Books Edited

  1. Zhao, Y. Editor. 2012. Specialty foods: processing technology, quality, and safety. Taylor and Francis Group, LLC, Boca Raton, FL. 12-chapters.
  2. Zhao, Y. Editor. 2007. Berry fruits: Value-added products for health promotion. Taylor and Francis Group, LLC, Boca Raton, FL. 15-chapters.

Book Chapters

  1. Zhao, Y. 2018. Edible Coatings for Extending Shelf-life of Fresh Produce during Postharvest Storage. In Encyclopedia of Food Security and Sustainability. Elsevier Ltd.
  2. Chen, R.F. and Zhao, Y. 2017. Safety of Food Contact Materials and Articles in China, Chapter 35. In Food Safety in China: Science, Technology, Management and Regulation, Edited by Joseph J. Jen and Junshi Chen. Wiley. 
  3. Jung, J. Zhao, Y. 2015. Antimicrobial Packaging for Fresh and Minimally Processed Fruits and Vegetables, Chapter 18. In Antimicrobial Food Packaging. Elsevier.
  4. Fang, Z., Zhao, Y., Zhang, M. 2015. Current practices and innovation in meat packaging. Published by Australian Meat Processor Association.
  5. Zhao, Y. 2014. Value-added Processing of Berry Fruits for Health Promotion. Northwest Caneberries: Healthy Additions to Product/Menu Item Development.
  6. Zhao, Y. 2012. Chapter 1. Introduction of Specialty Foods. In “Specialty Foods: Processing Technology, Quality, and Safety”. Ed. Zhao, Y. CRC Press/Taylor & Francis.
  7. Zhao, Y. 2012. Chapter 6. Jams, Jellies, And Other Jelly Products. In “Specialty Foods: Processing Technology, Quality, and Safety”. Ed. Zhao, Y. CRC Press/Taylor & Francis.
  8. Zhao, Y. 2012. Chapter 10. Specialty Fruit and Vegetable Products. In “Specialty Foods: Processing Technology, Quality, and Safety”. Ed. Zhao, Y. CRC Press/Taylor & Francis.
  9. Zhao, Y. 2012. Chapter 12. Additional Resources for Small Entrepreneurs. In “Specialty Foods: Processing Technology, Quality, and Safety”. Ed. Zhao, Y. CRC Press/Taylor & Francis.
  10. Zhao, Y. 2010. Application of Commercial Coatings. In “Edible Coatings and Films to Improve Food Quality, 2nd Ed”. Eds. Baldwin, E., Hagenmaier, R. and Bai, J. CRC Press/Taylor & Francis.
  11. *Duan, J. and Zhao, Y. 2010. Edible Coatings and Films and Their Applications on Frozen Foods. In “Handbook of Frozen Food Processing and Packaging”. Ed. Sun, D. CRC Press/Taylor & Francis.
  12. Zhao, Y. 2009. Edible Coatings for Enhancing Quality and Health Benefits of Berry Fruits. In “Flavor chemistry and Health Benefit of Small Fruits”. Eds. Qian, M. and Rimando. A. American Chemical Society, 2009.
  13. Yang, E., Zhao, Y. and Qian, M.C. 2009. Effect of edible coating on volatile compounds of hardy kiwifruit during storage. In “Flavor chemistry and Health Benefit of Small Fruits”. Eds. Qian, M. and Rimando, A. American Chemical Society, 2009.
  14. Ronald E. Wrolstad, Thao Ngo, Chad E. Finn and Yanyun Zhao. 2006. Color Quality of Fresh and Processed Strawberries. In “Color Quality of Fresh and Processed Foods”, ACS Symposium Series. Eds. C. Culver and R. E. Wrolstad, American Chemical Society, Washington, DC.
  15. Zhao, Y. 2007. Freezing process of berry fruit and their applications, chapter 10. In “Berry fruits: value-added products for health promotion”. Ed. Y. Zhao. Taylor and Francis Group, LLC, Boca Raton, FL.
  16. Zhao, Y. 2007. Utilization of berry processing by-products, chapter 14. In “Berry fruits: value-added products for health promotion”. Ed. Y. Zhao. Taylor and Francis Group, LLC, Boca Raton, FL.
  17. Ling, Q. and Zhao, Y. 2006.Packaging and storage of dried foods, chapter 14. In “Food drying: science and technology”. Eds. Hui, Clary, Farid, Fasina, Noomhorm, and Welti-Chanes. EDStech Publications, Lancaster, PA. Page 339-358.
  18. Zhao, Y. and McDaniel, M. 2005. Sensory quality of foods associated with edible films and coating system and shelf-life extension, Chapter 24. In “Innovation in Food Packaging”. Ed. J.H. Han. Elsevier Academic Press, UK. Page 434-453.
  19. Zhao, Y. 2005. Pathogens in fruits, Chapter 3. In “Raw Material Safety: Fruit and Vegetables”. Ed. W. J. Woodhead. Publishing Ltd, Cambridge, England. Page 44-88.
  20. Zhao, Y. 2004. Radio frequency heating, Chapter 17. In “Thermal Food Processing: Modelling, Quality Assurance, and Innovations. Ed. D.W. Sun. Marcel Dekker, Inc. Page 463–486.
  21. Zhao, Y. 2003. Mechanical Energy Balance. In “Encyclopedia of Agricultural and Food Engineering”. Ed. D. R. Heldman. Marcel Dekker, Inc., New York City, NY. Page 589-592.
  22. Zhao, Y. 2003. Packaging, quality assurance and sanitation, Chapter 11. In “Handbook of Fermented Food and Beverages”. Ed. Y.H. Hui. Marcel Dekker, Inc. Page 195-217.

Referred Journal Publications

  1. Lin, CY, Jung, J., Zhao, Y. 2022. Cellulose nanofiber (CNF)-based emulsion coatings with enhanced hydrophobicity and surface adhesion for preserving anthocyanins within thermally processed blueberries packed in aqueous media. Journal of Food Process Engineering. Accepted.
  2. Trung, T., Jung, J., Garcia, L, DeShields, J, Cerrato, C, Penner, M., Tomachno, E., Levin, A, Zhao, Y. 2022. Impact of functional spray coatings on smoke volatile phenol compounds and Pinot noir grape growth. Journal of Food Science.
