Found 119 results
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Y. Deng, Yang, G., Yue, J., Qian, B., Liu, Z., Wang, D., Zhong, Y., and Zhao, Y., Influences of ripening stages and extracting solvents on the polyphenolic compounds, antimicrobial and antioxidant activities of blueberry leaf extracts, Food Control, vol. 38, pp. 184–191, 2014.
Y. Zhang, Dai, B., Deng, Y., and Zhao, Y., In vitro anti-inflammatory and antioxidant activities and protein quality of high hydrostatic pressure treated squids (Todarodes pacificus)., Food Chem, vol. 203, pp. 258-266, 2016.
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.
J. Jung and Zhao, Y., Impact of the structural differences between α- and β-chitosan on their depolymerizing reaction and antibacterial activity., J Agric Food Chem, vol. 61, no. 37, pp. 8783-9, 2013.
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. Yue, Zhang, Y., Jin, Y., Deng, Y., and Zhao, Y., Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles., Food Chem, vol. 194, pp. 12-9, 2016.
Y. Wang, Yue, J., Liu, Z., Zheng, Y., Deng, Y., Zhao, Y., Liu, Z., and Huang, H., Impact of Far-Infrared Radiation Assisted Heat Pump Drying on Moisture Distribution and Rehydration Kinetics of Squid Fillets During Rehydration, Journal of Aquatic Food Product Technology, vol. 2542352329489114429, no. 2, pp. 147 - 155, 2016.
Y. Deng, Jin, Y., Luo, Y., Zhong, Y., Yue, J., Song, X., and Zhao, Y., Impact of continuous or cycle high hydrostatic pressure on the ultrastructure and digestibility of rice starch granules, Journal of Cereal Science, vol. 60, no. 2, pp. 302 - 310, 2014.
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.
J. Jung, Simonsen, J., Wang, W., and Zhao, Y., Evaluation of consumer acceptance and quality of thermally and high hydrostatic pressure processed blueberries and cherries subjected to cellulose nanofiber (cnf) incorporated water-resistant coating treatment, Food Bioprocess Technology, vol. 11, no. 7, 2018.
J. Duan, Zhao, Y., Daeschel, M. A., and , Ensuring food safety in specialty foods production, 2011.
R. Wu, Frei, B., Kennedy, J. A., and Zhao, Y., Effects of refrigerated storage and processing technologies on the bioactive compounds and antioxidant capacities of ‘Marion’and ‘Evergreen’blackberries, LWT-Food Science and Technology, vol. 43, pp. 1253–1264, 2010.
Y. Deng and Zhao, Y., Effects of pulsed-vacuum and ultrasound on the osmodehydration kinetics and microstructure of apples (Fuji), Journal of Food Engineering, vol. 85, pp. 84–93, 2008.
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.
G. Hu, Zheng, Y., Liu, Z., Xiao, Y., Deng, Y., and Zhao, Y., Effects of high hydrostatic pressure, ultraviolet light-C, and far-infrared treatments on the digestibility, antioxidant and antihypertensive activity of α-casein., Food Chem, vol. 221, pp. 1860-1866, 2017.
Y. Zhang, Wang, G., Jin, Y., Deng, Y., and Zhao, Y., Effects of high hydrostatic pressure processing on purine, taurine, cholesterol, antioxidant micronutrients and antioxidant activity of squid ( Todarodes pacificus ) muscles, Food Control, vol. 60, pp. 189 - 195, 2016.
G. Cavender, Liu, M., Hobbs, D., Frei, B., Strik, B. C., and Zhao, Y., Effects of different organic weed management strategies on the physicochemical, sensory, and antioxidant properties of machine-harvested blackberry fruits., J Food Sci, vol. 79, no. 10, pp. S2107-16, 2014.