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Biological Systems Engineering Juming Tang, Ph.D.

Publications and IPs

Professional and Refereed

  • 308. 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. Journal of Food Engineering. 217: 68-74. [full text]
  • 307. Auksornsri, T., Tang, J., Tang, Z., Lin, H., Songsermpong, S. 2018. Dielectric properties of rice model food systems relevant to microwave sterilization process.  Innovative Food Science and Emerging Technologies. 45: 98-105. [full text]
  • 306. 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 Enterococcus faecium NRRL B-2354. LWT – Food Science and Technology. 89: 10-17. [full text]
  • 305. 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. Food Research International. 102: 203-212. [full text]
  • 304. Ovissipour, M., Rasco, B., Tang, J., Sablani, S. 2017. Kinetics of protein degradation and physical changes in thermally processed atlantic salmon (Salmo salar). Food and Bioprocess Technology. 10:1865-1882. [full text]
  • 303. Bornhorst, E.R.,Tang J., Sablani S.S., and G.V. Barbosa-Cánovas. 2017.Green pea and garlic puree model food development for thermal pasteurization process quality evaluation. Journal of Food Science. 82(7):1631-39. [full text]
  • 302. Bornhorst, E.R., Liu F., Tang J., Sablani S.S., and G.V. Barbosa-Cánovas. 2017. Food quality evaluation using model foods: a comparison study between microwave assisted and conventional pasteurization processes. Food and Bioprocess Technology. 10(7):1248-1256. [full text]
  • 301. Jain, D., Wang, J., Liu, F., Tang, J., Bohnet, S. 2017. Application of non-enzymatic browning of fructose for heating pattern determination in microwave assisted thermal pasteurization system. Journal of Food Engineering. 210: 27-34. [full text]
  • 300. Munoz, N., Bhunia, K., Zhang, H., Barbosa-Canovas, G.V., Tang, J., Sablani, S. 2017. Headspace oxygen as a hurdle to improve the safety of in-pack pasteurized chilled food during storage at different temperatures. International Journal of Food Microbiology. 253: 29-35. [full text]
  • 299. Peng, J., Tang, J., Barrett, D.M., Sablani, S.S., Anderson, N., Powers, J.R. 2017. Thermal pasteurization of ready-to-eat foods and vegetables: Critical factors for process design and effects on quality. Critical Reviews in Food Science and Nutrition. 57:14, 2970-2995. [full text]
  • 298. Bornhorst, E.R., Tang, J., Sablani, S.S., Barbosa-Canovas, G.V. 2017. Thermal pasteurization process evaluation using mashed potato model food with Maillard reaction products. LWT – Food Science and Technology. 82: 454-463. [full text]
  • 297. Sun, X.H., Tang, J., Wang, J., Rasco, B.A., Lai, K., Huang, Y. 2017.  Formation of N-epsilon -carboxymethyllysine and N-epsilon -carboxyethyllysine in ground beef during heating as affected by fat, nitrite and erythorbate. J. Food Measurement and Characterization. 11 (1):320-328. [full text]
  • 296. Tadapaneni, R.K., Syamaladevi, R.M., Villa-Rojas, R., Tang, J. 2017. Design of a novel test cell to study the influence of water activity on the thermal resistance of Salmonella in low-moisture foods. Journal of Food Engineering. 208: 48-56. [full text]
  • 295. Peng, J., Tang, J., Luan, D., Liu, F., Tang, T., Li, F. 2017. Microwave pasteurization of pre-packaged carrots. Journal of Food Engineering. 202: 56-64.  [full text]
  • 294. Niu, L., Sun, X., Tang, J., Wang, J., Rasco, B., Lai, K., Huang, Y. 2017. Free and protein-bound N-carboxymethyllysine and N-carboxyethyllysine in fish muscle: Biological variation and effects of heat treatment. Journal of Food Composition and Analysis. 57: 56-63[full text]
  • 293. Villa-Rojas, R., Zhu, M.J. Marks, B.P. Tang, J.* 2017. Radio frequency inactivation of Salmonella Enteritidis PT 30 and Enterococcus faecium in wheat flours at different water activities. Biosystems Engineering 156: 7-16. [full text]
  • 292. Villa-Rojas, R., Zhu, M.J. Paul, N.C., Gray, P., Xu, J., Shah, S., Tang, J.* 2017. Biofilm forming Salmonella strains exhibit enhanced thermal resistance in wheat flour. Food Control.73:689-695. 283. [full text]
  • 291. Caparino, O.A., Nindo, C.I., Tang, J.*, Sablani, S.S., Chew, B.P., Mathison, B.D., Fellman, J.K., Powers, J.R., 2017. Physical and chemical stability of Refractance Window-dried mango (Philippine ‘Carabao’ var.) powder during storage. Drying Technology: 35(1):25-37. [full text]
  • 290. Caparino, O.A., Nindo, C.L., Tang, J., Sablani, S.S., 2017. Rheological measurements for characterizing sticky point temperature of selected fruit powders: An experimental investigation. Journal of Food Engineering. 195: 61.72. [full text]
  • 289. Bornhorst, E.R., Tang, J., Sablani, S.S., Barbosa-Canovas, G.V., 2017. Development of model food systems for thermal pasteurization applications based on Maillard reaction products. LWT – Food Science and Technology. 75: 417-424. [full text]
  • 288. Bhunia, K., Ovissipour, M., Rasco, B., Tang, J., Sablani, SS. 2017. Oxidation-reduction potential and lipid oxidation in ready-to-eat blue mussels in red sauce: criteria for package design. J. of Food Science and Technology 75:417-424. [full text]
  • 287. Syamaladevi, R.M., Tang, J., Zhong, Q.P. 2016. Water diffusion from a bacterial cell in low moisture foods. J. Food Science. 81(9): R2129-2134. [full text]
  • 286. Luan, D., Wang, Y., Tang, J., Jain, D., 2016. Frequency distribution in domestic microwave ovens and its influence on heating pattern. J. Food Science 82(2):429-436.  [full text]
  • 285. Hildebrandt, I.M., Marks, B.P., Ryser, E.T., Villa-Rojas, R., Tang, J., Garces-Vega, F.J., Buchholz, S.E., 2016. Effect of inoculation procedures on variability and repeatability of Salmonella thermal resistance in wheat flour. J. Food Protection 79 (11): 1833-1839. [full text]
  • 284. Alfaifi, B., Tang, J.*, Rasco, B., Wang, S., Sablani, S.S. 2016. Computer simulation analyses to improve radio frequency (RF) heating uniformity in dried fruits for insect control. Innovative Food Science & Emerging Technologies 37:125-137. [full text]
  • 283. Cao, L., Rasco, B.A., Tang, J., Liu, L., Lai, K., Fan, Y. Huang, Y. 2016. Effect of freshness on the cook loss and shrinkage of grass carp (Ctenopharyngodon idellus) fillets following pasteurization. International Journal of Food Properties 19(10):2297-2306.  [full text]
  • 282. Bhunia, K., Sablani, S.S., Tang, J., Rasco, B., 2016. Non-invasive measurement of oxygen diffusion in model foods. Food Research International 89:161-168.  [full text]
  • 281. Bhunia,K., Zhang, H., Liu, F., Rasco, B., Tang, J., Sablani, S.S. 2016. Morphological changes in multilayer polymeric films induced after microwave-assisted pasteurization. Innovative Food Science & Emerging Technologies 38:124-130.  [full text]
  • 280. 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. Innovative Food Science and Emerging Technologies. 37: 125-127. [full text]
  • 279. Hong, Y.K, Huang, Yoon, W.B., Liu, F., Tang, J. 2016. Mathematical modeling and Monte Carlo simulation of thermal inactivation of non-proteolytic Clostridium botulinum spores during continuous microwave-assisted pasteurization, J. Food Engineering 190:61-71.  [full text]
  • 278.  Zhang, H.C., Tang, Z., Rasco, B., Tang, J., Sablani, S.S. 2016. Shelf-life modeling of microwave-assisted thermal sterilization mashed potato in polymeric pouches of different gas barrier properties. J. Food Engineering, 183:65-73.  [full text]
  • 277.  Zhang, H.C., Kanishka, B., Kuang, P.Q., Tang, J.M., Rasco, B., Mattinson, D.S., Sablani, S.S. 2016. Effects of Oxygen and Water Vapor Transmission Rates of Polymeric Pouches on Oxidative Changes of Microwave-Sterilized Mashed Potato. Food and Bioprocess Technology 9(2): 341-351.  [full text]
  • 276.  Luan, D., Tang, J.*, Pedrow, P.D., Liu, F., Tang, Z. 2016. Analysis of electric field distribution within a microwave assisted thermal sterilization (MATS) system by computer simulation. J. Food Engineering. 188:87-97.  [full text]
  • 275.  Bornhorst, E.R., Tang, J., Sablani, S.S., 2016. Sodium chloride diffusion in low-acid foods during thermal processing and storage. Journal of Food Science. 81: E1130-E1140. [full text]
  • 274.  Sun, XH, Tang, J., Wang, J., Rasco, BA, Lai KQ, Huang, Y.Q. 2016. Formation of free and protein-bound carboxymethyllysine and carboxyethyllysine in meats during commercial sterilization. Meat Science 116:1-7. [full text]
  • 273.  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. Comprehensive Reviews in Food Science and Food Safety. 15: 353-370. [full text]
  • 272.  Syamaladevi, R.M., Tadapaneni, R.K., Xu, J., Villa-Rojas, R., Tang, J., Carter, B., Sablani, S., Marks, B., 2016. Water activity change at elevated temperatures and thermal resistance of Salmonella in all purpose wheat flour and peanut butter. Food Research International 81: 163-170. [full text]
  • 271.  Sun, X., Tang, J, Rasco, B.A. Lai, K., Huang, Y. 2016. Formation of free and protein-bound carboxymethyllysine and carbox yethyllysine in meats during commercial sterilization. Meat Science 116:1-7.  [full text]
  • 270.  Bajaj, P.R., Tang, J.M., Sablani, S.S. 2015. Pea protein isolates: novel wall materials for microencapsulating faxseed oil. Food and Bioprocess Technology 8(12):2418-2428.  [full text]
  • 269.  Shi, Y.G., Tang, J.M., Yue, T.L. Rasco, B., Wang, S.J., 2015. Pasteurizing cold smoked salmon (oncorhynchus nerka): thermal inactivation kinetics of Listeria monocytogenes and L. innocua, J. Aquatic Food Product Technology 24(7): 712-722.   [full text]
  • 268.  Tang, J. 2015. Unlocking potentials of microwaves for food safety and quality. J. Food Science. 80(8) E1776-1793. JFS Special Issue: 75 Years of Advancing Food Science, and Preparing for the next 75. [full text]
  • 267.  Jiao, Y., Shi, H., Tang, J., Li, F., Wang, S., 2015. Improvement of radio frequency (RF) heating uniformity on low moisture foods with Polyetherimide (PEI) blocks. Food Research International. 74:106-114. [full text]
  • 266. Luan, D., Tang, J., Liu, F., Tang, Z., Li, F., Lin, H., Bohnet, S., 2015. Dielectric properties of bentonite water pastes used for stable loads in microwave thermal processing systems. Journal of Food Engineering. 161:40-47. [full text]
  • 265.  Kuang, P.Q., Zhang, H.C., Bajaj, P.R. Yuan, Q.P. Tang, J.M., Chen, S.L., Sablani, S.S. 2015. Physicochemical properties and storage stability of lutein microcapsules prepared with maltodextrins and sucrose by spray drying. J. Food Science 80(2):E359-369.   [full text]
  • 264.  Niu, L., Rasco, B.A., Tang, J., Lai, K., Huang, Y. 2015. Relationship of changes in quality attributes and protein solubility of ground beef under pasteurization conditions, LWT-Food Science and Technology 61 (1):19-24.  [full text]
  • 263.  Nayak, B., Liu, R.H., Tang, J., 2015. Effect of processing on phenolic antioxidants of fruits, vegetables, and grains – a review. Critical Reviews in Food Science and Nutrition. 55:887-918. [full text]
  • 262.  Ling, B., Tang, J., Kong, K., Mitcham, E.J., Wang, S., 2015. Kinetics of food quality changes during thermal processing. Food Bioprocess Technology.8:343–358. [full text] “The final publication is available at link.springer.com.”