  3. Damla, D., Farmanfarmaee, A., Kong, F., Jung, J., McGorrin, R… Zhao, Y. 2022. Feasibility of simultaneous drying and blanching inshell hazelnuts (Corylus avellana L.) using hot-air assisted radio frequency heating (HARF). Food and Bioprocess Technology. DOI:
  4. Jung, J., Lin, CY, Zhao, Y. 2022. Enhancing anthocyanin–phenolic copigmentation through epicarp layer treatment and edible coatings to retain anthocyanins in thermally processed whole blueberries. Journal of Food Science. 87(9):3809-3821.
  5. Wang, T., Jung, J., Zhao, Y. 2022. Isolation, characterization, and applications of holocellulose nanofibers from apple and rhubarb pomace using eco-friendly approach. Food and Bioproducts Processing. 136, 166-175.
  6. Zhang, H., Feng, M., Fang, Y., Wu, Y., Liu, Y., Zhao, Y. & Xu, J. 2022. Recent advancements in encapsulation of chitosan-based enzymes and their applications in food industry. Critical Review in Food Science and Nutrition, 1-9.
  7. Lang, C., Jung, W., Wang, T., Zhao, Y. 2022. Investigation of mechanisms and approaches for improving hydrophobicity of molded pulp biocomposites produced from apple pomace. Food and Bioproducts Processing. 133, 1-15.
  8. Lang, C., Wang, T., and Zhao, Y. 2021. Investigation of eco-friendly chemical treatments of apple pomace for producing high quality molded pulp biocomposite. Journal of Applied Polymer Sciences. 13846. 138(46), 51363.
  9. Wang, T. and Zhao, Y. 2021. Fabrication of thermally and mechanically stable superhydrophobic coatings for cellulose-based substrates with natural and edible ingredients for food applications. Food Hydrocolloids. 120, 106877.
  10. Shih, Y. and Zhao, Y. 2021. Development, characterization and validation of starch based biocomposite films reinforced by cellulose nanofiber as edible muffin liner. Food Packaging and Shelf Life. 28, 100655.
  11. Chen, L., Jung, J., Chave, B.J., Jones, D., Zhao, Y., Subbiah, J. 2021. Challenges of dry hazelnut shell surface for radio frequency pasteurization of inshell hazelnuts. Food Control. 125, 107948.
  12. Chen, L., Subbiah, J., Jones, D., Zhao, Y., Jung, J. 2020. Development of effective drying strategy with a combination of radio frequency (RF) and convective hot-air drying for inshell hazelnuts and enhancement of nut quality. Innovative Food Science & Emerging Technologies, 102555.
  13. Rosenbloom, R., Zhao, Y. 2020. Hydroxypropyl methylcellulose or soy protein isolate based edible, water soluble, and antioxidant sachets for delivery of safflower oil with extended shelf life. Journal of Food Science. 86(1), 129-139.
  14. Wang, S., Tang, J., Zhao, Y. 2020. Investigation of hot-air assisted continuous radio frequency drying   for improving drying efficiency and reducing shell cracks of inshell hazelnuts: The relationship between cracking level and nut quality. Food and Bioproducts Processing. 125, 46-56.
  15. Wang, T.R., Zhao, Y. 2021. Optimization of bleaching process for cellulose extraction from apple and kale pomace and evaluation of their potentials as film forming materials. Carbohydrate Polymers. 253 (1), 117225.
  16. Wang, C., Yin, H., Zhao, Y., Zheng, Y., Xu, X., Yue, J. 2021. Optimization of high hydrostatic pressure treatments on soybean protein isolate to improve its functionality and evaluation of its application in yogurt. Foods. 10(3), 667.
  17. Shih, Y.T., Wang, S., Hasenbeck, A., Stone, D., Zhao, Y. 2020. Investigation of physicochemical, nutritional, and sensory qualities of muffins incorporated with dried brewer’s spent grain flours as a source of dietary fiber and protein. Journal of Food Science. 85(11), 3943-3953.
  18. Zhao, Y, Ding, Y., Wang, D., Deng, Y., Zhao, Y. 2021. Effect of high hydrostatic pressure conditions on the composition, morphology, rheology, thermal behavior, color, and stability of black garlic melanoidins. Food Chemistry, 337, 127790.
  19. Yang, F-H., Bryla, D.R., Orr, S.T., Bernadine, S.C., Zhao, Y. 2020. Thermal cooling with sprinklers or microsprinklers reduces heat damage and improves fruit quality in northern highbush blueberry. HortScience, 55(8), 1365–1371.
  20. Jiang, Y., Yin, H., Zheng, Y., Wang, D., Liu, Z., Deng, Y., Zhao, Y. 2020. Structure, physicochemical and bioactive properties of dietary fibers from Akebia trifoliata (Thunb.) Koidz seeds using ultrasonication/shear emulsifying/microwave-assisted enzymatic extraction. Food Research International, 136, 109348.
  21. Wang, W., Wang, W., Jung, J., Tang, J., Yang, R., Zhao, Y. 2020. Investigation of hot-air assisted radio frequency (HARF) dielectric heating for improving drying efficiency and ensuring quality of dried hazelnuts (Corylus avellana L.). Food and Bioproducts Processing. 120, 179-190.
  22. Wang, W., Wang, W., Wang, Y., Yang, R., Tang, J., Zhao, Y. 2020. Hot-air assisted continuous radio frequency heating for improving drying efficiency and retaining quality of inshell hazelnuts (Corylus avellana L.). Journal of Food Engineering. 279, 109956.
  23. Rosenbloom, R., Wang, W., Zhao, Y. 2020. Delaying ripening of ‘Bartlett’ pears (Pyrus communis) during long-term simulated industrial cold storage: Mechanisms and validation of chitosan coatings with cellulose nanocrystals Pickering emulsions. LWT-Food Science & Technology. 122, 109053.
  24. Xu, G., Yin, H., He, X., Wang, D., Zhao, Y., Yue, J. 2020. Optimization of microwave vacuum drying of okra and the study of the product quality. Journal of Food Process Engineering, 43(2),
  25. Jung, J., Deng, Z., Zhao, Y. 2020. Mechanisms and performance of cellulose nanocrystals Pickering emulsion chitosan coatings for reducing ethylene production and physiological disorders in postharvest ‘Bartlett’ pears (Pyrus communis L.) during cold storage. Food Chemistry. 309, 125693.
