H. Zhuang

发表

Effects of nanoclay type on the physical and antimicrobial properties of PVOH-based nanocomposite films

Jianhao Zhang, L. Guichao, S. Ye, 2014 .

Effects of plant polyphenols and α-tocopherol on lipid oxidation, microbiological characteristics, and biogenic amines formation in dry-cured bacons.

Jianhao Zhang, H. Zhuang, Yongli Wang, 2015, Journal of food science.

Hyperspectral imaging for a rapid detection and visualization of duck meat adulteration in beef

Yi Yang, Seung-Chul Yoon, Hongzhe Jiang, 2019, Food Analytical Methods.

Integration of spectral and textural features of visible and near-infrared hyperspectral imaging for differentiating between normal and white striping broiler breast meat.

Seung-Chul Yoon, Wei Wang, Yufeng Li, 2019, Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy.

assessment of juiciness intensity of cooked chicken pectoralis major

H. Zhuang, B. Bowker, E. Savage, 2017 .

Toward a Fusion of Optical Coherence Tomography and Hyperspectral Imaging for Poultry Meat Quality Assessment

Seung-Chul Yoon, Hong Zhuang, B. C. Bowker, 2016 .

Development of Imaging System for Online Detection of Chicken Meat with Wooden Breast Condition

K. Lawrence, Seung-Chul Yoon, H. Zhuang, 2022, Sensors.

Marination and cooking performance of portioned broiler breast fillets with the wooden breast condition

H. Zhuang, K. Adhikari, B. Bowker, 2018, Poultry science.

In-Package Air Cold Plasma Treatment of Chicken Breast Meat: Treatment Time Effect

K. Lawrence, K. Keener, G. Gamble, 2019, Journal of Food Quality.

Effect of in-package high voltage dielectric barrier discharge on microbiological, color and oxidation properties of pork in modified atmosphere packaging during storage.

Mingming Huang, Wenjing Yan, Jianhao Zhang, 2019, Meat science.

Differences in cellular damages induced by dielectric barrier discharge plasma between Salmonella typhimurium and Staphylococcus aureus.

Mingming Huang, Wenjing Yan, Jianhao Zhang, 2019, Bioelectrochemistry.

Inactivation Kinetics of Salmonella typhimurium and Staphylococcus aureus in Different Media by Dielectric Barrier Discharge Non-Thermal Plasma

Jianhao Zhang, Wenjing Yan, Jiamei Wang, 2018, Applied Sciences.

Effect of Varying Postmortem Deboning Time and Sampling Position on Visible and near Infrared Spectra of Broiler Breast Filets

W. R. Windham, M. Sohn, H. Zhuang, 2014 .

Evaluation of multi blade shear (MBS) for determining texture of raw and cooked broiler breast fillets with the woody breast myopathy

A. Stelzleni, H. Zhuang, H. Thippareddi, 2021, Poultry science.

Predicting Color Traits of Intact Broiler Breast Fillets Using Visible and Near-Infrared Spectroscopy

Seung-Chul Yoon, Wei Wang, H. Zhuang, 2017, Food Analytical Methods.

DNA-engineered chiroplasmonic heteropyramids for ultrasensitive detection of mercury ion.

Wenjing Yan, Jianhao Zhang, H. Zhuang, 2015, Biosensors & bioelectronics.

Relationship between muscle exudate protein composition and broiler breast meat quality.

H. Zhuang, B. Bowker, 2013, Poultry science.

Effect of Plasma-Activated Solution Treatment on Cell Biology of Staphylococcus aureus and Quality of Fresh Lettuces

Jing Qian, Ji Luo, Wenjing Yan, 2021, Foods.

Oxidative stress responses of pathogen bacteria in poultry to plasma-activated lactic acid solutions

Jing Qian, Wenjing Yan, Jianhao Zhang, 2020 .

Dielectric barrier discharge cold atmospheric plasma: Influence of processing parameters on microbial inactivation in meat and meat products.

E. Frimpong, Jing Qian, Wenjing Yan, 2021, Comprehensive reviews in food science and food safety.

Prediction of Quality Attributes of Chicken Breast Fillets by Using Hyperspectral Imaging Technique Combined with Deep Learning Algorithm

Seung-Chul Yoon, Wei Wang, Hongzhe Jiang, 2019, 2019 Boston, Massachusetts July 7- July 10, 2019.