  • 261.  Zhang, W., Luan, D., Tang, J., Sablani, S., Rasco, Lin, H., Liu, F., 2015. Dielectric properties and other physical properties of low-acyl gellan gel as relevant to microwave assisted pasteurization process. Journal of Food Engineering. 149:195-203. [full text]
  • 260.  Resurreccion, F.P., Luan, D., Tang, J., Liu, F., Tang, Z., Pedrow, P.D., Cavalieri, R., 2015. Effect of changes in microwave frequency on heating patterns of foods in a microwave assisted thermal sterilization system. Journal of Food Engineering. 150:99-105. [full text]
  • 259.  Luan, D., Tang, J., Pedrow, P.D., Liu, F., Tang, Z., 2015. Performance of mobile metallic temperature sensors in high power microwave heating systems. Journal of Food Engineering. 149:114-122. [full text]
  • 258.  Sun, X., Tang, J., Wang, J., Rasco, B.A., Lai, K., Huang, Y., 2015. Formation of advanced glycation endproducts in ground beef under pasteurisation conditions. Food Chemistry. 172:802-807. [full text]
  • 257.  Wang, YY, Zhang, L, Gao, MX, Tang, JM, Wang, SJ. 2014. Pilot-scale radio frequency drying of macadamia nuts: heating and drying uniformity. Drying Technology 32(9):1052-1059.  [full text]
  • 256.  Muhammad, A., Ovissipour, M., Rasco, B., Sablani, S., 2014. Seasonality of the thermal kinetics of color changes in whole spinach (spinacia oleracea) leaves under pasteurization conditions. International Journal of Food Properties.17:2012-2024. [full text].
  • 255.  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. Journal of Food Engineeering. 141:128-138. [full text].
  • 254.  Wang, Y., Zhang, L., Gao, M., Tang, J., Wang, S., 2014. Evaluating radio frequency heating uniformity using polyurethane foams. Journal of Food Engineering. 136:28-33. [full text]
  • 253.  Dhawan, S, Sablani, SS, Tang, JM, Barbosa-Canovas, GV; Ullman, JL, Bhunia, K. 2014. Silicon migration from high-barrier coated multilayer polymeric films to selected food simulants after microwave processing treatments, Packaging Technology and Science. 27(8):625-638.  [full text]
  • 252. Dhawan, S., Varney, C., Barbosa-Canovas, G.V., Tang, J., Selim, F., Sablani, S.S., 2014. Pressure-assisted thermal sterilization effects on gas barrier, morphological, and free volume properties of multilayer EVOH films.Journal of Food Engineering. 128:40-45. [full text]
  • 251.  Dhawan, S, Varney, C, Barbosa-Canovas, GV, Tang, JM, Selim, F, Sablani, SS. 2014. The impact of microwave-assisted thermal sterilization on the morphology, free volume, and gas barrier properties of multilayer polymeric films, J Applied Polymer Science 131 (12), Article 40376 (1-8), DOI:10.1002/APP.4036.  [full text]
  • 250. Wang, Y., Zhang, L., Johnson, J., Gao, M., Tang, J., Powers, J.R., Wang, S., 2014. Developing hot air-assisted radio frequency drying for in-shell macadamia nuts. Food and Bioprocess Technology. 7:278-288. [full text]
  • 249. Nayak, Bl, Berrios, J.D.J., Tang, J., 2014. Impact of food processing on the glycemic index (GI) of potato products. Food Reseearch International 56: 35-46.  [full text]
  • 248. Peng, J., Tang, J., Barrett, D.M., Sablani, S.S., Powers, J.R., 2014. Kinetics of carrot texture degradation under pasteurization conditions. Journal of Food Engineering. 122:84-91. [full text]
  • 247. Zhang, W., Tang, J., Liu, F., Bohnet, S., Tang, Z., 2014. Chemcial marker M2 (4-hydroxy-5-methyl-3(2H)-furanone) formation in egg white gel model for heating pattern determination of microwave-assisted pasteurization processing. Journal of Food Engineering. 125:69-76. [full text]
  • 246. Jiao, Y., Tang, J., Wang, S., Koral, T. 2014. Influence of dielectric properties on the heating rate in free-running oscillator radio frequency systems. Journal of Food Engineering. 120:197-203. [full text]
  • 245. Alfaifi, 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. Journal of Food Engineering. 120:268-276. [full text]
  • 244. Wang, L., Lei, H.W., Bu, ; Ren, S.J.; Wei, Y.; Zhu, L.; Zhang, X.S.; Liu, Y.P.; Yadavalli, G.; Lee, J.; Chang, S.L.; ; Tang, J. 2014. Aromatic hydrocarbons production from ex situ catalysis of pyrolysis vapor over Zinc modified ZSM-5 in a packed-bed catalysis coupled with microwave pyrolysis reactor, Fuel 129:78-85.  [full text]
  • 243.  Bu, Q.; Lei, H.W.; Wang, L.; Wei, Y.; Zhu, L.; Zhang, X.S.; Liu, Y.P.; Yadavalli, G.; Tang, J. 2014. Bio-based phenols and fuel production from catalytic microwave pyrolysis of lignin by activated carbons. Bioresource Technology 162:142-147.  [full text]
  • 242. Bhunia, K., Sablani, S., Tang, J., Rasco, B. 2014. Migration of chemical compounds from packaging polymers during microwave, conventional heat treatment, and storage. Comprehensive Reviews in food Science and Food Safety. 12:523-545. [full text]
  • 241. Caparino, O.A., Sablani, S.S., Tang, J., Symaladevi, R.M., Nindo, C.I., 2013. Water Sorption, Glass Transition, and Microstructures of Refractance Window- and Freeze-Dried Mango (Philippine “Carabao” Var.) Powder. Drying Technology. 31:1969-1978. [full text]
  • 240. Wang, S., Tang, J., Cavalieri, R.P., 2013. Heating uniformity and differential heating of insects in almonds associated with radio frequency energy. Journal of Stored Products Research. 55:15-20. [full text]
  • 239. Peng, J., Tang, J., Jiao, Y., Bohnet, S.G., Barrett, D.M., 2013. Dielectric properties of tomatoes assisting in the develpment of microwave pasteurization and sterilization processes. Food Science and Technology.54:367-376. [full text]
  • 238. Luan, D., Tang, J., Pedrow, P.D., Liu, F., Tang, Z., 2013. Using mobile metallic temperature sensors in continuous microwave assisted sterilization (MATS) systems. Journal of Food Engineering. 119:552-560. [full text]
  • 237.  Jiao, S., Johnson, J.A., Tang, J., Mattinson, D.S., Fellman, J.K., Davenport, T.L., Wang, S., 2013. Tolerance of codling moth, and apple quality associated with low pressure/low temperature treatment. Postharvest Biology and Technology. 85:136-140. [full text]
  • 236.  Wang, Y., Zhang, L., Gao, M., Tang, J., Wang, S., 2013. Temperature- and Moisture-Dependent Dielectric Properties of Macadamia Nut Kernels. Food Bioprocess Technology. 6:2165-2176. [full text]
  • 235.  Resurreccion, F.P., Tang, J., Pedrow, P., Cavalieri, R., Liu, F., Tang, Z., 2013. Development of a computer simulation model for processing food in a microwave assisted thermal sterilization (MATS) system. Journal of Food Engineering, 118:406-416 [full text]
  • 234.  Ovissipour M., Rasco, B., Tang, J. 2013. Kinetics of quality changes in whole blue mussel (Mytilus edulis) during pasteurization. Journal of Food Research International, 53:141-148. [full text]
  • 233.  Zhang, W., Liu, F., Nindo, C., Tang, J., 2013. Physical Properties of Egg Whites and Whole Eggs Relevant to Microwave Pasteurization. Journal of Food Engineering, 118:62-69. [full text]
  • 232. Liu, Y., Wang, S., Mao, Z., Tang, J., Tiwari, G., 2013. Heating patterns of white bread loaf in combined radio frequency and hot air treatment. Journal of Food Engineering, 116:472-477. [full text]
  • 231. Villa-Rojas, R., Tang, J., Wang, S., Gao, M., Kang, D.H., M, J.H., Gray, P., Sosa-Morales, M.E., Lopez-Malo, A., 2013. Thermal Inactivation of SalmonellaEnteritidis PT 30 in Almond Kernels as Influenced by Water Activity. Journal of Food Protection, 76(1):26-32. [full text]
  • 230. Alfaifi, B., Wang, S., Tang, J., Rasco, B., Sablani, S., Jiao, Y., 2013. Radio frequency disinfestation treatments for dried fruit: Dielectric properties. LWT-Food Science and Technology, 50:746-754. [full text]
  • 229.  Yan, W.Q.; Zhang, M.; Huang, L.L.; Mujumdar, A.S.; Tang, J. 2013. Influence of microwave drying method on the characteristics of the sweet potato dices. J. Food Processing and Preservation 37 (5): 662-669.  [full text]
  • 228.  Wang, S., Tang, J., Johnson, J.A., Cavalieri, R.P. 2013. Heating uniformity and differential heating of insects in almonds associated with radio frequency energy, J. Stored Products Research 55:15-20.  [full text]
  • 227.  Bu, Q., Lei, H., Wang, L., Wei, Y., Zhu, L., Liu, Y., Liang, J., Tang, J., 2013. Renewable phenols production by catalytic microwave pyrolysis of Douglas fir sawdust pellets with activated carbon catalysts. Bioresource Technology, In Press. [full text]
  • 226.  Wang, L.; Lei, H.W.; Lee, J.;>Chen, S.L.; Tang, J.; Ahring, B. 2013. Aromatic hydrocarbons production from packed-bed catalysis coupled with microwave pyrolysis of Douglas fir sawdust pellets, RSC Advances 3(34):14609-14615.  [full text]