  26. Liao, M., Damayanti, W., Zhao, Y., Xu, X., Zheng, Y., Wu, J., & Jiao, S. 2020. Hot Air-assisted radio frequency stabilizing treatment effects on physicochemical properties, enzyme activities and nutritional quality of wheat germ. Food and Bioprocess Technology, 13, 901–910. 
  27. Liao, M., Damayanti, W., Xu, Y., Zhao, Y., Xu, X., Zheng, Y., Jiao, S. 2020. Hot air-assisted radio frequency heating for stabilization of rice bran: Enzyme activity, phenolic content, antioxidant activity and microstructure. LWT- Food Science & Technology. 131, 109754.
  28. Zhang, H., Zhao, Y., Gong, C., Jiao, S. 2020. Effect of radio frequency heating stress on sublethal injury of Salmonella Typhimurium in red pepper powder. LWT Food Science & Technology. 117, 108700.
  29. Jung, J, Deng, Z., Zhao, Y. 2020. A review of cellulose nanomaterials incorporated fruit coatings with improved barrier property and stability: principles and applications. Journal of Food Processing Engineering. 43 (2), e13344.
  30. Ding, Y. Jiang, Y., Deng, Y., Zhao, Y. 2020. Effect of packaging materials and storage temperature on water status, mechanical and thermal properties of black garlic. Food Packaging and Shelf Life. 24, 100507.
  31. Gong, C., Zhao, Y., Zhang, H., Yue, J., Miao, Y., Jiao, S. 2019. Investigation of radio frequency heating as a dry-blanching method for carrot cubes. Journal of Food Engineering. 245, 53-56.
  32. Jiang, Y., Zhao, Y., Zhu, Y., Qin, S., Deng, Y., Zhao, Y. 2019. Effect of dietary fiber-rich fractions on texture, thermal, water distribution, and gluten properties of frozen dough during storage. Food Chemistry. 297, 124902.
  33. Jiang, Y., Yu, L., Hu, Y., Zhu, Z., Zhuang, C., Zhao, Y., Zhong, Y. 2019. Electrostatic spraying of chitosan coating with different deacetylation degree for strawberry preservation. Inter. J. Biological Macromolecules. 139, 1232-1238.
  34. Cavender, C.A., Liu, M., Fernandez-Salvador, J., Hobbs, D., Strik, B.C., Frei, B. and Zhao, Y. 2019. Effect of different commercial fertilizers, harvest date, and storage time on two organically grown blackberry cultivars: physicochemical properties, antioxidant properties and sugar profiles. J Food Quality.
  35. Jiao, S., Zhang, H., Hu, S., Zhao, Y. 2019. Radio frequency inactivation kinetics of Bacillus cereus spores in red pepper powder with different initial water activity. Food Control, 105, 174-179.
  36. Zhang, H., Qian, Y., Chen, S., Zhao, Y. 2019. Physicochemical characteristics and emulsification properties of cellulose nanocrystals stabilized O/W Pickering emulsions with high -OSO3– groups. Food Hydrocolloids. 96, 267-277.  
  37. Sun, Z., Deng, Y., Zhao, Y. 2019. Preparation, optimization, and characterization of natural apple essence‐loaded liposomes. J Food Sci. 84(3), 540-547.
  38. Zhong, Y, Zhuang, C., Gu, W., Zhao, Y. 2019. Effect of molecular weight on the properties of chitosan films prepared using electrostatic spraying technique. Carbohydrate Polymers. 212, 197-205.
  39. Zhuang, C., Zhong, Y., Zhao, Y. 2019. Effect of deacetylation degree on properties of chitosan films using electrostatic spraying technique. Food Control, 97, 25-31.
  40. Gong, C., Zhao, Y., Zhang, H., Yue, J., Miao, Y., Jiao. S. 2019. Investigation of radio frequency heating as a dry-blanching method for carrot cubes. J Food Eng. 245, 53-56.
  41. Wang, W., Jung, J., McGorrin, R., Zhao, Y. 2018. Investigation of the mechanisms and strategies for reducing shell cracks of hazelnut (Corylus avellana L.) in hot-air drying.  LWT – Food Science & Technology. 98, 252–259.
  42. Deng, ZL, Jung, JY, Simonsen, J., Zhao, Y. 2018. Cellulose nanocrystals Pickering emulsion incorporated chitosan coatings for improving storability of postharvest Bartlett pears (Pyrus communis) during long-term cold storage. Food Hydrocolloids, 84, 229-237.
  43. Jung, J., Simonsen, J., Wang, W., Zhao, Y. 2018. Evaluation of consumer acceptance and quality of thermally and high hydrostatic pressure processed blueberries and cherries subjected to cellulose nanofiber (cnf) incorporated water-resistant coating treatment. Food Bioprocess Technology. 11(7), 1412–1421.
  44. Davis, L., Jung, J., Colonna, A., Hasenbeck, A., Gouw, V., Zhao, Y. 2018. Quality and consumer acceptance of berry fruit pomace-fortified specialty mustard. J Food Sci. 83(7), 1921-1932.
  45. Wang, W., Jung, J., McGorrin, R., Traber, M., Lenoard, S., Cherian, G., R., Zhao, Y. 2018. Investigation of drying conditions on bioactive compounds, lipid oxidation, and enzyme activity of Oregon hazelnuts (Corylus avellana L.). LWT-Food Sci. & Technol. 90, 526-534.
  46. Jung, J., Wang, W., McGorrin, R., Zhao, Y. 2018. Moisture adsorption isotherm and storability of dried hazelnut inshells and kernels produced in Oregon. J Food Sci.  83(2), 340-348.
  47. Zhuang, C., Jiang, Y.L, Zhong, Y., Zhao, Y. et al. 2018. Development and characterization of nano-bilayer films composed of polyvinyl alcohol, chitosan and alginate. Food Control, 86, 191-199.
  48. Fang, D., Jung, J., Deng, Z, Hu, C., Zhao, Y. 2018. Mushroom polysaccharides-incorporated cellulose nanofiber films with improved mechanical, moisture barrier, and antioxidant properties. J Applied Poly Sci 135(15), 46166.
