![\"Center](\"https:\/\/wsuwp-uploads.s3.amazonaws.com\/uploads\/sites\/1475\/2016\/09\/CoE-Logo-New_noBG-396x104.png\"){kind=logo}
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Publications, Presentations, & Related Links<\/h1>\n
<\/div>\n<\/section>\n\n\nFeatured Articles<\/h2>\n
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![\"\"](\"https:\/\/wpcdn.web.wsu.edu\/wp-labs\/uploads\/sites\/1475\/2023\/03\/376-Ross-2023-FOODS-11024_1-396x561.jpg\")
<\/a><\/h3>\nPreserving ready-to-eat meals using microwave technologies for future space programs<\/h3>\n
Ross, C., Sablani, S., Tang, J.<\/p>\n
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![\"\"](\"https:\/\/wpcdn.web.wsu.edu\/wp-labs\/uploads\/sites\/1475\/2023\/02\/JFE-Gezehegn-2023-396x459.jpg\")
<\/a><\/p>\nDevelopment and validation of analytical charts for microwave assisted thermal pasteurization of selected food products<\/h3>\n
Gezahegn, Y., Hong, Y.K., Tang, J., Pedrow, P., Sablani, S.S, Liu, F., Tang, Z.<\/p>\n
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![\"\"](\"https:\/\/wpcdn.web.wsu.edu\/wp-labs\/uploads\/sites\/1475\/2022\/11\/Front-Page-373-Parhi-FPSL-396x528.png\")
<\/a><\/h3>\nFinding a carbohydrate gel-based oxygen indicator for expedited detection of defects in metal-oxide coated food packaging<\/h3>\n
Parhi, A., Zhang, C., Sonar, C.R., Sankaran, S., Rasco, B., Tang, J., Sablani, S.S.<\/p>\n
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![\"Impact](\"https:\/\/wpcdn.web.wsu.edu\/wp-labs\/uploads\/sites\/1475\/2021\/10\/JFE-Inanoglu-2021-396x501.jpg\")
<\/a>Impact of high-pressure and microwave-assisted thermal pasteurization on inactivation of Listeria innocua <\/em>and quality attributes of green beans<\/h3>\nInanoglu, S., Barbosa-Canovas, G.V., Patel, J., Zhu, M.J., Sablani, S.S., Liu, F., Tang, Z., Tang, J.<\/p>\n
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![\"Quality](\"https:\/\/wpcdn.web.wsu.edu\/wp-labs\/uploads\/sites\/1475\/2021\/07\/359-Qu-2021-PSJ-1-396x469.jpg\")
<\/a>Quality changes in chicken livers during cooking<\/h3>\nZhi Qu, Juming Tang, Shyam S. Sablani, Carolyn F. Ross, Sindhuja Sankaran, and Devendra H. Shah<\/p>\n
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![\"Quality](\"https:\/\/wpcdn.web.wsu.edu\/wp-labs\/uploads\/sites\/1475\/2021\/02\/352-Qu-2021-FC-396x531.jpg\")
<\/a>Quality of green beans (Phaseolus vulgaris L.) influenced by microwave and
\nhot water pasteurization<\/h3>\nZhi Qu, Zhongwei Tang, Fang Liu, Shyam S. Sablani, Carolyn F. Ross, Sindhuja Sankaran, and Juming Tang<\/p>\n
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![\"A](\"https:\/\/wpcdn.web.wsu.edu\/wp-labs\/uploads\/sites\/1475\/2021\/02\/350-Hong-2021-IFSET-1-396x531.jpg\")
<\/a><\/h3>\nA simplified approach to assist process development for microwave assisted pasteurization of packaged food products<\/h3>\n
Yoon-Ki Hong, Frank Liu, Zhongwei Tang, Patrick D. Pedrow, Shyam S. Sablani, Ren Yang, and Juming Tang<\/p>\n
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![\"Effect](\"https:\/\/wpcdn.web.wsu.edu\/wp-labs\/uploads\/sites\/1475\/2021\/02\/foods-10-311-396x560.jpg\")
<\/a><\/h3>\nEffect of Electric Field Distribution on the Heating Uniformity of a Model Ready-to-Eat Meal in Microwave-Assisted Thermal Sterilization Using the FDTD Method<\/h3>\n
Yoon-Ki Hong, Roger Stanley, Juming Tang, Lan Bui, and Amir Ghandi<\/p>\n
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![\"Microwave](\"https:\/\/wpcdn.web.wsu.edu\/wp-labs\/uploads\/sites\/1475\/2018\/11\/Microwave-Pasteurization-for-Ready-to-eat-Foods-396x514.png\")
<\/a>Microwave Pasteurization for Ready-to-eat Foods<\/h3>\nJuming Tang, Yoon-ki Hong, Sumeyye Inanoglu, and Frank Liu<\/p>\n
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![\"JFS](\"https:\/\/wpcdn.web.wsu.edu\/wp-labs\/uploads\/sites\/1475\/2016\/10\/Unlocking-Potentials-1.png\")
<\/a>JFS Special Issue: 75 Years of Advancing Food Science, and Preparing for the Next 75<\/h3>\nUnlocking Potentials of Microwaves for Food Safety and Quality<\/p>\n
Juming Tang<\/p>\n
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![\"Critical](\"https:\/\/wpcdn.web.wsu.edu\/wp-labs\/uploads\/sites\/1475\/2016\/10\/Critical-Reviews-396x513.png\")
<\/a>Critical Reviews in Food Science and Nutrition<\/h3>\nThermal pasteurization of ready-to-eat foods and vegetables: Critical factors for process design and effects on quality<\/p>\n
Jing Peng, Juming Tang, Diane M. Barrett, Shyam S. Sablani, Nathan Anderson & Joseph R. Powers<\/p>\n
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<\/p>\n
Publications by Us<\/h2>\n
\n\n- Gezahegn, Y.A., Tang, J., Sablani, S.S., Pedrow, P.D., Hong, Y-K. 2021. Dielectric properties of water relevant to microwave assisted thermal pasteurization and sterilization of packaged foods. Innovative Food Science and Emerging Technologies<\/em>. 74:102837. [full text]<\/a><\/li>\n
- Sablani, S. S., Sand, C. K. 2021. Advanced Sterilization Technologies Unwrap Packaging Potential.\u00a0Food Technology.\u00a0<\/em>Published online: 21 August, 2021.\u00a0[full text]<\/a><\/li>\n
- Garrido, D., Gallardo, R.K., Ross, C.F., Montero, M.L., Tang, J. 2021. Does the order of presentation of extrinsic and intrinsic quality attributes matter when eliciting willingness to pay? Journal of Food Science.<\/em> 1-14. [full text]<\/a><\/li>\n
- Garrido, D., Gallardo, R.K., Ross, C.F., Montero, M.L., Tang, J. 2021. The effect of intrinsic and extrinsic quality on the willingness to pay for a convenient meal: A combination of home-use-test with online auctions.\u00a0Journal of Sensory Studies.\u00a0<\/em>e12682:1-15. [full text]<\/a><\/li>\n
- Ballom, K., Dhowlaghar, N., Tsai, H.C., Yang, R., Tang, J., Zhu, M.J. 2021. Radiofrequency pasteurization against\u00a0Salmonella\u00a0<\/em>and\u00a0Listeria monocytogenes\u00a0<\/em>in cocoa powder.\u00a0LWT \u2013 Food Science and Technology<\/em>. 145:111490.\u00a0[full text]<\/a><\/li>\n
- Patel, J., Chandrashekhar, R. S., Al-Ghamdi, S., Tang, Z., Yang, T., Tang, J., Sablani, S. S. 2021. Influence of ultra-high barrier packaging on the shelf-life of microwave-assisted thermally sterilized chicken pasta.\u00a0LWT,\u00a0<\/em>136:110287. [full text]<\/a><\/li>\n
- Montero, M.L., Sablani, S. S., Tang, J., Ross, C.F. 2020. Characterization of the sensory, chemical, and microbial quality of microwave-assisted, thermally pasteurized fried rice during storage.\u00a0Journal of Food Science,\u00a0<\/em>85(9): 2711-2719. [full text]<\/a><\/li>\n
- Patel, J., Parhi, A., Al-Ghamdi, S., Sonar, C. R., Mattinson, D.S., Tang, J., Yang, T., Sablani, S. S. 2020. Stability of vitamin C, color, and garlic aroma of garlic mashed potatoes in polymer packages processed with microwave-assisted thermal sterilization technology.\u00a0Journal of Food Science.\u00a0<\/em>Published online: 13 August, 2020. [full text]<\/a><\/li>\n
- 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. <\/em>84(9): 2507-2519. [full text]<\/a><\/li>\n
- 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. <\/em>Published online 15 June, 2019. [full text]<\/a><\/li>\n
- Patel, J., Al-Ghamdi, S., Zhang, H., Queiroz, R., Tang, J., Yang, T., Sablani, S. S. 2019.\u00a0Determining 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. <\/em>Published online: 15 July, 2019. [full text]<\/a><\/li>\n
- Sonar, C. R., Paccola, C. S., Al-Ghamdi, S., Rasco, B., Tang, J., Sablani, S. S. 2019. Stability of color, \u03b2<\/em>-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.<\/em> e13074. [full text]<\/a><\/li>\n
- 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. <\/em>258: 18-26. [full text]<\/a><\/li>\n
- 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. <\/em>32: 247-257. [full text]<\/a><\/li>\n
- 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. <\/em>119: 584-595. [full text]<\/a><\/li>\n
- Tang, J., Hong, Y.K., Inanoglu, S., Liu, F. 2018. Microwave pasteurization for ready-to-eat meals.\u00a0Current Opinion in Food Science.<\/em>23:133-141.\u00a0[full text]<\/a><\/li>\n
- 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.\u00a0Innovative Food Science and Emerging Technologies.\u00a0<\/em>48: 274-286.\u00a0[full text]<\/a><\/li>\n
- Auksornsri, T., Bornhorst, E.R., Tang, J., Tang, Z. 2018. Developing model food systems with rice based products for microwave assisted thermal sterilization.\u00a0LWT \u2013\u00a0<\/em>Food Science and Technology.\u00a0<\/em>96: 551-559.\u00a0[full text]<\/a><\/li>\n
- Wang, J., Tang, J., Rasco, B., Sablani, S.S., Ovissipour, M., Qu, Z. 2018. Kinetics of quality changes of shrimp (Litopenanaeus setiferus<\/em>) during pasteurization. Food and Bioprocess Technology. <\/em>11: 1027-1038. [full text]<\/a><\/li>\n
- Auksornsri, T., Tang, J., Tang, Z., Lin, H., Songsermpong, S. 2018. Dielectric properties of rice model food systems relevant to microwave sterilization process. \u00a0Innovative Food Science and Emerging Technologies.\u00a0<\/em>45: 98-105.\u00a0[full text]<\/a><\/li>\n
- 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. <\/em>210: 27-34. [full text]<\/a><\/li>\n
- 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. <\/em>253: 29-35. [full text]<\/a><\/li>\n
- 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 \u2013 Food Science and Technology. <\/em>82: 454-463. [full text]<\/a><\/li>\n
- 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. <\/em>57: 56-63.\u00a0 <\/em>[full text]<\/a><\/li>\n
- Luan, D., Wang, Y., Tang, J., Jain, D., 2016. Frequency distribution in domestic microwave ovens and its influence on heating pattern. J. Food Science<\/em> 82(2):429-436.\u00a0 [full text]<\/a><\/li>\n
- Peng, J., Tang, J., Luan, D., Liu, F., Tang, T., Li, F. 2017. Microwave pasteurization of pre-packaged carrots. Journal of Food Engineering. <\/em>202: 56-64.\u00a0 [full text]<\/a><\/li>\n<\/ul>\n
<\/p>\n<\/p><\/div>\n
\nIndividual Publication Pages<\/h2>\n
\n\n- Juming Tang <\/strong>Engineering and Process Design\n
\n- Personal Publication Page\u00a0<\/a><\/li>\n
- Google Scholar<\/a><\/li>\n<\/ul>\n<\/li>\n
- Shyam Sablani <\/strong>Packaging and Shelf Life Studies\n
\n- Personal Publication Page<\/a><\/li>\n
- Google Scholar<\/a><\/li>\n<\/ul>\n<\/li>\n
- Carolyn Ross <\/strong>Food Quality and Nutrition\n
\n- Personal Publication Page<\/a><\/li>\n
- Google Scholar<\/a><\/li>\n<\/ul>\n<\/li>\n
- Doris D’Souza <\/strong>Food Safety and Regulatory\n
\n- Personal Publication Page\u00a0<\/a><\/li>\n
- Google Scholar<\/li>\n<\/ul>\n<\/li>\n
- Karina Gallardo <\/strong>Consumer and Market Studies\n
\n- Personal Publication Page<\/a><\/li>\n
- Google Scholar<\/a><\/li>\n<\/ul>\n<\/li>\n
- Denis Gray <\/strong>Program Evaluation\n