Multi-sensor data fusion for detection of woody breast myopathy in the poultry industry (Conference Presentation)

Kurt C. Lawrence, Seung-Chul Yoon, B. C. Bowker, 2019, Sensing for Agriculture and Food Quality and Safety XI.

Action of plasma-activated lactic acid on the inactivation of inoculated Salmonella Enteritidis and quality of beef

Jing Qian, Wenjing Yan, Jianhao Zhang, 2019, Innovative Food Science & Emerging Technologies.

Effect of meat temperature on moisture loss, water properties, and protein profiles of broiler pectoralis major with the woody breast condition.

Y. Yang, H. Zhuang, B. Pang, 2020, Poultry science.

Engineered "hot" core-shell nanostructures for patterned detection of chloramphenicol.

Wenjing Yan, Jianhao Zhang, H. Zhuang, 2016, Biosensors & bioelectronics.

Effects of dielectric barrier discharge cold plasma treatment on the structure and binding capacity of aroma compounds of myofibrillar proteins from dry-cured bacon

Guang-hong Zhou, Ji Luo, Wenjing Yan, 2020 .

Sequential Application of High-Voltage Electric Field Cold Plasma Treatment and Acid Blanching Improves the Quality of Fresh Carrot Juice (Daucus carota L.).

M. Umair, Jianhao Zhang, H. Zhuang, 2020, Journal of agricultural and food chemistry.

The Impact of Alteration of Polyunsaturated Fatty Acid Levels on C6-Aldehyde Formation of Arabidopsis thaliana Leaves

D. Hildebrand, T. Hamilton-Kemp, R. Andersen, 1996, Plant physiology.

In-Package Inactivation of Pathogenic and Spoilage Bacteria Associated with Poultry Using Dielectric Barrier Discharge-Cold Plasma Treatments

K. Lawrence, G. Gamble, M. Rothrock, 2017, Current Microbiology.

Effect of rosemary extract on microbial growth, pH, color, and lipid oxidation in cold plasma-processed ground chicken patties

Jianhao Zhang, H. Zhuang, B. Bowker, 2019, Innovative Food Science & Emerging Technologies.

Prediction of quality traits of Chicken Breast Fillets by Different spectral range of Hyperspectral Imaging

Seung-Chul Yoon, Wei Wang, Hongzhe Jiang, 2018 .

Detection of Aflatoxin B1 in Single Peanut Kernels by Combining Hyperspectral and Microscopic Imaging Technologies

Wei Wang, Weiqi Wang, Seung-Chul Yoon, 2022, Sensors.

Breast Meat Fatty Acid Profiling and Proteomic Analysis of Beijing-You Chicken During the Laying Period

H. Zhuang, Q. Chu, Jing Cao, 2022, Frontiers in Veterinary Science.

Effect of Modified Atmosphere Packaging (MAP) on the Quality of Sea Buckthorn Berry Fruits during Postharvest Storage

Lanwei Zhang, H. Zhuang, Wei Song, 2015 .

Exudate Protein Composition and Meat Tenderness of Broiler Breast Fillets.

G. Gamble, H. Zhuang, B. Bowker, 2016, Poultry science.

Exploring the Factors Contributing to the High Ultimate pH of Broiler Pectoralis Major Muscles Affected by Wooden Breast Condition

D. Gerrard, H. Zhuang, M. Petracci, 2020, Frontiers in Physiology.

Mild heat and freezing to lessen bacterial numbers on chicken liver

H. Zhuang, R. Meinersmann, M. Berrang, 2020 .

Monitoring of brown stink bug (Hemiptera: Pentatomidae) population dynamics in corn to predict its abundance using weather data

X. Ni, Xianchun Li, G. D. Buntin, 2019, Insect science.

Biotechnological Alterations of Lipid Metabolism in Plants

D. Hildebrand, T. Hamilton-Kemp, R. Andersen, 1992 .

The effect of chilling in cold air or ice water on the microbiological quality of broiler carcasses and the population of Campylobacter.