  49. Hu, S., Zhao, Y., Hayouka, Z., Wang, D., Jiao, S. 2018. Inactivation kinetics for Salmonella typhimurium in red pepper powders treated by radio frequency heating. Food Control. 85, 437-442.
  50. Qiu, G., Wang, D., Song, X., Deng, Y., Zhao, Y. 2018. Degradation kinetics and antioxidant capacity of anthocyanins in air-impingement jet dried purple potato slices. Food Research International. 105, 121-128.
  51. Liao, M., Zhao, Y., Gong, C., Zhang, H., Jiao, S. 2018. Effects of hot air-assisted radio frequency roasting on quality and antioxidant activity of cashew nut kernels. LWT-Food Sci. Technol. 93, 274-280.
  52. Zhang, Y., Zhang, H., Chen, S.S., Fu H., and Zhao, Y. 2018. Microwave-assisted degradation of chitosan with hydrogen peroxide treatment using Box‐Behnken design for enhanced antibacterial activity. Inter. J. Food Sic. & Technol. 58(1), 156-165.
  53. Jiang, Y., Zhuang, C., Zhong, Y., Zhao, Y., et al. 2018. Effect of bilayer coating composed of polyvinyl alcohol, chitosan, and sodium alginate on salted duck eggs. International Journal of Food Properties, 21(1), 867-877.
  54. Deng, ZL, Jung, JY, Simonsen, J., Zhao, Y. 2017. Cellulose nanomaterials emulsion coatings for controlling physiological activity, modifying surface morphology, and enhancing storability of postharvest bananas (Musa acuminate) banana coating. Food Chem. 232(1), 359–368.
  55. Deng, ZL, Jung, JY, Zhao, Y. 2017. Development, characterization, and validation of chitosan adsorbed cellulose nanofiber (CNF) films as water resistant and antibacterial food contact packaging. LWT-Food Sci. & Technol. 83, 132–140.
  56. Gouw, V., Jung, J.Y., Simonsen, J., Zhao, Y. 2017. Fruit pomace as a source of alternative fibers and cellulose nanofiber as reinforcement agent to create molded pulp packaging boards. Composites Part A: Applied Sci. & Manufacturing, 99, 48–57.
  57. Gouw V., Jung, J., Zhao, Y. 2017. Functional properties, bioactive compounds, and in vitro gastrointestinal digestion study of dried fruit pomace powders as functional food ingredients. LWT-Food Sci. & Technol. 80, 136–144.
  58. Zhang, H., Jung, J., Zhao, Y. 2017. Preparation and characterization of cellulose nanocrystals films incorporated with essential oil loaded β-chitosan beads. Food Hydrocolloids, 69, 164–172.
  59. Zhao, Y., Jung, J. 2017. Value-added utilizations of fruit and wine grape pomace as functional food ingredients and bulk materials for creating green packaging– A Review. J. Chinese Institute Food Sci. & Technol. 17(4), 1-12.
  60. Wang, W., Jung, J., Zhao, Y. 2017. Chitosan-cellulose nanocrystal microencapsulation to improve encapsulation efficiency and stability of entrapped fruit anthocyanins. Carbohydrate Polymers, 157, 1246–1253.
  61. Fang, Z.X., Zhao, Y., Warner, R.D., Johnson, S.K. 2017. Active and intelligent packaging in meat industry. Trends in Food Sci & Technol., 61, 60-71. 
  62. Jiao, S., Sun, W., Yang, T., Zou, Y., Zhu, X., Zhao, Y. 2017. Investigation of the feasibility of radio frequency energy for controlling insects in milled rice. Food & Bioprocess Technol., 10(4), 781–788.
  63. Zhang, H., Yun, S., Song, L., Zhang, Y., Zhao, Y. 2017. The preparation and characterization of chitin and chitosan under large-scale submerged fermentation level using shrimp by-products as substrate. Inter. J. Biological Macromolecules, 96, 334–339.
  64. Deng, Z.L., Jung, J., Simonsen, J., Wang, Y, Zhao, Y. 2017. Cellulose nanocrystal reinforced chitosan coatings for improving the storability of postharvest pears under both ambient and cold storages. J. Food Sci. 82(2), 453–462.
  65. Zhang, Y.F., Deng, Y., Zhao, Y. 2017. Structure-based modelling of hemocyanin allergenicity in squid and its response to high hydrostatic pressure. Scientific Reports. 7:40021 | DOI: 10.1038/srep40021.
  66. Hu, G., Zheng, Y., Liu, Z., Xiao, Y., Deng, Y., Zhao, Y. 2017. Effects of high hydrostatic pressure, ultraviolet light-C, and far-infrared treatments on the digestibility, antioxidant and antihypertensive activity of α-casein. Food Chem., 221:1860-1866.
  67. Hu, G., Zheng, Y., Liu, Z., Deng, Y., Zhao, Y. 2016. Structure and IgE-binding properties of α-casein treated by high hydrostatic pressure, UV-C, and far-IR radiations. Food Chem., 204, 46–55.
  68. Wang, W., Jung, J., Tomasino, E., Zhao, Y. 2016. Optimization of solvent and ultrasound-assisted extraction for different anthocyanin rich fruit and their effects on anthocyanin compositions. LWT-Food Sci. & Technol., 72, 229–238.
  69. Zhang, Y., Wang, G., Jin, Y., Deng, Y., Zhao, Y. 2016. Effects of high hydrostatic pressure processing on purine, taurine, cholesterol, antioxidant micronutrients and antioxidant activity of squid (Todarodes pacificus) muscles. Food Control, 60, 189–195.
  70. Zhang, Y., Dai, B., Deng, Y., Zhao, Y. 2016. In vitro anti-inflammatory and antioxidant activities and protein quality of high hydrostatic pressure treated squids (Todarodes pacificus). Food Chem. 203(15), 258–266.
  71. Yue, J., Zhang, Y., Jin, Y., Deng, Y., Zhao, Y. 2016. Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles. Food Chem. 194, 12–19.
  72. Wang, G., Deng, Y., Xu, X., He, X., Zhao, Y., Zou, Y., Liu, Z., Yue, J. 2016. Optimization of air jet impingement drying of okara using response surface methodology. Food Control, 59, 743–749.
