Jain, D., Wang, J., Liu, F., Tang, J., Bohnet, S. 2017. Application of non-enzymatic browning of fructose for heating pattern determination in microwave assisted thermal pasteruization system. Journal of Food Engineering. 210: 27-34. [full text]
Peng, J., Tang, J., Barrett, D.M., Sablani, S.S., Anderson, N., Powers, J.R. 2017. Thermal paseurization of ready-to-eat foods and vegetables: Critical factors for process design and effects on quality. Critical Reviews in Food Science and Nutrition 57:14, 2970-2995. [full text]
Bornhorst, E.R., Tang, J., Sablani, S.S., Barbosa-Canovas, G.V. 2017. Thermal pasteurization process evaluation using mashed potato model food with Maillard reaction products. LWT - Food Science and Technology. 82: 454:463. [full text]
Peng, J., Tang, J., Luan, D., Liu, F., Tang, T., Li, F. 2017. Microwave pasteurization of pre-packaged carrots.Journal of Food Engineering. 202: 56-64. [full text]
Niu, L., Sun, X., Tang, J., Wang, J., Rasco, B., Lai, K., Huang, Y. 2017. Free and protein-bound N-carboxymethyllysine and N-carboxyethyllysine in fish muscle: Biological variation and effects of heat treatment.Journal of Food Composition and Analysis. 57: 56-63. [full text]
Bornhorst, E.R., Tang, J., Sablani, S.S., Barbosa-Canovas, G.V., 2017. Development of model food systems for thermal pasteurization applications based on Maillard reaction products.LWT - Food Science and Technology. 75:417-424. [full text]
2016
Luan, D., Wang, Y., Tang, J., Jain, D., 2016. Frequency distribution in domestic microwave ovens and its influence on heating pattern. J. Food Science 82(2):429-436. [full text]
Bornhorst, E.R., Tang, J., Sablani, 2016. Sodium chloride diffusion in low-acid foods during thermal processing and storage.Journal of Food Science. 81:E1130-E1140. [full text]
2015
Tang, J. 2015. Unlocking potentials of microwaves for food safety and quality.J. Food Science, 80(8) E1776-1793. JFS Special Issue: 75 Years of Advancing Food Science, and Preparing for the next 75.[full text]
Luan, D., Tang, J., Liu, F., Tang, Z., Li, F., Lin, H., Bohnet, S., 2015. Dielectric properties of bentonite water pastes used for stable loads in microwave thermal processing systems. Journal of Food Engineering, 161:40-47. [full text]
Zhang, W., Luan, D., Tang, J., Sablani, S.S., Rasco, B., Lin, H., Liu, F., 2015. Dielectric properties and other phsical properties of low-acyl gellan gel as relevant to microwave assisted pasteurization process. Journal of Food Engineering, 149:195-203. [full text]
Luan, D., Tang, J., Pedrow, P.D., Liu, F., Tang, Z., 2015. Performance of mobile metallic temperature sensors in high power microwave heating system. Journal of Food Engineering, 149:114-122. [full text]
Sun, X., Tang, J., Wang, J., Rasco, B.A., Lai, K., Huang, Y., 2015. Formation of advanced glycation endproducts in ground beef under pasteurisation conditions. Food Chemistry, 172:802-807. [full text]
2014
Aamir, M., Ovissipour, M., Rasco, B., Tang, J., Sablani, S., 2014. Seasonality of the thermal kinetics of color changes in whole spinach (spinacia oleracea) leaves underpasteurization conditions. International Journal of Food Properties, 17:2012-2024. [full text]
Bozkurt, H., D'Souza, D.H., Davidson, P.M., 2014. Thermal inactivation of human norovirus surrogates in spinach and measurement of its uncertainty. Journal of Food Protection, 77(2): 276-283. [full text]
Peng, J., Tang, J., Barrett, D.M., Sablani, S.S., Powers, J.R., 2014. Kinetics of carrot texture degradation under pasteurization conditions. Journal of Food Engineering. 122:84-91. [full text]
Zhang, W., Tang, J., Liu, F., Bohnet, S., Tang, Z., 2014. Chemical marker M2 (4-hydroxy-5-methyl-2(2H)-furanone) formation in egg white gel model for heating pattern determination of microwave-assisted pasteurization processing. Journal of Food Engineering, 125: 69-76. [full text]
2013
Peng, J., Tang, J., Jiao, Y., Bohnet, S.G., Barrett, D.M., 2013. Dielectric properties of tomatoes assisting in the development of microwave pasteurization and sterilization processes.Food Science and Technology. 54:367-376. [full text]
Luan, D., Tang, J., Pedrow, P.D., Liu, F., Tang, Z., 2013. Using mobile metallic temperature sensors in continuous microwave assisted sterilizaton (MATS) systems. Journal of Food Engineering, 119: 552-560. [full text]
Resurreccion, F.P., Tang, J., Pedrow, P., Cavalieri, R., Liu, F., Tang, Z., 2013. Development of a computer simulation model for processing food in a microwave assisted thermal sterilization (MATS) system. Journal of Food Engineering, 118:406-416 [full text]
Ovissipour, M., Rasco, B., Tang, J., Sablani, S.S., 2013. Kinetics of quality changes in whole blue mussel (Mytilus edulis) during pasteurization. Journal of Food Research International, 53: 141-148. (full text)
Zhang, W., Liu, F., Nindo, C., Tang, J., 2013. Physical properties of egg whites and whole eggs relevant to microwave pasteurization. Journal of Food Engineering, 118:62-69. (full text)
2012
Published journal articles related to this project will be placed here.