  • 225. Gao, Tang, J., M., Johnson, J.A., Wang., 2012. Dielectric properties of ground almond shells in the development of radio frequency and microwave pasteurization. Journal of Food Engineering, 112:282-287. [full text]
  • 224. Feng, H. Yun, Y., Tang, J. 2012. Microwave drying of food and agricultural materials: basics and heat and mass transfer modeling. Food Engineering Reviews, 4(2): 89-106. [full text]
  • 223.  Bu, Q., Lei, H., Zacher, A., H., Wang, L., Ren, S., Liang, J. Wei, Y., Liu, Y., Tang, J., Zhang, Q., Ruan, R. 2012. A review of catalytic hydrodeoxygenation of lignin-derived phenols from biomass pyrolysis, Bioresource Technology 124:470–477.  [full text]
  • 222. Peng, J., Mah, J.H., Somavat, R., Mohamed, H., Sastry, S., Tang, J., 2012.Thermal Inactivation Kinetics of Bacillus coagulans Spores in Tomato Juice. Journal of Food Protection, 75(5):1236-1242. [full text]
  • 221. Mokwena, K.K., Tang, J., 2012. Ethylene Vinyl Alcohol: A Reveiw of Barrier Properties for Packaging Shelf Stable Foods. Critical Reviews in Food Science and Nutrition, 52:640-650. [full text]
  • 220. Neven, L.G., Wang, S., Tang, J., 2012. An improved system to assess insect tolerance to heated controlled atmosphere quarantine treatment.Entomologia Experimentalis et Applicata, 143:95-100. [full text]
  • 219. Villa-Rojas, R., Sosa-Morales, M.E., Lepez-Malo, A., Tang, J., 2012. Thermal inactivation of Botrytis cinerea conidia in synthetic medium and strawberry puree. International Journal of Food Microbiology, 155:269-272.[full text]
  • 218. Jiao, S., Johnson, J.A., Tang, J., Wang, S., 2012. Industrial-scale Radio Frequency Treatments for Insect Control in Lentils. Journal of Stored Products Research, 48:143-148. [full text]
  • 217. Caparino, O.A., Tang, J., Nindo, C.I., Sablani, S.S., Powers, J.R., Fellman, J.K., 2012. Effect of drying methods on the physical properties and microstructures of mango (Phippine “Carabao’ var.) powder. Journal of Food Engineering, 111:135-148. [full text]
  • 216. Wei Wei, Yin, H.M., Tang, J., 2012. An Optimal Control Problem for Microwave Heating. Nonlinear Analysis, 75:2024-2036. [full text]
  • 215. Jiao S., Johnson, J.A., Fellman, J.K., Mattinson, D.S., Tang, J., Davenport, T.L., Wang, S., 2012. Evaluating the Storage Environment in Hypobaric Chambers used for Disinfesting Fresh Fruits. Biosystems Engineering, In Press.[full text]
  • 214. Wang J., Luechapattanaporn K., Wang Y., Tang J., 2012. Radio-Frequency Heating of Heterogeneous Food – Meat Lasagn. J. Food Eng., 108: 183-193. [full text]
  • 213. Wang, L.; Lei, H.W.; Ren, S.J.; Bu, Q.; Liang, J.; Wei, Y.; Liu, Y.P.; Lee, G.S.J.; Chen, S.L.; Tang, J., Zhang, Q; Ruan, R. 2013. Aromatics and phenols from catalytic pyrolysis of Douglas fir pellets in microwave with ZSM-5 as a catalyst, J. Analytical and Applied Pyrolysis 98:194-200.  [full text]
  • 212.  Zhang, M., Zhou Y.H., Wang, S.J., Tang, J. 2012. Effects of thermal treatment on colour and texture of Typha latifolia L., International Agrophysics 26 (2): 153-158  [full text]
  • 211. Bu, Q., Lei, H., Ren, S., Wang, L., Zhang, Q., Tang, J., Ruan, R., 2012. Production of Phenols and Biofuels by Catalytic Microwave Pyrolysis of Lignocellulosic Biomass. Bioresource Technology, In Press. [full text]
  • 210. Gupta R., Mikhaylenko G., Balasubramaniam V.M., Tang J., 2011. Combined pressure-temperature effects on the chemical marker (4-hydroxy-5-methyl- 3(2H)-furanone) formation in whey protein gels. LWT – Food Sci. Technol., 44: 2141-2146. [full text]
  • 209. Jiao S., Tang J., Johnson J.A., Tiwari G., Wang S., 2011. Determining radio frequency heating uniformity in mixed beans for disinfestations. Trans. ASABE, 54(5):1847-1855. [full text]
  • 208.  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. J. Food Eng., 104(2): 299-306. [full text]
  • 207. Bu Q., Lei H., Ren S., Wang L., Holladay J., Zhang Q., Tang J., Ruan R., 2011. Phenol and phenolics from lignocellulosic biomass by catalytic microwave pyrolysis. Bioresource Technol., 102: 7004-7007. [full text]
  • 206. Lu X., Wang J., Al-Qadiri H.M., Ross C.F., Powers J.R., Tang J., Rasco B.A., 2011. Determination of total phenolic content and antioxidant capacity of onion (Allium cepa) and shallot (Allium oschaninii) using infrared spectroscopy. Food Chem., 129: 637-644. [full text]
  • 205. Nayak B., Berrios J.D.J., Powers, J.R., Tang J., Ji, Y., 2011. Colored potatoes (Solanum Tuberosum L.) dried for antioxidant-rich value-added foods. J. Food Proc. Pres., 35: 571–580. [full text]
  • 204. Nayak B., Berrios J.D.J., Powers, J.R., Tang J., 2011. Thermal degradation of anthocyanins from purple potato (Cv. Purple Majesty) and impact on antioxidant capacity. J. Agric. Food Chem.,59: 11040-11049. [full text]
  • 203. Nayak B., Liu R.H., Berrios J.D.J., Tang J., Derito,C. 2011. Bioactivity of antioxidants in extruded products prepared from purple potato and dry pea flours. J. Agric. Food Chem., 59: 8233–8243. [full text]
  • 202. Nayak B., Berrios J.D.J., Powers J.R., Tang J. 2011. Effect of extrusion on the antioxidant capacity and color attributes of expanded extrudates prepared from purple potato and yellow peaflour mixes. J. Food Sci., 76(6): C874-C883. [full text]
  • 201. Dhawan S., Barbosa-Canovas G.V., Tang J., Sablani S.S., 2011. Oxygen barrier and enthalpy of melting of multilayer EVOH films after pressure-assisted thermal processingand during storage. J. Appl. Polymer Sci., 122: 1538–1545. [full text]
  • 200. Lee A.J., Byun B.Y., Kang D-Y., Tang J., King Y.W., Hwang H-J., Mah J. 2011. The ability of zinc to inhibit the sporulation and viability of Clostridium sporogenes and growth of other bacteria. Int. J. Food Sci. Technol., 46: 1494–1501. [full text]
  • 199. Byun Y., Liu Y., Tang J., Kang D-Y., Cho H-Y., Hwang H-J., Mah J. 2011. Optimization and evaluation of heat-shock condition for spore enumeration being used in thermal-process verification: differential responses of spores and vegetative cells of clostridium sporogenes to heat shock. Food Sci. Biotechnol., 20(3): 751-757. [full text]
  • 198. Bu, Q., Hanwu, H., Ren, S., Wang, L., Zhang, Q., Ruan, R. 2011. Phenol and phenolics from lignocellulosic biomass by catalytic microwave pyrolysis. Bioresource Technology, 102: 7004-7007. [full text]
  • 197. Wang Y., Li Y., Wang S., Zhang L., Gao M., Tang J., 2011. Review of dielectric drying of foods and agricultural products. Int. J. Agric. Biol. Eng., 4(1): 1-19. [full text]
  • 196. Mokwena K.K., Tang J. , Laborie, M.-P., 2011. Water absorption and oxygen barrier characteristics of ethylene vinyl alcohol films. J. Food Eng., 105: 436-443. [full text]
  • 195. 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. J. Food Eng., 105: 48-55. [full text]
  • 194. 194. Tiwari G., Wang S., Tang J., Birla S.L., 2011. Analysis of radio frequency (RF) power distribution in dry food materials, Part II: model predictions. J. Food Eng., 104: 548-556. [full text]
  • 193. Jiao S., Johnson J.A., Tang J., Tiwari G., Wang S., 2011. Dielectric properties of cowpea weevil, black eyed peas and mung beans with respect to the development of radio frequency heat treatments. Biosystems Eng., 108(3): 280-291. [full text]
  • 192. Lu X., Liu Q., Wu D., Al-Qadiri H.M., Al-Alami N.I., Kang D.H., Shin J.H.,Tang J., Jabal J.M.F., Aston E.D., Rasco B.A., 2011. Using of infrared spectroscopy to study the survival and injury of Escherichia coli O157:H7, Campylobacter jejuni and Pseudomonas aeruginosa under cold stress in low nutrient media. Food Microbiol., 28: 537-546. [full text]
  • 191. Liu Y., Tang J., Mao Z., Mah J., Jiao S., Wang S., 2011. Quality and mold control of enriched white bread by combined radio frequency and hot air treatment. J. Food Eng., 104: 492-498. [full text]
  • 190.  Syamaladevi, R.M., Sablani, S.S.; Tang, J., Powers, J.; Swanson, B.G. 2011. Stability of anthocyanins in frozen and freeze-dried raspberries during long-term storage: in relation to glass transition, J. Food Science 76(6):E414-E421.  [full text]
  • 189. Yan W.Q., Zhang M., Huang L.L., Tang J., Mujumdar A.S, Sun J., 2010. Studies on different combined microwave drying of carrot pieces. Int. J. Food Sci. Technol., 45: 2141-2148. [full text]
  • 188. Gao M., Tang J., Wang Y., Powers J., Wang S., 2010. Almond quality as influenced by radio frequency heat treatments for disinfestations. Postharvest Biol. Technol., 58(3): 225-231. [full text]
