{"id":7,"date":"2016-06-24T13:59:42","date_gmt":"2016-06-24T20:59:42","guid":{"rendered":"http:\/\/labs.wsu.edu\/rf-pasteurization\/?page_id=7"},"modified":"2024-01-16T12:13:18","modified_gmt":"2024-01-16T20:13:18","slug":"publications","status":"publish","type":"page","link":"https:\/\/labs.wsu.edu\/rf-pasteurization\/publications\/","title":{"rendered":"Publications"},"content":{"rendered":"<section id=\"builder-section-1533849358580\" class=\"row single h1-header gutter pad-top\">\n<div style=\"\" class=\"column one \">\n\t\t\t<\/div>\n<\/section>\n<section id=\"builder-section-1466801752185\" class=\"row single gutter pad-top\">\n<div style=\"\" class=\"column one \">\n<header>\n<h2>By Our Group<\/h2>\n<\/header>\n<h3>Thermal Resistance Influenced by Water Activity<\/h3>\n<ul>\n<li>Yang, R., Tang., J. 2023. Developing thermal control of Salmonella in low-moisture foods using predictive models.\u00a0<em>Food Safety Magazine. August\/September Issue.\u00a0<a href=\"https:\/\/s3.wp.wsu.edu\/uploads\/sites\/1254\/2024\/01\/FSM-Developing-Thermal-Control-of-Salmonella-in-Low-Moisture-Foods-Using-Predictive-Models-Clean-PDF-Version.pdf\">[full text]<\/a><\/em><\/li>\n<li>Zhou, X., Gezahegn, Y., Zhang, S., Tang, Z., Takhar, P.S., Pedrow, P.D., Sablani, S.S.,\u00a0 Tang, J. 2023. Theoretical reasons for rapid heating of vegetable oils by microwaves. Current Research in Food Science, 7:100641. <a href=\"https:\/\/wpcdn.web.wsu.edu\/wp-labs\/uploads\/sites\/1403\/2023\/11\/1-s2.0-S2665927123002095-main.pdf\">[full text]<\/a><\/li>\n<li>Sun., S., Xie, Y., Zhou, X., Zhu, M. J., Sablani, S., Tang, J. 2023. Survival and thermal resistance of\u00a0<em>Salmonella\u00a0<\/em>in chocolate products with different water activities.\u00a0<em>Food Research International<\/em>, 172:113209.\u00a0<a href=\"https:\/\/s3.wp.wsu.edu\/uploads\/sites\/1254\/2023\/07\/377-Sun-2023-FRI.pdf\">[full text]<\/a><\/li>\n<li>Yang, R., Lombardo, S.P., Conway, W.F., Tang, J. 2022. Inactivation of\u00a0<em>Salmonella\u00a0<\/em>Enteritidis PT30 on black peppercorns in thermal treatments with controlled relative humidities.\u00a0<em>Food Research International<\/em>. 162:112101. <a href=\"https:\/\/s3.wp.wsu.edu\/uploads\/sites\/1254\/2022\/11\/371-Yang-2022-FRI.pdf\">[full text]<\/a><\/li>\n<li>Sun, S., Xie, Y., Yang, R., Zhu, M.J., Sablani, S.S., Tang, J. 2022. The influence of temperature and water activity on thermal resistance of <em>Salmonella\u00a0<\/em>in milk chocolate.\u00a0<em>Food Control. <\/em>143:109292.\u00a0 <a href=\"https:\/\/s3.wp.wsu.edu\/uploads\/sites\/1254\/2022\/08\/370-Sun-2022-FC.pdf\">[full text]<\/a><\/li>\n<li>Yang, R., Wei, L., Dai, Jianwu, Tang, J. 2022. Thermal death kinetics of <em>Salmonella\u00a0<\/em>Enteritidis PT30 in peanut butter as influenced by water activity.\u00a0<em>Food Research International.<\/em>\u00a0157: 111288.\u00a0<a href=\"https:\/\/s3.wp.wsu.edu\/uploads\/sites\/1254\/2022\/04\/368-Yang-2022-FRI.pdf\" rel=\"noopener\">[full text]<\/a><\/li>\n<li>Yang, R., Cheng, T., Hong, Y.K., Wei, L., Tang, J. 2022. The effect of dry headspace on the thermal resistance of bacteria in peanut oil and peanut butter in thermal treatments.\u00a0<em>Food Control. <\/em>137: 108851. <a href=\"https:\/\/s3.wp.wsu.edu\/uploads\/sites\/1254\/2022\/03\/367-Yang-2022-FC.pdf\" rel=\"noopener\">[full text]<\/a><\/li>\n<li>Xie, Y., Zhang, S., Sun, S., Zhu, M.J., Sablani, S., Tang, J. 2022. Survivability of\u00a0<em>Salmonella<\/em>\u00a0and\u00a0<em>Enterococcus faecium\u00a0<\/em>in chili, cinnamon and black pepper powders during storage and isothermal treatments.