College of Agricultural Sciences

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.

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.

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. 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, Li, Y., and Zhao, Y., “Physicochemical, microstructural, and antibacterial properties of β-chitosan and kudzu starch composite films.”, J Food Sci, vol. 77, no. 10, pp. E280-6, 2012.

H. Zhang, Jin, Y., Deng, Y., Wang, D., and Zhao, Y., “Production of chitin from shrimp shell powders using Serratia marcescens B742 and Lactobacillus plantarum ATCC 8014 successive two-step fermentation.”, Carbohydr Res, vol. 362, pp. 13-20, 2012.

Y. Zhao, Specialty foods: processing technology, quality, and safety. CRC Press, 2012.

J. Jung and Zhao, Y., “Characteristics of deacetylation and depolymerization of β-chitin from jumbo squid (Dosidicus gigas) pens.”, Carbohydr Res, vol. 346, no. 13, pp. 1876-84, 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.

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.

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.

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.

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.

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.

J. Duan, Zhao, Y., Daeschel, M. A., and , “Ensuring food safety in specialty foods production”, 2011.

Q. Deng and Zhao, Y., “Physicochemical, nutritional, and antimicrobial properties of wine grape (cv. Merlot) pomace extract-based films.”, J Food Sci, vol. 76, no. 3, pp. E309-17, 2011.

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.

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.

R. Wu, Frei, B., Kennedy, J. A., and Zhao, Y., “Effects of refrigerated storage and processing technologies on the bioactive compounds and antioxidant capacities of ‘Marion’and ‘Evergreen’blackberries”, LWT-Food Science and Technology, vol. 43, pp. 1253–1264, 2010.

S. -il Park, Jiang, Y., Simonsen, J., and Zhao, Y., “Feasibility of creating compression-molded biocomposite boards from berry fruit pomaces”, Journal of applied polymer science, vol. 115, pp. 127–136, 2010.

J. Duan, Cherian, G., and Zhao, Y., “Quality enhancement in fresh and frozen lingcod (Ophiodon elongates) fillets by employment of fish oil incorporated chitosan coatings”, Food Chemistry, vol. 119, no. 2, pp. 524 - 532, 2010.

J. Duan and Zhao, Y., “Antimicrobial efficiency of essential oil and freeze–thaw treatments against Escherichia coli O157: H7 and Salmonella enterica Ser. Enteritidis in strawberry juice”, Journal of food science, vol. 74, pp. M131–M137, 2009.

E. Thompson, Strik, B. C., Finn, C. E., Zhao, Y., and Clark, J. R., “High tunnel versus open field: management of primocane-fruiting blackberry using pruning and tipping to increase yield and extend the fruiting season”, HortScience, vol. 44, pp. 1581–1587, 2009.

T. Ngo and Zhao, Y., “Stabilization of anthocyanins on thermally processed red D'Anjou pears through complexation and polymerization”, LWT-Food Science and Technology, vol. 42, pp. 1144–1152, 2009.