College of Agricultural Sciences

G. Winter, Hazan, R., Bakalinsky, A. T., and Abeliovich, H., “Caffeine induces macroautophagy and confers a cytocidal effect on food spoilage yeast in combination with benzoic acid.”, Autophagy, vol. 4, no. 1, pp. 28-36, 2008.

Z. Deng, Jung, J., Simonsen, J., Wang, Y., and Zhao, Y., “Cellulose Nanocrystal Reinforced Chitosan Coatings for Improving the Storability of Postharvest Pears Under Both Ambient and Cold Storages.”, J Food Sci, vol. 82, no. 2, pp. 453-462, 2017.

S. Poowakanjana and Park, J. W., “Controlling the bleeding of carmine colorant in crabstick.”, J Food Sci, vol. 74, no. 9, pp. C707-12, 2009.

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.

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.

C. Liu, Lu, J., and Su, Y. - C., “Effects of flash freezing, followed by frozen storage, on reducing Vibrio parahaemolyticus in Pacific raw oysters (Crassostrea gigas).”, J Food Prot, vol. 72, no. 1, pp. 174-7, 2009.

J. G. Waite, Jones, J. M., and Yousef, A. E., “Isolation and identification of spoilage microorganisms using food-based media combined with rDNA sequencing: ranch dressing as a model food.”, Food Microbiol, vol. 26, no. 3, pp. 235-9, 2009.

F. Karadeniz, Durst, R. W., and Wrolstad, R. E., “Polyphenolic composition of raisins.”, J Agric Food Chem, vol. 48, no. 11, pp. 5343-50, 2000.

J. G. Waite, Jones, J. M., Turek, E. J., Dunne, C. P., Wright, A. O., Yang, T. C. S., Beckwitt, R., and Yousef, A. E., “Production of shelf-stable ranch dressing using high-pressure processing.”, J Food Sci, vol. 74, no. 2, pp. M83-93, 2009.

S. Thawornchinsombut, Park, J. W., Meng, G., and C Y Li-Chan, E., “Raman spectroscopy determines structural changes associated with gelation properties of fish proteins recovered at alkaline pH.”, J Agric Food Chem, vol. 54, no. 6, pp. 2178-87, 2006.

Y. - C. Su and Morrissey, M. T., “Reducing levels of Listeria monocytogenes contamination on raw salmon with acidified sodium chlorite.”, J Food Prot, vol. 66, no. 5, pp. 812-8, 2003.

J. G. Waite-Cusic, Diono, B. H. S., and Yousef, A. E., “Screening for Listeria monocytogenes surrogate strains applicable to food processing by ultrahigh pressure and pulsed electric field.”, J Food Prot, vol. 74, no. 10, pp. 1655-61, 2011.

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.

A. Tseng and Zhao, Y., “Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing.”, Food Chem, vol. 138, no. 1, pp. 356-65, 2013.