\n- Personal Publication Page<\/a><\/li>\n
- Google Scholar<\/li>\n<\/ul>\n<\/li>\n<\/ul><\/div>\n<\/section>\n
\n\nRelated Publications<\/h2>\n
\n\n- Max C. Golden<\/span>,\u00a0Brandon J. Wanless<\/span>,\u00a0Jairus R. D. David<\/span>,\u00a0D. Scott Lineback<\/span>,\u00a0Ryan J. Talley<\/span>,\u00a0Bala Kottapalli<\/span>, and\u00a0Kathleen A. Glass<\/span>(2017<\/i>) Effect of Equilibrated pH and Indigenous Spoilage Microorganisms on the Inhibition of Proteolytic\u00a0Clostridium botulinum<\/i>\u00a0Toxin Production in Experimental Meals under Temperature Abuse. Journal of Food Protection: August 2017, Vol. 80, No. 8, pp. 1252-1258. https:\/\/doi.org\/10.4315\/0362-028X.JFP-17-012<\/a><\/li>\n
- \nMax C. Golden<\/span>,\u00a0Brandon J. Wanless<\/span>,\u00a0Jairus R. D. David<\/span>,\u00a0Bala Kottapalli<\/span>,\u00a0D. Scott Lineback<\/span>,\u00a0Ryan J. Talley<\/span>, and\u00a0Kathleen A. Glass<\/span>(2017<\/i>) Effect of Cultured Celery Juice, Temperature, and Product Composition on the Inhibition of Proteolytic\u00a0Clostridium botulinum<\/i>Toxin Production. Journal of Food Protection: August 2017, Vol. 80, No. 8, pp. 1259-1265.\u00a0https:\/\/doi.org\/10.4315\/0362-028X.JFP-17-011<\/a><\/div>\n<\/li>\n<\/ul>\n
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<\/p>\n<\/p><\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"
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Publications, Presentations, & Related Links<\/p>\n
Featured … » More …<\/span><\/a><\/h2>\n","protected":false},"author":2870,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"template-builder.php","meta":[],"wsuwp_university_location":[],"wsuwp_university_org":[],"_links":{"self":[{"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/pages\/587"}],"collection":[{"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/users\/2870"}],"replies":[{"embeddable":true,"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/comments?post=587"}],"version-history":[{"count":51,"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/pages\/587\/revisions"}],"predecessor-version":[{"id":1896,"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/pages\/587\/revisions\/1896"}],"wp:attachment":[{"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/media?parent=587"}],"wp:term":[{"taxonomy":"wsuwp_university_location","embeddable":true,"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/wsuwp_university_location?post=587"},{"taxonomy":"wsuwp_university_org","embeddable":true,"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/wsuwp_university_org?post=587"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Featured Articles<\/h2>\n
\n
<\/p>\n
<\/a><\/h3>\nPreserving ready-to-eat meals using microwave technologies for future space programs<\/h3>\n
Ross, C., Sablani, S., Tang, J.<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/a><\/p>\nDevelopment and validation of analytical charts for microwave assisted thermal pasteurization of selected food products<\/h3>\n
Gezahegn, Y., Hong, Y.K., Tang, J., Pedrow, P., Sablani, S.S, Liu, F., Tang, Z.<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/a><\/h3>\nFinding a carbohydrate gel-based oxygen indicator for expedited detection of defects in metal-oxide coated food packaging<\/h3>\n
Parhi, A., Zhang, C., Sonar, C.R., Sankaran, S., Rasco, B., Tang, J., Sablani, S.S.<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/a>Impact of high-pressure and microwave-assisted thermal pasteurization on inactivation of Listeria innocua <\/em>and quality attributes of green beans<\/h3>\nInanoglu, S., Barbosa-Canovas, G.V., Patel, J., Zhu, M.J., Sablani, S.S., Liu, F., Tang, Z., Tang, J.<\/p>\n
<\/p>\n
<\/p>\n
<\/a>Quality changes in chicken livers during cooking<\/h3>\nZhi Qu, Juming Tang, Shyam S. Sablani, Carolyn F. Ross, Sindhuja Sankaran, and Devendra H. Shah<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/a>Quality of green beans (Phaseolus vulgaris L.) influenced by microwave and
\nhot water pasteurization<\/h3>\nZhi Qu, Zhongwei Tang, Fang Liu, Shyam S. Sablani, Carolyn F. Ross, Sindhuja Sankaran, and Juming Tang<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/a><\/h3>\nA simplified approach to assist process development for microwave assisted pasteurization of packaged food products<\/h3>\n
Yoon-Ki Hong, Frank Liu, Zhongwei Tang, Patrick D. Pedrow, Shyam S. Sablani, Ren Yang, and Juming Tang<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/a><\/h3>\nEffect of Electric Field Distribution on the Heating Uniformity of a Model Ready-to-Eat Meal in Microwave-Assisted Thermal Sterilization Using the FDTD Method<\/h3>\n
Yoon-Ki Hong, Roger Stanley, Juming Tang, Lan Bui, and Amir Ghandi<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/a>Microwave Pasteurization for Ready-to-eat Foods<\/h3>\nJuming Tang, Yoon-ki Hong, Sumeyye Inanoglu, and Frank Liu<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/a>JFS Special Issue: 75 Years of Advancing Food Science, and Preparing for the Next 75<\/h3>\nUnlocking Potentials of Microwaves for Food Safety and Quality<\/p>\n
Juming Tang<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/a>Critical Reviews in Food Science and Nutrition<\/h3>\nThermal pasteurization of ready-to-eat foods and vegetables: Critical factors for process design and effects on quality<\/p>\n
Jing Peng, Juming Tang, Diane M. Barrett, Shyam S. Sablani, Nathan Anderson & Joseph R. Powers<\/p>\n
<\/p>\n
<\/p>\n
Publications by Us<\/h2>\n
\n\n- Gezahegn, Y.A., Tang, J., Sablani, S.S., Pedrow, P.D., Hong, Y-K. 2021. Dielectric properties of water relevant to microwave assisted thermal pasteurization and sterilization of packaged foods. Innovative Food Science and Emerging Technologies<\/em>. 74:102837. [full text]<\/a><\/li>\n
- Sablani, S. S., Sand, C. K. 2021. Advanced Sterilization Technologies Unwrap Packaging Potential.\u00a0Food Technology.\u00a0<\/em>Published online: 21 August, 2021.\u00a0[full text]<\/a><\/li>\n
- Garrido, D., Gallardo, R.K., Ross, C.F., Montero, M.L., Tang, J. 2021. Does the order of presentation of extrinsic and intrinsic quality attributes matter when eliciting willingness to pay? Journal of Food Science.<\/em> 1-14. [full text]<\/a><\/li>\n
- Garrido, D., Gallardo, R.K., Ross, C.F., Montero, M.L., Tang, J. 2021. The effect of intrinsic and extrinsic quality on the willingness to pay for a convenient meal: A combination of home-use-test with online auctions.\u00a0Journal of Sensory Studies.\u00a0<\/em>e12682:1-15. [full text]<\/a><\/li>\n
- Ballom, K., Dhowlaghar, N., Tsai, H.C., Yang, R., Tang, J., Zhu, M.J. 2021. Radiofrequency pasteurization against\u00a0Salmonella\u00a0<\/em>and\u00a0Listeria monocytogenes\u00a0<\/em>in cocoa powder.\u00a0LWT \u2013 Food Science and Technology<\/em>. 145:111490.\u00a0[full text]<\/a><\/li>\n
- Patel, J., Chandrashekhar, R. S., Al-Ghamdi, S., Tang, Z., Yang, T., Tang, J., Sablani, S. S. 2021. Influence of ultra-high barrier packaging on the shelf-life of microwave-assisted thermally sterilized chicken pasta.\u00a0LWT,\u00a0<\/em>136:110287. [full text]<\/a><\/li>\n
- Montero, M.L., Sablani, S. S., Tang, J., Ross, C.F. 2020. Characterization of the sensory, chemical, and microbial quality of microwave-assisted, thermally pasteurized fried rice during storage.\u00a0Journal of Food Science,\u00a0<\/em>85(9): 2711-2719. [full text]<\/a><\/li>\n
- Patel, J., Parhi, A., Al-Ghamdi, S., Sonar, C. R., Mattinson, D.S., Tang, J., Yang, T., Sablani, S. S. 2020. Stability of vitamin C, color, and garlic aroma of garlic mashed potatoes in polymer packages processed with microwave-assisted thermal sterilization technology.\u00a0Journal of Food Science.\u00a0<\/em>Published online: 13 August, 2020. [full text]<\/a><\/li>\n
- 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. <\/em>84(9): 2507-2519. [full text]<\/a><\/li>\n
- 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. <\/em>Published online 15 June, 2019. [full text]<\/a><\/li>\n
- Patel, J., Al-Ghamdi, S., Zhang, H., Queiroz, R., Tang, J., Yang, T., Sablani, S. S. 2019.\u00a0Determining 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. <\/em>Published online: 15 July, 2019. [full text]<\/a><\/li>\n
- Sonar, C. R., Paccola, C. S., Al-Ghamdi, S., Rasco, B., Tang, J., Sablani, S. S. 2019. Stability of color, \u03b2<\/em>-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.<\/em> e13074. [full text]<\/a><\/li>\n
- 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. <\/em>258: 18-26. [full text]<\/a><\/li>\n
- 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. <\/em>32: 247-257. [full text]<\/a><\/li>\n
- 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. <\/em>119: 584-595. [full text]<\/a><\/li>\n
- Tang, J., Hong, Y.K., Inanoglu, S., Liu, F. 2018. Microwave pasteurization for ready-to-eat meals.\u00a0Current Opinion in Food Science.<\/em>23:133-141.\u00a0[full text]<\/a><\/li>\n
- 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.\u00a0Innovative Food Science and Emerging Technologies.\u00a0<\/em>48: 274-286.\u00a0[full text]<\/a><\/li>\n
- Auksornsri, T., Bornhorst, E.R., Tang, J., Tang, Z. 2018. Developing model food systems with rice based products for microwave assisted thermal sterilization.\u00a0LWT \u2013\u00a0<\/em>Food Science and Technology.\u00a0<\/em>96: 551-559.\u00a0[full text]<\/a><\/li>\n
- Wang, J., Tang, J., Rasco, B., Sablani, S.S., Ovissipour, M., Qu, Z. 2018. Kinetics of quality changes of shrimp (Litopenanaeus setiferus<\/em>) during pasteurization. Food and Bioprocess Technology. <\/em>11: 1027-1038. [full text]<\/a><\/li>\n
- Auksornsri, T., Tang, J., Tang, Z., Lin, H., Songsermpong, S. 2018. Dielectric properties of rice model food systems relevant to microwave sterilization process. \u00a0Innovative Food Science and Emerging Technologies.\u00a0<\/em>45: 98-105.\u00a0[full text]<\/a><\/li>\n
- 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. <\/em>210: 27-34. [full text]<\/a><\/li>\n
- 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. <\/em>253: 29-35. [full text]<\/a><\/li>\n
- 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 \u2013 Food Science and Technology. <\/em>82: 454-463. [full text]<\/a><\/li>\n
- 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. <\/em>57: 56-63.\u00a0 <\/em>[full text]<\/a><\/li>\n
- Luan, D., Wang, Y., Tang, J., Jain, D., 2016. Frequency distribution in domestic microwave ovens and its influence on heating pattern. J. Food Science<\/em> 82(2):429-436.\u00a0 [full text]<\/a><\/li>\n
- Peng, J., Tang, J., Luan, D., Liu, F., Tang, T., Li, F. 2017. Microwave pasteurization of pre-packaged carrots. Journal of Food Engineering. <\/em>202: 56-64.\u00a0 [full text]<\/a><\/li>\n<\/ul>\n
