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.
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.
Z. Deng, Jung, J., and Zhao, Y.,
“Development, characterization, and validation of chitosan adsorbed cellulose nanofiber (CNF) films as water resistant and antibacterial food contact packaging”,
LWT - Food Science and Technology, vol. 83, pp. 132 - 140, 2017.
J. Duan, Wu, R., Strik, B. C., and Zhao, Y.,
“Effect of edible coatings on the quality of fresh blueberries (Duke and Elliott) under commercial storage conditions”,
Postharvest Biology and Technology, vol. 59, no. 1, pp. 71 - 79, 2011.
Y. Deng, Zhong, Y., Yu, W., Yue, J., Liu, Z., Zheng, Y., and Zhao, Y.,
“Effect of hydrostatic high pressure pretreatment on flavor volatile profile of cooked rice”,
Journal of Cereal Science, vol. 58, no. 3, pp. 479 - 487, 2013.
S. Jiao, Zhu, D., Deng, Y., and Zhao, Y.,
“Effects of Hot Air-assisted Radio Frequency Heating on Quality and Shelf-life of Roasted Peanuts”,
Food and Bioprocess Technology, vol. 967682641046748718310015361763977187179792732107710532761331731, no. 241824C3435910813&4264, pp. 308 - 319, 2016.