Jigang Zhang

Effects of Moisture, Temperature, and Salt Content on the Dielectric Properties of Pecan Kernels during Microwave and Radio Frequency Drying Processes

Xiaolong Yuan, Sumei Zhou, Jigang Zhang, 2019, Foods.

Microwave airflow drying of pecans at variable microwave power

Jigang Zhang, Maoye Li, Jianghua Cheng, 2018, Journal of Food Process Engineering.

The Histopathological Investigation of Red and Blue Light Emitting Diode on Treating Skin Wounds in Japanese Big-Ear White Rabbit

Hua Zhu, Yanfeng Xu, Lan Huang, 2016, PloS one.

Viscozyme L hydrolysis and Lactobacillus fermentation increase the phenolic compound content and antioxidant properties of aqueous solutions of quinoa pretreated by steaming with α-amylase.

Jigang Zhang, Maoye Li, Jianghua Cheng, 2021, Journal of food science.

Evolution of polyphenolic, anthocyanin, and organic acid components during coinoculation fermentation (simultaneous inoculation of LAB and yeast) and sequential fermentation of blueberry wine.

Jigang Zhang, Zhien Ding, Chuyan Wang, 2022, Journal of food science.

Effects of 630 nm Red and 460 nm Blue Light Emitting Diode Irradiation on Healing of the Skin Wound in Japanese Big-ear White Rabbit.

Hua Zhu, Yanfeng Xu, Lan Huang, 2017, Zhongguo yi xue ke xue yuan xue bao. Acta Academiae Medicinae Sinicae.

Transcriptome based genetic resources from Rabbiteye and Southern Highbush blueberries

Jie Yu, Jigang Zhang, Liu Yang, 2021, Journal of Berry Research.