Biblio

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.

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. Zhong, Zhuang, C., Gu, W., and Zhao, Y., “Effect of molecular weight on the properties of chitosan films prepared using electrostatic spraying technique”, Carbohydrate Polymers, vol. 212, 2019.

J. L. Chen and Zhao, Y., “Effect of molecular weight, acid, and plasticizer on the physicochemical and antibacterial properties of β-chitosan based films.”, J Food Sci, vol. 77, no. 5, pp. E127-36, 2012.

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.

Y. Deng, Luo, Y., Wang, Y., and Zhao, Y., “Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets.”, Food Chem, vol. 171, pp. 168-76, 2015.

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.

J. Duan, Jiang, Y., Cherian, G., and Zhao, Y., “Effect of combined chitosan-krill oil coating and modified atmosphere packaging on the storability of cold-stored lingcod (Ophiodon elongates) fillets”, Food Chemistry, vol. 122, pp. 1035–1042, 2010.

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, Luo, Y., Wang, Y., Yue, J., Liu, Z., Zhong, Y., Zhao, Y., and Yang, H., “Drying-induced protein and microstructure damages of squid fillets affected moisture distribution and rehydration ability during rehydration”, Journal of Food Engineering, vol. 123, pp. 23 - 31, 2014.

J. Chen, Saili, K. S., Liu, Y., Li, L., Zhao, Y., Jia, Y., Bai, C., Tanguay, R. L., Dong, Q., and Huang, C., “Developmental bisphenol A exposure impairs sperm function and reproduction in zebrafish”, Chemosphere, 2017.

J. Chen, Lei, L., Tian, L., Hou, F., Roper, C., Ge, X., Zhao, Y., Chen, Y., Dong, Q., TANGUAY, R., and Huang, C., “Developmental and behavioral alterations in zebrafish embryonically exposed to valproic acid (VPA): An aquatic model for autism”, Neurotoxicol Teratol, vol. 66, 2018.

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, Deng, Z., Simonsen, J., ías, R. M., and Zhao, Y., “Development and preliminary field validation of water-resistant cellulose nanofiber based coatings with high surface adhesion and elasticity for reducing cherry rain-cracking”, Scientia Horticulturae, vol. 200, pp. 161 - 169, 2016.

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. 119, pp. 2834–2846, 2011.

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 and Zhao, Y., “Comparison in antioxidant action between α-chitosan and β-chitosan at a wide range of molecular weight and chitosan concentration”, Bioorganic & Medicinal Chemistry, vol. 20, no. 9, pp. 2905 - 2911, 2012.

J. Jung and Zhao, Y., “Comparison in antioxidant action between α-chitosan and β-chitosan at a wide range of molecular weight and chitosan concentration.”, Bioorg Med Chem, vol. 20, no. 9, pp. 2905-11, 2012.

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.

J. Duan, Jiang, Y., and Zhao, Y., “Chitosan-whey protein isolate composite films for encapsulation and stabilization of fish oil containing ultra pure omega-3 fatty acids.”, J Food Sci, vol. 76, no. 1, pp. C133-41, 2011.

W. Wang, Jung, J., and Zhao, Y., “Chitosan-cellulose nanocrystal microencapsulation to improve encapsulation efficiency and stability of entrapped fruit anthocyanins.”, Carbohydr Polym, vol. 157, pp. 1246-1253, 2017.

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.

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, pp. 2712–2720, 2011.