  73. Jung, J, Deng, Z, Simonsen, J., Zhao, Y. 2016. 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, 200, 161-169.
  74. Jiao, S., Deng, Y., Zhao, Y. 2016. Effects of hot air-assisted radio frequency heating on quality and shelf-life of roasted peanuts. Food Bioprocess Technol., 9(2), 308-319.
  75. Lian, Z., Zhang, J., Zhao, Y. 2016. Nano-TiO2 particles and high hydrostatic pressure treatment for improving functionality of polyvinyl alcohol and chitosan composite films and nano-TiO2 migration from film matrix in food simulants. Innovative Food Sci. Emerging Technol. 33, 145-153.
  76. Zhang, H., Jung, J., Zhao, Y. 2016. Preparation, characterization and evaluation of antibacterial activity of catechins and catechins-Zn complex loaded β-chitosan nanoparticles of different particle sizes. Carbohydrate Polymers, 137, 82-91.
  77. Zhang, H., Zhang, Y., Bao, E., Zhao, Y. 2016. Preparation, characterization and toxicology properties of α- and β-chitosan Maillard reaction products nanoparticles. Inter. J. Biological Macromolecules, 89, 287–296.
  78. Jung, J., Cavender, G., Simonsen, J., Zhao, Y. 2015. 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. Agri. Food Chem. 63 (11), 3031–3038.
  79. Zhang, H, Zhao, Y. 2015. Preparation, characterization and evaluation of tea polyphenol-Zn complex loaded β-chitosan nanoparticles. Food Hydrocolloids, 48(6), 260–273.
  80. Zhong, Y., Zhao, Y. 2015. Impact of radio frequency, microwaving, and high hydrostatic pressure at elevated temperature on the nutritional and anti-nutritional components in black soybeans. J. Food Sic. 80(12):C2732-9.
  81. Jiao, S., Deng, Y., Zhao, Y. 2015. Investigation of radio frequency heating uniformity of wheat kernels by using the developed computer simulation model. Food Research Internal. 71, 41–49.
  82. Fernandez-Salvador, J., Strik, BC, Zhao, Y., Finn, C. 2015. Trailing blackberry genotypes differ in yield and postharvest fruit quality during establishment in an organic production system. HortScience, 50(2), 240-246.
  83. Zhang, Y.F., Jiao, S.S., Deng, Y., Zhao, Y. 2015. 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. 80(5), E1012–E1020.
  84. Deng, Y., Zhao, Y., Padilla-Zakour, O., Yang, G. 2015. Polyphenols, antioxidant and antimicrobial activities of leaf and bark extracts of Solidago canadensis L. Industrial Crops & Products, 74, 803–809.
  85. Deng, Y., Luo, Y., Wang, Y., Zhao, Y. 2015. Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets. Food Chem., 171, 168–176.
  86. Jin, Y, Deng, Y., Qian, B., Zhang, Y., Liu, Z., Zhao, Y. 2015. Allergenic response to squid (Todarodes pacificus) tropomyosin Tod p1 structure modifications induced by high hydrostatic pressure. Food & Chemical Toxicol., 76, 86–93.
  87. Jin, Y., Deng, Y., Yue, J., Zhao, Y., Yu, W., Liu, Z., Huang, H. 2015. Significant improvements in the characterization of volatile compound profiles in squid using simultaneous distillation-extraction and GC× GC-TOFMS. CyTA- J. Food, 13(3), 434-444.
  88. Qian, BJ, Jung, JY, Zhao, Y. 2015. Impact of acidity and metal ion on the antibacterial activity and mechanisms of β- and α-chitosan. Appl Biochem Biotechnol, 175(6), 2972-2985.
  89. Yang, J., Yue, J., Zha, B., Zhao, Y. 2015. Synthesis and characterization of novel trialdehyde, tribenzylamine, and triamine from triolein. European J. Lipid Sci. & Technol., 117(8), 1179–1184.
  90. Zhong, Y. Zhao, Y. 2015. Chemical composition and functional properties of three soy processing by-products (soy hull, okara and molasses). Quality Assurance & Safety of Crops & Foods, 795), 651 – 660.
  91. Jung, J., Cavender, G., Zhao, Y. 2015. Impingement drying for preparing dried apple pomace flour and its fortification in bakery and meat products. J. Food Sci. & Technol. 52(9), 1-11.
  92. Zhang, H., Yang, J., Zhao, Y. 2015. High intensity ultrasound assisted heating to improve solubility, antioxidant and antibacterial properties of chitosan-fructose Maillard reaction products. LWT – Food Sci. Technol. 60(1), 253–262.
  93. Yue, J., Zheng, Y., Liu, Z., Deng, Y., Jing, Y., Luo, Y., Yu, W., Zhao, Y. 2015. Characterization of volatile compounds in microfiltered pasteurized milk using solid-phase microextraction and Gc×gc-Tofms. Inter. J. Food Properties, 18(10), 2193-2212.
  94. Cavender, G, Liu, M., Hobbs, D., Balz, F., Strik, B., Zhao, Y. 2014. Effects of different organic weed management strategies on the physicochemical, sensory, and antioxidant properties of machine-harvested blackberry fruits. J. Food Sci. 79(10), S2107–S2116.
  95. Walker, R., Tseng, A., Cavender, G., Ross, A., and Zhao, Y. 2014. Physicochemical, nutritional and sensory qualities of wine grape pomace fortified baked goods. J. Food Sci. 79(9):S1811-1822.
  96. Jung, Y., Zhao, Y. 2014. Alkali or acid induced changes in structure, moisture absorption ability and deacetylating reaction of β-chitin extracted from jumbo squid (Dosidicus gigas) pens. Food Chem. 152:355-62.
  97. Jung, Y., Cavender, G., Zhao, Y. 2014. The contribution of acidulant to the antibacterial activity of acid soluble α- and β-chitosan solutions and their films. Appl. Microbiol. Biotechnol. 98(1), 425-435.
  98. Deng, Y., Jin, Y, Luo, Y., Zhong, Y., Yue, J., Song, X., Zhao, Y. 2014. Impact of continuous or cycle high hydrostatic pressure on the ultrastructure and digestibility of rice starch granules. J. Cereal Sci. 60(2), 302–310.
  99. Yang, G., Yue, J., Gong, X., Qian, B., Wang, H., Deng, Y., Zhao, Y. 2014. Blueberry leaf extracts incorporated chitosan coatings for preserving postharvest quality of fresh blueberries, Postharvest Biol. & Technol., 92(6), 46–53.