  • 187. Nindo C.I., Powers J.R., Tang J., 2010. Thermal properties of Aloe Vera powder and rheology of reconstituted gels. Trans. ASABE, 53(4): 1193-1200.[full text]
  • 186. Jing W., Tu K., Shao X., Su Z., Zhao Y., Wang S., Tang J. 2010. Effect of postharvest short hot-water rinsing and brushing treatment on decay and quality of strawberry fruit. J. Food Qual., 33: 262-272. [full text]
  • 185. Bastarrachea L., Dhawan S., Sablani S.S., Mah J.H., Kang D.H., Zhang J.W.,Tang J.M., 2010. Biodegradable Poly(butylene adipate-co-terephthalate) Films Incorporated with Nisin: Characterization and Effectiveness against Listeria innocua. J. Food Sci., 75(4): E215-E224. [full text]
  • 184. Yan W., Zhang M., Huang L., Tang J., Mujumdar A.S, Sun J. 2010. Study of the optimisation of puffing characteristics of potato cubes by spouted bed drying enhanced with microwave. J. Sci. Food Agric., 90: 1300-1307. [full text]
  • 183. Syamaladevi R.M., Sablani S.S., Tang J., Powers J., Swanson B.J. 2010. Water sorption and glass transition temperatures in red raspberry (Rubus idaeus). Thermochimica Acta, 503-504: 90-96. [full text]
  • 182. Wang S., Tiwari G., Jiao S., Johnson J.A., Tang J., 2010. Developing postharvest disinfestation treatments for legumes using radio frequency energy. Biosystems Eng., 105(3): 341-349. [full text]
  • 181. Guo W., Wang S., Tiwari G., Johnson J.A., Tang J., 2010. Temperature and moisture dependent dielectric properties of legume flours associated with dielectric heating. LWT – Food Sci. Technol., 43: 193-201. [full text]
  • 180. Setiady D., Tang J., Younce F., Swanson B. A., Rasco B. A., Clary C.D., 2009. Porosity, Color, Texture, and Microscopic Structure of Russet Potatoes Dried Using Microwave Vacuum, Heated Air, and Freeze Drying. Applied Eng. Agric. 25(5): 719-724. [full text]
  • 179. Wang S., Johnson J.A., Hansen J.D., Tang J., 2009. Determining thermotolerance of fifth-instar Cydia pomonella (L.) (Lepidoptera: Tortricidae) and Amyelois transitella (Walker) (Lepidoptera: Pyralidae) by three different methods. J. Stored Prod. Res., 45(3): 184-189. [full text]
  • 178. Sosa-Morales M.E., Tiwari G., Wang S., Tang J., Lopez-Malo A. and Garcia H.S., 2009. Dielectric heating as a potential post-harvest treatment of disinfesting mangoes. II: Development of RF-based protocols and quality evaluation of treated fruits. Biosystems Eng., 103(3): 287-296. [full text]
  • 177. Sosa-Morales M.E., Tiwari G., Wang S., Tang J., Lopez-Malo A. and Garcia H.S., 2009. Dielectric heating as a potential post-harvest treatment of disinfesting mangoes. I: Relation between dielectric properties and ripening. Biosystems Eng., 103(3): 297-303. [full text]
  • 176. Wang J., Tang J., Wang Y., Swanson B., 2009. Dielectric properties of egg whites and whole eggs as influenced by thermal treatments. LWT – Food Sci. Technol., 42(7): 1204-1212. [full text]
  • 175. Liu Y. , Tang J., Mao Z., 2009. Analysis of bread loss factor using modified debye equations. J. Food Eng., 93: 453-459. [full text]
  • 174. Armstrong J.W., Tang J., Wang S., 2009. Thermal death kinetics of Mediterranean, Malaysian, Melon, and Oriental fruit fly (Diptera: Tephritidae) eggs and third instars. J. Econ. Entomol., 102(2): 522-532. [full text]
  • 173. Wang Y., Tang J., Rasco B., Wang S., Alshami, A.A., Kong F., 2009. Using whey protein gel as a model food to study the dielectric heating properties of salmon (Oncorhynchus gorbuscha) fillets. LWT – Food Sci. Technol., 42: 1174-1178. [full text]
  • 172. Liu Y. , Tang J., Mao Z., 2009. Analysis of bread dielectric properties using mixture equations. J. Food Eng., 93(1): 72-79. [full text]
  • 171. Mokwena K.K., Tang J. , Dunne C.P., Yang T.C.S., Chow E., 2009. Oxygen transmission of multilayer EVOH films after microwave sterilization. J. Food Eng., 92(3): 291-296. [full text]
  • 170. Mah J.-H., Kang D.H., Tang J., 2009. Comparison of viability and heat resistance of Clostridium sporogenes stored at different temperatures. J. Food Sci. 74(1), M23-M27. [full text]
  • 169. Symaladevi R.M., Sablani S.S., Tang J., Powers J., Swanson B.G., 2009. State diagram and water adsorption isotherm of raspberry (Rubus idaeus). J. Food Eng., 91(3): 460-467. [full text]
  • 168. Ramaswamy H., Tang J., 2008. Microwave and radio frequency heating. Food Sci. Technol. Int., 14: 423-427. [full text]
  • 167. Guo W., Tiwari G., Tang J., Wang S., 2008. Frequency, moisture and temperature dependent dielectric properties of chickpea flour. Biosystems Eng., 101(2): 217-224. [full text]
  • 166. Mah J-H., Kang D-H., Tang J., 2008. Effects of minerals on sporulation and heat resistance of Clostridium sporogenes. Int. J. Food Microbiol., 128(2): 385-389. [full text]
  • 165. Huang Y., Takhar P.S., Tang J., Swanson B.G., 2008. Flow behaviors of high acyl gellan aqueous solutions as affected by temperature, and calcium and gellan concentrations. International J. Food Eng., 4(5): Article 12. [full text]
  • 164. Tang Z., Mikhaylenko G., Liu F., Mah J.H., Tang J., Pandit R., Younce F., 2008. Microwave Sterilization of Sliced Beef in Gravy in 7-Oz Trays. J. Food Eng., 89(4): 375-383. [full text]
  • 163. Birla S.L., Wang S., Tang J., Tiwari G., 2008. Characterization of radio frequency heating of fresh fruits influenced by dielectric properties. J. Food Eng., 89(4): 390-398. [full text]
  • 162. Wang S., Yue J., Chen B., Tang J., 2008. Treatment design of radio frequency heating based on insect control and product quality. Postharvest Biol. Technol., 49: 417-423. [full text]
  • 161. Chen H., Tang J., and Liu F., 2008. Simulation model for moving food packages in microwave heating processes using conformal FDTD method. J. Food Eng., 88: 294-305. [full text]
  • 160. Mah J.H., Kang D.H., Tang J.M., 2008. Morphological study of heat-sensitive and heat-resistant spores of Clostridium sporogenes, using transmission electron microscopy. J. Food Prot., 71(5): 953-958. [full text]
  • 159 Chung H.-J., Birla S.L., Tang J., 2008. Performance evaluation of aluminum test cell designed for determining the heat resistance of bacterial spores in foods. LWT – Food Sci. Technol., 41(8): 1351-1359. [full text]
  • 158. Wang J., Tang Z., Olsen B., Tang J., 2008. Influence of mashed potato dielectric properties and circulation water electric conductivity on radio frequency heating, J. Micorwave Power Electrom. Energy, 42(2): 31-46. [full text]
  • 157. Tiwari G., Wang S., Birla S.L., Tang J., 2008. Effect of water assisted radio frequency heat treatment on the quality of ‘Fuyu’ persimmons. Biosystems Eng., 100(2): 227-234. [full text]
  • 156. Kong F., Tang J., Lin M., and Rasco B., 2008. Thermal effects on chicken and salmon muscles: Tenderness, cook loss, area shrinkage, collagen solubility and microstructure. LWT – Food Sci. Technol., 41: 1210-1222. [full text]
  • 155. Wang S., Luechapattanaporn K., Tang J., 2008. Experimental methods for evaluating heating uniformity in radio frequency systems. Biosystems Eng., 100: 58-65. [full text]
  • 154. An J., Zhang M., Wang S., Tang J., 2008. Physical, chemical an d microbiological changes in stored green asparagus spears as affected by coating of silver nanoparticles-PVP. LWT – Food Sci. Technol., 41(6): 1100-1107. [full text]
  • 153. Wang Y., Tang J., Rasco B., Kong F., and Wang S., 2008. Dielectric properties of salmon fillets as a function of temperature and composition. J. Food Eng., 87(2): 236-246. [full text]
  • 152. Chapalamadugu K.C., Busboom J.R., Nelson M.L., Hancock D.D., Tang J.,and Jasmer D.P., 2008. Taenia taeniaeformis: Effectiveness of staining oncospheres is related to both temperature of treatment and molecular weight of dyes utilized. Veterin. Parasitol., 151: 203-211. [full text]
  • 151.  Zhang M., Zhan Z. G., Wang S.J., Tang J. 2008. Extending the shelf-life of asparagus spears with a compressed mix of argon and xenon gases, Lebensmittel-Wissenshaft und-Technologie (LWT)Food Science and Technology 41:680-691. [full text]
  • 150. Kong F., Oliveira A., Tang J., Rasco B., and Crapo C., 2008. Salt effect on quality changes of salmon fillet (O. gorbuscha). Food Chem., 106(3): 957-966. [full text]
  • 149. Birla S.L., Wang S., Tang J., 2008. Computer simulation of radio frequency heating of model fruit immersed in water. J. Food Eng., 84: 270-280. [full text]
