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Found 7 results
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Food Handling
and
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Yanyun Zhao
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A
Y. Jin
,
Deng, Y.
,
Qian, B.
,
Zhang, Y.
,
Liu, Z.
, and
Zhao, Y.
,
“
Allergenic response to squid (Todarodes pacificus) tropomyosin Tod p1 structure modifications induced by high hydrostatic pressure.
”
,
Food Chem Toxicol
, vol. 76, pp. 86-93, 2015.
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.
E
A. Tseng
and
Zhao, Y.
,
“
Effect of different drying methods and storage time on the retention of bioactive compounds and antibacterial activity of wine grape pomace (Pinot Noir and Merlot).
”
,
J Food Sci
, vol. 77, no. 9, pp. H192-201, 2012.
Y. Zhang
,
Jiao, S.
,
Lian, Z.
,
Deng, Y.
, and
Zhao, Y.
,
“
Effect of single- and two-cycle high hydrostatic pressure treatments on water properties, physicochemical and microbial qualities of minimally processed squids (todarodes pacificus).
”
,
J Food Sci
, vol. 80, no. 5, pp. E1012-20, 2015.
I
J. Jung
,
Cavender, G.
,
Simonsen, J.
, and
Zhao, Y.
,
“
Investigation of the mechanisms of using metal complexation and cellulose nanofiber/sodium alginate layer-by-layer coating for retaining anthocyanin pigments in thermally processed blueberries in aqueous media.
”
,
J Agric Food Chem
, vol. 63, no. 11, pp. 3031-8, 2015.
S
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.
U
Z. Lian
,
Qiao, L.
,
Zhu, G.
,
Deng, Y.
,
Qian, B.
,
Yue, J.
, and
Zhao, Y.
,
“
Use of sodium dodecyl sulfate pretreatment and 2-stage curing for improved quality of salted duck eggs.
”
,
J Food Sci
, vol. 79, no. 3, pp. E354-61, 2014.