Yi Zhu

发表

EFFECT OF DIPPING TREATMENTS ON COLOR STABILIZATION AND TEXTURE OF APPLE CUBES FOR INFRARED DRY-BLANCHING PROCESS

Zhongli Pan, Tara H. McHugh, T. McHugh, 2007 .

Reduction of Salmonella enteritidis population sizes on almond kernels with infrared heat.

T. McHugh, S. Huynh, Z. Pan, 2008, Journal of food protection.

Processing and quality characteristics of apple slices processed under simultaneous infrared dry-blanching and dehydration with intermittent heating

Diane M. Barrett, Zhongli Pan, Tara H. McHugh, 2010 .

Processing and quality characteristics of apple slices under simultaneous infrared dry-blanching and dehydration with continuous heating

Zhongli Pan, Z. Pan, Yi Zhu, 2009 .

Processing and quality characteristics of apple slices under simultaneous infrared dry -blanching and dehydration (SIRDBD)

Yi Zhu, Yi Zhu, 2008 .

QUALITY OF FROZEN FRUIT BARS MANUFACTURED THROUGH INFRARED PARTIAL DEHYDRATION

Y. Ying, Z. Pan, Yi Zhu, 2013 .

OPTIMAL CONDITIONS FOR THE GROWTH AND POLYSACCHARIDE PRODUCTION BY HYPSIZIGUS MARMOREUS IN SUBMERGED CULTURE

Junling Shi, Baowei Yang, Yi Zhu, 2009 .

Heat and Mass Transfer Modeling of Apple Slices Under Simultaneous Infrared Dry Blanching and Dehydration Process

Zhongli Pan, Gokhan Bingol, Tara H. McHugh, 2009 .