<\/p>\n<\/p><\/div>\n
\nIndividual Publication Pages<\/h2>\n
\n\n- Juming Tang <\/strong>Engineering and Process Design\n
\n- Personal Publication Page\u00a0<\/a><\/li>\n
- Google Scholar<\/a><\/li>\n<\/ul>\n<\/li>\n
- Shyam Sablani <\/strong>Packaging and Shelf Life Studies\n
\n- Personal Publication Page<\/a><\/li>\n
- Google Scholar<\/a><\/li>\n<\/ul>\n<\/li>\n
- Carolyn Ross <\/strong>Food Quality and Nutrition\n
\n- Personal Publication Page<\/a><\/li>\n
- Google Scholar<\/a><\/li>\n<\/ul>\n<\/li>\n
- Doris D’Souza <\/strong>Food Safety and Regulatory\n
\n- Personal Publication Page\u00a0<\/a><\/li>\n
- Google Scholar<\/li>\n<\/ul>\n<\/li>\n
- Karina Gallardo <\/strong>Consumer and Market Studies\n
\n- Personal Publication Page<\/a><\/li>\n
- Google Scholar<\/a><\/li>\n<\/ul>\n<\/li>\n
- Denis Gray <\/strong>Program Evaluation\n
\n- Personal Publication Page<\/a><\/li>\n
- Google Scholar<\/li>\n<\/ul>\n<\/li>\n<\/ul><\/div>\n<\/section>\n
\n\nRelated Publications<\/h2>\n
\n\n- Max C. Golden<\/span>,\u00a0Brandon J. Wanless<\/span>,\u00a0Jairus R. D. David<\/span>,\u00a0D. Scott Lineback<\/span>,\u00a0Ryan J. Talley<\/span>,\u00a0Bala Kottapalli<\/span>, and\u00a0Kathleen A. Glass<\/span>(2017<\/i>) Effect of Equilibrated pH and Indigenous Spoilage Microorganisms on the Inhibition of Proteolytic\u00a0Clostridium botulinum<\/i>\u00a0Toxin Production in Experimental Meals under Temperature Abuse. Journal of Food Protection: August 2017, Vol. 80, No. 8, pp. 1252-1258. https:\/\/doi.org\/10.4315\/0362-028X.JFP-17-012<\/a><\/li>\n
- \nMax C. Golden<\/span>,\u00a0Brandon J. Wanless<\/span>,\u00a0Jairus R. D. David<\/span>,\u00a0Bala Kottapalli<\/span>,\u00a0D. Scott Lineback<\/span>,\u00a0Ryan J. Talley<\/span>, and\u00a0Kathleen A. Glass<\/span>(2017<\/i>) Effect of Cultured Celery Juice, Temperature, and Product Composition on the Inhibition of Proteolytic\u00a0Clostridium botulinum<\/i>Toxin Production. Journal of Food Protection: August 2017, Vol. 80, No. 8, pp. 1259-1265.\u00a0https:\/\/doi.org\/10.4315\/0362-028X.JFP-17-011<\/a><\/div>\n<\/li>\n<\/ul>\n
<\/p>\n
<\/p>\n<\/p><\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"
<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
Publications, Presentations, & Related Links<\/p>\n
Featured … » More …<\/span><\/a><\/h2>\n","protected":false},"author":2870,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"template-builder.php","meta":[],"wsuwp_university_location":[],"wsuwp_university_org":[],"_links":{"self":[{"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/pages\/587"}],"collection":[{"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/users\/2870"}],"replies":[{"embeddable":true,"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/comments?post=587"}],"version-history":[{"count":51,"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/pages\/587\/revisions"}],"predecessor-version":[{"id":1896,"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/pages\/587\/revisions\/1896"}],"wp:attachment":[{"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/media?parent=587"}],"wp:term":[{"taxonomy":"wsuwp_university_location","embeddable":true,"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/wsuwp_university_location?post=587"},{"taxonomy":"wsuwp_university_org","embeddable":true,"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/wsuwp_university_org?post=587"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
<\/a><\/p>\nDevelopment and validation of analytical charts for microwave assisted thermal pasteurization of selected food products<\/h3>\n
Gezahegn, Y., Hong, Y.K., Tang, J., Pedrow, P., Sablani, S.S, Liu, F., Tang, Z.<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/a><\/h3>\nFinding a carbohydrate gel-based oxygen indicator for expedited detection of defects in metal-oxide coated food packaging<\/h3>\n
Parhi, A., Zhang, C., Sonar, C.R., Sankaran, S., Rasco, B., Tang, J., Sablani, S.S.<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/a>Impact of high-pressure and microwave-assisted thermal pasteurization on inactivation of Listeria innocua <\/em>and quality attributes of green beans<\/h3>\nInanoglu, S., Barbosa-Canovas, G.V., Patel, J., Zhu, M.J., Sablani, S.S., Liu, F., Tang, Z., Tang, J.<\/p>\n
<\/p>\n
<\/p>\n
<\/a>Quality changes in chicken livers during cooking<\/h3>\nZhi Qu, Juming Tang, Shyam S. Sablani, Carolyn F. Ross, Sindhuja Sankaran, and Devendra H. Shah<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/a>Quality of green beans (Phaseolus vulgaris L.) influenced by microwave and
\nhot water pasteurization<\/h3>\nZhi Qu, Zhongwei Tang, Fang Liu, Shyam S. Sablani, Carolyn F. Ross, Sindhuja Sankaran, and Juming Tang<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/a><\/h3>\nA simplified approach to assist process development for microwave assisted pasteurization of packaged food products<\/h3>\n
Yoon-Ki Hong, Frank Liu, Zhongwei Tang, Patrick D. Pedrow, Shyam S. Sablani, Ren Yang, and Juming Tang<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/a><\/h3>\nEffect of Electric Field Distribution on the Heating Uniformity of a Model Ready-to-Eat Meal in Microwave-Assisted Thermal Sterilization Using the FDTD Method<\/h3>\n
Yoon-Ki Hong, Roger Stanley, Juming Tang, Lan Bui, and Amir Ghandi<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/a>Microwave Pasteurization for Ready-to-eat Foods<\/h3>\nJuming Tang, Yoon-ki Hong, Sumeyye Inanoglu, and Frank Liu<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/a>JFS Special Issue: 75 Years of Advancing Food Science, and Preparing for the Next 75<\/h3>\nUnlocking Potentials of Microwaves for Food Safety and Quality<\/p>\n
Juming Tang<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/a>Critical Reviews in Food Science and Nutrition<\/h3>\nThermal pasteurization of ready-to-eat foods and vegetables: Critical factors for process design and effects on quality<\/p>\n
Jing Peng, Juming Tang, Diane M. Barrett, Shyam S. Sablani, Nathan Anderson & Joseph R. Powers<\/p>\n
<\/p>\n
<\/p>\n
Publications by Us<\/h2>\n
\n\n- Gezahegn, Y.A., Tang, J., Sablani, S.S., Pedrow, P.D., Hong, Y-K. 2021. Dielectric properties of water relevant to microwave assisted thermal pasteurization and sterilization of packaged foods. Innovative Food Science and Emerging Technologies<\/em>. 74:102837. [full text]<\/a><\/li>\n
- Sablani, S. S., Sand, C. K. 2021. Advanced Sterilization Technologies Unwrap Packaging Potential.\u00a0Food Technology.\u00a0<\/em>Published online: 21 August, 2021.\u00a0[full text]<\/a><\/li>\n
- Garrido, D., Gallardo, R.K., Ross, C.F., Montero, M.L., Tang, J. 2021. Does the order of presentation of extrinsic and intrinsic quality attributes matter when eliciting willingness to pay? Journal of Food Science.<\/em> 1-14. [full text]<\/a><\/li>\n
- Garrido, D., Gallardo, R.K., Ross, C.F., Montero, M.L., Tang, J. 2021. The effect of intrinsic and extrinsic quality on the willingness to pay for a convenient meal: A combination of home-use-test with online auctions.\u00a0Journal of Sensory Studies.\u00a0<\/em>e12682:1-15. [full text]<\/a><\/li>\n
- Ballom, K., Dhowlaghar, N., Tsai, H.C., Yang, R., Tang, J., Zhu, M.J. 2021. Radiofrequency pasteurization against\u00a0Salmonella\u00a0<\/em>and\u00a0Listeria monocytogenes\u00a0<\/em>in cocoa powder.\u00a0LWT \u2013 Food Science and Technology<\/em>. 145:111490.\u00a0[full text]<\/a><\/li>\n
- Patel, J., Chandrashekhar, R. S., Al-Ghamdi, S., Tang, Z., Yang, T., Tang, J., Sablani, S. S. 2021. Influence of ultra-high barrier packaging on the shelf-life of microwave-assisted thermally sterilized chicken pasta.\u00a0LWT,\u00a0<\/em>136:110287. [full text]<\/a><\/li>\n
- Montero, M.L., Sablani, S. S., Tang, J., Ross, C.F. 2020. Characterization of the sensory, chemical, and microbial quality of microwave-assisted, thermally pasteurized fried rice during storage.\u00a0Journal of Food Science,\u00a0<\/em>85(9): 2711-2719. [full text]<\/a><\/li>\n
- Patel, J., Parhi, A., Al-Ghamdi, S., Sonar, C. R., Mattinson, D.S., Tang, J., Yang, T., Sablani, S. S. 2020. Stability of vitamin C, color, and garlic aroma of garlic mashed potatoes in polymer packages processed with microwave-assisted thermal sterilization technology.\u00a0Journal of Food Science.\u00a0<\/em>Published online: 13 August, 2020. [full text]<\/a><\/li>\n
- 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. <\/em>84(9): 2507-2519. [full text]<\/a><\/li>\n
- 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. <\/em>Published online 15 June, 2019. [full text]<\/a><\/li>\n
- Patel, J., Al-Ghamdi, S., Zhang, H., Queiroz, R., Tang, J., Yang, T., Sablani, S. S. 2019.\u00a0Determining 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. <\/em>Published online: 15 July, 2019. [full text]<\/a><\/li>\n
- Sonar, C. R., Paccola, C. S., Al-Ghamdi, S., Rasco, B., Tang, J., Sablani, S. S. 2019. Stability of color, \u03b2<\/em>-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.<\/em> e13074. [full text]<\/a><\/li>\n
- 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. <\/em>258: 18-26. [full text]<\/a><\/li>\n
- 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. <\/em>32: 247-257. [full text]<\/a><\/li>\n
- 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. <\/em>119: 584-595. [full text]<\/a><\/li>\n
- Tang, J., Hong, Y.K., Inanoglu, S., Liu, F. 2018. Microwave pasteurization for ready-to-eat meals.\u00a0Current Opinion in Food Science.<\/em>23:133-141.\u00a0[full text]<\/a><\/li>\n
- 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.\u00a0Innovative Food Science and Emerging Technologies.\u00a0<\/em>48: 274-286.\u00a0[full text]<\/a><\/li>\n
- Auksornsri, T., Bornhorst, E.R., Tang, J., Tang, Z. 2018. Developing model food systems with rice based products for microwave assisted thermal sterilization.\u00a0LWT \u2013\u00a0<\/em>Food Science and Technology.\u00a0<\/em>96: 551-559.\u00a0[full text]<\/a><\/li>\n
- Wang, J., Tang, J., Rasco, B., Sablani, S.S., Ovissipour, M., Qu, Z. 2018. Kinetics of quality changes of shrimp (Litopenanaeus setiferus<\/em>) during pasteurization. Food and Bioprocess Technology. <\/em>11: 1027-1038. [full text]<\/a><\/li>\n
- Auksornsri, T., Tang, J., Tang, Z., Lin, H., Songsermpong, S. 2018. Dielectric properties of rice model food systems relevant to microwave sterilization process. \u00a0Innovative Food Science and Emerging Technologies.\u00a0<\/em>45: 98-105.\u00a0[full text]<\/a><\/li>\n
- 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. <\/em>210: 27-34. [full text]<\/a><\/li>\n
- 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. <\/em>253: 29-35. [full text]<\/a><\/li>\n