  • 148. Jin T., Zhang H., Boyd G., and Tang J., 2008. Thermal resistance of Salmonella Enteritidis and Escherichia coli K12 in liquid egg determined by thermal-death-time disks. J. Food Eng., 84(4): 608-614. [full text]
  • 147. Patil R.T., De J. Berrios J., Tang J., Swanson B.G., 2007. Evluation of methods for expansion properties of legume extruduates. Appl. Eng. Agric., 23(6): 777-783. [full text]
  • 146. Chen, H., Tang, J., Liu, L., 2007. Coupled simulation of an electromagnetic heating process using the finite difference time domain method. J. Microwave Powers and Electromagnetic Energy (JMPEE), 41(3): 50-56. [full text]
  • 145. Ragni L., Al-Shami A., Berardinelli A., Mikhaylenko G., Tang J., 2007. Quality evaluation of shell eggs during storage using a dielectric technique.Trans. ASABE, 50(4): 1331-1340. [full text]
  • 144.   Pandit R., Tang J., Liu F. and Mikhaylenko G., 2007. A computer vision method to locate cold spot in foods during microwave sterilization processes. Pattern Recognition, 40: 3667-3676. [full text]
  • 143. Kong F., Tang J., Rasco B., Crapo C. 2007. Kinetics of Salmon quality changes during thermal processing. J. Food Eng., 83: 510–520. [full text]
  • 142. Sun T., Powers J.R., and Tang J., 2007. Evaluation of the antioxidant activity of asparagus, broccoli and their juices. Food Chem., 105(1): 101-106. [full text]
  • 141. Sun T., Powers J.R., and Tang J., 2007. Loss of rutin and antioxidant activity of asparagus juice at different conditions caused by a pectolytic enzyme preparation from Aspergillus niger. Food Chem., 105(1): 173-178. [full text]
  • 140. Wang S., Monzon M., Johnson J.A., Mitcham E.J., Tang J., 2007. Industrial-scale radio frequency treatments for insect control in walnuts: II. Insect mortality and product quality. Postharvest Biol. Technol., 45(2): 247-253. [full text]
  • 139. Wang S., Monzon M., Johnson J.A., Mitcham E.J., Tang J., 2007. Industrial-scale radio frequency treatments for insect control in walnuts: I. Heating uniformity and energy efficiency. Postharvest Biol. Technol., 45(2): 240-246. [full text]
  • 138. Ragni L., Al-Shami A., Mikhaylenko G., Tang J., 2007. Dielectric characterization of hen eggs during storage. J. Food Eng., 82: 450-459. [full text]
  • 137. Sun T., Powers J.R., Tang J.M., 2007. Effect of enzymatic macerate treatment on rutin content, antioxidant activity, yield, and physical properties of asparagus juice. J. Food Sci., 72 (4): S267-S271. [full text]
  • 136. Chung H., Wang S., Tang J., 2007. Influence of heat transfer in test tubes on measured thermal inactivation parameters for Escherichia coli. J. Food Prot., 70(4): 851-859. [full text]
  • 135. Kong F., Tang J., Rasco B., Crapo C., Smiley S. 2007. Quality changes of salmon (O. gorbuscha) muscle during thermal processing. J. Food Sci. 72(2): S103-111. [full text]
  • 134. Huang Y., Cavinato A.G., Tang J., Swanson B, Lin M. and Rasco B.A., 2007. Characterization of sol–gel transitions of food hydrocolloids with near infra-red spectroscopy. LWT – Food Sci. Technol., 40(6): 1018-1026. [full text]
  • 133. Nindo C. I. and Tang J., 2007. Refractance window technology – a novel contact drying method. Drying Technol. 25(1): 37-48. [full text]
  • 132. Nindo C.I., Powers J.R., and Tang J., 2007. Influence of Refractance Window evaporation on quality of juices from small fruits. LWT – Food Sci. Technol., 40(6): 1000-1007. [full text].
  • 131. Monzon M.E., Biasi B., Wang S., Tang J., Hallman G., and Mitcham E.J., 2007. Effects of radio frequency heating on the quality of ‘Fuyu’ persimmon fruit as a treatment for control of Mexican fruit fly. HortSci., 42(1): 125-129. [full text]
  • 130. Buranasompob A., J. Tang, J.R. Powers, J. Reyes, S. Clark and B.G. Swanson, 2007. Lipoxygenase activity in walnuts and almonds. LWT – Food Sci. Technol., 40: 893-899. [full text]
  • 129. Sun T., Powers J.R., Tang J.M., 2007. Enzyme-catalyzed change of antioxidants content and antioxidant activity of asparagus juice. J. Agric. Food Chem. 55(1): 56-60. [full text]
  • 128. Nindo C.I., Tang J., Powers J.R., Takhar P.S., 2007. Rheological properties of blueberry puree for processing applications. LWT – Food Sci. Technol., 40: 292-299. [full text]
  • 127. Pandit R.B., Tang J., Liu F., Pitts M., 2007. Development of a novel approach to determine heating pattern using computer vision and chemical marker (M-2) yield. J. Food Eng., 78: 522-528. [full text]
  • 126. Sun T., Tang J., Powers J.R., 2007. Antioxidant activity and quality of asparagus affected by microwave-circulated water combination and conventional sterilization. Food Chem., 100(2): 813-819. [full text]
  • 125. Hansen J.D., Drake S.R., Watkins M.A., Heidt M.L., Anderson P.A., Tang J., 2006. Radio frequency pulse application for heating uniformity in postharvest codling moth (Lepidoptera : Tortricidae) control of fresh apples (Malus domestica Borkh.). J. Food Qual. 29(5): 492-504. [full text]
  • 124. Hansen, J.D., Drake, S.R., Heidt, M.L., Watkins, M.A., Tang, J., Wang. S. 2004. Potential radio frequency-hot water dip treatment for postharvest codling moth control in fresh apples. HortTechnol., 14: 533-537. [full text].
  • 123. Yin X., Wang S., Tang J., Hansen J.D., Lurie S., 2006. Thermal preconditioning of fifth-instar Cydia pomonella (Lepidoptera: Tortricidae) affects HSP70 accumulation and insect mortality. Physiol. Entomol., 31: 241-247. [full text]
  • 122. Zhang M., Tang J., Mujumdar A.S., Wang S., 2006. Trends in microwave-related drying of fruits and vegetables. Trends Food Sci. Technol., 17: 524-534. [full text]
  • 121. Wang S., Tang J., Sun T., Mitcham E.J., Koral T., and Birla S.L., 2006. Considerations in design of commercial radio frequency treatments for postharvest pest control in inshell walnuts. J. Food Eng., 77(2): 304-312. [full text]
  • 120. Pandit R.B., Tang J., Mikhaylenko G., and Liu F., 2006. Kinetics of chemical marker M-2 formation in mashed potato—a tool to locate cold spots under microwave sterilization. J. Food Eng., 76: 353-361. [full text]
  • 119. Wang S., Birla S.L., Tang J., Hansen J.D., 2006. Postharvest treatment to control codling moth in fresh apples using water assisted radio frequency heating. Postharvest Biol. Technol., 40(1): 89-96. [full text]
  • 118. Yin X., Wang S., Tang J., and Hansen J., 2006. Thermal resistance of fifth-instar codling moth (Lepidoptera: Tortricidae) as affected by pretreatment conditioning. J. Stored Prod. Res., 42(1): 75-85.[full text]
  • 117. Hallman G., Wang S., Tang J., 2005. Reaction orders of thermal mortality of third-instar Mexican fruit fly Anastrepha ludens (Loew) (Diptera: Tephritidae). J. Econ. Entomol., 98(6): 1905-1910. [full text]
  • 116. Reyes-De-Corcuera J.I., Cavalieri R.P., Powers J.R., Tang J.M., Kang D.H., 2005. Enzyme-electropolymer-based amperometric biosensors: An innovative platform for time-temperature integrators. J. Agric. Food Chem., 53(23): 8866-8873. [full text]
  • 115. Wang S., M. Monzon, Y. Gazit, J. Tang, E.J. Mitcham, J.W. Armstrong, 2005. Temperature dependent dielectric properties of selected subtropical and tropical fruits and associated insect pests. Trans. ASAE, 48(5): 1873-1881.[full text]
  • 114. Drake S.R., Hansen J.D., Elfving D.C., Tang J. and Wang S., 2005. Hot water to control codling moth in sweet cherries: efficacy and quality. J. Food Qual., 28: 361-376. [full text]
  • 113. Birla S.L., Wang S., Tang J., Fellman J., Mattinson D., and Lurie S., 2005. Quality of oranges as influenced by potential quarantine radio frequency heat treatments against Miditerranean fruit fly. Postharvest Biol. Technol., 38: 66-79.[full text]
  • 112. Hansen J.D., Drake S.R., Heidt M.L., Watkins M.A., Tang J. and Wang S., 2005. Radio frequency-hot water for postharvest control of codling moth. In ‘Bing’ sweet cherries. HortTechnol., 15(3): 613-616. [full text]
  • 111. Luechapattanaporn K., Wang Y., Wang J., Tang J., Hallberg L.M., and Dunne C.P., 2005. Sterilization of Scrambled Eggs in Military Polymeric Trays by Radio Frequency Energy. J. Food Sci., 70(4): E288-294. [full text]
  • 110. Al-Holy, M., Wang, Y., Tang J., and Rasco, B. 2005. Dielectric properties of salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar at radio frequency (RF) and microwave (MW) pasteurization frequencies. J. Food Eng., 70: 564-570. [full text]
  • 109. Nindo, C.I., J. Tang, J.R. Powers, and P. Singh 2005.Viscosity of blueberry and raspberry juices for processing applications. J. Food Eng., 69(3): 343-350. [full text].
