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Featured Articles


Microwave Pasteurization for Ready-to-eat FoodsMicrowave Pasteurization for Ready-to-eat Foods

Juming Tang, Yoon-ki Hong, Sumeyye Inanoglu, and Frank Liu





JFS Special Issue: 75 Years of Advancing Food Science, and Preparing for the Next 75JFS Special Issue: 75 Years of Advancing Food Science, and Preparing for the Next 75

Unlocking Potentials of Microwaves for Food Safety and Quality

Juming Tang




Critical Reviews in Food Science and NutritionCritical Reviews in Food Science and Nutrition

Thermal pasteurization of ready-to-eat foods and vegetables: Critical factors for process design and effects on quality

Jing Peng, Juming Tang, Diane M. Barrett, Shyam S. Sablani, Nathan Anderson & Joseph R. Powers



Publications by Us

  • Parhi, A., Bhunia, K., Rasco, B., Tang, J., Sablani, S. S. 2019. Development of an oxygen sensitive model gel system to detect defects in metal oxide coated multilayer polymeric films. Journal of Food Science. 84(9): 2507-2519. [full text]
  • Sonar, C.R., Rasco, B., Tang, J., Sablani, S.S. 2019. Natural color pigments: Oxidative stability and degradation kinetics during storage in thermally pasteurized vegetable purees. Journal of the Science of Food Agriculture. Published online 15 June, 2019. [full text]
  • Patel, J., Al-Ghamdi, S., Zhang, H., Queiroz, R., Tang, J., Yang, T., Sablani, S. S. 2019. Determining shelf life of ready-to-eat macaroni and cheese in high barrier and oxygen scavenger packaging sterilized via microwave-assisted thermal sterilization. Food and Bioprocess Technology. Published online: 15 July, 2019. [full text]
  • Sonar, C. R., Paccola, C. S., Al-Ghamdi, S., Rasco, B., Tang, J., Sablani, S. S. 2019. Stability of color, β-carotene, and ascorbic acid in thermally pasteurized carrot puree to the storage temperature and gas barrier properties of selected packaging films. Journal of Food Process Engineering. e13074. [full text]
  • Wang, J., Tang, J., Park, J.W., Rasco, B., Tang, Z., Qu, Z. 2019. Thermal gelation of Pacific whiting surimi in microwave assisted pasteurization. Journal of Food Engineering. 258: 18-26. [full text]
  • Al-Ghamdi, S., Rasco, B., Tang, J., Barbosa-Canovas, G., Sablani, S.S. 2019. Role of package headspace on multilayer films subjected to high hydrostatic pressure. Packaging Technology and Science. 32: 247-257. [full text]
  • Jain, D., Tang, J., Pedrow, P.D., Tang, Z., Sablani, S. 2019. Effect of changes in salt content and food thickness on electromagnetic heating of rice, mashed potatoes and peas in 915 MHz single mode microwave cavity. Food Research International. 119: 584-595. [full text]
  • Tang, J., Hong, Y.K., Inanoglu, S., Liu, F. 2018. Microwave pasteurization for ready-to-eat meals. Current Opinion in Food Science.23:133-141. [full text]
  • Jain, D., Tang, J., Liu, F., Tang, Z., Pedrow, P.D. 2018. Computational evaluation of food carrier designs to improve heating uniformity in microwave assisted thermal pasteurization. Innovative Food Science and Emerging Technologies. 48: 274-286. [full text]
  • Auksornsri, T., Bornhorst, E.R., Tang, J., Tang, Z. 2018. Developing model food systems with rice based products for microwave assisted thermal sterilization. LWT – Food Science and Technology. 96: 551-559. [full text]
  • Wang, J., Tang, J., Rasco, B., Sablani, S.S., Ovissipour, M., Qu, Z. 2018. Kinetics of quality changes of shrimp (Litopenanaeus setiferus) during pasteurization. Food and Bioprocess Technology. 11: 1027-1038. [full text]
  • Auksornsri, T., Tang, J., Tang, Z., Lin, H., Songsermpong, S. 2018. Dielectric properties of rice model food systems relevant to microwave sterilization process.  Innovative Food Science and Emerging Technologies. 45: 98-105. [full text]
  • 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 pasteurization system. Journal of Food Engineering. 210: 27-34. [full text]
  • Munoz, N., Bhunia, K., Zhang, H., Barbosa-Canovas, G.V., Tang, J., Sablani, S. 2017. Headspace oxygen as a hurdle to improve the safety of in-pack pasteurized chilled food during storage at different temperatures. International Journal of Food Microbiology. 253: 29-35. [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]
  • 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]
  • 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]
  • 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]


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