- 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 \u2013 Food Science and Technology. <\/em>82: 454-463. [full text]<\/a><\/li>\n
- 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. <\/em>57: 56-63.\u00a0 <\/em>[full text]<\/a><\/li>\n
- Luan, D., Wang, Y., Tang, J., Jain, D., 2016. Frequency distribution in domestic microwave ovens and its influence on heating pattern. J. Food Science<\/em> 82(2):429-436.\u00a0 [full text]<\/a><\/li>\n
- Peng, J., Tang, J., Luan, D., Liu, F., Tang, T., Li, F. 2017. Microwave pasteurization of pre-packaged carrots. Journal of Food Engineering. <\/em>202: 56-64.\u00a0 [full text]<\/a><\/li>\n<\/ul>\n
<\/p>\n<\/p><\/div>\n
\nIndividual Publication Pages<\/h2>\n
\n\n- Juming Tang <\/strong>Engineering and Process Design\n
\n- Personal Publication Page\u00a0<\/a><\/li>\n
- Google Scholar<\/a><\/li>\n<\/ul>\n<\/li>\n
- Shyam Sablani <\/strong>Packaging and Shelf Life Studies\n
\n- Personal Publication Page<\/a><\/li>\n
- Google Scholar<\/a><\/li>\n<\/ul>\n<\/li>\n
- Carolyn Ross <\/strong>Food Quality and Nutrition\n
\n- Personal Publication Page<\/a><\/li>\n
- Google Scholar<\/a><\/li>\n<\/ul>\n<\/li>\n
- Doris D’Souza <\/strong>Food Safety and Regulatory\n
\n- Personal Publication Page\u00a0<\/a><\/li>\n
- Google Scholar<\/li>\n<\/ul>\n<\/li>\n
- Karina Gallardo <\/strong>Consumer and Market Studies\n
\n- Personal Publication Page<\/a><\/li>\n
- Google Scholar<\/a><\/li>\n<\/ul>\n<\/li>\n
- Denis Gray <\/strong>Program Evaluation\n
\n- Personal Publication Page<\/a><\/li>\n
- Google Scholar<\/li>\n<\/ul>\n<\/li>\n<\/ul><\/div>\n<\/section>\n
\n\nRelated Publications<\/h2>\n
\n\n- Max C. Golden<\/span>,\u00a0Brandon J. Wanless<\/span>,\u00a0Jairus R. D. David<\/span>,\u00a0D. Scott Lineback<\/span>,\u00a0Ryan J. Talley<\/span>,\u00a0Bala Kottapalli<\/span>, and\u00a0Kathleen A. Glass<\/span>(2017<\/i>) Effect of Equilibrated pH and Indigenous Spoilage Microorganisms on the Inhibition of Proteolytic\u00a0Clostridium botulinum<\/i>\u00a0Toxin Production in Experimental Meals under Temperature Abuse. Journal of Food Protection: August 2017, Vol. 80, No. 8, pp. 1252-1258. https:\/\/doi.org\/10.4315\/0362-028X.JFP-17-012<\/a><\/li>\n
- \nMax C. Golden<\/span>,\u00a0Brandon J. Wanless<\/span>,\u00a0Jairus R. D. David<\/span>,\u00a0Bala Kottapalli<\/span>,\u00a0D. Scott Lineback<\/span>,\u00a0Ryan J. Talley<\/span>, and\u00a0Kathleen A. Glass<\/span>(2017<\/i>) Effect of Cultured Celery Juice, Temperature, and Product Composition on the Inhibition of Proteolytic\u00a0Clostridium botulinum<\/i>Toxin Production. Journal of Food Protection: August 2017, Vol. 80, No. 8, pp. 1259-1265.\u00a0https:\/\/doi.org\/10.4315\/0362-028X.JFP-17-011<\/a><\/div>\n<\/li>\n<\/ul>\n
<\/p>\n
<\/p>\n<\/p><\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"
<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
Publications, Presentations, & Related Links<\/p>\n
Featured … » More …<\/span><\/a><\/h2>\n","protected":false},"author":2870,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"template-builder.php","meta":[],"wsuwp_university_location":[],"wsuwp_university_org":[],"_links":{"self":[{"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/pages\/587"}],"collection":[{"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/users\/2870"}],"replies":[{"embeddable":true,"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/comments?post=587"}],"version-history":[{"count":51,"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/pages\/587\/revisions"}],"predecessor-version":[{"id":1896,"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/pages\/587\/revisions\/1896"}],"wp:attachment":[{"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/media?parent=587"}],"wp:term":[{"taxonomy":"wsuwp_university_location","embeddable":true,"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/wsuwp_university_location?post=587"},{"taxonomy":"wsuwp_university_org","embeddable":true,"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/wsuwp_university_org?post=587"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
<\/a>Impact of high-pressure and microwave-assisted thermal pasteurization on inactivation of Listeria innocua <\/em>and quality attributes of green beans<\/h3>\nInanoglu, S., Barbosa-Canovas, G.V., Patel, J., Zhu, M.J., Sablani, S.S., Liu, F., Tang, Z., Tang, J.<\/p>\n
<\/p>\n
<\/p>\n
<\/a>Quality changes in chicken livers during cooking<\/h3>\nZhi Qu, Juming Tang, Shyam S. Sablani, Carolyn F. Ross, Sindhuja Sankaran, and Devendra H. Shah<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/a>Quality of green beans (Phaseolus vulgaris L.) influenced by microwave and
\nhot water pasteurization<\/h3>\nZhi Qu, Zhongwei Tang, Fang Liu, Shyam S. Sablani, Carolyn F. Ross, Sindhuja Sankaran, and Juming Tang<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/a><\/h3>\nA simplified approach to assist process development for microwave assisted pasteurization of packaged food products<\/h3>\n
Yoon-Ki Hong, Frank Liu, Zhongwei Tang, Patrick D. Pedrow, Shyam S. Sablani, Ren Yang, and Juming Tang<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/a><\/h3>\nEffect of Electric Field Distribution on the Heating Uniformity of a Model Ready-to-Eat Meal in Microwave-Assisted Thermal Sterilization Using the FDTD Method<\/h3>\n
Yoon-Ki Hong, Roger Stanley, Juming Tang, Lan Bui, and Amir Ghandi<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/a>Microwave Pasteurization for Ready-to-eat Foods<\/h3>\nJuming Tang, Yoon-ki Hong, Sumeyye Inanoglu, and Frank Liu<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/a>JFS Special Issue: 75 Years of Advancing Food Science, and Preparing for the Next 75<\/h3>\nUnlocking Potentials of Microwaves for Food Safety and Quality<\/p>\n
Juming Tang<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/a>Critical Reviews in Food Science and Nutrition<\/h3>\nThermal pasteurization of ready-to-eat foods and vegetables: Critical factors for process design and effects on quality<\/p>\n
Jing Peng, Juming Tang, Diane M. Barrett, Shyam S. Sablani, Nathan Anderson & Joseph R. Powers<\/p>\n
<\/p>\n
<\/p>\n
Publications by Us<\/h2>\n
\n\n- Gezahegn, Y.A., Tang, J., Sablani, S.S., Pedrow, P.D., Hong, Y-K. 2021. Dielectric properties of water relevant to microwave assisted thermal pasteurization and sterilization of packaged foods. Innovative Food Science and Emerging Technologies<\/em>. 74:102837. [full text]<\/a><\/li>\n
- Sablani, S. S., Sand, C. K. 2021. Advanced Sterilization Technologies Unwrap Packaging Potential.\u00a0Food Technology.\u00a0<\/em>Published online: 21 August, 2021.\u00a0[full text]<\/a><\/li>\n
- Garrido, D., Gallardo, R.K., Ross, C.F., Montero, M.L., Tang, J. 2021. Does the order of presentation of extrinsic and intrinsic quality attributes matter when eliciting willingness to pay? Journal of Food Science.<\/em> 1-14. [full text]<\/a><\/li>\n
- Garrido, D., Gallardo, R.K., Ross, C.F., Montero, M.L., Tang, J. 2021. The effect of intrinsic and extrinsic quality on the willingness to pay for a convenient meal: A combination of home-use-test with online auctions.\u00a0Journal of Sensory Studies.\u00a0<\/em>e12682:1-15. [full text]<\/a><\/li>\n
- Ballom, K., Dhowlaghar, N., Tsai, H.C., Yang, R., Tang, J., Zhu, M.J. 2021. Radiofrequency pasteurization against\u00a0Salmonella\u00a0<\/em>and\u00a0Listeria monocytogenes\u00a0<\/em>in cocoa powder.\u00a0LWT \u2013 Food Science and Technology<\/em>. 145:111490.\u00a0[full text]<\/a><\/li>\n
- Patel, J., Chandrashekhar, R. S., Al-Ghamdi, S., Tang, Z., Yang, T., Tang, J., Sablani, S. S. 2021. Influence of ultra-high barrier packaging on the shelf-life of microwave-assisted thermally sterilized chicken pasta.\u00a0LWT,\u00a0<\/em>136:110287. [full text]<\/a><\/li>\n
- Montero, M.L., Sablani, S. S., Tang, J., Ross, C.F. 2020. Characterization of the sensory, chemical, and microbial quality of microwave-assisted, thermally pasteurized fried rice during storage.\u00a0Journal of Food Science,\u00a0<\/em>85(9): 2711-2719. [full text]<\/a><\/li>\n
- Patel, J., Parhi, A., Al-Ghamdi, S., Sonar, C. R., Mattinson, D.S., Tang, J., Yang, T., Sablani, S. S. 2020. Stability of vitamin C, color, and garlic aroma of garlic mashed potatoes in polymer packages processed with microwave-assisted thermal sterilization technology.\u00a0Journal of Food Science.\u00a0<\/em>Published online: 13 August, 2020. [full text]<\/a><\/li>\n
- 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. <\/em>84(9): 2507-2519. [full text]<\/a><\/li>\n
- 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. <\/em>Published online 15 June, 2019. [full text]<\/a><\/li>\n
- Patel, J., Al-Ghamdi, S., Zhang, H., Queiroz, R., Tang, J., Yang, T., Sablani, S. S. 2019.\u00a0Determining 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. <\/em>Published online: 15 July, 2019. [full text]<\/a><\/li>\n
- Sonar, C. R., Paccola, C. S., Al-Ghamdi, S., Rasco, B., Tang, J., Sablani, S. S. 2019. Stability of color, \u03b2<\/em>-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.<\/em> e13074. [full text]<\/a><\/li>\n
- 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. <\/em>258: 18-26. [full text]<\/a><\/li>\n
- 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. <\/em>32: 247-257. [full text]<\/a><\/li>\n
- 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. <\/em>119: 584-595. [full text]<\/a><\/li>\n
- Tang, J., Hong, Y.K., Inanoglu, S., Liu, F. 2018. Microwave pasteurization for ready-to-eat meals.\u00a0Current Opinion in Food Science.<\/em>23:133-141.\u00a0[full text]<\/a><\/li>\n
- 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.\u00a0Innovative Food Science and Emerging Technologies.\u00a0<\/em>48: 274-286.\u00a0[full text]<\/a><\/li>\n
- Auksornsri, T., Bornhorst, E.R., Tang, J., Tang, Z. 2018. Developing model food systems with rice based products for microwave assisted thermal sterilization.\u00a0LWT \u2013\u00a0<\/em>Food Science and Technology.\u00a0<\/em>96: 551-559.\u00a0[full text]<\/a><\/li>\n
- Wang, J., Tang, J., Rasco, B., Sablani, S.S., Ovissipour, M., Qu, Z. 2018. Kinetics of quality changes of shrimp (Litopenanaeus setiferus<\/em>) during pasteurization. Food and Bioprocess Technology. <\/em>11: 1027-1038. [full text]<\/a><\/li>\n
- Auksornsri, T., Tang, J., Tang, Z., Lin, H., Songsermpong, S. 2018. Dielectric properties of rice model food systems relevant to microwave sterilization process. \u00a0Innovative Food Science and Emerging Technologies.\u00a0<\/em>45: 98-105.\u00a0[full text]<\/a><\/li>\n
- 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. <\/em>210: 27-34. [full text]<\/a><\/li>\n
- 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. <\/em>253: 29-35. [full text]<\/a><\/li>\n