D. P. Smith, H. Zhuang, R. Meinersmann, 2008, Poultry science.

Evaluation of visible spectroscopy and low-field nuclear magnetic resonance techniques for screening the presence of defects in broiler breast fillets

H. Zhuang, B. Pang, B. Bowker, 2022, Food Control.

Water properties and marinade uptake in broiler pectoralis major with the woody breast condition.

Xiang Yu, H. Zhuang, B. Pang, 2022, Food chemistry.

Prediction of water holding capacity in intact broiler breast fillets affected by the woody breast condition using time-domain NMR

H. Zhuang, B. Pang, B. Bowker, 2020 .

Effect of Tapioca Flour on Physicochemical Properties and Sensory Descriptive Profiles of Chicken Breast Meat Patties

H. Zhuang, B. Bowker, D. Chatterjee, 2019, Journal of Applied Poultry Research.

Impact of eliminating the carcass chilling step in the production of pre‐cooked chicken breast meat1

R. J. Buhr, H. Zhuang, R. Meinersmann, 2017 .

Impact of carcass scalding and chilling on muscle proteins and meat quality of broiler breast fillets

R. J. Buhr, H. Zhuang, B. Bowker, 2014 .

Effect of postmortem aging on marination performance of broiler breast pectoralis major categorized by color lightness.

H. Zhuang, D. Samuel, B. Bowker, 2014, Poultry science.

Ultrasound-Assisted High-Voltage Cold Atmospheric Plasma Treatment on the Inactivation and Structure of Lysozyme: Effect of Treatment Voltage

Evans Frimpong Boateng, Wenjing Yan, Jianhao Zhang, 2022, Food and Bioprocess Technology.

Temperature influenced lipid peroxidation and deterioration in broccoli buds during postharvest storage

D. Hildebrand, H. Zhuang, M. Barth, 1997 .

Investigation of inhibition of lipid oxidation by L-carnosine using an oxidized-myoglobin-mediated washed fish muscle system

Guang-hong Zhou, Jianhao Zhang, H. Zhuang, 2018, LWT.

In-package Antimicrobial Treatment of Chicken Breast Meat with High Voltage Dielectric Barrier Discharge–Electric Voltage Effect1

K. Lawrence, K. Keener, G. Gamble, 2019 .

NONTHERMAL PLASMA TREATMENT OF PACKAGED BROILER BREAST FILLETS TO REDUCE NATURAL MICROFLORA AND CAMPYLOBACTER JEJUNI by TAYLOR GRACE KRONN

R. B. Russell, K. Lawrence, M. Grasso, 2013 .

Effects of tannic acid supplementation on growth performance, gut health, and meat production and quality of broiler chickens raised in floor pens for 42 days

Guanchen Liu, H. Zhuang, D. Goo, 2022, Frontiers in Physiology.

Evaluation of growth characteristics ofAspergillus parasiticusinoculated in different culture media by shortwave infrared (SWIR) hyperspectral imaging

K. Lawrence, Haitao Zheng, X. Ni, 2018, Journal of Innovative Optical Health Sciences.

Impact of broiler processing scalding and chilling profiles on carcass and breast meat yield.

R. J. Buhr, B. Kiepper, H. Zhuang, 2014, Poultry science.

Oxidative stability and antioxidant enzyme activities of dry-cured bacons as affected by the partial substitution of NaCl with KCl.

Wenjing Yan, Jianhao Zhang, H. Zhuang, 2016, Food chemistry.

Packaging Influenced Total Chlorophyll, Soluble Protein, Fatty Acid Composition and Lipoxygenase Activity in Broccoli Florets

D. Hildebrand, H. Zhuang, M. Barth, 1994 .

Electrical Impedance Spectroscopy for Quality Assessment of Meat and Fish: A Review on Basic Principles, Measurement Methods, and Recent Advances

Seung-Chul Yoon, Wei Wang, Yonggui Dong, 2017 .

Effect of postmortem deboning time on sensory descriptive flavor and texture profiles of cooked boneless skinless broiler thighs

H. Zhuang, E. Savage, 2011 .

Influence of clomazone herbicide on postharvest quality of processing squash and pumpkin

H. Zhuang, L. Weston, M. Barth, 1993 .

Effect of melamine on in vitro rumen microbial growth, methane production and fermentation of Chinese wild rye hay and maize meal in binary mixtures

H. Zhuang, B. Cao, D. F. Zhang, 2013, The Journal of Agricultural Science.

Research NoteBacterial Community Assessed by Utilization of Single Carbon Sources in Broiler Ground Meat after Treatment with an Antioxidant, Carnosine, and Cold Plasma.

