Juming Tang

Transforming food supply chains through digital tracking and monitoring technologies

Listeria monocytogenes cross-contamination during apple waxing and subsequent survival under different storage conditions

Efficacy of saturated steam against Listeria innocua biofilm on common food-contact surfaces

Kinetics of Starch Retrogradation in Rice (Oryza sativa) Subjected to State/Phase Transitions

Radio-Frequency Applications for Food Processing and Safety

Radio frequency tempering uniformity investigation of frozen beef with various shapes and sizes

Microwave pasteurization of pre-packaged carrots

Quality Changes in Chum Salmon (<i>Oncorhynchus keta</i>) Caviar (ikura) Affected by Thermal Pasteurization, Storage Time, and Packaging Material

Frequency Distribution in Domestic Microwave Ovens and Its Influence on Heating Pattern

Water Diffusion from a Bacterial Cell in Low‐Moisture Foods

Thermal pasteurization of ready-to-eat foods and vegetables: Critical factors for process design and effects on quality

Effect of Processing on Phenolic Antioxidants of Fruits, Vegetables, and Grains—A Review

Water Sorption, Glass Transition, and Microstructures of Refractance Window– and Freeze-Dried Mango (Philippine “Carabao” Var.) Powder

Physical properties of egg whites and whole eggs relevant to microwave pasteurization

Effect of drying methods on the physical properties and microstructures of mango (Philippine ‘Carabao’ var.) powder