\u00a0<em>Food Control.\u00a0<\/em>137: 108935. <a href=\"https:\/\/s3.wp.wsu.edu\/uploads\/sites\/1254\/2022\/03\/364-Xie-2022-FC.pdf\" rel=\"noopener\">[full text]<\/a><\/li>\n<li>\u00a0Xu, J., Yang R., Jin, Y., Barnett, G., Tang, J. 2020. Modeling the temperature-dependent microbial reduction of <em>Enterococcus faecium\u00a0<\/em>NRRL B-2354 in radio-frequency pasteurized wheat flour,\u00a0<em>Food Control.\u00a0<a href=\"https:\/\/s3.wp.wsu.edu\/uploads\/sites\/1254\/2023\/12\/Modelingthetemperature-dependentmicrobialreductionofEnterococcusfaeciumNRRLB-2354inradio-frequencypasterizedwheatflour.pdf\" rel=\"noopener noreferrer\">[full text]<\/a><\/em><\/li>\n<li>Xu, J., Shah, D.H., Song, J., Tang, J. 2020. Changes in cellular structure of heat-treated<em>\u00a0Salmonella<\/em>\u00a0in low-moisture environments.\u00a0<em>Journal of Applied Microbiology.\u00a0<\/em>129(2): 434-442.\u00a0<a href=\"https:\/\/s3.wp.wsu.edu\/uploads\/sites\/1254\/2022\/02\/363-Xu-2020-JAM.pdf\" rel=\"noopener\">[full text]<\/a><\/li>\n<li>Jin, Y., Tang, J., Zhu, M.J. 2020. Water activity influence on the thermal resistance of <em>Salmonella\u00a0<\/em>in soy protein powder at elevated temperatures.\u00a0<em>Food Control.\u00a0<\/em>113:107160. <a href=\"https:\/\/s3.wp.wsu.edu\/uploads\/sites\/1254\/2021\/10\/362-Jin-2020-FC.pdf\" rel=\"noopener\">[full text]<\/a><\/li>\n<li>Cheng, T., Tang, J., Yang, R., Xie, Y., Chen, L., Wang, S. 2021. Methods to obtain thermal inactivation data for pathogen control in low-moisture foods.\u00a0<em>Trends in Food Science &amp; Technology.\u00a0<\/em>112: 174-187.\u00a0<a href=\"https:\/\/s3.wp.wsu.edu\/uploads\/sites\/1254\/2021\/04\/354-Cheng-2021-TFST.pdf\" rel=\"noopener\">[full text]<\/a><\/li>\n<li>Perez-Reyes, M., Tang, J., Zhu M.J., Barbosa-Canovas, G.V. 2021. The influence of elevated temperatures and composition on the water activity of egg powders.\u00a0<em>Journal of Food Processing and Preservation.\u00a0<\/em>45:e15269.\u00a0<a href=\"https:\/\/s3.wp.wsu.edu\/uploads\/sites\/1254\/2021\/04\/353-Perez-Reyes-2021-Ifst.pdf\" rel=\"noopener\">[full text]<\/a><\/li>\n<li>Xie, Y., Cheng, T., Wei, L., Zhu, M.J., Sablani, S.S., Tang, J. 2021. Thermal inactivation of\u00a0<em>Salmonella\u00a0<\/em>Enteritidis PT30 in ground cinnamon as influenced by water activity and temperature.\u00a0<em>Food Control.\u00a0<\/em>124:107935. <a href=\"https:\/\/wpcdn.web.wsu.edu\/wp-labs\/uploads\/sites\/1403\/2021\/02\/351-Xie-2021-FC.pdf\">[full text]<\/a><\/li>\n<li>Perez-Reyes, M.E., Tang, J., Barbosa-Canovas, G.V., Zhu, M.J. 2021. Influence of water activity and dry-heating time on egg white powders quality. <em>LWT.\u00a0<\/em>140:110717. <a href=\"https:\/\/wpcdn.web.wsu.edu\/wp-labs\/uploads\/sites\/1403\/2020\/12\/348-Perez-Reyes-2021-LWT.pdf\" rel=\"noopener noreferrer\">[full text]<\/a><\/li>\n<li>Alshammari, J., Dhowlaghar, N., Xie, Y., Xu, J., Tang, J., Sablani, S., Zhu, M.J. 2021.Survival of\u00a0 <em>Salmonella <\/em>and <em>Enterococcus faecium <\/em>in high fructose corn syrup and honey at room temperature (22 <sup>o<\/sup>C).<em> Food Control.<\/em> <a href=\"https:\/\/s3.wp.wsu.edu\/uploads\/sites\/1254\/2021\/02\/348-Alshammari-2021-FC.pdf\" rel=\"noopener noreferrer\">[full text]<\/a><\/li>\n<li>Alshammari, J., Xu, J., Tang, J., Sablani, S., Zhu, M.J. 2020. Thermal resistance of\u00a0<em>Salmonella\u00a0<\/em>in low-moisture high-sugar products.\u00a0<em>Food Control.\u00a0<\/em>114:107255. <a href=\"https:\/\/s3.wp.wsu.edu\/uploads\/sites\/1254\/2021\/02\/343-Alshammari-2020-FC-1.pdf\">[full text]<\/a><\/li>\n<li>Xie, Y., Xu, J., Yang, R., Alshammari, J., Zhu, M.J., Sablani, S., Tang, J. 2020. Moisture content of bacterial cells determines thermal resistance of <em>Salmonella\u00a0<\/em>Enteritidis PT 30.