H. Zhuang, J. Line, A. Hinton, 2020, Journal of food protection.

Impact of dielectric barrier discharge cold plasma on the lipid oxidation, color stability, and protein structures of myoglobin-added washed pork muscle

Wenjing Yan, Jianhao Zhang, H. Zhuang, 2023, Frontiers in Nutrition.

Packaging design affects antioxidant vitamin retention and quality of broccoli florets during postharvest storage

H. Zhuang, M. Barth, 1996 .

Senescence of broccoli buds is related to changes in lipid peroxidation

D. Hildebrand, H. Zhuang, M. Barth, 1995 .

Influence of in-package cold plasma treatment on microbiological shelf life and appearance of fresh chicken breast fillets.

Jianhao Zhang, Jiamei Wang, H. Zhuang, 2016, Food microbiology.

Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing.

Jianhao Zhang, Jiamei Wang, H. Zhuang, 2015, Food chemistry.

Developmental change in c(6)-aldehyde formation by soybean leaves.

D. Hildebrand, T. Hamilton-Kemp, R. Andersen, 1992, Plant physiology.

The effect of rosemary Extract and cold plasma treatments on bacterial community diversity in poultry ground meats

H. Zhuang, J. Line, A. Hinton, 2019, Heliyon.

Effects of deboning time and thawing method interaction on sensory descriptive profiles of cooked chicken breast and thigh meat

H. Zhuang, B. Pang, B. Bowker, 2020 .

Photocatalytic degradation of methylene blue and inactivation of Gram-negative bacteria by TiO2 nanoparticles in aqueous suspension

Hong Zhuang, Jianhao Zhang, Jiamei Wang, 2013 .

Preparation of α-tocopherol-chitosan nanoparticles/chitosan/montmorillonite film and the antioxidant efficiency on sliced dry-cured ham

Guang-hong Zhou, Wenjing Yan, Jianhao Zhang, 2019, Food Control.

Postmortem aging and freezing and thawing storage enhance ability of early deboned chicken pectoralis major muscle to hold added salt water.

Hong Zhuang, H. Zhuang, E. M. Savage, 2012, Poultry science.

Research Note: Comparison of 3 methods used for estimating cook loss in broiler breast meat

Y. Yang, H. Zhuang, B. Pang, 2020, Poultry science.

Effect of partial substitution of NaCl by KCl on physicochemical properties, biogenic amines and N-nitrosamines during ripening and storage of dry-cured bacon

Jianhao Zhang, H. Zhuang, Yongli Wang, 2016, Journal of Food Science and Technology.

Effect of Dry-Air Chilling on Warner-Bratzler Shear Force and Water-Holding Capacity of Broiler Breast Meat Deboned Four Hours Postmortem

D. P. Smith, H. Zhuang, M. Berrang, 2008 .

Effects of different antioxidants on quality of meat patties treated with in-package cold plasma

H. Zhuang, B. Bowker, H. Yeh, 2021 .

Plasma activated water-induced formation of compact chicken myofibrillar protein gel structures with intrinsically antibacterial activity.

Jing Qian, Ji Luo, Wenjing Yan, 2021, Food chemistry.

18α-Glycyrrhetinic acid inhibits the viability of HR5-CL11 cervical carcinoma cells through induction of apoptosis and DNA damage

H. Zhuang, Yu Zhang, Ling Li, 2016 .

Effects of polyunsaturated free fatty acids and esterified linoleoyl derivatives on oxygen consumption and C6 aldehyde formation with soybean seed homogenates

D. Hildebrand, T. Hamilton-Kemp, R. Andersen, 1991 .

Influence of Combined Effect of Ultra-Sonication and High-Voltage Cold Plasma Treatment on Quality Parameters of Carrot Juice

T. Sultana, M. Umair, H. Zhuang, 2019, Foods.

Comparison of cook loss, shear force, and sensory descriptive profiles of boneless skinless white meat cooked from a frozen or thawed state.

