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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, 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.
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. Zhao, Edible Coatings for Extending Shelf-Life of Fresh Produce During Postharvest Storage in "Encyclopedia of Food Security and Sustainability", in Encyclopedia of Food Security and Sustainability, Elsevier, 2019.
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.
C. Zhuang, Zhong, Y., and Zhao, Y., Effect of deacetylation degree on properties of chitosan films using electrostatic spraying technique, Food Control, vol. 97, 2019.
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. 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.
E. Yang, Zhao, Y., and Qian, M. C., Effect of Edible Coating on Volatile Compounds of Hardy Kiwifruit during Storage, vol. 1035. Washington, DC: American Chemical Society, 2010, pp. 79 - 94.
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, 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. 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. 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.
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. 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.
G. Cavender, Liu, M., Hobbs, D., Frei, B., Strik, B. C., and Zhao, Y., Effects of different organic weed management strategies on the physicochemical, sensory, and antioxidant properties of machine-harvested blackberry fruits., J Food Sci, vol. 79, no. 10, pp. S2107-16, 2014.
Y. Zhang, Wang, G., Jin, Y., Deng, Y., and Zhao, Y., Effects of high hydrostatic pressure processing on purine, taurine, cholesterol, antioxidant micronutrients and antioxidant activity of squid ( Todarodes pacificus ) muscles, Food Control, vol. 60, pp. 189 - 195, 2016.
G. Hu, Zheng, Y., Liu, Z., Xiao, Y., Deng, Y., and Zhao, Y., Effects of high hydrostatic pressure, ultraviolet light-C, and far-infrared treatments on the digestibility, antioxidant and antihypertensive activity of α-casein., Food Chem, vol. 221, pp. 1860-1866, 2017.
S. Jiao, Zhu, D., Deng, Y., and Zhao, Y., Effects of Hot Air-assisted Radio Frequency Heating on Quality and Shelf-life of Roasted Peanuts, Food and Bioprocess Technology, vol. 967682641046748718310015361763977187179792732107710532761331731, no. 241824C3435910813&4264, pp. 308 - 319, 2016.
Y. Deng and Zhao, Y., Effects of pulsed-vacuum and ultrasound on the osmodehydration kinetics and microstructure of apples (Fuji), Journal of Food Engineering, vol. 85, pp. 84–93, 2008.