\u00a0<em>Appl. Environ. Microbiol.\u00a0<\/em><a href=\"https:\/\/s3.wp.wsu.edu\/uploads\/sites\/1254\/2023\/12\/AEM.02194-20.pdf\" rel=\"noopener\">[full text]\u00a0<\/a><\/li>\n<li>Yang, R., Jie X., Lombardo, S.P., Ganjyal, G.M., Tang, J. 2020. Desiccation in oil protects bacteria in thermal processing. <em>Food Research International.\u00a0<\/em>137: 109519.<a href=\"https:\/\/wpcdn.web.wsu.edu\/wp-labs\/uploads\/sites\/1403\/2020\/12\/347-Yang-2020-FRI.pdf\" rel=\"noopener noreferrer\"> [full text]<\/a><\/li>\n<li>Yang, R., Guan, J., Sun, S., Sablani, S.S., Tang, J. 2020. Understanding water activity change in oil with temperature. <em>Current Research in Food Science. <\/em>3:158-165.<a href=\"https:\/\/wpcdn.web.wsu.edu\/wp-labs\/uploads\/sites\/1403\/2020\/06\/336-Yang-2020-CRFS.pdf\" rel=\"noopener noreferrer\"> [full text]<\/a><\/li>\n<li>Yang, R., Xie, Y., Lombardo, S.P., Tang, J. 2020. Oil protects bacteria from humid heat in thermal processing.\u00a0<em>Food Control. Published online: 10, October, 2020<\/em> <a href=\"https:\/\/wpcdn.web.wsu.edu\/wp-labs\/uploads\/sites\/1403\/2020\/12\/347-Yang-2020-FRI.pdf\">[full text]<\/a><\/li>\n<li>Perez-Reyes, M., Jie, X., Zhu, M.J., Tang, J. 2020. Influence of low water activity on the thermal resistance of\u00a0<em>Salmonella\u00a0<\/em>PT30 and\u00a0<em>Enterococcus faecium\u00a0<\/em>as its surrogate in egg powders.\u00a0<em>Food Science and Technology International. Published online: 4, November, 2020 <\/em><a href=\"https:\/\/wpcdn.web.wsu.edu\/wp-labs\/uploads\/sites\/1403\/2020\/12\/344-Perez-Reyes-2020-FSTI.pdf\" rel=\"noopener noreferrer\">[full text]<\/a><\/li>\n<li>Tsai, H.C., Ballom, K.F., Xia, S., Tang, J., Marks, B.P. 2019. Evaluation of <em>Enterococcus faecium <\/em>NRRL B-2354 as a surrogate for <em>Salmonella <\/em>during cocoa powder thermal processing. <em>Food Microbiology. <\/em>82: 135-141. <a href=\"https:\/\/s3.wp.wsu.edu\/uploads\/sites\/1254\/2019\/06\/331-Tsai-2019-FM.pdf\" rel=\"noopener noreferrer\">[full text]<\/a><\/li>\n<li>Jin, Y., Tang, J. 2019. Improved design of aluminum test cell to study the thermal resistance of <em>Salmonella enterica <\/em>and <em>Enterococcus faecium <\/em>in low-water activity foods. <em>Food Control. <\/em>104: 343-348. <a href=\"https:\/\/s3.wp.wsu.edu\/uploads\/sites\/1254\/2019\/06\/330-Jin-2019-FC.pdf\" rel=\"noopener noreferrer\">[full text]<\/a><\/li>\n<li>Tsai, H.C., Taylor, M.H., Song, X., Shen, L., Tang, J., Zhu, M.J. 2019. Thermal resistance of Listeria monocytogenes in natural unsweetened cocoa powder under different water activity. <em>Food Control. <\/em>102: 22-28. <a href=\"https:\/\/s3.wp.wsu.edu\/uploads\/sites\/1254\/2019\/03\/325-Tsai-2019-FC.pdf\" rel=\"noopener noreferrer\">[full text]<\/a><\/li>\n<li>Xu, J., Tang, J., Jin, Y., Song, J., Yang, R., Sablani, S.S., Zhu, M.J. 2019. High temperature water activity as a key factor influencing survival of\u00a0<em>Salmonella\u00a0<\/em>Enteritidis PT30 in thermal processing.\u00a0<em>Food Control.\u00a0<\/em>98:520-528.\u00a0<a href=\"https:\/\/s3.wp.wsu.edu\/uploads\/sites\/1254\/2019\/01\/323-Xu-2019-FC.pdf\" rel=\"noopener noreferrer\">[full text]<\/a><\/li>\n<li>Taylor, M., Tsai, H.C., Rasco, B., Tang, J., Zhu, M.J. 2018. Stability of <em>Listeria monocytogenes <\/em>in wheat flour during extended storage and isothermal treatment. <em>Food Control. <\/em>91: 434-439. <a href=\"https:\/\/s3.wp.wsu.edu\/uploads\/sites\/1254\/2018\/05\/316-Taylor-2018-FC.pdf\" rel=\"noopener noreferrer\">[full text]<\/a><\/li>\n<li>Liu, S., Tang, J., Tadapaneni, R.K., Yang, R., Zhu, M.J. 2018. Exponentially increased thermal resistance of\u00a0<em>Salmonella\u00a0<\/em>spp. and\u00a0<em>Enterococcus faecium\u00a0<\/em>at reduced water activity.