H. Zhuang, E. Savage, 2013, Poultry science.

Non-destructive assessment of final color and pH attributes of broiler breast fillets using visible and near-infrared hyperspectral imaging: A preliminary study

Seung-Chul Yoon, Hongzhe Jiang, Hong Zhuang, 2018, Infrared Physics & Technology.

Evaluation of factors in development of Vis/NIR spectroscopy models for discriminating PSE, DFD and normal broiler breast meat

Wei Wang, H. Zhuang, Yi Yang, 2017, British poultry science.

Evaluation of meat-quality and myofibrillar protein of chicken drumsticks treated with plasma-activated lactic acid as a novel sanitizer

Jing Qian, Wenjing Yan, Jianhao Zhang, 2021 .

Descriptive texture analyses of cooked patties made of chicken breast with the woody breast conditionc1

H. Zhuang, B. Bowker, D. Chatterjee, 2017, Poultry science.

Use of blade tenderization to improve wooden breast meat texture2.

A. Stelzleni, H. Zhuang, H. Thippareddi, 2019, Poultry science.

Freezing‐thawing and sub‐sampling influence the marination performance of chicken breast meatc1

H. Zhuang, B. Bowker, 2017, Poultry science.

Variation and Pearson correlation coefficients of Warner-Bratzler shear force measurements within broiler breast fillets.

H. Zhuang, H Zhuang, E M Savage, 2009, Poultry science.

to tenderness Variation and Pearson correlation coefficients of Warner-Bratzler shear force measurements within broiler breast fillets 1

H. Zhuang, E. Savage, 2008 .

Measurement of water-holding capacity in raw and freeze-dried broiler breast meat with visible and near-infrared spectroscopy.

H. Zhuang, S. Hawkins, H Zhuang, 2014, Poultry science.

Texture and quality of chicken sausage formulated with woody breast meat

A. Stelzleni, H. Zhuang, H. Thippareddi, 2020, Poultry science.

Research Note: Texture characteristics of wooden breast fillets deboned at different postmortem times

H. Zhuang, B. Bowker, G. Tasoniero, 2020, Poultry science.

The wooden breast condition results in surface discoloration of cooked broiler pectoralis major2

H. Zhuang, B. Bowker, 2018, Poultry science.

Descriptive texture analyses of broiler breast fillets with the wooden breast condition stored at 4°C and ‐20°C*

H. Zhuang, B. Bowker, D. Chatterjee, 2018, Poultry science.

Instrumental texture characteristics of broiler pectoralis major with the wooden breast condition.

H. Zhuang, A. Rincon, B. Bowker, 2016, Poultry science.

Impact of white striping on functionality attributes of broiler breast meat1.

H. Zhuang, B. Bowker, 2016, Poultry Science.

Dielectric properties of uncooked chicken breast muscles from ten to one thousand eight hundred megahertz.

S. Trabelsi, S. Nelson, H. Zhuang, 2007, Poultry science.

Validation of a combi oven cooking method for preparation of chicken breast meat for quality assessment.

H. Zhuang, H. Zhuang, E.M. Savage, 2008, Journal of food science.

Inactivation of Spoilage Bacteria in Package by Dielectric Barrier Discharge Atmospheric Cold Plasma—Treatment Time Effects

Jianhao Zhang, Jiamei Wang, H. Zhuang, 2016, Food and Bioprocess Technology.

Effect of marination on lightness of broiler breast fillets varies with raw meat color attributes

H. Zhuang, Brian C. Bowker, 2016 .

Effect of spaghetti meat abnormality on broiler chicken breast meat composition and technological quality1

G. Gamble, H. Zhuang, B. Bowker, 2020, Poultry science.

Detection of razor shear force differences in broiler breast meat due to the woody breast condition depends on measurement technique and meat state1.

H. Zhuang, B. Bowker, 2019, Poultry science.

Descriptive sensory analysis of marinated and non‐marinated wooden breast fillet portions1

H. Zhuang, K. Adhikari, B. Bowker, 2018, Poultry science.

Relationships Between Attributes of Woody Breast and White Striping Myopathies in Commercially Processed Broiler Breast Meat1

K. Lawrence, H. Zhuang, B. Bowker, 2019, Journal of Applied Poultry Research.

Prediction of quality traits and grades of intact chicken breast fillets by hyperspectral imaging

Wei Wang, H. Zhuang, Yi Yang, 2020, British poultry science.

