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Zhao, Y.
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Y. Zhao
,
“
Investigation of the mechanisms and strategies for reducing shell cracks of hazelnut (Corylus avellana L.) in hot-air drying
”
,
LWT Food science and technology
, vol. 98, 2018.
Y. Zhao
,
Park, S. -il
, and
Daeschel, M. A.
,
“
Lysozyme-chitosan films
”
. 2007.
Y. Zhao
,
Strik, B.
,
McDaniel, M.
, and
Fisk, C. L.
,
“
Physicochemical, Sensory, and Nutritive Qualities of Hardy Kiwifruit (Actinidia arguta ‘Ananasnaya’) as Affected by Harvest Maturity and Storage
”
,
J. Food Sci.
, vol. 71, pp. 204-210, 2006.
Y. Zhao
,
“
Edible Coatings for Extending Shelf-Life of Fresh Produce During Postharvest Storage in "Encyclopedia of Food Security and Sustainability"
”
, in
Encyclopedia of Food Security and Sustainability
, Elsevier, 2019.
Y. Zhao
,
Specialty foods: processing technology, quality, and safety
. CRC Press, 2012.
Y. Zhao
,
“
Investigation of the mechanisms and strategies for reducing shell cracks of hazelnut (Corylus avellana L.) in hot-air drying
”
,
LWT Food science and technology
, vol. 98, 2018.
Y. Zhao
,
Berry fruit: value-added products for health promotion
. CRC press, 2007.
OREGON STATE UNIVERSITY
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