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Foods (Basel, Switzerland)|December 17, 2024
Mathematical Modeling of Salmonella Inactivation During Apple Drying and Pre-Drying Heating in Closed EnvironmentsRen Yang, Shuang Zhang, Juming TangFood Research International (Ottawa, Ont.)|June 28, 2022
Thermal death kinetics of Salmonella Enteritidis PT30 in peanut butter as influenced by water activityRen Yang, Lina Wei, Jianwu Dai, et al.Food Research International (Ottawa, Ont.)|December 3, 2017
A new method to determine the water activity and the net isosteric heats of sorption for low moisture foods at elevated temperaturesRavi Kiran Tadapaneni, Ren Yang, Brady Carter, et al.Food Research International (Ottawa, Ont.)|December 3, 2022
Inactivation of Salmonella Enteritidis PT30 on black peppercorns in thermal treatments with controlled relative humiditiesRen Yang, Stephen P Lombardo, William F Conway, et al.Food Research International (Ottawa, Ont.)|August 8, 2022
Microwave frying and post-frying of French friesXu Zhou, Shuang Zhang, Zhongwei Tang, et al.Current Research in Food Science|September 11, 2020
Understanding water activity change in oil with temperatureRen Yang, Jiewen Guan, Sicheng Sun, et al.Food Research International (Ottawa, Ont.)|February 18, 2026
Quantifying bacterial thermal resistance for drying and roasting processes using a novel low-humidity control methodRajesh Dangal, Tejaswi Boyapati, Kasiviswanathan Muthukumarappan, et al.Applied and Environmental Microbiology|February 15, 2018
Exponentially Increased Thermal Resistance of Salmonella spp. and Enterococcus faecium at Reduced Water ActivityShuxiang Liu, Juming Tang, Ravi Kiran Tadapaneni, et al.Food Research International (Ottawa, Ont.)|November 25, 2020
Desiccation in oil protects bacteria in thermal processingRen Yang, Jie Xu, Stephen P Lombardo, et al.Journal of Food Science|August 6, 2015
Unlocking Potentials of Microwaves for Food Safety and QualityJuming TangPageof 279