\u00a0<em>Applied and Environmental Microbiology.\u00a0<\/em>84: e02742-17.\u00a0<a href=\"https:\/\/s3.wp.wsu.edu\/uploads\/sites\/1254\/2018\/04\/314-Liu-2018-AEM.pdf\" rel=\"noopener noreferrer\">[full text]<\/a><\/li>\n<li>Liu, S., Rojas, R.V., Gray, P., Zhu, M.J., Tang, J. 2018.\u00a0<em>Enterococcus faecium\u00a0<\/em>as a\u00a0<em>Salmonella\u00a0<\/em>surrogate in the thermal processing\u00a0 of wheat flour: Influence of water activity at high temperatures.\u00a0<em>Food Microbiology.\u00a0<\/em>74: 92-99.\u00a0<a href=\"https:\/\/s3.wp.wsu.edu\/uploads\/sites\/1254\/2018\/04\/312-Liu-2018-FM.pdf\" rel=\"noopener noreferrer\">[full text]<\/a><\/li>\n<li>Tadapaneni, R.K., Xu, J., Yang, R., Tang, J. 2018. Improving design of thermal water activity cell to study thermal resistance of\u00a0<em>Salmonella\u00a0<\/em>in low-moisture foods.\u00a0<em>LWT \u2013 Food Science and Technology.\u00a0<\/em>92: 371-379.\u00a0<a href=\"https:\/\/s3.wp.wsu.edu\/uploads\/sites\/1254\/2018\/03\/311-Tadapaneni-2018-FST.pdf\" rel=\"noopener noreferrer\">[full text]<\/a><\/li>\n<li>Syamaladevi, R.M., Tang, J., Zhong, Q., 2016. Water diffusion from a bacterial cell in low-moisture foods. <em>Journal of Food Science. <\/em>R1-R6. <a href=\"https:\/\/wpcdn.web.wsu.edu\/wp-labs\/uploads\/sites\/1403\/2016\/09\/Tang258.pdf\" rel=\"noopener noreferrer\">[full text]<\/a><\/li>\n<li>Syamaladevi, R.M., Tang, J., Villa-Rojas, R., Sablani, S., Carter, B., Campbell, G., 2016. Influence of water activity on thermal resistance of microorganisms in low-moisture foods: a review. <em>Comprehensive Reviews in Food Science and Food Safety. <\/em>15: 353-370. <a href=\"https:\/\/wpcdn.web.wsu.edu\/wp-labs\/uploads\/sites\/1403\/2016\/09\/Tang257.pdf\" rel=\"noopener noreferrer\">[full text]<\/a><\/li>\n<li>Villa-Rojas R., Tang J., Wang S., Gao M., Kang D-H., Mah J-H., Gray P., Sosa-Morales M.E., Lopez-Malo A. 2013. Thermal inactivation of Salmonella Enteritidis PT 30 in almond kernels as influenced by water activity. <em>Journal of Food Protection<\/em>, 76(1): 26-32. <a href=\"http:\/\/public.wsu.edu\/~sjwang\/TDK-Salmonella-almond.pdf\" rel=\"noopener noreferrer\">[full text]<\/a><\/li>\n<\/ul>\n<h3>Measurement of Water Activity at High Temperature<\/h3>\n<ul>\n<li>Tadapaneni, R.K., Yang, R., Carter, B., Tang, J. 2017. A new method to determine the water activity and the net isosteric heats of sorption for low moisture foods at elevated temperatures. <em>Food Research International. <\/em>102: 203-212.<a href=\"https:\/\/wpcdn.web.wsu.edu\/wp-labs\/uploads\/sites\/1403\/2017\/11\/307-Tadapaneni-2017-FRI.pdf\" rel=\"noopener noreferrer\"> [full text]<\/a><\/li>\n<li>Syamaladevi, R.M., Tadapaneni, R.K., Xu, J., Villa-Rojas, R., Tang, J., Carter, B., Sablani, S., Marks, B., 2016.\u00a0Water activity change at elevated temperatures and thermal resistance of <em>Salmonella<\/em> in all purpose wheat flour and peanut butter. <em>Food Research International <\/em>81: 163-170. <a href=\"https:\/\/wpcdn.web.wsu.edu\/wp-labs\/uploads\/sites\/1403\/2016\/09\/tang256.pdf\" rel=\"noopener noreferrer\">[full text]<\/a><\/li>\n<\/ul>\n<h3>Process Validation<\/h3>\n<ul>\n<li>Liu, S., Roopesh, M.S., Tang, J., Wu, Q., Qin, W. 2022. Review: Recent development in low-moisture foods: Microbial safety and thermal process.