  100. Zhang, HG, Jian, Deng, Y., and Zhao, Y. 2014. Optimized production of Serratia marcescens B742 mutants for preparing chitin from shrimp shells powders. Inter. J. Biological Macomolecules, 69, 319-328
  101. Feng, X., Wang, M., Zhao, Y., Han, P. and Dai, Y. 2014. Melationin form different fruit sources, functional roles, and analytical methods. Trends Food Sci. Technol., 37(1), 1-72.
  102. Deng, Y., Luo, Y., Wang, Y., Yue, J., Liu, Z., Zhong, Y., Zhao, Y., Yang, H. 2014. Drying-induced protein and microstructure damages of squid fillets affected moisture distribution and rehydration ability during rehydration. J. Food Eng., 123: 23-31.
  103. Deng, Y., Wang, Y., Yue, J., Liu, Z., Zheng, Y., Qian, B., Zhong, Y., Zhao, Y. 2014. Thermal behavior, microstructure and protein quality of squid fillets dried by far-infrared assisted heat pump drying. Food Control, 36(1): 102-110.
  104. Zhong, Y., Cavender, G., Zhao, Y. 2014. Investigation of different coating application methods on the performance of edible coatings on Mozzarella cheese. LWT-Food Sci. Technol., 56(1), 1-8.
  105. Deng, Y., Yang, G., Yue, J., Qian, B., Liu, Z., Wang, D., Zhong, Y., Zhao, Y. 2014. Influences of ripening stages and extracting solvents on the polyphenolic compounds, antimicrobial and antioxidant activities of blueberry leaf extracts. Food Control, 38: 184-191.
  106. Zhang, H., Yang, S., Fang, J., Deng, Y., Wang, D., Zhao, Y. 2014. Optimization of the fermentation conditions of Rhizopus japonicas M193 for the production of chitin deacetylase and chitosan. Carbo. Polymers, 101, 57– 67.
  107. Jung, Y., Zhao, Y. 2014. Alkali or acid induced changes in structure, moisture absorption ability and deacetylating reaction of β-chitin extracted from jumbo squid (Dosidicus gigas) pens. Food Chem. 152, 355-362.
  108. Lian, Z., Qiao, L., Zhu, G., Deng, Y., Qian, B., Yue, J., Zhao, Y. 2014. Use of sodium dodecyl sulfate pretreatment and two-stage curing for improved quality of salted duck eggs. J. Food Sci. 79(3), E354–E361.
  109. Deng, Y., Luo, Y., Qian, B., Liu, Z., Zheng, Y., Song, X., Lai, S., Zhao, Y. 2014. Antihypertensive effect of few-flower wild rice (Zizania latifolia Turcz.) in spontaneously hypertensive rats. Food Sci. Biotechnol., 23(2), 439-444.
  110. Deng, Y., Zhong, Y., Yu, W., Yue, J., Liu, Z., Zheng, Y., Zhao, Y. 2013. Effect of hydrostatic high pressure pretreatment on flavor volatile profile of cooked rice. J. Cereal Sci., 58(3), 479–487.
  111. Jung, J., Zhao, Y. 2013. Impact of the structural differences between α- and β-chitin on the depolymerizing reaction and antibacterial activity of α- and β-chitosan. J. Agri. Food Chem. 61 (37), 8783–8789.
  112. Wang, Y., Yue, J., Liu, Z., Zheng, Y., Deng, Y., Zhao, Y., Liu, Z., Huang, H., 2013. Impact of far-infrared radiation assisted heat pump drying on moisture distribution and rehydration kinetics of squid fillets during rehydration. J. Aquatic Food Product Technol. Accepted
  113. Zhao, Y., Lian, Z, and Yue, Jin. 2013. Recent development in food packaging, Invited review article. J. Chinese Inst. Food Sci. Technol., 13(4), 1-10.  
  114. Tseng, A. and Zhao, Y. 2013. Wine grape pomace as antioxidant dietary fiber for enhancing nutritional value and improving storability of yogurt and salad dressing. Food Chem. 138(1), 356–365.
  115. Zhang, H., Jin, Y., Deng, Y., Wang, D., and Zhao, Y. 2012. Production of chitin from shrimp shell powders using Serratia marcescens B742 and Lactobacillus plantarum ATCC 8014 successive two-step fermentation. Carbohydrate Res. 362, 13-20. 
  116. Zhong, Y., Li, Y. and Zhao, Y. 2012. Physicochemical, microstructural and antibacterial properties of β-chitosan and kudzu starch composite films. J. Food Sci. 77(10), E280–E286.
  117. Tseng, A. and Zhao, Y. 2012. Effect of different drying methods on the retention of bioactive compounds in wine grape pomace. J. Food Sci. 77(9), H192-201.
  118. Chen, J. and Zhao, Y. 2012. Effect of molecular weight, acid, and plasticizer on the physicochemical and antibacterial properties of beta-chitosan based films. J. Food Sci. 77(5), E127-136.
  119. Jung, J.Y. and Zhao, Y. 2012. Comparison of antioxidant activity between α- and β-chitosan at different molecular weights and concentrations. Bioorganic & Medicinal Chem. 20 (9), 2905–2911.
  120. Jung, J.Y. and Zhao, Y. 2011. Characteristics of deacetylation and depolymerization of β-chitin from jumbo squid (Dosidicus gigas) pens. Carbohydrate Res. 346, 1876–1884.
  121. Deng, Q., Penner, M., and Zhao, Y. 2011. Chemical composition of dietary fiber and polyphenols of wine grape pomace skins. Food Res. Intern. 44 (9), 2712-2720.
  122. Deng, Q. and Zhao, Y. 2011. Physicochemical, nutritional and antimicrobial properties of wine grape pomace extracts based films. J. Food Sci. 76(3), E309-317.
  123. Duan, J., Jiang, Y., and Zhao, Y. 2011. Chitosan–whey protein isolate composite films for encapsulation and stabilization of fish oil containing ultrapure omega-3 fatty acids. J. Food Sci. 76(1), C133–C141.
  124. Jiang, Y., Simonson, J., and Zhao, Y. 2011. Compression-molded biocomposite boards from red and white wine grape pomaces. J. Appl. Polymer Sci. 119, 2834–2846.  