- 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 \u2013 Food Science and Technology. <\/em>82: 454-463. [full text]<\/a><\/li>\n
- 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. <\/em>57: 56-63.\u00a0 <\/em>[full text]<\/a><\/li>\n
- Luan, D., Wang, Y., Tang, J., Jain, D., 2016. Frequency distribution in domestic microwave ovens and its influence on heating pattern. J. Food Science<\/em> 82(2):429-436.\u00a0 [full text]<\/a><\/li>\n
- Peng, J., Tang, J., Luan, D., Liu, F., Tang, T., Li, F. 2017. Microwave pasteurization of pre-packaged carrots. Journal of Food Engineering. <\/em>202: 56-64.\u00a0 [full text]<\/a><\/li>\n<\/ul>\n
<\/p>\n<\/p><\/div>\n
\nIndividual Publication Pages<\/h2>\n
\n\n- Juming Tang <\/strong>Engineering and Process Design\n
\n- Personal Publication Page\u00a0<\/a><\/li>\n
- Google Scholar<\/a><\/li>\n<\/ul>\n<\/li>\n
- Shyam Sablani <\/strong>Packaging and Shelf Life Studies\n
\n- Personal Publication Page<\/a><\/li>\n
- Google Scholar<\/a><\/li>\n<\/ul>\n<\/li>\n
- Carolyn Ross <\/strong>Food Quality and Nutrition\n
\n- Personal Publication Page<\/a><\/li>\n
- Google Scholar<\/a><\/li>\n<\/ul>\n<\/li>\n
- Doris D’Souza <\/strong>Food Safety and Regulatory\n
\n- Personal Publication Page\u00a0<\/a><\/li>\n
- Google Scholar<\/li>\n<\/ul>\n<\/li>\n
- Karina Gallardo <\/strong>Consumer and Market Studies\n
\n- Personal Publication Page<\/a><\/li>\n
- Google Scholar<\/a><\/li>\n<\/ul>\n<\/li>\n
- Denis Gray <\/strong>Program Evaluation\n
\n- Personal Publication Page<\/a><\/li>\n
- Google Scholar<\/li>\n<\/ul>\n<\/li>\n<\/ul><\/div>\n<\/section>\n
\n\nRelated Publications<\/h2>\n
\n\n- Max C. Golden<\/span>,\u00a0Brandon J. Wanless<\/span>,\u00a0Jairus R. D. David<\/span>,\u00a0D. Scott Lineback<\/span>,\u00a0Ryan J. Talley<\/span>,\u00a0Bala Kottapalli<\/span>, and\u00a0Kathleen A. Glass<\/span>(2017<\/i>) Effect of Equilibrated pH and Indigenous Spoilage Microorganisms on the Inhibition of Proteolytic\u00a0Clostridium botulinum<\/i>\u00a0Toxin Production in Experimental Meals under Temperature Abuse. Journal of Food Protection: August 2017, Vol. 80, No. 8, pp. 1252-1258. https:\/\/doi.org\/10.4315\/0362-028X.JFP-17-012<\/a><\/li>\n
- \nMax C. Golden<\/span>,\u00a0Brandon J. Wanless<\/span>,\u00a0Jairus R. D. David<\/span>,\u00a0Bala Kottapalli<\/span>,\u00a0D. Scott Lineback<\/span>,\u00a0Ryan J. Talley<\/span>, and\u00a0Kathleen A. Glass<\/span>(2017<\/i>) Effect of Cultured Celery Juice, Temperature, and Product Composition on the Inhibition of Proteolytic\u00a0Clostridium botulinum<\/i>Toxin Production. Journal of Food Protection: August 2017, Vol. 80, No. 8, pp. 1259-1265.\u00a0https:\/\/doi.org\/10.4315\/0362-028X.JFP-17-011<\/a><\/div>\n<\/li>\n<\/ul>\n
<\/p>\n
<\/p>\n<\/p><\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"
<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
Publications, Presentations, & Related Links<\/p>\n
Featured … » More …<\/span><\/a><\/h2>\n","protected":false},"author":2870,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"template-builder.php","meta":[],"wsuwp_university_location":[],"wsuwp_university_org":[],"_links":{"self":[{"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/pages\/587"}],"collection":[{"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/users\/2870"}],"replies":[{"embeddable":true,"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/comments?post=587"}],"version-history":[{"count":51,"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/pages\/587\/revisions"}],"predecessor-version":[{"id":1896,"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/pages\/587\/revisions\/1896"}],"wp:attachment":[{"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/media?parent=587"}],"wp:term":[{"taxonomy":"wsuwp_university_location","embeddable":true,"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/wsuwp_university_location?post=587"},{"taxonomy":"wsuwp_university_org","embeddable":true,"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/wsuwp_university_org?post=587"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
<\/a>Quality of green beans (Phaseolus vulgaris L.) influenced by microwave and\nhot water pasteurization<\/h3>\n
Zhi Qu, Zhongwei Tang, Fang Liu, Shyam S. Sablani, Carolyn F. Ross, Sindhuja Sankaran, and Juming Tang<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/a><\/h3>\nA simplified approach to assist process development for microwave assisted pasteurization of packaged food products<\/h3>\n
Yoon-Ki Hong, Frank Liu, Zhongwei Tang, Patrick D. Pedrow, Shyam S. Sablani, Ren Yang, and Juming Tang<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/a><\/h3>\nEffect of Electric Field Distribution on the Heating Uniformity of a Model Ready-to-Eat Meal in Microwave-Assisted Thermal Sterilization Using the FDTD Method<\/h3>\n
Yoon-Ki Hong, Roger Stanley, Juming Tang, Lan Bui, and Amir Ghandi<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/a>Microwave Pasteurization for Ready-to-eat Foods<\/h3>\nJuming Tang, Yoon-ki Hong, Sumeyye Inanoglu, and Frank Liu<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/a>JFS Special Issue: 75 Years of Advancing Food Science, and Preparing for the Next 75<\/h3>\nUnlocking Potentials of Microwaves for Food Safety and Quality<\/p>\n
Juming Tang<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/a>Critical Reviews in Food Science and Nutrition<\/h3>\nThermal pasteurization of ready-to-eat foods and vegetables: Critical factors for process design and effects on quality<\/p>\n
Jing Peng, Juming Tang, Diane M. Barrett, Shyam S. Sablani, Nathan Anderson & Joseph R. Powers<\/p>\n
<\/p>\n
<\/p>\n
Publications by Us<\/h2>\n
\n\n- Gezahegn, Y.A., Tang, J., Sablani, S.S., Pedrow, P.D., Hong, Y-K. 2021. Dielectric properties of water relevant to microwave assisted thermal pasteurization and sterilization of packaged foods. Innovative Food Science and Emerging Technologies<\/em>. 74:102837. [full text]<\/a><\/li>\n
- Sablani, S. S., Sand, C. K. 2021. Advanced Sterilization Technologies Unwrap Packaging Potential.\u00a0Food Technology.\u00a0<\/em>Published online: 21 August, 2021.\u00a0[full text]<\/a><\/li>\n
- Garrido, D., Gallardo, R.K., Ross, C.F., Montero, M.L., Tang, J. 2021. Does the order of presentation of extrinsic and intrinsic quality attributes matter when eliciting willingness to pay? Journal of Food Science.<\/em> 1-14. [full text]<\/a><\/li>\n
- Garrido, D., Gallardo, R.K., Ross, C.F., Montero, M.L., Tang, J. 2021. The effect of intrinsic and extrinsic quality on the willingness to pay for a convenient meal: A combination of home-use-test with online auctions.\u00a0Journal of Sensory Studies.\u00a0<\/em>e12682:1-15. [full text]<\/a><\/li>\n
- Ballom, K., Dhowlaghar, N., Tsai, H.C., Yang, R., Tang, J., Zhu, M.J. 2021. Radiofrequency pasteurization against\u00a0Salmonella\u00a0<\/em>and\u00a0Listeria monocytogenes\u00a0<\/em>in cocoa powder.\u00a0LWT \u2013 Food Science and Technology<\/em>. 145:111490.\u00a0[full text]<\/a><\/li>\n
- Patel, J., Chandrashekhar, R. S., Al-Ghamdi, S., Tang, Z., Yang, T., Tang, J., Sablani, S. S. 2021. Influence of ultra-high barrier packaging on the shelf-life of microwave-assisted thermally sterilized chicken pasta.\u00a0LWT,\u00a0<\/em>136:110287. [full text]<\/a><\/li>\n
- Montero, M.L., Sablani, S. S., Tang, J., Ross, C.F. 2020. Characterization of the sensory, chemical, and microbial quality of microwave-assisted, thermally pasteurized fried rice during storage.\u00a0Journal of Food Science,\u00a0<\/em>85(9): 2711-2719. [full text]<\/a><\/li>\n
- Patel, J., Parhi, A., Al-Ghamdi, S., Sonar, C. R., Mattinson, D.S., Tang, J., Yang, T., Sablani, S. S. 2020. Stability of vitamin C, color, and garlic aroma of garlic mashed potatoes in polymer packages processed with microwave-assisted thermal sterilization technology.\u00a0Journal of Food Science.\u00a0<\/em>Published online: 13 August, 2020. [full text]<\/a><\/li>\n
- 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. <\/em>84(9): 2507-2519. [full text]<\/a><\/li>\n
- 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. <\/em>Published online 15 June, 2019. [full text]<\/a><\/li>\n
- Patel, J., Al-Ghamdi, S., Zhang, H., Queiroz, R., Tang, J., Yang, T., Sablani, S. S. 2019.\u00a0Determining 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. <\/em>Published online: 15 July, 2019. [full text]<\/a><\/li>\n
- Sonar, C. R., Paccola, C. S., Al-Ghamdi, S., Rasco, B., Tang, J., Sablani, S. S. 2019. Stability of color, \u03b2<\/em>-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.<\/em> e13074. [full text]<\/a><\/li>\n
- 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. <\/em>258: 18-26. [full text]<\/a><\/li>\n
- 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. <\/em>32: 247-257. [full text]<\/a><\/li>\n
- 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. <\/em>119: 584-595. [full text]<\/a><\/li>\n
- Tang, J., Hong, Y.K., Inanoglu, S., Liu, F. 2018. Microwave pasteurization for ready-to-eat meals.\u00a0Current Opinion in Food Science.<\/em>23:133-141.\u00a0[full text]<\/a><\/li>\n
- 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.\u00a0Innovative Food Science and Emerging Technologies.\u00a0<\/em>48: 274-286.\u00a0[full text]<\/a><\/li>\n
- Auksornsri, T., Bornhorst, E.R., Tang, J., Tang, Z. 2018. Developing model food systems with rice based products for microwave assisted thermal sterilization.\u00a0LWT \u2013\u00a0<\/em>Food Science and Technology.\u00a0<\/em>96: 551-559.\u00a0[full text]<\/a><\/li>\n
- Wang, J., Tang, J., Rasco, B., Sablani, S.S., Ovissipour, M., Qu, Z. 2018. Kinetics of quality changes of shrimp (Litopenanaeus setiferus<\/em>) during pasteurization. Food and Bioprocess Technology. <\/em>11: 1027-1038. [full text]<\/a><\/li>\n
- Auksornsri, T., Tang, J., Tang, Z., Lin, H., Songsermpong, S. 2018. Dielectric properties of rice model food systems relevant to microwave sterilization process. \u00a0Innovative Food Science and Emerging Technologies.\u00a0<\/em>45: 98-105.\u00a0[full text]<\/a><\/li>\n
- 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. <\/em>210: 27-34. [full text]<\/a><\/li>\n
- 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. <\/em>253: 29-35. [full text]<\/a><\/li>\n
- 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 \u2013 Food Science and Technology. <\/em>82: 454-463. [full text]<\/a><\/li>\n
- 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. <\/em>57: 56-63.\u00a0 <\/em>[full text]<\/a><\/li>\n
- Luan, D., Wang, Y., Tang, J., Jain, D., 2016. Frequency distribution in domestic microwave ovens and its influence on heating pattern. J. Food Science<\/em> 82(2):429-436.\u00a0 [full text]<\/a><\/li>\n
