Juming Tang

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	Wszystkie	Od 2020
Cytowania	38731	16558
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154 artykuły

11 artykułów

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Shaojin WangNorthwest A&F UniversityZweryfikowany adres z nwsuaf.edu.cn
Shyam S SablaniWashington State UniversityZweryfikowany adres z wsu.edu
Elizabeth MitchamUniversity of California, DavisZweryfikowany adres z ucdavis.edu
Yang JiaoCornell University | Shanghai Ocean UniversityZweryfikowany adres z shou.edu.cn
Sohan Lal BirlaResearch Assistant Professor, University of Nebraska LincolnZweryfikowany adres z unl.edu
Hao FengBCBS Endowed Professor, North Carolina A&T State UniversityZweryfikowany adres z ncat.edu
Gustavo Barbosa-CanovasWashington State UniversityZweryfikowany adres z wsu.edu
Hanwu LeiProfessor of Bioenergy and Bioproducts Engineering Washington State UniversityZweryfikowany adres z wsu.edu
fanbin kongProfessor of Food Science and Technology, university of georgiaZweryfikowany adres z uga.edu
Kanishka BhuniaAssistant Professor (IIT KGP), Post-doc (Cornell Univ., WSU), Ph.D. (WSU)Zweryfikowany adres z agfe.iitkgp.ac.in
Dong-Hyun KangProfessor, Dept. Food Science, Seoul National UniversityZweryfikowany adres z snu.ac.kr
Carolyn F. RossProfessor of Food Science, Washington State UniversityZweryfikowany adres z wsu.edu
Balunkeswar NayakDepartment of Food Science and Human Nutrition, University of Maine, Orono, ME, United StatesZweryfikowany adres z maine.edu
Ravi Kiran TadapaneniR&D Commercialization Manager at Ajinomoto Health and NutritionZweryfikowany adres z ajiusa.com
Sumeet DhawanSpecialist at Nestle R&DZweryfikowany adres z wsu.edu
Bandar Alfaifi, PhD.Assistant Professor, King Saud UniversityZweryfikowany adres z ksu.edu.sa
Ramabhau PatilChairman, Benevole Welfare Society for Post Harvest TechnologyZweryfikowany adres z ciae.res.in
Stephanie ClarkWashington State University, Iowa State UniversityZweryfikowany adres z iastate.edu
Bintong ChenProfessor, Lener College of Business and Economics, University of DelawareZweryfikowany adres z udel.edu
Jinfeng YueMiddle Tennessee State UniversityZweryfikowany adres z mtsu.edu

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Juming Tang

Washington state university

Zweryfikowany adres z wsu.edu - Strona główna

Food Engineering Food Safety Food Processing Radio Frequency


Tytuł Sortuj wg cytatów Sortuj wg roku Sortuj wg tytułu	Cytowane przez Cytowane przez	Rok
Trends in microwave-related drying of fruits and vegetables M Zhang, J Tang, AS Mujumdar, S Wang TRENDS IN FOOD SCIENCE & TECHNOLOGY 17 (10), 524-535, 2006	1277	2006
Effect of drying methods on the physical properties and microstructures of mango (Philippine ‘Carabao’var.) powder OA Caparino, J Tang, CI Nindo, SS Sablani, JR Powers, JK Fellman Journal of food engineering 111 (1), 135-148, 2012	882	2012
A review of catalytic hydrodeoxygenation of lignin-derived phenols from biomass pyrolysis Q Bu, H Lei, AH Zacher, L Wang, S Ren, J Liang, Y Wei, Y Liu, J Tang, ... Bioresource technology 124, 470-477, 2012	688	2012
Effect of processing on phenolic antioxidants of fruits, vegetables, and grains—a review B Nayak, RH Liu, J Tang Critical reviews in food science and nutrition 55 (7), 887-918, 2015	545	2015
Microwave finish drying of diced apples in a spouted bed H FENG, J TANG Journal of Food Science 63 (4), 679-683, 1998	476	1998
Migration of chemical compounds from packaging polymers during microwave, conventional heat treatment, and storage K Bhunia, SS Sablani, J Tang, B Rasco comprehensive Reviews in food Science and food Safety 12 (5), 523-545, 2013	460	2013
Evaluation of drying technologies for retention of physical quality and antioxidants in asparagus (Asparagus officinalis, L.) CI Nindo, T Sun, SW Wang, J Tang, JR Powers LWT-Food Science and Technology 36 (5), 507-516, 2003	447	2003
Physical, chemical and microbiological changes in stored green asparagus spears as affected by coating of silver nanoparticles-PVP J An, M Zhang, S Wang, J Tang LWT-Food Science and Technology 41 (6), 1100-1107, 2008	428	2008
Determination of total phenolic content and antioxidant capacity of onion (Allium cepa) and shallot (Allium oschaninii) using infrared spectroscopy X Lu, J Wang, HM Al-Qadiri, CF Ross, JR Powers, J Tang, BA Rasco Food Chemistry 129 (2), 637-644, 2011	417	2011
Influence of water activity on thermal resistance of microorganisms in low‐moisture foods: a review RM Syamaladevi, J Tang, R Villa‐Rojas, S Sablani, B Carter, G Campbell Comprehensive Reviews in Food Science and Food Safety 15 (2), 353-370, 2016	387	2016
Dielectric properties of foods relevant to RF and microwave pasteurization and sterilization Y Wang, TD Wig, J Tang, LM Hallberg Journal of Food Engineering 57 (3), 257-268, 2003	385	2003
Evaluation of the antioxidant activity of asparagus, broccoli and their juices T Sun, JR Powers, J Tang Food chemistry 105 (1), 101-106, 2007	375	2007
Dielectric properties of fruits and insect pests as related to radio frequency and microwave treatments S Wang, J Tang, JA Johnson, E Mitcham, JD Hansen, G Hallman, ... Biosystems Engineering 85 (2), 201-212, 2003	375	2003
Unlocking potentials of microwaves for food safety and quality J Tang Journal of food science 80 (8), E1776-E1793, 2015	359	2015
Refractance window dehydration technology: a novel contact drying method CI Nindo, J Tang Drying technology 25 (1), 37-48, 2007	358	2007
Recent developments in high-quality drying of vegetables, fruits, and aquatic products M Zhang, H Chen, AS Mujumdar, J Tang, S Miao, Y Wang Critical reviews in food science and nutrition 57 (6), 1239-1255, 2017	354	2017
High-temperature-short-time thermal quarantine methods J Tang, JN Ikediala, S Wang, JD Hansen, RP Cavalieri Postharvest Biology and Technology 21 (1), 129-145, 2000	309	2000
Kinetics of food quality changes during thermal processing: a review B Ling, J Tang, F Kong, EJ Mitcham, S Wang Food and bioprocess technology 8, 343-358, 2015	307	2015
Quality Retention in Strawberry and Carrot Purees Dried with Refractance Window^TM System BI Abonyi, H Feng, J Tang, CG Edwards, BP Chew, DS Mattinson, ... Journal of food science 67 (3), 1051-1056, 2002	306	2002
Microwave drying of food and agricultural materials: basics and heat and mass transfer modeling H Feng, Y Yin, J Tang Food Engineering Reviews 4, 89-106, 2012	301	2012

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