 10, pp. 2193 - 2212, 2015.