- Peng, J., Tang, J., Luan, D., Liu, F., Tang, T., Li, F. 2017. Microwave pasteurization of pre-packaged carrots. Journal of Food Engineering. <\/em>202: 56-64.\u00a0 [full text]<\/a><\/li>\n<\/ul>\n
<\/p>\n<\/p><\/div>\n
\nIndividual Publication Pages<\/h2>\n
\n\n- Juming Tang <\/strong>Engineering and Process Design\n
\n- Personal Publication Page\u00a0<\/a><\/li>\n
- Google Scholar<\/a><\/li>\n<\/ul>\n<\/li>\n
- Shyam Sablani <\/strong>Packaging and Shelf Life Studies\n
\n- Personal Publication Page<\/a><\/li>\n
- Google Scholar<\/a><\/li>\n<\/ul>\n<\/li>\n
- Carolyn Ross <\/strong>Food Quality and Nutrition\n
\n- Personal Publication Page<\/a><\/li>\n
- Google Scholar<\/a><\/li>\n<\/ul>\n<\/li>\n
- Doris D’Souza <\/strong>Food Safety and Regulatory\n
\n- Personal Publication Page\u00a0<\/a><\/li>\n
- Google Scholar<\/li>\n<\/ul>\n<\/li>\n
- Karina Gallardo <\/strong>Consumer and Market Studies\n
\n- Personal Publication Page<\/a><\/li>\n
- Google Scholar<\/a><\/li>\n<\/ul>\n<\/li>\n
- Denis Gray <\/strong>Program Evaluation\n
\n- Personal Publication Page<\/a><\/li>\n
- Google Scholar<\/li>\n<\/ul>\n<\/li>\n<\/ul><\/div>\n<\/section>\n
\n\nRelated Publications<\/h2>\n
\n\n- Max C. Golden<\/span>,\u00a0Brandon J. Wanless<\/span>,\u00a0Jairus R. D. David<\/span>,\u00a0D. Scott Lineback<\/span>,\u00a0Ryan J. Talley<\/span>,\u00a0Bala Kottapalli<\/span>, and\u00a0Kathleen A. Glass<\/span>(2017<\/i>) Effect of Equilibrated pH and Indigenous Spoilage Microorganisms on the Inhibition of Proteolytic\u00a0Clostridium botulinum<\/i>\u00a0Toxin Production in Experimental Meals under Temperature Abuse. Journal of Food Protection: August 2017, Vol. 80, No. 8, pp. 1252-1258. https:\/\/doi.org\/10.4315\/0362-028X.JFP-17-012<\/a><\/li>\n
- \nMax C. Golden<\/span>,\u00a0Brandon J. Wanless<\/span>,\u00a0Jairus R. D. David<\/span>,\u00a0Bala Kottapalli<\/span>,\u00a0D. Scott Lineback<\/span>,\u00a0Ryan J. Talley<\/span>, and\u00a0Kathleen A. Glass<\/span>(2017<\/i>) Effect of Cultured Celery Juice, Temperature, and Product Composition on the Inhibition of Proteolytic\u00a0Clostridium botulinum<\/i>Toxin Production. Journal of Food Protection: August 2017, Vol. 80, No. 8, pp. 1259-1265.\u00a0https:\/\/doi.org\/10.4315\/0362-028X.JFP-17-011<\/a><\/div>\n<\/li>\n<\/ul>\n
<\/p>\n
<\/p>\n<\/p><\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"
<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
Publications, Presentations, & Related Links<\/p>\n
Featured … » More …<\/span><\/a><\/h2>\n","protected":false},"author":2870,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"template-builder.php","meta":[],"wsuwp_university_location":[],"wsuwp_university_org":[],"_links":{"self":[{"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/pages\/587"}],"collection":[{"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/users\/2870"}],"replies":[{"embeddable":true,"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/comments?post=587"}],"version-history":[{"count":51,"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/pages\/587\/revisions"}],"predecessor-version":[{"id":1896,"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/pages\/587\/revisions\/1896"}],"wp:attachment":[{"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/media?parent=587"}],"wp:term":[{"taxonomy":"wsuwp_university_location","embeddable":true,"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/wsuwp_university_location?post=587"},{"taxonomy":"wsuwp_university_org","embeddable":true,"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/wsuwp_university_org?post=587"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
<\/a><\/h3>\nEffect of Electric Field Distribution on the Heating Uniformity of a Model Ready-to-Eat Meal in Microwave-Assisted Thermal Sterilization Using the FDTD Method<\/h3>\n
Yoon-Ki Hong, Roger Stanley, Juming Tang, Lan Bui, and Amir Ghandi<\/p>\n
<\/p>\n
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<\/p>\n
<\/p>\n
<\/a>Microwave Pasteurization for Ready-to-eat Foods<\/h3>\nJuming Tang, Yoon-ki Hong, Sumeyye Inanoglu, and Frank Liu<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/a>JFS Special Issue: 75 Years of Advancing Food Science, and Preparing for the Next 75<\/h3>\nUnlocking Potentials of Microwaves for Food Safety and Quality<\/p>\n
Juming Tang<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/a>Critical Reviews in Food Science and Nutrition<\/h3>\nThermal pasteurization of ready-to-eat foods and vegetables: Critical factors for process design and effects on quality<\/p>\n
Jing Peng, Juming Tang, Diane M. Barrett, Shyam S. Sablani, Nathan Anderson & Joseph R. Powers<\/p>\n
<\/p>\n
<\/p>\n
Publications by Us<\/h2>\n
\n\n- Gezahegn, Y.A., Tang, J., Sablani, S.S., Pedrow, P.D., Hong, Y-K. 2021. Dielectric properties of water relevant to microwave assisted thermal pasteurization and sterilization of packaged foods. Innovative Food Science and Emerging Technologies<\/em>. 74:102837. [full text]<\/a><\/li>\n
- Sablani, S. S., Sand, C. K. 2021. Advanced Sterilization Technologies Unwrap Packaging Potential.\u00a0Food Technology.\u00a0<\/em>Published online: 21 August, 2021.\u00a0[full text]<\/a><\/li>\n
- Garrido, D., Gallardo, R.K., Ross, C.F., Montero, M.L., Tang, J. 2021. Does the order of presentation of extrinsic and intrinsic quality attributes matter when eliciting willingness to pay? Journal of Food Science.<\/em> 1-14. [full text]<\/a><\/li>\n
- Garrido, D., Gallardo, R.K., Ross, C.F., Montero, M.L., Tang, J. 2021. The effect of intrinsic and extrinsic quality on the willingness to pay for a convenient meal: A combination of home-use-test with online auctions.\u00a0Journal of Sensory Studies.\u00a0<\/em>e12682:1-15. [full text]<\/a><\/li>\n
- Ballom, K., Dhowlaghar, N., Tsai, H.C., Yang, R., Tang, J., Zhu, M.J. 2021. Radiofrequency pasteurization against\u00a0Salmonella\u00a0<\/em>and\u00a0Listeria monocytogenes\u00a0<\/em>in cocoa powder.\u00a0LWT \u2013 Food Science and Technology<\/em>. 145:111490.\u00a0[full text]<\/a><\/li>\n
- Patel, J., Chandrashekhar, R. S., Al-Ghamdi, S., Tang, Z., Yang, T., Tang, J., Sablani, S. S. 2021. Influence of ultra-high barrier packaging on the shelf-life of microwave-assisted thermally sterilized chicken pasta.\u00a0LWT,\u00a0<\/em>136:110287. [full text]<\/a><\/li>\n
- Montero, M.L., Sablani, S. S., Tang, J., Ross, C.F. 2020. Characterization of the sensory, chemical, and microbial quality of microwave-assisted, thermally pasteurized fried rice during storage.\u00a0Journal of Food Science,\u00a0<\/em>85(9): 2711-2719. [full text]<\/a><\/li>\n
- Patel, J., Parhi, A., Al-Ghamdi, S., Sonar, C. R., Mattinson, D.S., Tang, J., Yang, T., Sablani, S. S. 2020. Stability of vitamin C, color, and garlic aroma of garlic mashed potatoes in polymer packages processed with microwave-assisted thermal sterilization technology.\u00a0Journal of Food Science.\u00a0<\/em>Published online: 13 August, 2020. [full text]<\/a><\/li>\n
- 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. <\/em>84(9): 2507-2519. [full text]<\/a><\/li>\n
- 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. <\/em>Published online 15 June, 2019. [full text]<\/a><\/li>\n
- Patel, J., Al-Ghamdi, S., Zhang, H., Queiroz, R., Tang, J., Yang, T., Sablani, S. S. 2019.\u00a0Determining 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. <\/em>Published online: 15 July, 2019. [full text]<\/a><\/li>\n
- Sonar, C. R., Paccola, C. S., Al-Ghamdi, S., Rasco, B., Tang, J., Sablani, S. S. 2019. Stability of color, \u03b2<\/em>-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.<\/em> e13074. [full text]<\/a><\/li>\n
- 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. <\/em>258: 18-26. [full text]<\/a><\/li>\n
- 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. <\/em>32: 247-257. [full text]<\/a><\/li>\n
- 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. <\/em>119: 584-595. [full text]<\/a><\/li>\n
- Tang, J., Hong, Y.K., Inanoglu, S., Liu, F. 2018. Microwave pasteurization for ready-to-eat meals.\u00a0Current Opinion in Food Science.<\/em>23:133-141.\u00a0[full text]<\/a><\/li>\n
- 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.\u00a0Innovative Food Science and Emerging Technologies.\u00a0<\/em>48: 274-286.\u00a0[full text]<\/a><\/li>\n
- Auksornsri, T., Bornhorst, E.R., Tang, J., Tang, Z. 2018. Developing model food systems with rice based products for microwave assisted thermal sterilization.\u00a0LWT \u2013\u00a0<\/em>Food Science and Technology.\u00a0<\/em>96: 551-559.\u00a0[full text]<\/a><\/li>\n
- Wang, J., Tang, J., Rasco, B., Sablani, S.S., Ovissipour, M., Qu, Z. 2018. Kinetics of quality changes of shrimp (Litopenanaeus setiferus<\/em>) during pasteurization. Food and Bioprocess Technology. <\/em>11: 1027-1038. [full text]<\/a><\/li>\n
- Auksornsri, T., Tang, J., Tang, Z., Lin, H., Songsermpong, S. 2018. Dielectric properties of rice model food systems relevant to microwave sterilization process. \u00a0Innovative Food Science and Emerging Technologies.\u00a0<\/em>45: 98-105.\u00a0[full text]<\/a><\/li>\n
- 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. <\/em>210: 27-34. [full text]<\/a><\/li>\n
- 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. <\/em>253: 29-35. [full text]<\/a><\/li>\n
- 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 \u2013 Food Science and Technology. <\/em>82: 454-463. [full text]<\/a><\/li>\n
- 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. <\/em>57: 56-63.\u00a0 <\/em>[full text]<\/a><\/li>\n
- Luan, D., Wang, Y., Tang, J., Jain, D., 2016. Frequency distribution in domestic microwave ovens and its influence on heating pattern. J. Food Science<\/em> 82(2):429-436.\u00a0 [full text]<\/a><\/li>\n
- Peng, J., Tang, J., Luan, D., Liu, F., Tang, T., Li, F. 2017. Microwave pasteurization of pre-packaged carrots. Journal of Food Engineering. <\/em>202: 56-64.\u00a0 [full text]<\/a><\/li>\n<\/ul>\n
<\/p>\n<\/p><\/div>\n
\nIndividual Publication Pages<\/h2>\n
\n\n- Juming Tang <\/strong>Engineering and Process Design\n
\n- Personal Publication Page\u00a0<\/a><\/li>\n
- Google Scholar<\/a><\/li>\n<\/ul>\n<\/li>\n
- Shyam Sablani <\/strong>Packaging and Shelf Life Studies\n
\n- Personal Publication Page<\/a><\/li>\n
- Google Scholar<\/a><\/li>\n<\/ul>\n<\/li>\n
- Carolyn Ross <\/strong>Food Quality and Nutrition\n
\n- Personal Publication Page<\/a><\/li>\n
- Google Scholar<\/a><\/li>\n<\/ul>\n<\/li>\n
- Doris D’Souza <\/strong>Food Safety and Regulatory\n
\n- Personal Publication Page\u00a0<\/a><\/li>\n
- Google Scholar<\/li>\n<\/ul>\n<\/li>\n
- Karina Gallardo <\/strong>Consumer and Market Studies\n
\n- Personal Publication Page<\/a><\/li>\n