  • 108. Wang S., Johnson J.A., Tang J., and Yin X., 2005. Heating condition effects on thermal resistance of fifth-instar navel orangeworm (Lepidoptera: Pyralidae). J. Stored Prod. Res., 41(4): 469-478. [full text]
  • 107. Sun, T, Tang, J.M., Powers, J.R., 2005. Effect of pectolytic enzyme preparations on the phenolic composition and antioxidant activity of asparagus juice. J. Agric. Food Chem. 53(1): 42-48. [full text]
  • 106. Wang, S., Yue, J., Tang, J., Chen, B. 2005. Mathematical modelling of heating uniformity in in-shell walnuts subjected to radio frequency treatments with intermittent stirring. Postharvest Biol. Technol., 35: 97-107. [full text].
  • 105. Akarapu, R., Li, B.Q., Huo, Y., Tang, J., Liu, F. 2004. Integrated modeling of microwave food processing and comparison with experimental measurements. J. Microwave Powers Electrom. Ene. 39(3&4): 153-165. [full text]
  • 104. Chan, T.V., Tang, J. and Younce, F., 2004. Three-dimesional numerical modeling of an industrial radio frequency heating system using finite elements. J. Microwave Powers Electrom. Ene. 39(2): 87-106. [full text]
  • 103. Johnson J.A., Valero K.A., Wang S. and Tang J. 2004. Thermal death kinetics of red flour beetle, Tribolium castaneum (Coleoptera: Tenebrionidae). J. Econ. Entomol., 97(6): 1868-1873. [full text]
  • 102.  Hansen J.D., Drake S.R., Heidt M.L., Watkins M.A., Tang J. and Wang S. 2006. Radio frequency-hot water dips for postharvest codling moth control in apples. J. Food Processing & Preservation 30: 631-642.  [full text]
  • 101. Gazit, Y., Rossler, Y., Wang, S., Tang, J., Lurie, S. 2004. Thermal death kinetics of egg and 3rd instar Mediterranean fruit fly Ceratitis captitata (Wiedemann)(Diptera:Tephritidae). J. Econ. Entomol., 97:1540-1546.[full text].
  • 100. Luechapattanaporn, K., Wang, Y., Wang, J., Tang, J. Hallberg, L.M. 2004. Microbial safety in radio frequency processing of packaged foods. J. Food Sci.,69(7): M201-M206 [full text].
  • 99. Nindo, C.I., Tang, J., Powers, J.R. and Bolland, K. 2004. Energy consumption during refractance window evaporation of selected berry juices. Int. J. Energy Res., 28: 1089-1100. [full text].
  • 98. Wang S., Tang J., 2004. Radio frequency heating: a new potential means of postharvest pest control in nuts and dry products. J. Zhejiang Univ. Sci.,5(10): 1169-1174. [full text]
  • 97. Komarov, V., Tang, J. 2004. Dielectric permittivity and loss factor of tap water at 915 MHz. Microw. Opti. Technol. Let., 42(5): 419-420. [full text].
  • 96. Hansen J., Wang S., Tang J., 2004. A cumulated lethal time model to evaluate efficacy of heat treatments for codling moth Cydia pomonella (L.) (Lepidoptera: Tortricidae) in cherries. Postharvest Biol. Technol. 33(3): 309-317. [full text]
  • 95. Birla S.L., Wang S., Tang J., and Hallman G., 2004. Improving heating uniformity of fresh fruits in radio frequency treatments for pest control.Postharvest Biol. Technol., 33: 205-217. [full text]
  • 94. Wang S., Yin X., Tang J., Hansen J., 2004. Thermal resistance of different life stages of codling moth (Lepidoptera: Tortricidae). J. Stored Prod. Res., 40(5): 565-574. [full text]
  • 93. Mitcham E.J., Veltman R.H., Feng X., de Castro E., Johnson J.A., Simpson T.L., Biasi W.V., Wang S., Tang J., 2004. Application of radio frequency treatments to control insects in in-shell walnuts. Postharvest Biol. Technol., 33(1): 93-101. [full text]
  • 92. Huang, Y., Singh, P.P., Tang, J., and Swanson, B.G., 2004. Gelling temperatures of high acyl gellan as affected by monovalent and divalent cations with dynamic rheological analysis. Carbohydrate Polymers, 56: 27-33. [full text]
  • 91. Wang, Y., M.H. Lau, J. Tang, R. Mao, 2004. Kinetics of chemical marker M-1 formation in whey protein gels for developing sterilization processes based on dielectric heating. J. Food Eng., 64: 111-118. (full text)
  • 90. Guan, D., Cheng, M., Wang, Y., Tang, J. 2004. Dielectric properties of mashed potatoes relevant to microwave and radio-frequency pasteurilization and sterilization processes. J. Food Sci. 69(1): 30-37. [full text]
  • 89. Feng, X., J.D. Hansen, B. Biasi, J. Tang, E.J. Mitcham. 2004. Use of hot water treatment to control codling moths in harvested California ‘Bing’ sweet cherries. Postharvest Biol. Technol., 31: 41-49. (full text)
  • 88. Feng H., J. Tang, O. A. Plumb and R. P. Cavalieri, 2004. Intrinsic and relative permeability for flow of humid air in unsaturated apple tissues. J. Food Eng., 62: 185-192. [full text]
  • 87. Al-Holy, M., Quinde, Z., Guan, D., Tang, J., and Rasco, B. 2004. Thermal inactivation of listeria innocua in salmon (Oncorhynchus keta) caviar using conventional glass and novel aluminum TDT tubes. J. Food Prot., 67(2): 383-386. (full text)
  • 86. Buranasompob, A., Swanson, BG., Tang, J. and Mao R. 2003. Rancidity of walnuts and almonds affected by short-time treatments for insect control. J. Food Proc.Pres. 27(6): 445-464. [full text]
  • 85. Huang, Y., Tang, J., Swanson, B.G., and Rasco B.A., 2003. Effect of calcium concentration on textural properties of high and low acyl mixed gellan gels. Carbohydrate Polymers, 54: 517-522. [full text]
  • 84. Raviyan P, Tang J, Orellana L, Rasco B, 2003. Physicochemical properties of a time-temperature indicator based on immobilization of Aspergillus oryzae alpha-amylase in polyacrylamide gel as affected by degree of cross-linking agent and salt content. J. Food Sci., 68(7): 2302-2308. [full text]
  • 83. Raviyan, P., Tang, J., and Rasco, B. 2003. Thermal stability of -Amylase from Aspergillus oryzae entraped in polyacrylamide Gel. J. Agric. Food Chem.51: 5462-5466. [full text]
  • 82. Pathak, S., Liu, F., and Tang, J. 2003. Finite difference time domain simulation of single-mode 915 MHz cavities in processing pre-packaged foods. J. Microwave Powers Electrom. Ene. 38(1): 37-48. [full text]
  • 81. Wang S., J. Tang, R.P. Cavalieri, D. Davis, 2003. Differential heating of insects in dried nuts and fruits associated with radio frequency and microwave treatments. Trans. ASAE, 46(4): 1175-1182.[full text]
  • 80. Lau, H., Tang, J., Taub, I.A., Yang, T.C.S., Edwards, C.G. and Mao, R. 2003. Kinetics of chemical marker formation in whey protein gels for studying high temperature short rime microwave sterilization. J. Food Eng., 60: 397-405. (full text)
  • 79. Nindo, C., Sun, T., Wang, S.W., Tang, J., and Powers, J.R. 2003. Evaluation of drying technologies for retention of physical and chemical quality of green asparagus (Asparagus officinalis, L.). Food Sci. Technol. (LWT), 36(5): 507-516. (full text)
  • 78. Nindo, C., Feng, H., Shen, G.Q., Tang, J., and Kang, D.H. 2003. Energy efficiency and microbial reduction in a new film drying system. J. Food Proc. Pres., 27 (2): 117-136. [full text]
  • 77. Huang, Y., Tang, J., Swanson, B., Cavinato, A.G., Lin, M., Rasco, B.A. 2003. Near infrared spectroscopy: a new tool for studying physical and chemical properties of polysaccharide gels. Carbohydrate Polymers, 53: 281-288. [full text]
  • 76. Guan, D., Gray, P., Kang, DH, Tang, J., Shafer, B., Ito, K., Younce, K., and Yang, C.S. 2003. Microbiological Validation of Microwave-Circulated Water Combination Heating Technology by Inoculated Pack Studies, J. Food Sci., 68(4): 1428-1432. (full text)
  • 75. Wang S., Tang J., Johnson J.A., Mitcham E., Hansen J.D., Hallman G., Drake S.R., Wang Y., 2003. Dielectric properties of fruits and insect pests as related to radio frequency and microwave treatments. Biosystems Eng., 85(2): 201-212. (full text)
  • 74. Tang, J*., Wang, S., Hansen, J., Johnson, J., Mitcham, E., Drake, S., and Hallman, G. 2003. Postharvest control of insect pests in nuts and fruits based on radio frequency energy. Acta Hort 599: 175-181. (full text)
  • 73. Johnson J.A., Wang S. and Tang J. 2003. Thermal death kinetics of fifth-instar Plodia interpunctella (Lepidoptera: Pyralidae). J. Econ. Entomol., 96(2): 519-524. (full text)
  • 72. Wang, Y., Wig, T., Tang, J., and Hallberg, L.M. 2003. Sterilization of foodstuffs using radio frequency heating. J. Food Sci., 68(2): 539-544.(full text)
  • 71. Wang, Y., Wig, T., Tang, J., and Hallberg, L.M. 2003. Dielectric properties of food relevant to RF and microwave pasteurization and sterilization. J. Food Eng. 57: 257-268. (full text)
  • 70. Guan, D., Plotka, V. C. F., Clark, S., and Tang J. 2002. Sensory evaluation of microwave treated macaroni and cheese. J. Food Proc. Pres., 26: 307-322. [full text]
  • 69. Yin, H., Li, B., and Tang, J. 2002. Optimal control of microwave sterilization in food processing. Int. J. Applied Math., 10 (1): 13-31.
