1. Biblio

Biblio

Found 120 results
Author Title Type [ Year(Asc)]
Filters: Author is Yanyun Zhao  [Clear All Filters]
2009
T. Ngo and Zhao, Y., “Stabilization of anthocyanins on thermally processed red D'Anjou pears through complexation and polymerization”, LWT-Food Science and Technology, vol. 42, pp. 1144–1152, 2009.
2008
K. W. Kim, Daeschel, M., and Zhao, Y., “Edible coatings for enhancing microbial safety and extending shelf life of hard-boiled eggs”, Journal of food science, vol. 73, pp. M227–M235, 2008.
Y. Deng and Zhao, Y., “Effect of pulsed vacuum and ultrasound osmopretreatments on glass transition temperature, texture, microstructure and calcium penetration of dried apples (Fuji)”, LWT-Food Science and Technology, vol. 41, pp. 1575–1585, 2008.
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.
C. L. Fisk, Silver, A. M., Strik, B. C., and Zhao, Y., “Postharvest quality of hardy kiwifruit (Actinidia arguta ‘Ananasnaya’) associated with packaging and storage conditions”, Postharvest Biology and Technology, vol. 47, pp. 338–345, 2008.
R. Zhou, Mo, Y., Li, Y., Zhao, Y., Zhang, G., and Hu, Y., “Quality and internal characteristics of Huanghua pears (Pyrus pyrifolia Nakai, cv. Huanghua) treated with different kinds of coatings during storage”, Postharvest Biology and Technology, vol. 49, pp. 171–179, 2008.
J. Duan, Kim, K., Daeschel, M. A., and Zhao, Y., “Storability of antimicrobial chitosan-lysozyme composite coating and film-forming solutions.”, J Food Sci, vol. 73, no. 6, pp. M321-9, 2008.
2007
J. Duan, Park, S. - I., Daeschel, M. A., and Zhao, Y., “Antimicrobial chitosan-lysozyme (CL) films and coatings for enhancing microbial safety of mozzarella cheese”, Journal of Food Science, vol. 72, pp. M355–M362, 2007.
J. Duan, Park, S. - I., Daeschel, M. A., and Zhao, Y., “Antimicrobial chitosan-lysozyme (CL) films and coatings for enhancing microbial safety of mozzarella cheese.”, J Food Sci, vol. 72, no. 9, pp. M355-62, 2007.
P. Udompijitkul, Daeschel, M. A., and Zhao, Y., “Antimicrobial effect of electrolyzed oxidizing water against Escherichia coli O157: H7 and Listeria monocytogenes on fresh strawberries (Fragaria$\times$ ananassa)”, Journal of food science, vol. 72, pp. M397–M406, 2007.
Y. Zhao, Berry fruit: value-added products for health promotion. CRC press, 2007.
T. Ngo, Wrolstad, R. E., and Zhao, Y., “Color quality of Oregon strawberries—impact of genotype, composition, and processing”, Journal of food science, vol. 72, pp. C025–C032, 2007.
T. Ngo and Zhao, Y., “Formation of Zinc-Chlorophyll-Derivative Complexes in Thermally Processed Green Pears (Pyrus communis L.)”, Journal of food science, vol. 72, pp. C397–C404, 2007.
D. Lin and Zhao, Y., “Innovations in the development and application of edible coatings for fresh and minimally processed fruits and vegetables”, Comprehensive Reviews in Food Science and Food Safety, vol. 6, pp. 60–75, 2007.
Y. Zhao, Park, S. -il, and Daeschel, M. A., “Lysozyme-chitosan films”. 2007.
2006
C. L. Fisk, Strik, B. C., and Zhao, Y., “Iodine staining of starch in ‘Ananasnaya’ hardy kiwifruit is not useful as an indicator of harvest maturity. ”, HortTech., vol. 16, pp. 655-658, 2006.
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.
C. L. Fisk, McDaniel, M., Strik, B. C., and Zhao, Y., “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.
2005
S. -il Park, Stan, S. D., Daeschel, M. A., and Zhao, Y., “Antifungal coatings on fresh strawberries (Fragaria$\times$ ananassa) to control mold growth during cold storage”, Journal of Food Science, vol. 70, pp. M202–M207, 2005.
2004
S. - I. Park, Daeschel, M. A., and Zhao, Y., “Functional properties of antimicrobial lysozyme-chitosan composite films”, Journal of Food Science, vol. 69, pp. M215–M221, 2004.