  125. Duan, J., Wu, R., Strik, B. and Zhao, Y. 2011. Effect of edible coatings on the quality of fresh blueberries (Duke and Elliott) under commercial storage conditions. Postharvest Biol. & Technol. 59(1), 71-79.
  126. Duan, J., Chrieton, G., and Zhao, Y. 2010. Effect of combined chitosan-krill oil coating and modified atmosphere packaging on the storability of cold-stored lingcod (Ophiodon elongates) fillets. Food Chem. 122(4), 1035-1042.
  127. Wu, Y., Frei, B., Kennedy, J. and Zhao, Y. 2010. Effects of refrigerated storage and processing technologies on the bioactive compounds and antioxidant capacities of ‘Marion’ and ‘Evergreen’ blackberries. LWT-Food Sci. & Technol. 43(8), 1253-1264.
  128. Duan, J., Cheriton, G., and Zhao, Y. 2010. Fish oil incorporated chitosan coatings for enhancing quality and nutraceutical benefit of ling cod fish. Food Chem. 119(2), 524-532.
  129. Park, S.I., Jiang, Y., Simonsen, J. and Zhao, Y. 2009. Feasibility of creating compression-molded biocomposite boards from berry fruit pomaces. J. Appl. Ploy. Sci. 115(1), 127-136.
  130. Thompson, E., B.C., Strik, Finn, C., Zhao, Y, Clack, J.R. 2009. High tunnel vs. open Field:  management of primocane-fruiting blackberry using pruning and tipping to increase yield and extend the fruiting season. HortSci. 44: 1581-1587.
  131. Duan, J. and Zhao, Y. 2009. Antimicrobial efficiency of essential oil and freeze-thaw treatments against Escherichia coli O157:H7 and Salmonella spp. in strawberry juice. J. Food Sci. 74 (3), M131 – M137.
  132. Ngo, T and Zhao, Y. 2009. Stabilization of anthocyanins on thermally processed red D’anjou pears through complexation and polymerization. LWT-Food Sci. & Technol. 42(6), 1144-1152.
  133. Duan, J., Kim, B., Daeschel, M. and Zhao, Y. 2008. Storage life of chitosan-lysozyme composite coating and film forming solutions. J. Food Sci. 73(6), M321-M329.
  134. Zhou, R., Mob, Y., Li, Y., Zhao, Y., Zhang, G., and Hu, Y. 2008. Quality and internal characteristics of Huanghua pears (Pyrus pyrifolia Nakai, cv. Huanghua) treated with different kinds of coatings during storage. Postharvest Biol. & Technol. 49, 171–179.
  135. Kim, B., Daeschel, M. and Zhao, Y. 2008. Edible coatings for enhancing microbial safety and extending shelf-life of hard-boiled eggs. J. Food Sci. 73 (5), M227-235.
  136. Deng, Y. and Zhao, Y. 2008. Effect of pulsed vacuum and ultrasound osmopretreatments on glass transition temperature, texture and microstructure of dried apples (Fuji). LWT- Food Sci. and Technol. 41(9), 1575-1585.
  137. Deng, Y. and Zhao, Y. 2008. Effects of pulsed-vacuum and ultrasound on the osmodehydration kinetics and microstructure of apples (Fuji). J. Food Eng. 85, 84–93.
  138. Fisk, CL, Strik, B. and Zhao, Y. 2008. Postharvest quality of hardy kiwifruit (Actinidia Arguta ‘Ananasnaya’) associated with packaging and storage conditions. Postharvest Bio. Technol. 47(3), 338-345.
  139. Duan, J., Daeschel, M., and Zhao, Y. 2007. Antimicrobial chitosan-lysozyme (CL) films and coatings for enhancing microbial safety of mozzarella cheese. J. Food Sci. 72(9), M355-M362.
  140. Udompijitkul, P., Daeschel, M. and Zhao, Y. 2007. Antimicrobial effect of electrolyzed oxidizing water against Escherichia coli O157:H7 and Listeria monocytogenes on fresh strawberries (Fragaria x ananassa). J. Food Sci. 72(9), M397-M406.
  141. Ngo, T. and Zhao, Y. 2007. Formation of zinc-chlorophyll-derivative complexes in thermally processed green pears (Pyrus communis L.). J. Food Sci. 72(7), C397-C404.
  142. Lin, D. and Zhao, Y. 2007. Innovations in the development and application of edible coatings for fresh and minimally processed fruits and vegetables. Comprehensive Rev. Food Sci. Food Safety. 6(3), 60-75.
  143. Ngo, T., Wrolstad, R. and Zhao, Y. 2007. Color quality of strawberries – impact of genotype, composition and processing. J. Food Sci. 72(1), C25-C32.
  144. Lin, D., Leonard, S., Traber, M. and Zhao, Y. 2006. Retention of fortified vitamin E and sensory quality of fresh-cut pears by vacuum impregnation with honey. J. Food Sci. 71(7), S553-S559.
  145. Park, S.I. and Zhao, Y. 2006. Understanding the effects of different edible coating materials on the storability of “Bing” sweet cherries. J. Korean Soc. Packaging. 12(1), 55-61.
  146. Fisk, CL, Strik, BC, and Zhao, Y. 2006. Iodine staining does not indicate harvest maturity of ‘Ananasnaya’ hardy kiwifruit berries. Hort Technol., 16(4), 1-4.
  147. Fisk, CL, Strik, BC, McDaniel, MR and Zhao, Y. 2006. Physicochemical, sensory, and nutritive qualities of hardy kiwifruit (Actinidia arguta ‘Ananasnaya’) as affected by harvest maturity and storage. J Food Sci. 71(3), S204-S210.
  148. Park, S-I and Zhao, Y. 2006. Development and characterization of edible films from cranberry pomace extracts. J. Food Sci. 7(92), E1-E7.
  149. Bruno, R.S., Leonard, S.W., Park, S.I., Zhao, Y. and Traber, M.G. 2006. Bioavailability of vitamin E following a novel technique of vacuum impregnation of apples. Am. J. Clin. Nutr. 83 (2): 299-304.
  150. Ngo, T and Zhao, Y. 2005. Technology for retaining green pigments on thermally processed peels-on green pears. J Food Sci. 70(9), C1-C7.