  • 68. Wang S., Tang J., Johnson J.A., Mitcham E., Hansen J.D., Cavalieri R, Bower J., Biasi B., 2002. Process protocols based on radio frequency energy to control field and storage pests in in-shell walnuts. Postharvest Biol. Technol.,26(3): 265-273. (full text)
  • 67.Yang, W., Sokhansanj, S. and Tang, J. 2002. Estimation of thermal conductivity of oilseeds using maximum slope method. Biosystems Eng. 82(2): 169-176.(full text)
  • 66. Wang, S., Tang, J., Johnson, J.A., and Hansen, J.D. 2002. Thermal death kinetics of 5th instar Amyelois transitella (Walker) (Lepidoptera: Pyralidae). J. Stored Prod. Res., 38: 427-440. (full text)
  • 65. Wang, S., Ikediala, J., Tang, J., and Hansen, J.D. 2002. Thermal death kinetics and heating rate effects for 5th instar Cydia pomonella (L.) (Lepidoptera: Tortricidae). J. Stored Prod. Res., 38:441-453. (full text)
  • 64. Abonyi, B.I., Feng, H., Tang, J., Edwards, C.G., Chew, B.P., Mattinson, D.S., Fellman, J.K. 2002. Quality retention in strawberries and carrots dried with refractance window system. J. Food Sci. 67(2):1051-1056.(full text)
  • 63. Feng, H. Tang, J., Cavalieri, R.P. 2002. Dielectric properties of dehydrated apples as affected by moisture and temperature. Trans. ASAE, 45(1): 129-135. (full text)
  • 62. Lau, M.H., Tang, J. 2002. Pasteurization of pickled asparagus using 915 MHz microwaves. J. Food Eng., 51(4): 283-290. (full text)
  • 61. Ikediala, J.N., Hansen, J., Tang, J., Drake, S.R., Wang, S. 2002. Development of a saline water immersion technique with RF energy as a postharvest treatment against codling moth in cherries. Postharvest Biol. Technol., 24(1):25-37. (full text)
  • 60. Wang, S. and Tang, J. 2001. Radio frequency and microwave alternative treatments for insect control in nuts: a review. Int. Agric. Eng. J., 10(3&4):105-120. (full text)
  • 59. Lau, M.H., Paulson A. and Tang, J. 2001. Effect of polymer ratio and calcium concentration on gelation properties of gellan/gelatin mixed gels. Food Res. Int., 34:879-86l. (full text)
  • 58. Feng, H., Tang, J., Cavalieri, R.P. and Plumb, O.A. 2001. Heat and mass transport in microwave drying of hygroscopic porous materials in a spouted bed, AIChE J., 74(7):1499-1511. [full text]
  • 57. Wang, S., Tang, J., Cavalieri, R. 2001. Modeling fruit internal heating rates for hot air and hot water treatments. Postharvest Biol. Technol., 22(3): 257-270.(full text)
  • 56. Mao, R., Tang, J. and Swanson, B.G. 2001. Water holding capacity and microstructure of gellan gels. Carbohydrate Polymers 46(4): 365-371. (full text)
  • 55. Tang, J., Mao, R., Tung, M.A., Swanson, B.G. 2001. Gelling temperature, and gel clarity and texture of gellan systems containing sucrose or fructose. Carbohydrate Polymers 44:197-209. (full text)
  • 54. Wang, S., Ikediala, J.N., Tang, J., Hansen, J.D., Mictham, E., Mao, R., Swanson, B. 2001. Radio frequency treatments to control codling moth in in-shell walnuts. Postharvest Biol. Technol., 22 (1):29-38. (full text)
  • 53. Lau, M.H., Tang, J. and Paulson A. 2000. Texture profile and turbidity of gellan/gelatin mixed gels. Food Res. Int., 33:665-671. (full text)
  • 52. Tang, J., J.N. Ikediala, S. Wang, J.D. Hansen, R. P. Cavalieri, 2000. High-temperature-short-time thermal quarantine methods. Postharvest Biol. Technol., 21(1): 129-145. (full text)
  • 51. Ikediala, J.N., Tang, J. and Drake, S.R. and Neven, L.G. 2000. Dielectric properties of apples and codling moths in relation to microwave and RF heating. Trans. ASAE, 43(5):1175-1184. (full text)
  • 50. Lau, M.H., Tang, J. and Swanson, B.G. 2000. Kinetics of textural and color changes in asparagus during thermal processing. J. Food Eng., 45: 231-236. (full text)
  • 49. Mao, R., Tang, J. and Swanson, B.G. 2000. Relaxation time spectrum of hydrogels by CONTIN analysis – featured as Concise Reviews and Hypothesis in Food Science. J. Food Sci., 65(3): 374-381. (full text)
  • 48. Feng, H. and Tang, J. 2000. Determination of moisture diffusivity of Red Delicious apples by thermogravimetric analysis. Drying Technol. 18(6):1183-1199. [full text]
  • 47. Ikediala, J.N., Tang, J. and Wig T. 2000. Design and analysis of a heating block system for studying thermal effect on insect pests. Trans. ASAE, 43(2): 351-358. (full text)
  • 46. Mao, R., Tang, J. and Swanson, B.G. 2000. Texture properties of high and low acyl mixed gellan gels. Carbohydrate Polymers 41(4): 331-338. (full text)
  • 45. Wang, D., Tang, J., and Correia, L.R. 2000. Salt diffusivities and simulation of salt infusion in farmed Atlantic salmon muscle as influenced by rigor mortis, J. Food Eng., 43(2): 115-123.(full text)
  • 44. Feng, H., Tang, J., Mattinson, D.S. and Fellman, J.K. 1999. Microwave and spouted-bed drying of blueberries: effect of drying and pretreatment methods on physical properties and retention of flavor volatiles. J. Food Proc. Pres., 23(6): 463-479.  [full text]
  • 43. Mao, R., Tang, J. and Swanson, B.G. 1999. Textural properties of gellan gels as affected by temperatures. J. Texture Studies, 30(4): 409-433.  [full text]
  • 42. Ikediala, J.N., Tang, J., Neven, L.G. and Drake, S.R. 1999. Alternative quarantine treatment of cherries using 915 MHz microwaves: temperature mapping, codling moth mortality and fruit quality. Postharvest Biol. Technol.,16: 127-137.(full text)
  • 41. Feng, H., Tang, J. and Cavalieri, R.P. 1999. Combined microwave and spouted bed drying of diced apples: effect of drying conditions on drying kinetics and product temperature, Drying Technol. – The Hall Issue 17(10): 1981-1998.  [full text]
  • 40. Mao, R., Tang, J. and Swanson, B. 1999. Effect of pH buffers on mechanical properties of gellan gels. J. Texture Studies 30(2): 151-166.  [full text]
  • 39. Mao, R., Tang, J. and Swanson, B. 1999. Gelling temperatures of gellan solutions as affected by citrate buffers. J. Food Sci., 64(4): 648-652. [full text]
  • 38. Lu, L., Tang, J. and Ran, X. 1999. Temperature and moisture changes during microwave drying of sliced food. Drying Technol. 17(3): 413-432 (an invited paper).  [full text]
  • 37. Tang, J., Tung, M.A. and Zeng, Y. 1998. Characterization of gellan gels using stress-relaxation. J. Food Eng., 38 (3): 279-295.(full text)
  • 36. Herve, A-G., Tang, J., Luedecke, L. and Feng, H. 1998. Dielectric properties of cottage cheese and cottage cheese surface treatment by microwaves. J. Food Eng., 37(4): 389-410.(full text)
  • 35. Feng, H. and Tang, J. 1998. Microwave finish drying of diced apples in spouted bed. J. Food Sci., 63(4): 679-683. (full text)
  • 34. Wang, D., Tang, J., Correia, L.R., and T.A. Gill. 1998. Postmortem changes of cultivated Atlantic Salmon (Salmo salar) and their effects on salt uptake. J. Food Sci., 63(4): 634-637. (full text)
  • 33. Lu, L., Tang, J. and Liang, L. 1998. Moisture distribution in spherical foods in microwave drying. Drying Technol., 16(3-5): 503-524.
  • 32. Wang, D., Correia, L.R. and Tang, J. 1998. Modelling of salt diffusion in Atlantic salmon muscle. Canadian Agric. Eng., 40(1): 29-34.
  • 31. Yang, W., Sokhansanj, S., Cenkowski, S., Tang, J. and Wu, Y. 1997. A general model for sorption hysteresis in food materials. J. Food Eng., 33(3-4): 421-444.(full text)
  • 30. Yang, W., Sokhansanj, S., Tabil, L., Tang, J. and Yannacopoulos, S. 1997. Measurement of heat capacity for borage seeds by differential scanning calorimetry. J. Food Proc. Pres., 21(5): 395-407.