\u00a0<em>Food Research International.\u00a0<\/em>155: 111072.<a href=\"https:\/\/s3.wp.wsu.edu\/uploads\/sites\/1254\/2022\/03\/365-Liu-2022-FRI.pdf\" rel=\"noopener\">\u00a0[full text]<\/a><\/li>\n<li>Liu, S., Wei, X., Tang, J., Qin, W., Wu, Q. 2021. Review: Recent developments in low-moisture foods: microbial validation studies of thermal pasteurization processes.\u00a0<em>Critical Reviews in Food Science and Nutrition.\u00a0<\/em>Dec. 20, 2021: 1-11.\u00a0<a href=\"https:\/\/s3.wp.wsu.edu\/uploads\/sites\/1254\/2022\/03\/366-Liu-2021-CRFSN.pdf\" rel=\"noopener\">[full text]<\/a><\/li>\n<li>Ballom, K., Dhowlaghar, N., Tsai, H.C., Yang, R., Tang, J., Zhu, M.J. 2021. Radiofrequency pasteurization against\u00a0<em>Salmonella\u00a0<\/em>and\u00a0<em>Listeria monocytogenes\u00a0<\/em>in cocoa powder.\u00a0<em>LWT \u2013 Food Science and Technology<\/em>. 145:111490.\u00a0<a href=\"https:\/\/s3.wp.wsu.edu\/uploads\/sites\/1254\/2021\/05\/355-Ballom-2021-LWT-FST.pdf\" rel=\"noopener\">[full text]<\/a><\/li>\n<li>Xu, J., Song, J., Tan, J., Villa-Rojas, R., Tang, J., 2020. Dry-inoculation methods for low-moisture foods.\u00a0<em>Trends in Food Science &amp; Technology. 103:68-77.<\/em> <a href=\"https:\/\/s3.wp.wsu.edu\/uploads\/sites\/1254\/2020\/07\/337-Xu-et-al-2020-TFST.pdf\" rel=\"noopener\">[full text]<\/a><\/li>\n<li>Ozturk, S., Liu, S., Xu, J., Tang, J., Chen, J., Singh, R. K., Kong, F. 2019. Inactivation of <em>Salmonella <\/em>Enteritidis and <em>Enterococcus faecium <\/em>NRRL B-2354 in corn flour by radio frequency heating with subsequent freezing. <em>LWT \u2013 Food Science and Technology. <\/em>111: 782-789. <a href=\"https:\/\/s3.wp.wsu.edu\/uploads\/sites\/1254\/2019\/06\/332-Ozturk-2019-FST.pdf\">[full text]<\/a><\/li>\n<li>Yang, J., Tang, J., Wang, Y., Koral, T.L. 2018. Radio-frequency applications for food processing and safety.\u00a0<em>Annual Review of Food Science and Technology.\u00a0<\/em>9:105-27.\u00a0<a href=\"https:\/\/s3.wp.wsu.edu\/uploads\/sites\/1254\/2018\/03\/313-Yang-2018-ARFST.pdf\" rel=\"noopener noreferrer\">[full text]<\/a><\/li>\n<li>Xu, J., Liu, S., Tang, J., Ozturk, S., Kong, F., Shah, D.H. 2018. Application of freeze-dried <em>Enterococcus faecium <\/em>NRRL B-2354 in radio-frequency pasteurization of wheat flour. <em>LWT &#8211; Food Science and Technology. <\/em>90: 124-131. <a href=\"https:\/\/s3.wp.wsu.edu\/uploads\/sites\/1254\/2017\/12\/310-Xu-LWT-FST-2018.pdf\" rel=\"noopener noreferrer\">[full text]<\/a><\/li>\n<li>Liu, S., Ozturk, S., Xu, J., Kong, F., Gray, P., Zhu, M.J., Sablani, S.S., Tang, J. 2018. Microbial validation of radio frequency pasteurization of wheat flour by inoculated pack studies. <em>J<\/em><em>ournal of Food Engineering. <\/em>217: 68-74. <a href=\"https:\/\/wpcdn.web.wsu.edu\/wp-labs\/uploads\/sites\/1403\/2017\/11\/308-Liu-2017-JFE.pdf\" rel=\"noopener noreferrer\">[full text]<\/a><\/li>\n<li>Xu, J., Liu, S., Song, J., Tang, J., Zhu, M., Gray, P. 2018. Dry-inoculation method for thermal inactivation studies in wheat flour using freeze-dried\u00a0<em>Enterococcus faecium\u00a0<\/em>NRRL B-2354.\u00a0<em>LWT \u2013 Food Science and Technology.\u00a0<\/em>89: 10-17.\u00a0<a href=\"https:\/\/s3.wp.wsu.edu\/uploads\/sites\/1254\/2017\/10\/305-Jie-Xu-2018-LWT.pdf\" rel=\"noopener noreferrer\">[full text]<\/a><\/li>\n<li>Alfaifi, B., Tang, J., Rasco, B., Wang, S., Sablani, S., 2016. Computer simulation analyses to improve radio frequency (RF) heating uniformity in dried fruits for insect control. <em>Innovative Food Science and Emerging Technologies. <\/em>37: 125-137. <a href=\"https:\/\/wpcdn.web.wsu.edu\/wp-labs\/uploads\/sites\/1403\/2016\/09\/Tang259.pdf\" rel=\"noopener noreferrer\">[full text]<\/a><\/li>\n<li>Jiao, Y., Tang, J., Wang, S., 2014. A new strategy to imporve heating uniformity of low moisture foods in radio frequency treatment for pathogen control. <em>Journal of Food Engineeering<\/em>. 