- Google Scholar<\/a><\/li>\n<\/ul>\n<\/li>\n
- Denis Gray <\/strong>Program Evaluation\n
\n- Personal Publication Page<\/a><\/li>\n
- Google Scholar<\/li>\n<\/ul>\n<\/li>\n<\/ul><\/div>\n<\/section>\n
\n\nRelated Publications<\/h2>\n
\n\n- Max C. Golden<\/span>,\u00a0Brandon J. Wanless<\/span>,\u00a0Jairus R. D. David<\/span>,\u00a0D. Scott Lineback<\/span>,\u00a0Ryan J. Talley<\/span>,\u00a0Bala Kottapalli<\/span>, and\u00a0Kathleen A. Glass<\/span>(2017<\/i>) Effect of Equilibrated pH and Indigenous Spoilage Microorganisms on the Inhibition of Proteolytic\u00a0Clostridium botulinum<\/i>\u00a0Toxin Production in Experimental Meals under Temperature Abuse. Journal of Food Protection: August 2017, Vol. 80, No. 8, pp. 1252-1258. https:\/\/doi.org\/10.4315\/0362-028X.JFP-17-012<\/a><\/li>\n
- \nMax C. Golden<\/span>,\u00a0Brandon J. Wanless<\/span>,\u00a0Jairus R. D. David<\/span>,\u00a0Bala Kottapalli<\/span>,\u00a0D. Scott Lineback<\/span>,\u00a0Ryan J. Talley<\/span>, and\u00a0Kathleen A. Glass<\/span>(2017<\/i>) Effect of Cultured Celery Juice, Temperature, and Product Composition on the Inhibition of Proteolytic\u00a0Clostridium botulinum<\/i>Toxin Production. Journal of Food Protection: August 2017, Vol. 80, No. 8, pp. 1259-1265.\u00a0https:\/\/doi.org\/10.4315\/0362-028X.JFP-17-011<\/a><\/div>\n<\/li>\n<\/ul>\n
<\/p>\n
<\/p>\n<\/p><\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"
<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
Publications, Presentations, & Related Links<\/p>\n
Featured … » More …<\/span><\/a><\/h2>\n","protected":false},"author":2870,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"template-builder.php","meta":[],"wsuwp_university_location":[],"wsuwp_university_org":[],"_links":{"self":[{"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/pages\/587"}],"collection":[{"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/users\/2870"}],"replies":[{"embeddable":true,"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/comments?post=587"}],"version-history":[{"count":51,"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/pages\/587\/revisions"}],"predecessor-version":[{"id":1896,"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/pages\/587\/revisions\/1896"}],"wp:attachment":[{"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/media?parent=587"}],"wp:term":[{"taxonomy":"wsuwp_university_location","embeddable":true,"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/wsuwp_university_location?post=587"},{"taxonomy":"wsuwp_university_org","embeddable":true,"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/wsuwp_university_org?post=587"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
<\/a>JFS Special Issue: 75 Years of Advancing Food Science, and Preparing for the Next 75<\/h3>\nUnlocking Potentials of Microwaves for Food Safety and Quality<\/p>\n
Juming Tang<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/a>Critical Reviews in Food Science and Nutrition<\/h3>\nThermal pasteurization of ready-to-eat foods and vegetables: Critical factors for process design and effects on quality<\/p>\n
Jing Peng, Juming Tang, Diane M. Barrett, Shyam S. Sablani, Nathan Anderson & Joseph R. Powers<\/p>\n
<\/p>\n
<\/p>\n
Publications by Us<\/h2>\n
\n\n- Gezahegn, Y.A., Tang, J., Sablani, S.S., Pedrow, P.D., Hong, Y-K. 2021. Dielectric properties of water relevant to microwave assisted thermal pasteurization and sterilization of packaged foods. Innovative Food Science and Emerging Technologies<\/em>. 74:102837. [full text]<\/a><\/li>\n
- Sablani, S. S., Sand, C. K. 2021. Advanced Sterilization Technologies Unwrap Packaging Potential.\u00a0Food Technology.\u00a0<\/em>Published online: 21 August, 2021.\u00a0[full text]<\/a><\/li>\n
- Garrido, D., Gallardo, R.K., Ross, C.F., Montero, M.L., Tang, J. 2021. Does the order of presentation of extrinsic and intrinsic quality attributes matter when eliciting willingness to pay? Journal of Food Science.<\/em> 1-14. [full text]<\/a><\/li>\n
- Garrido, D., Gallardo, R.K., Ross, C.F., Montero, M.L., Tang, J. 2021. The effect of intrinsic and extrinsic quality on the willingness to pay for a convenient meal: A combination of home-use-test with online auctions.\u00a0Journal of Sensory Studies.\u00a0<\/em>e12682:1-15. [full text]<\/a><\/li>\n
- Ballom, K., Dhowlaghar, N., Tsai, H.C., Yang, R., Tang, J., Zhu, M.J. 2021. Radiofrequency pasteurization against\u00a0Salmonella\u00a0<\/em>and\u00a0Listeria monocytogenes\u00a0<\/em>in cocoa powder.\u00a0LWT \u2013 Food Science and Technology<\/em>. 145:111490.\u00a0[full text]<\/a><\/li>\n
- Patel, J., Chandrashekhar, R. S., Al-Ghamdi, S., Tang, Z., Yang, T., Tang, J., Sablani, S. S. 2021. Influence of ultra-high barrier packaging on the shelf-life of microwave-assisted thermally sterilized chicken pasta.\u00a0LWT,\u00a0<\/em>136:110287. [full text]<\/a><\/li>\n
- Montero, M.L., Sablani, S. S., Tang, J., Ross, C.F. 2020. Characterization of the sensory, chemical, and microbial quality of microwave-assisted, thermally pasteurized fried rice during storage.\u00a0Journal of Food Science,\u00a0<\/em>85(9): 2711-2719. [full text]<\/a><\/li>\n
- Patel, J., Parhi, A., Al-Ghamdi, S., Sonar, C. R., Mattinson, D.S., Tang, J., Yang, T., Sablani, S. S. 2020. Stability of vitamin C, color, and garlic aroma of garlic mashed potatoes in polymer packages processed with microwave-assisted thermal sterilization technology.\u00a0Journal of Food Science.\u00a0<\/em>Published online: 13 August, 2020. [full text]<\/a><\/li>\n
- 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. <\/em>84(9): 2507-2519. [full text]<\/a><\/li>\n
- 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. <\/em>Published online 15 June, 2019. [full text]<\/a><\/li>\n
- Patel, J., Al-Ghamdi, S., Zhang, H., Queiroz, R., Tang, J., Yang, T., Sablani, S. S. 2019.\u00a0Determining 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. <\/em>Published online: 15 July, 2019. [full text]<\/a><\/li>\n
- Sonar, C. R., Paccola, C. S., Al-Ghamdi, S., Rasco, B., Tang, J., Sablani, S. S. 2019. Stability of color, \u03b2<\/em>-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.<\/em> e13074. [full text]<\/a><\/li>\n
- 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. <\/em>258: 18-26. [full text]<\/a><\/li>\n
- 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. <\/em>32: 247-257. [full text]<\/a><\/li>\n
- 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. <\/em>119: 584-595. [full text]<\/a><\/li>\n
- Tang, J., Hong, Y.K., Inanoglu, S., Liu, F. 2018. Microwave pasteurization for ready-to-eat meals.\u00a0Current Opinion in Food Science.<\/em>23:133-141.\u00a0[full text]<\/a><\/li>\n
- 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.\u00a0Innovative Food Science and Emerging Technologies.\u00a0<\/em>48: 274-286.\u00a0[full text]<\/a><\/li>\n
- Auksornsri, T., Bornhorst, E.R., Tang, J., Tang, Z. 2018. Developing model food systems with rice based products for microwave assisted thermal sterilization.\u00a0LWT \u2013\u00a0<\/em>Food Science and Technology.\u00a0<\/em>96: 551-559.\u00a0[full text]<\/a><\/li>\n
- Wang, J., Tang, J., Rasco, B., Sablani, S.S., Ovissipour, M., Qu, Z. 2018. Kinetics of quality changes of shrimp (Litopenanaeus setiferus<\/em>) during pasteurization. Food and Bioprocess Technology. <\/em>11: 1027-1038. [full text]<\/a><\/li>\n
- Auksornsri, T., Tang, J., Tang, Z., Lin, H., Songsermpong, S. 2018. Dielectric properties of rice model food systems relevant to microwave sterilization process. \u00a0Innovative Food Science and Emerging Technologies.\u00a0<\/em>45: 98-105.\u00a0[full text]<\/a><\/li>\n
- 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. <\/em>210: 27-34. [full text]<\/a><\/li>\n
- 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. <\/em>253: 29-35. [full text]<\/a><\/li>\n
- 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 \u2013 Food Science and Technology. <\/em>82: 454-463. [full text]<\/a><\/li>\n
- 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. <\/em>57: 56-63.\u00a0 <\/em>[full text]<\/a><\/li>\n
- Luan, D., Wang, Y., Tang, J., Jain, D., 2016. Frequency distribution in domestic microwave ovens and its influence on heating pattern. J. Food Science<\/em> 82(2):429-436.\u00a0 [full text]<\/a><\/li>\n
- Peng, J., Tang, J., Luan, D., Liu, F., Tang, T., Li, F. 2017. Microwave pasteurization of pre-packaged carrots. Journal of Food Engineering. <\/em>202: 56-64.\u00a0 [full text]<\/a><\/li>\n<\/ul>\n
<\/p>\n<\/p><\/div>\n
\nIndividual Publication Pages<\/h2>\n
\n\n- Juming Tang <\/strong>Engineering and Process Design\n
\n- Personal Publication Page\u00a0<\/a><\/li>\n
- Google Scholar<\/a><\/li>\n<\/ul>\n<\/li>\n
- Shyam Sablani <\/strong>Packaging and Shelf Life Studies\n
\n- Personal Publication Page<\/a><\/li>\n
- Google Scholar<\/a><\/li>\n<\/ul>\n<\/li>\n
- Carolyn Ross <\/strong>Food Quality and Nutrition\n
\n- Personal Publication Page<\/a><\/li>\n
- Google Scholar<\/a><\/li>\n<\/ul>\n<\/li>\n
- Doris D’Souza <\/strong>Food Safety and Regulatory\n
\n- Personal Publication Page\u00a0<\/a><\/li>\n
- Google Scholar<\/li>\n<\/ul>\n<\/li>\n
- Karina Gallardo <\/strong>Consumer and Market Studies\n
\n- Personal Publication Page<\/a><\/li>\n
- Google Scholar<\/a><\/li>\n<\/ul>\n<\/li>\n
- Denis Gray <\/strong>Program Evaluation\n
\n- Personal Publication Page<\/a><\/li>\n
- Google Scholar<\/li>\n<\/ul>\n<\/li>\n<\/ul><\/div>\n<\/section>\n
\n\nRelated Publications<\/h2>\n
\n\n- Max C. Golden<\/span>,\u00a0Brandon J. Wanless<\/span>,\u00a0Jairus R. D. David<\/span>,\u00a0D. Scott Lineback<\/span>,\u00a0Ryan J. Talley<\/span>,\u00a0Bala Kottapalli<\/span>, and\u00a0Kathleen A. Glass<\/span>(2017<\/i>) Effect of Equilibrated pH and Indigenous Spoilage Microorganisms on the Inhibition of Proteolytic\u00a0Clostridium botulinum<\/i>\u00a0Toxin Production in Experimental Meals under Temperature Abuse. Journal of Food Protection: August 2017, Vol. 80, No. 8, pp. 1252-1258. https:\/\/doi.org\/10.4315\/0362-028X.JFP-17-012<\/a><\/li>\n
- \nMax C. Golden<\/span>,\u00a0Brandon J. Wanless<\/span>,\u00a0Jairus R. D. David<\/span>,\u00a0Bala Kottapalli<\/span>,\u00a0D. Scott Lineback<\/span>,\u00a0Ryan J. Talley<\/span>, and\u00a0Kathleen A. Glass<\/span>(2017<\/i>) Effect of Cultured Celery Juice, Temperature, and Product Composition on the Inhibition of Proteolytic\u00a0Clostridium botulinum<\/i>Toxin Production. Journal of Food Protection: August 2017, Vol. 80, No. 8, pp. 1259-1265.\u00a0https:\/\/doi.org\/10.4315\/0362-028X.JFP-17-011<\/a><\/div>\n<\/li>\n<\/ul>\n
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Publications, Presentations, & Related Links<\/p>\n