  151. Park, S.I, Kodihalli, I. and Zhao, Y. 2005. Nutritional, sensory and physicochemical properties of vitamin E and minerals fortified fresh-cut apples by use of vacuum impregnation. J. Food Sci. 70(9), S1-S7.
  152. Park, S.-I., Leonard, S.W. Traber, M.G. and Zhao, Y. 2005. Vitamin E and mineral fortification in fresh-cut apples (fuji) using vacuum impregnation. Nutri. Food & Sci. 35(6), 393-402.
  153. Jeon, M. and Zhao, Y. 2005. Honey in combination with vacuum impregnation to prevent enzymatic browning of fresh-cut apples. Int. J. Food Sci. Nutri.56(3): 165-176.
  154. Park, S.I. Stan, S.D., Daeschel1, M.A and Zhao, Y. 2005. Antifungal coatings on fresh strawberries (fragaria x ananassa) to control mold growth during cold storage. J. Food Sci. 7(4): M197-201.
  155. Han, C., Lederer, C., McDaniel, M. and Zhao, Y. 2005. Sensory evaluation of fresh strawberries (fragaria ananassa) coated with chitosan-based edible coatings. J. Food Sci. 70(3), S172-178.
  156. Park, S.I., Daeschel, and M., Zhao, Y. 2004.Functional properties of antimicrobial lysozyme-chitosan composite films. J. Food Sci. 69(8):M215-221.
  157. Park, S.I. and Zhao, Y. 2004. Incorporation of high concentration of mineral or vitamin into chitosan-based films. J. Agri. Food Chem. 52, 1933-1939.
  158. Zhao, Y. and Xie, J. 2004. Practice application of vacuum impregnation technology in fruit and vegetable processing. Trends in Food Sci. & Technol. 15(9), 434-451.
  159. Han, C., Zhao, Y., Leonard, S.W., and Traber, M.G. 2004. Edible coatings to improve storability and enhance nutritional value of fresh and frozen berries. Postharvest Biol. Technol. 33(1), 67-78.
  160. Xie, J. and Zhao, Y. 2004. Vacuum impregnation with cryoprotectants and nutraceuticals to improve quality and enhance nutritional value of frozen strawberries (Totem). J. Food Proc. & Preserv. 28, 117-132.
  161. Xie, J. and Zhao, Y. 2004. Physical and physicochemical characteristics of three Northwest strawberry cultivars. J. Food Quality. 27(3), 181-194.
  162. Xie, J. and Zhao, Y. 2003. Improvement of quality and nutritional value in frozen Marionberry by vacuum impregnation. J. Hort. Sci. & Biotechnol. 78(2), 248-253.
  163. Xie, J. and Zhao Y. 2003. Nutritional enrichment of fresh cut apples (Royal Gala) by vacuum impregnation.Int. J. Food Sci. & Nutri. 54(5), 329-339.
  164. Shanley, E.L., Thompson, C.A., Leuchner, L.A., and Zhao, Y. 2004. Is distance education as effective as traditional education when teaching food safety and sanitation? Food Service Technol. 4, 1-8.
  165. Mei, Y. and Zhao, Y. 2003. Barrier and mechanical properties of milk protein–based edible films incorporated with nutraceuticals. J. Agri. & Food Chem. 51(7), 1914-1918.
  166. Yang, J. and Zhao, Y. 2003. Computer simulation of vegetable sprout seeds in capacitive radio frequency (RF) dielectric heating. J. Food Proc. Eng. 26(3), 239-263.
  167. Mei, Y. and Zhao, Y. 2002. Enhancement of nutritional and sensory qualities of fresh baby carrots by edible coatings. J. Food Sci. 67(5): 1964-1968.
  168. Yang, J. and Zhao, Y. 2001. Thermal properties of vegetable sprout seeds. J. Food Proc. & Eng. 24, 291-313.
  169. Zhao, Y. and Wells, J.H. 2000. The features of the Chinese food packaging. Foodservice Research Inter. 12: 197-212.
  170. Zhao, Y., Flugstad, B., Kolbe, E., Wells, J.H., and Park, J.A. 2000. Using capacitive (radio frequency) dielectric heating in food processing and preservation – A review. J. Food Proc. Eng. 23(1): 25-55.
  171. Zhao, Y., Kolbe, E., and Flugstad, B. 1999. A method to characterize electrode corrosion during ohmic heating. J. Food Proc. Eng. 22, 81-89.
  172. Zhao, Y., Kolbe, E. and Cormac, C. 1998. Simulation of onboard chilling and freezing of albacore tuna (A hypothesis paper). J. Food Sci. 63(5): 751-755.
  173. Zhao, Y., Flores, R., and Olson, D. 1997. The action of hydrostatic pressure on the rapid thawing of frozen meat. J. Food Sci. 63(2): 272-275.
  174. Zhao, Y. and Sebranek, J.G. 1997. Technology for meat grinding systems to improve separation of hard particles from ground meat. Meat Sci. 45(3): 389-403.
  175. Zhao, Y. and Sebranek, J.G. 1996. Physiochemical and sensory qualities of fresh pork chops as affected by phosphate, ascorbate or sorbate dipping prior to irradiation. J. Food Sci. 61(6): 1281-1284.
  176. Zhao, Y., Sebranek, J.G., Dickson, J, and Lee, M. 1996. Bacteriological, physicochemical, and sensory quality of fresh pork chops with low-dose irradiation and modified-atmosphere packaging. J. Food Prot. 59(5): 1-10.
  177. Zhao, Y., Wells, J.H. and McMillin, K.W. 1995. Dynamic behavior of Headspace CO 2 in CO2 and N2 packaged fresh beef. J. Food Sci. 60(3): 571-575, 591.
  178. Zhao, Y. and Wells, J.H. 1995. Method of measuring CO2 absorption in CO2 and N2 packaged fresh meat. J. Food Proc. Eng. 18: 383-395.
  179. Zhao, Y., Wells, J.H. and McMillin, K.W. 1994. Applications of dynamic modified atmosphere packaging systems for fresh red meat – A review. J. Muscle Foods. 5(3): 299-328.
  180. Zhao, Y., Wells, J.H. and Marshall, D.L. 1992. Description of log phase growth for selected microorganisms during modified atmosphere storage. J. Proc. Eng. 15: 299-317.