141: 128-138. <a href=\"https:\/\/wpcdn.web.wsu.edu\/wp-labs\/uploads\/sites\/1403\/2016\/09\/A-new-strategy-to-improve-heating-uniformity-of-low-moisture-foods-in-RF-treatment-for-pathogen-control.pdf\" rel=\"noopener noreferrer\">[full text]<\/a>.<\/li>\n<li>Jiao, Y., Tang, J., Wang, S., Koral, T. 2014. Influence of dielectric properties on the heating rate in free-runnng oscillator radio frequency systems. <em>Journal of Food Engineering,<\/em> 120: 197-203. <a href=\"https:\/\/labs.wsu.edu\/rf-pasteurization\/documents\/2016\/06\/rfheatingandoscillatorfrequency2014.pdf\" rel=\"noopener noreferrer\">[full text]<\/a><\/li>\n<li>Balbaifi, B., Tang, J., Jiao, Y., Wang, S., Rasco, B.,, Jiao, S., Sablani, S. 2014. Radio frequency disinfestation treatments for dried fruit: Model development and validation. <em>Journal of Food Engineering<\/em>, 120: 268-276. <a href=\"https:\/\/labs.wsu.edu\/rf-pasteurization\/documents\/2016\/06\/rf-disinfestation-fruit2014.pdf\" rel=\"noopener noreferrer\">[full text]<\/a><\/li>\n<li>Gao M., Tang J., Johnson J.A., Wang S. 2012. Dielectric properties of ground almond shells in the development of radio frequency and microwave pasteurization, <em>Journal of Food Engineering<\/em>, 112(4): 282-287. [<a href=\"http:\/\/public.wsu.edu\/~sjwang\/dp-almond.pdf\" rel=\"noopener noreferrer\">full text]<\/a><\/li>\n<li>Gao M., Tang J., Villa-Rojas R., Wang Y., Wang S. 2011. Pasteurization process development for controlling Salmonella in in-shell almonds using radio frequency energy. <em>Journal of Food Engineering<\/em>, 104(2): 299-306. <a href=\"https:\/\/labs.wsu.edu\/tang\/wp-content\/uploads\/sites\/1254\/2016\/04\/tang189.pdf\" rel=\"noopener noreferrer\">[full text]<\/a><\/li>\n<li>Tiwari G., Wang S., Tang J., Birla S.L. 2011. Analysis of radio frequency (RF) power distribution in dry food materials. <em>Journal of Food Engineering,<\/em> 104: 548-556. <a href=\"https:\/\/labs.wsu.edu\/tang\/wp-content\/uploads\/sites\/1254\/2016\/04\/tang191.pdf\" rel=\"noopener noreferrer\">[full text]<\/a><\/li>\n<li>Tiwari G., Wang S., Tang J., Birla S.L. 2011. Computer simulation model development and validation of radio frequency (RF) heating of dry food materials. <em>Journal of Food Engineering<\/em>, 105: 48-55. <a href=\"https:\/\/labs.wsu.edu\/tang\/wp-content\/uploads\/sites\/1254\/2016\/04\/tang190.pdf\" rel=\"noopener noreferrer\">[<\/a><a href=\"https:\/\/labs.wsu.edu\/tang\/wp-content\/uploads\/sites\/1254\/2016\/04\/tang190.pdf\" rel=\"noopener noreferrer\">full text]<\/a><\/li>\n<\/ul><\/div>\n<\/section>\n<section id=\"builder-section-1466801786968\" class=\"row single gutter pad-top\">\n<div style=\"\" class=\"column one \">\n<header>\n<h2>By Others<\/h2>\n<\/header>\n<ul>\n<li>Zhu, M., Song, X., Shen, X., Tang, J. 2020. <em>Listeria monocytogenes\u00a0<\/em>in Almond Meal: Desiccation Stability and Isothermal Inactivation.\u00a0<em>Frontiers in Microbiology.