Featured … » More …<\/span><\/a><\/h2>\n","protected":false},"author":2870,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"template-builder.php","meta":[],"wsuwp_university_location":[],"wsuwp_university_org":[],"_links":{"self":[{"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/pages\/587"}],"collection":[{"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/users\/2870"}],"replies":[{"embeddable":true,"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/comments?post=587"}],"version-history":[{"count":51,"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/pages\/587\/revisions"}],"predecessor-version":[{"id":1896,"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/pages\/587\/revisions\/1896"}],"wp:attachment":[{"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/media?parent=587"}],"wp:term":[{"taxonomy":"wsuwp_university_location","embeddable":true,"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/wsuwp_university_location?post=587"},{"taxonomy":"wsuwp_university_org","embeddable":true,"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/wsuwp_university_org?post=587"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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- Gezahegn, Y.A., Tang, J., Sablani, S.S., Pedrow, P.D., Hong, Y-K. 2021. Dielectric properties of water relevant to microwave assisted thermal pasteurization and sterilization of packaged foods. Innovative Food Science and Emerging Technologies<\/em>. 74:102837. [full text]<\/a><\/li>\n
- Sablani, S. S., Sand, C. K. 2021. Advanced Sterilization Technologies Unwrap Packaging Potential.\u00a0Food Technology.\u00a0<\/em>Published online: 21 August, 2021.\u00a0[full text]<\/a><\/li>\n
- Garrido, D., Gallardo, R.K., Ross, C.F., Montero, M.L., Tang, J. 2021. Does the order of presentation of extrinsic and intrinsic quality attributes matter when eliciting willingness to pay? Journal of Food Science.<\/em> 1-14. [full text]<\/a><\/li>\n
- Garrido, D., Gallardo, R.K., Ross, C.F., Montero, M.L., Tang, J. 2021. The effect of intrinsic and extrinsic quality on the willingness to pay for a convenient meal: A combination of home-use-test with online auctions.\u00a0Journal of Sensory Studies.\u00a0<\/em>e12682:1-15. [full text]<\/a><\/li>\n
- Ballom, K., Dhowlaghar, N., Tsai, H.C., Yang, R., Tang, J., Zhu, M.J. 2021. Radiofrequency pasteurization against\u00a0Salmonella\u00a0<\/em>and\u00a0Listeria monocytogenes\u00a0<\/em>in cocoa powder.\u00a0LWT \u2013 Food Science and Technology<\/em>. 145:111490.\u00a0[full text]<\/a><\/li>\n
- Patel, J., Chandrashekhar, R. S., Al-Ghamdi, S., Tang, Z., Yang, T., Tang, J., Sablani, S. S. 2021. Influence of ultra-high barrier packaging on the shelf-life of microwave-assisted thermally sterilized chicken pasta.\u00a0LWT,\u00a0<\/em>136:110287. [full text]<\/a><\/li>\n
- Montero, M.L., Sablani, S. S., Tang, J., Ross, C.F. 2020. Characterization of the sensory, chemical, and microbial quality of microwave-assisted, thermally pasteurized fried rice during storage.\u00a0Journal of Food Science,\u00a0<\/em>85(9): 2711-2719. [full text]<\/a><\/li>\n
- Patel, J., Parhi, A., Al-Ghamdi, S., Sonar, C. R., Mattinson, D.S., Tang, J., Yang, T., Sablani, S. S. 2020. Stability of vitamin C, color, and garlic aroma of garlic mashed potatoes in polymer packages processed with microwave-assisted thermal sterilization technology.\u00a0Journal of Food Science.\u00a0<\/em>Published online: 13 August, 2020. [full text]<\/a><\/li>\n
- 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. <\/em>84(9): 2507-2519. [full text]<\/a><\/li>\n
- 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. <\/em>Published online 15 June, 2019. [full text]<\/a><\/li>\n
- Patel, J., Al-Ghamdi, S., Zhang, H., Queiroz, R., Tang, J., Yang, T., Sablani, S. S. 2019.\u00a0Determining 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. <\/em>Published online: 15 July, 2019. [full text]<\/a><\/li>\n
- Sonar, C. R., Paccola, C. S., Al-Ghamdi, S., Rasco, B., Tang, J., Sablani, S. S. 2019. Stability of color, \u03b2<\/em>-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.<\/em> e13074. [full text]<\/a><\/li>\n
- 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. <\/em>258: 18-26. [full text]<\/a><\/li>\n
- 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. <\/em>32: 247-257. [full text]<\/a><\/li>\n
- 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. <\/em>119: 584-595. [full text]<\/a><\/li>\n
- Tang, J., Hong, Y.K., Inanoglu, S., Liu, F. 2018. Microwave pasteurization for ready-to-eat meals.\u00a0Current Opinion in Food Science.<\/em>23:133-141.\u00a0[full text]<\/a><\/li>\n
- 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.\u00a0Innovative Food Science and Emerging Technologies.\u00a0<\/em>48: 274-286.\u00a0[full text]<\/a><\/li>\n
- Auksornsri, T., Bornhorst, E.R., Tang, J., Tang, Z. 2018. Developing model food systems with rice based products for microwave assisted thermal sterilization.\u00a0LWT \u2013\u00a0<\/em>Food Science and Technology.\u00a0<\/em>96: 551-559.\u00a0[full text]<\/a><\/li>\n
- Wang, J., Tang, J., Rasco, B., Sablani, S.S., Ovissipour, M., Qu, Z. 2018. Kinetics of quality changes of shrimp (Litopenanaeus setiferus<\/em>) during pasteurization. Food and Bioprocess Technology. <\/em>11: 1027-1038. [full text]<\/a><\/li>\n
- Auksornsri, T., Tang, J., Tang, Z., Lin, H., Songsermpong, S. 2018. Dielectric properties of rice model food systems relevant to microwave sterilization process. \u00a0Innovative Food Science and Emerging Technologies.\u00a0<\/em>45: 98-105.\u00a0[full text]<\/a><\/li>\n
- 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. <\/em>210: 27-34. [full text]<\/a><\/li>\n
- 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. <\/em>253: 29-35. [full text]<\/a><\/li>\n
- 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 \u2013 Food Science and Technology. <\/em>82: 454-463. [full text]<\/a><\/li>\n
- 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. <\/em>57: 56-63.\u00a0 <\/em>[full text]<\/a><\/li>\n
- Luan, D., Wang, Y., Tang, J., Jain, D., 2016. Frequency distribution in domestic microwave ovens and its influence on heating pattern. J. Food Science<\/em> 82(2):429-436.\u00a0 [full text]<\/a><\/li>\n
- Peng, J., Tang, J., Luan, D., Liu, F., Tang, T., Li, F. 2017. Microwave pasteurization of pre-packaged carrots. Journal of Food Engineering. <\/em>202: 56-64.\u00a0 [full text]<\/a><\/li>\n<\/ul>\n
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\nIndividual Publication Pages<\/h2>\n
\n- \n
- Juming Tang <\/strong>Engineering and Process Design\n
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- Personal Publication Page\u00a0<\/a><\/li>\n
- Google Scholar<\/a><\/li>\n<\/ul>\n<\/li>\n
- Shyam Sablani <\/strong>Packaging and Shelf Life Studies\n
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- Personal Publication Page<\/a><\/li>\n
- Google Scholar<\/a><\/li>\n<\/ul>\n<\/li>\n
- Carolyn Ross <\/strong>Food Quality and Nutrition\n
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- Personal Publication Page<\/a><\/li>\n
- Google Scholar<\/a><\/li>\n<\/ul>\n<\/li>\n
- Doris D’Souza <\/strong>Food Safety and Regulatory\n
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- Personal Publication Page\u00a0<\/a><\/li>\n
- Google Scholar<\/li>\n<\/ul>\n<\/li>\n
- Karina Gallardo <\/strong>Consumer and Market Studies\n
- \n
- Personal Publication Page<\/a><\/li>\n
- Google Scholar<\/a><\/li>\n<\/ul>\n<\/li>\n
- Denis Gray <\/strong>Program Evaluation\n
- \n
- Personal Publication Page<\/a><\/li>\n
- Google Scholar<\/li>\n<\/ul>\n<\/li>\n<\/ul><\/div>\n<\/section>\n
\n \nRelated Publications<\/h2>\n
\n- \n
- Max C. Golden<\/span>,\u00a0Brandon J. Wanless<\/span>,\u00a0Jairus R. D. David<\/span>,\u00a0D. Scott Lineback<\/span>,\u00a0Ryan J. Talley<\/span>,\u00a0Bala Kottapalli<\/span>, and\u00a0Kathleen A. Glass<\/span>(2017<\/i>) Effect of Equilibrated pH and Indigenous Spoilage Microorganisms on the Inhibition of Proteolytic\u00a0Clostridium botulinum<\/i>\u00a0Toxin Production in Experimental Meals under Temperature Abuse. Journal of Food Protection: August 2017, Vol. 80, No. 8, pp. 1252-1258. https:\/\/doi.org\/10.4315\/0362-028X.JFP-17-012<\/a><\/li>\n
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Max C. Golden<\/span>,\u00a0Brandon J. Wanless<\/span>,\u00a0Jairus R. D. David<\/span>,\u00a0Bala Kottapalli<\/span>,\u00a0D. Scott Lineback<\/span>,\u00a0Ryan J. Talley<\/span>, and\u00a0Kathleen A. Glass<\/span>(2017<\/i>) Effect of Cultured Celery Juice, Temperature, and Product Composition on the Inhibition of Proteolytic\u00a0Clostridium botulinum<\/i>Toxin Production. Journal of Food Protection: August 2017, Vol. 80, No. 8, pp. 1259-1265.\u00a0https:\/\/doi.org\/10.4315\/0362-028X.JFP-17-011<\/a><\/div>\n<\/li>\n<\/ul>\n<\/p>\n
<\/p>\n<\/p><\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"
<\/p>\n<\/p>\n
<\/p>\n
<\/p>\n
Publications, Presentations, & Related Links<\/p>\n
Featured … » More …<\/span><\/a><\/h2>\n","protected":false},"author":2870,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"template-builder.php","meta":[],"wsuwp_university_location":[],"wsuwp_university_org":[],"_links":{"self":[{"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/pages\/587"}],"collection":[{"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/users\/2870"}],"replies":[{"embeddable":true,"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/comments?post=587"}],"version-history":[{"count":51,"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/pages\/587\/revisions"}],"predecessor-version":[{"id":1896,"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/pages\/587\/revisions\/1896"}],"wp:attachment":[{"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/media?parent=587"}],"wp:term":[{"taxonomy":"wsuwp_university_location","embeddable":true,"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/wsuwp_university_location?post=587"},{"taxonomy":"wsuwp_university_org","embeddable":true,"href":"https:\/\/labs.wsu.edu\/coe\/wp-json\/wp\/v2\/wsuwp_university_org?post=587"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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- Google Scholar<\/li>\n<\/ul>\n<\/li>\n<\/ul><\/div>\n<\/section>\n
- Google Scholar<\/a><\/li>\n<\/ul>\n<\/li>\n
- Google Scholar<\/a><\/li>\n<\/ul>\n<\/li>\n
- Google Scholar<\/a><\/li>\n<\/ul>\n<\/li>\n
- Google Scholar<\/a><\/li>\n<\/ul>\n<\/li>\n
- Personal Publication Page\u00a0<\/a><\/li>\n
- Sablani, S. S., Sand, C. K. 2021. Advanced Sterilization Technologies Unwrap Packaging Potential.\u00a0Food Technology.\u00a0<\/em>Published online: 21 August, 2021.\u00a0[full text]<\/a><\/li>\n