Rapid classification of intact chicken breast fillets by predicting principal component score of quality traits with visible/near-Infrared spectroscopy.

Seung-Chul Yoon, Hongzhe Jiang, Hong Zhuang, 2018, Food chemistry.

Muscle water properties in raw intact broiler breast fillets with the woody breast condition1

Y. Yang, G. Gamble, H. Zhuang, 2020, Poultry science.

Relationships between instrumental texture measurements and subjective woody breast condition scores in raw broiler breast fillets1

Y. Yang, H. Zhuang, B. Pang, 2020, Poultry science.

Evaluation of broiler breast fillets with the woody breast condition using expressible fluid measurement combined with deep learning algorithm

Seung-Chul Yoon, Hongzhe Jiang, Hong Zhuang, 2021 .

Expressible fluid measurements of broiler breast meat affected by emerging muscle abnormalities

Xiang Yu, H. Zhuang, Yanli Feng, 2020 .

Impact of alternative electrical stunning parameters on the ability of broilers to recover consciousness and meat qualityc1

R. J. Buhr, K. Wilson, H. Zhuang, 2017, Poultry science.

Comparison of Sensory Descriptive Flavor Profiles Between Cooked Hot-boned and Cold-deboned Broiler Breast Fillets

H. Zhuang, E. Savage, 2011 .

Comparisons of sensory descriptive flavor and texture profiles of cooked broiler breast fillets categorized by raw meat color lightness values.

H. Zhuang, H Zhuang, E M Savage, 2010, Poultry science.

Preparation of Hybrid Nanoparticle Nucleating Agents and Their Effects on the Crystallization Behavior of Poly(ethylene terephthalate)

Yan-xin Wang, Lin-jun Huang, Yao Wang, 2018, Materials.

Effect of dry-air chilling on sensory descriptive profiles of cooked broiler breast meat deboned four hours after the initiation of chilling.

D. P. Smith, H. Zhuang, M. Berrang, 2009, Poultry science.

Comparison of sensory texture attributes of broiler breast fillets with different degrees of white striping.

H. Zhuang, B. Bowker, G. Brambila, 2016, Poultry science.

Effect of 3 postmortem electrical stimulation treatments on the quality of early deboned broiler breast meat.

K. Lawrence, H. Zhuang, E. Savage, 2010, Poultry science.

Effects of plant polyphenols and α-tocopherol on lipid oxidation, residual nitrites, biogenic amines, and N-nitrosamines formation during ripening and storage of dry-cured bacon

Jianhao Zhang, H. Zhuang, Yongli Wang, 2015 .

Hot-boning enhances cook yield of boneless skinless chicken thighs.

R. J. Buhr, H. Zhuang, B. Bowker, 2014, Poultry science.

Effects of partial NaCl substitution with high-temperature ripening on proteolysis and volatile compounds during process of Chinese dry-cured lamb ham.

Ji Luo, Jianhao Zhang, H. Zhuang, 2021, Food research international.

Effects of fillet weight on sensory descriptive flavor and texture profiles of broiler breast meat.

H. Zhuang, E. Savage, 2012, Poultry science.

Quality Assessment of Intact Chicken Breast Fillets Using Factor Analysis with Vis/NIR Spectroscopy

Seung-Chul Yoon, Chunyang Li, Hongzhe Jiang, 2018, Food Analytical Methods.

Shell thickness-dependent antibacterial activity and biocompatibility of gold@silver core–shell nanoparticles

Hong Zhuang, Wenjing Yan, Wenjing Yan, 2017 .

Inactivation kinetics and cell envelope damages of foodborne pathogens Listeria monocytogenes and Salmonella Enteritidis treated with cold plasma.

Jing Qian, Wenjing Yan, Jianhao Zhang, 2022, Food microbiology.

Photocatalytic disinfection of spoilage bacteria Pseudomonas fluorescens and Macrococcus caseolyticus by nano-TiO2

Hong Zhuang, B. C. Bowker, A. Hinton, 2014 .

