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.
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.
H. Zhang, Yang, J., and Zhao, Y.,
“High intensity ultrasound assisted heating to improve solubility, antioxidant and antibacterial properties of chitosan-fructose Maillard reaction products”,
LWT - Food Science and Technology, vol. 60, no. 1, pp. 253 - 262, 2015.
Q. Bingjun, Jung, J., and Zhao, Y.,
“Impact of acidity and metal ion on the antibacterial activity and mechanisms of β- and α-chitosan.”,
Appl Biochem Biotechnol, vol. 175, no. 6, pp. 2972-85, 2015.
Y. Zhong, Wang, Z., and Zhao, Y.,
“Impact of Radio Frequency, Microwaving, and High Hydrostatic Pressure at Elevated Temperature on the Nutritional and Antinutritional Components in Black Soybeans”,
Journal of Food Science, vol. 8010224515146013818557192210797174813424247514884111078940690100912308519455660579456371, no. 12121214615146121366513913414101242345322924, pp. C2732 - C2739, 2015.
J. Jung, Cavender, G., and Zhao, Y.,
“Impingement drying for preparing dried apple pomace flour and its fortification in bakery and meat products.”,
J Food Sci Technol, vol. 52, no. 9, pp. 5568-78, 2015.
S. Jiao, Deng, Y., Zhong, Y., Wang, D., and Zhao, Y.,
“Investigation of radio frequency heating uniformity of wheat kernels by using the developed computer simulation model”,
Food Research International, vol. 71, pp. 41 - 49, 2015.