  • 29. Tang, J., Tung, M.A. and Zeng. Y. 1997. Gelling properties of gellan solutions containing monovalent and divalent cations. J. Food Sci. 62(4): 688-692,712. (full text)
  • 28. Sosulski, K., Wang, S., Ingledew, M., Sosulski, F. and Tang, J. 1997. Preprocessed barley, rye and triticale as a feedstock for an integrated fuel ethanol-feedlot plant. Applied Biochem. Biotechnol., 63-65: 59-70.
  • 27. Tang, J., Tung, M.A., Lelievre, J. and Zeng, Y. 1997. Stress-strain relationships for gellan gels in tension, compression and torsion. J. Food Eng., 31(4): 511-529.(full text)
  • 26. Tang, J., Tung, M.A. and Zeng. Y. 1997. Gelling temperature of gellan solutions containing calcium ions. J. Food Sci.. 62(2): 276-280. (full text)
  • 25. Tang, J., Tung, M.A. and Zeng, Y. 1996. Compression strength and deformation of gellan gels formed with mono- and divalent cations. Carbohydrate Polymers 29(1): 11-16.(full text)
  • 24. Gao, Y.C., Lelievre, J. and Tang J. 1995. An analysis of stress concentrations in gels containing low concentrations of spherical fillers. Trans. ASAE, 38(6): 1813-1820.
  • 23. Tang, J., Tung, M.A. and Zeng, Y. 1995. Mechanical properties of gellan gels in relation to divalent cations. J. Food Sci., 60(4): 748-752. (full text)
  • 22. Tak, L., Tang, J. and He, J. 1995. Moisture sorption characteristics of freeze dried blueberries. J. Food Sci., 60(4): 810-814. (full text)
  • 21. Tang, J., Sokhansanj, S. and Sosulski, S. 1994. Moisture absorption characteristics and hard seed development in Laird lentils. Cereal Chem.,71(5): 423-428. [full text]
  • 20. Tang, J. and Sokhansanj, S. 1994. A model for thin-layer drying of lentils. Drying Technol., 12(4): 849-867.
  • 19. Tang, J., Lelievre, J., Tung, M.A. and Zeng, Y. 1994. Polymer and ion concentration effects on gellan gel strength and strain. J. Food Sci.. 59: 216-220. [full text]
  • 18. Tung, M.A., Britt, I.J. and Tang, J. 1994. Mechanical properties and strength of food polymer gels. Tezukayama College Food Sci., 16: 5-14.
  • 17. Tang, J. and Sokhansanj, S. 1993. Moisture diffusivity in lentil seed components-effect of moisture content and temperature. Trans. ASAE. 36(6): 1791-1798. [full text]
  • 16. Tang, J. and Sokhansanj, S. 1993. Geometric changes in lentil seeds caused by drying. J. Agric. Eng. Res., 56(4): 313-326.
  • 15. Tang, J. and Sokhansanj, S. 1993. Effect of drying parameters on the viability of lentil seeds. Trans. ASAE, 36(3): 855-861. [full text]
  • 14. Gao, Y.C., Lelievre, J. and Tang, J. 1993. A constitutive relationship for gels under large deformation. J. Texture Studies, 24(3): 239-251.
  • 13. Lelievre, J., Mirza, I. and Tang, J. 1992. Measurement of the tensile failure of gels. J. Texture Studies, 23 (2): 349-358.
  • 12. Tang, J., Sokhansanj, S., Sosulski, F.W. and Slinkard, A.E. 1992. Effect of harvest methods on moisture content and quality of lentil seeds. Canadian J. Plant Sci., 72: 451-456.
  • 11. Tang, J., Sokhansanj, S., Yannacopoulos, S. and Kasap, S.O. 1991. Specific heat of lentils by differential scanning calorimetry. Trans. ASAE, 34(2): 517-522. [full text]
  • 10. Tang, J. and Sokhansanj, S. 1991. Determination of moisture content in whole lentils. Trans. ASAE, 34(1): 255-256.
  • 9. Tang, J., Sokhansanj, S. and Sosulski, F.W. 1991. Lentils quality-effect of artificial drying and storage. Can. Inst. Food Sci. Technol. J., 24(5): 283-286.
  • 8. Tang, J., Sokhansanj, S. and Sosulski F.W. 1991. Determination of the breakage susceptibility of lentil seeds. Cereal Chem. 68(6):647-650. [full text]
  • 7. Tang, J. and Jofriet, J.C. 1991. Hydraulic conductivity of whole plant corn silage. Can. Agric. Eng. J., 33: 161-167.
  • 6. Sokhansanj, S., Falacinski, A.A., Sosulski, F.W., Jayas, D.S. and Tang, J.1990. Resistance of bulk lentil to air flow. Trans. ASAE, 33(4): 1281-1285. [full text]
  • 5. Tang, J., Sokhansanj, S., Slinkard, A.E. and Sosulski, F.W. 1990. Quality of artificially dried lentils. J. Food Proc. Eng. 13(3): 229-238.
  • 4. Tang, J., Sokhansanj, S., Sosulski, F.W. 1990. Effect of swathing and moisture content on seed properties of lentils. Can. J. Plant Sci., 70: 1173-1178.  [full text]
  • 3. Tang, J. and Jofriet, J.C. 1989. Simulation of consolidation and liquid flow in a farm tower silo. Can. Agric. Eng., 31: 167-174.  [full text]
  • 2. Tang, J., Jofriet, J.C. and LeLiever, B. 1988. A saturation criterion for ensiled plant materials. Can. Agric. Eng., 30: 93-98.  [full text]
  • 1. Tang, J., Jofriet, J.C. and LeLiever, B. 1988. Juice flow from silage. Can. Agric. Eng., 30: 99-106.  [full text]

Books and Chapters

  • 13. Awuah, G.B., Ramaswamy, H.S., Tang, J., 2014. Radio Frequency-Heating in Food Processing, Principles and Applications, CRC Press Series: Electro-Technologies for Processing CSC Press, New York (404 pages).
  • 12. Tang J., Wang, S., Mitcham E.J., Laurie, E., 2007. Heat Treatments for Postharvest Pest Control: Theory and Practice. CABI Publishing, Wallingford, Oxon, UK. (349 pages).
  • 11. Komarov, V., Wang S., Tang J., 2004. Permittivity and measurement. In: K. Chang (eds.). The Wiley Encyclopedia of RF and Microwave Engineering, John Wiley & Sons, Inc., New York, Vol. 4, pp. 3693-3711. [full text]
  • 10. Tang J. and Wang S., 2005. Radio Frequency Treatments for Insect Control in Fruits and Nuts – Principles and Applications. In: Ramdane Dris (Eds), Reducing quality loss of horticultural crops, WFL Publisher, Helsinski, Finland, pp 967-989.
  • 9. Tang, J, Wang, Y. and Chan, TV, 2003. Radio frequency heating in food processing. In Novel Food Processing Technologies, Gustavo Barbosa-Cánovas (Ed.), Marcel Dekker, Inc. , pp. 501-524.
  • 8. Wang, S. and Tang, J. 2004. Radio frequency post-harvest quarantine and phytosanitary treatments to control insect pest in fruits and Nuts. In Production Practices and Quality Assessment of Food Crops. Vol. 4. Postharvest Treatment and Technology. R. dris and S.M. Jain (eds.), Kluwer Academic Publishers, Netherlands, pp.17-53.
  • 7. Akarapu, R., Li, B.Q. and Tang, J. 2004. An integrated model for microwave thermal processing, in Multiphase Phenomena and CFD Modeling and Simulation in Materials Processing (Ed. L. Nastec and B. Q. Li), TMS, pp. 43-54.
  • 6. Tang, J., and Yang, T. 2003. Dehydrated vegetables: principles and systems. Handbook of Vegetable Preservation and Processing. (ed.) Hui, Y.H., Marcel Dekker, Inc., New York. Pages 335-372.
  • 5. Feng, J., and J. Tang, 2001, Heat and mass transfer modeling in microwave and spouted bed combined drying of particulate food products, in Transport Phenomena in Food Processing, (eds.) Barbosa-Canovas, G., Velez-Ruiz, J. and J. Welti-Chanes, Technomic Publishing Co., Inc., Lancaster, PE.
  • 4. Wang, S., Tang, J., Younce, F. 2003. Temperature measurement in food processing, Encyclopaedia of Agricultural and Food Engineering, D. R. Heldma (e.d.). Marcel Dekker, Inc., New York. 987-993. [full text]
  • 3. Tang J. Feng, H., Q. Shen. 2003. Drum drying, in Encyclopaedia of Agricultural and Food Engineering, D. R. Heldma (e.d.). Marcel Dekker, Inc., New York. [full text]
  • 2. Tang, J. Feng, H. and Lau. Ming. 2001. Microwave heating in food processing, In Advances in Agricultural Engineering, (eds.) Young, X., Tang, J., Zhang, C. and Xin, W., World Scientific Publisher, New York.
  • 1. Young, X. and Tang, J. 2001. Advances in Agricultural Engineering, World Scientific Publisher, New York.

    Patented Inventions

  • 1.  Tang, J., Liu, F., Pathak, S., Eves, G. 2006. Apparatus and method for heating subjects with microwaves, US Patent No. 7,119,313 B2 (filed 09-04, Application Number 10/937,547, revised Nov. 2005, approved 10/10/2006).
  • 2.  Tang, J., Liu, F. 2015. Method for recording temperature profiles in food packages during microwave heating using a metallic data logger. US Patent No. 8,981,270 B2 (filed 2011, application Number 20120241443, approved March 17, 2015).
  • 3.  Tang, J., Liu F., 2017. Microwave Sterilization or Pasteurization, US Patent No. 9,642,385 B2 (filed on Oct. 14, 2015, Accepted on May 9, 2017. filed in EU and 11 countries, including China, Japan, and Australia).