<\/em> Published online: 07 August, 2020. <a href=\"https:\/\/s3.wp.wsu.edu\/uploads\/sites\/1254\/2020\/08\/338-Zhu-2020-FIM.pdf\" rel=\"noopener noreferrer\">[full text]<\/a><\/li>\n<li>Limcharoenchat, P., Buchholz, S.E., James, M.K., Hall, N.O., Ryser, E.T., Marks, B.P. 2018. Inoculation protocols influence the thermal resistance of <em>Salmonella <\/em>Enteritidis PT 30 in fabricated almond, wheat, and date products. <em>Journal of Food Protection, <\/em>Vol. 81 (4): 606-613. <a href=\"https:\/\/wpcdn.web.wsu.edu\/wp-labs\/uploads\/sites\/1403\/2019\/04\/Limcharoenchat-2018-JFP.pdf\" rel=\"noopener noreferrer\">[full text]<\/a><\/li>\n<li>Hildebrandt, I.M., Marks, B.P., Ryser, E.T., Villa-Rojas, R., Tang, J., Garces-Vega, F.J., Buchhilz, S.F., 2016. Effects of inoculation procedures on variability and repeatability of <em>Salmonella<\/em> thermal resistance in wheat flour. <em>J<\/em><em>ournal of Food Protection<\/em>, 79 (11): 1833\u20131839. <a href=\"https:\/\/wpcdn.web.wsu.edu\/wp-labs\/uploads\/sites\/1403\/2017\/01\/tang263.pdf\" rel=\"noopener noreferrer\">[full text]<\/a><\/li>\n<li>Pena-Melendex, Perry, J.J, Youse, A.E. 2014. Changes in thermal resistance of three <em>Salmonella<\/em> serovars in response to osmotic shock and adaptation at water activities reduced by different humectants. Journal of Food Proctection, 77(6): 914-918. <a href=\"https:\/\/labs.wsu.edu\/rf-pasteurization\/documents\/2016\/06\/salmonella-june-2014.pdf\" rel=\"noopener noreferrer\">[full text]<\/a><\/li>\n<li>The Almond Board of California. Guidelines for process validation using <em>Enterococcus faecium<\/em> NRRL B-2354. <a href=\"https:\/\/labs.wsu.edu\/rf-pasteurization\/documents\/2016\/06\/enterococcus-validation-2012.pdf\" rel=\"noopener noreferrer\">[full text]<\/a><\/li>\n<li>Jeong, S.G., Kang, D.H. 2014. Influence of moisture content on inactivation of<em>Escherichia coli<\/em> 0157:H7 and <em>Salmonella enterica<\/em> serovar Typhimurium in powdered red and black pepper spices by radio-frequency heating.<em>International Journal of Food Microbioogy<\/em>, 176: 15-22. <a href=\"https:\/\/labs.wsu.edu\/rf-pasteurization\/documents\/2016\/06\/rf-pasteurization-of-ecoli-and-salm-in-red-and-black-pepper-4-2014.pdf\" rel=\"noopener noreferrer\">[full text]<\/a><\/li>\n<li>Li, H., Fu, X., Bima, Y., Koontz, J., Megalis, C., Yang, F., Fleischman, G., Tortorello, M.L. 2014. Effect of the local microenvironment on survival and thermal inactivation of salmonella in low- and intermediate-moisture multi-ingredient foods. <em>Journal of Food Protection<\/em>, 77(1), 67-74. <a href=\"https:\/\/labs.wsu.edu\/rf-pasteurization\/documents\/2016\/06\/salmonella-article-haiping-et-all-2014.pdf\" rel=\"noopener noreferrer\">[full text]<\/a><\/li>\n<li>Ha J.W., Kim S.Y., Ryu S.R., Kang D.H. 2013. Inactivation of salmonella enterica serovar typhimurium and escherichia coli O157:H7 in peanut butter cracker sandwiches by radio-frequency heating. <em>Food Microbiology<\/em>, 34, 145-150. <a href=\"https:\/\/labs.wsu.edu\/rf-pasteurization\/documents\/2016\/06\/rf-salmonells-listeria-kang.pdf\" rel=\"noopener noreferrer\">[full text]<\/a><\/li>\n<li>Cahill S.M., Wachsmuth I.K., Costarrica Mde L., Ben Embarek P.K. 2008. Powdered infant formula as a source of salmonella infection in infants. <em>Clin<\/em><em>Infect Dis,<\/em> 46(2), 268-273. <a href=\"https:\/\/labs.wsu.edu\/rf-pasteurization\/documents\/2016\/06\/powdered-formula-salmonella.pdf\" rel=\"noopener noreferrer\">[full text]<\/a><\/li>\n<li>Schaffner D.W., Buchanan R.L., Calhoun S., Danyluk M.D., Harris L.J., Djordjevic D.,\u00a0 Whiting R.C.,\u00a0 Kottapalli B., Wiedmann M. 2013. Issues to consider when setting intervention targets with limited data for low-moisture food commodities: A peanut case study. <em>Journal of Food Protection<\/em>, 76(2), 360-369. <a href=\"https:\/\/labs.wsu.edu\/rf-pasteurization\/documents\/2016\/06\/lowpea.pdf\" rel=\"noopener noreferrer\">[full text]<\/a><\/li>\n<li>Kim S.Y., Sagong H.G., Choi S.H., Ryu S., Kang D.H. 2012. Radio-frequency heating to inactivate salmonella typhimurium and escherichia coli O157:H7 on black and red pepper spice. International <em>Journal of Food Microbiology<\/em>, 153, 171-175. <a href=\"http:\/\/ac.els-cdn.com\/S0168160511006635\/1-s2.0-S0168160511006635-main.pdf?