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.
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.
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. 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.
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.
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.
Q. Deng, Penner, M. H., and Zhao, Y.,
“Chemical composition of dietary fiber and polyphenols of five different varieties of wine grape pomace skins”,
Food Research International, vol. 44, no. 9, pp. 2712 - 2720, 2011.
Y. Zhong and Zhao, Y.,
“Chemical composition and functional properties of three soy processing by-products (soy hull, okara and molasses)”,
Quality Assurance and Safety of Crops & Foods, vol. 713244817810162329723097412810548122439010884998215016183, no. 5, pp. 651 - 660, 2015.