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.