_tid=30c7f4c2-2ee8-11e2-9ca4-00000aacb360&amp;acdnat=1352958736_0fecf249835660db1e720aa80db3bb3c\" rel=\"noopener noreferrer\">[full text]<\/a><\/li>\n<li>Podolak R., Enache E., Stone W., Black D.G., Elliott P.H. 2010. Sources and risk factors for contamination, survival, persistence, and heat resistance of salmonella in low-moisture foods-Review. <em>Journal of Food Protection<\/em>, 73 (10), 1919-1936. <a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/21067682\" rel=\"noopener noreferrer\">[full text]<\/a><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<\/p><\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"<h2>By Our Group<\/h2>\n<h3>Thermal Resistance Influenced by Water Activity<\/h3>\n<p>Yang, R., Tang., J. 2023. Developing thermal control of Salmonella in low-moisture foods using predictive models.\u00a0<em>Food Safety Magazine. August\/September Issue.\u00a0<a href=\"https:\/\/s3.wp.wsu.edu\/uploads\/sites\/1254\/2024\/01\/FSM-Developing-Thermal-Control-of-Salmonella-in-Low-Moisture-Foods-Using-Predictive-Models-Clean-PDF-Version.pdf\">[full text]<\/a><\/em><br \/> Zhou, X., Gezahegn, Y., Zhang, S., Tang, Z., Takhar, P.S., Pedrow, P.D., Sablani, S.S.,\u00a0 Tang, J. 2023. Theoretical reasons for rapid heating of vegetable oils by microwaves. Current Research in Food Science, 7:100641. <a href=\"https:\/\/wpcdn.web.wsu.edu\/wp-labs\/uploads\/sites\/1403\/2023\/11\/1-s2.0-S2665927123002095-main.pdf\">[full text]<\/a><br \/> Sun., S., Xie, Y., Zhou, X., Zhu, M. J., Sablani, S., Tang, J. 2023. Survival and thermal resistance of\u00a0<em>Salmonella\u00a0<\/em>in chocolate products with different water activities.\u00a0<em>Food Research International<\/em>, 172:113209.\u00a0<a href=\"https:\/\/s3.wp.wsu.edu\/uploads\/sites\/1254\/2023\/07\/377-Sun-2023-FRI.pdf\">[full text]<\/a><br \/> Yang, R., Lombardo, S.P., Conway, &#8230; <a href=\"https:\/\/labs.wsu.edu\/rf-pasteurization\/publications\/\" class=\"more-link\"><span class=\"more-default\">&raquo; More &#8230;<\/span><\/a><\/p>\n","protected":false},"author":1351,"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\/rf-pasteurization\/wp-json\/wp\/v2\/pages\/7"}],"collection":[{"href":"https:\/\/labs.wsu.edu\/rf-pasteurization\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/labs.wsu.edu\/rf-pasteurization\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/labs.wsu.edu\/rf-pasteurization\/wp-json\/wp\/v2\/users\/1351"}],"replies":[{"embeddable":true,"href":"https:\/\/labs.wsu.edu\/rf-pasteurization\/wp-json\/wp\/v2\/comments?post=7"}],"version-history":[{"count":51,"href":"https:\/\/labs.wsu.edu\/rf-pasteurization\/wp-json\/wp\/v2\/pages\/7\/revisions"}],"predecessor-version":[{"id":670,"href":"https:\/\/labs.wsu.edu\/rf-pasteurization\/wp-json\/wp\/v2\/pages\/7\/revisions\/670"}],"wp:attachment":[{"href":"https:\/\/labs.wsu.edu\/rf-pasteurization\/wp-json\/wp\/v2\/media?parent=7"}],"wp:term":[{"taxonomy":"wsuwp_university_location","embeddable":true,"href":"https:\/\/labs.wsu.edu\/rf-pasteurization\/wp-json\/wp\/v2\/wsuwp_university_location?post=7"},{"taxonomy":"wsuwp_university_org","embeddable":true,"href":"https:\/\/labs.wsu.edu\/rf-pasteurization\/wp-json\/wp\/v2\/wsuwp_university_org?post=7"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}