Optimization of in-package cold plasma treatment conditions for raw chicken breast meat with response surface methodology

K. Lawrence, K. Keener, G. Gamble, 2020 .

Prediction of pH of fresh chicken breast fillets by VNIR hyperspectral imaging

Seung-Chul Yoon, Chunyang Li, Hong Zhuang, 2017 .

Nutritional Strategies to Improve Meat Quality and Composition in the Challenging Conditions of Broiler Production: A Review

H. Zhuang, B. Kong, B. Bowker, 2023, Animals : an open access journal from MDPI.

Tenderness classification of fresh broiler breast fillets using visible and near-infrared hyperspectral imaging.

Seung-Chul Yoon, Hongzhe Jiang, Hong Zhuang, 2018, Meat science.

Measurement of Soy Contents in Ground Beef Using Near-Infrared Spectroscopy

Wei Wang, M. Sohn, H. Zhuang, 2017 .

Essential processing methods of hyperspectral images of agricultural and food products

Kurt C. Lawrence, Seung-Chul Yoon, Wei Wang, 2020 .

Spatio-temporal patterns of Aspergillus flavus infection and aflatoxin B1 biosynthesis on maize kernels probed by SWIR hyperspectral imaging and synchrotron FTIR microspectroscopy.

K. Lawrence, X. Ni, A. Glenn, 2022, Food chemistry.

Evaluation of Aspergillus flavus Growth and Detection of Aflatoxin B1 Content on Maize Agar Culture Medium Using Vis/NIR Hyperspectral Imaging

Xiaoxiao Guo, X. Ni, H. Zhuang, 2023, Agriculture.

Evaluation of physicochemical properties and volatile compounds of Chinese dried pork loin curing with plasma-treated water brine

Ji Luo, Wenjing Yan, Jianhao Zhang, 2019, Scientific Reports.

Relationship between water-holding capacity and protein denaturation in broiler breast meat.

H. Zhuang, H Zhuang, B Bowker, 2015, Poultry science.

Performance and mechanism of standard nano-TiO2 (P-25) in photocatalytic disinfection of foodborne microorganisms – Salmonella typhimurium and Listeria monocytogenes

Hong Zhuang, Jianhao Zhang, H. Zhuang, 2014 .

Using a Combination of Spectral and Textural Data to Measure Water-Holding Capacity in Fresh Chicken Breast Fillets

Seung-Chul Yoon, Yufeng Li, Wei Wang, 2018 .

Disinfection of chicken fillets in packages with atmospheric cold plasma: effects of treatment voltage and time

H. Zhuang, K. Lawrence, J.M. Wang, 2018, Journal of applied microbiology.

Characterisation of Flavour Attributes in Egg White Protein Using HS-GC-IMS Combined with E-Nose and E-Tongue: Effect of High-Voltage Cold Plasma Treatment Time

Sameh A. Korma, M. Umair, Ji Luo, 2022, Molecules.

Fusion of Spectra and Texture Data of Hyperspectral Imaging for the Prediction of the Water-Holding Capacity of Fresh Chicken Breast Filets

Seung-Chul Yoon, Wei Wang, Hongzhe Jiang, 2018 .

Visible and Near-Infrared Hyperspectral Imaging for Cooking Loss Classification of Fresh Broiler Breast Fillets

Seung-Chul Yoon, Yufeng Li, Wei Wang, 2018 .

Non-destructive discrimination of Illicium verum from poisonous adulterant using Vis/NIR hyperspectral imaging combined with chemometrics

X. Ni, Wei Wang, H. Zhuang, 2020 .

Effects of broiler carcass scalding and chilling methods on quality of early-deboned breast fillets.

R. J. Buhr, B. Kiepper, H. Zhuang, 2013, Poultry science.

Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing.

Jianhao Zhang, Jiamei Wang, H. Zhuang, 2015, Food chemistry.

Nonthermal Plasma System for Extending Shelf Life of Raw Broiler Breast Fillets

K. Lawrence, Z. Abdo, K. Keener, 2015 .

IN-PACKAGE COLD PLASMA TREATMENT OF RAW MEAT

K. Lawrence, G. Gamble, M. Rothrock, 2018 .

Changes in color, myoglobin, and lipid oxidation in beef patties treated by dielectric barrier discharge cold plasma during storage.

Wenjing Yan, Jianhao Zhang, H. Zhuang, 2021, Meat science.