Juming Tang
Cited by
Cited by
Trends in microwave-related drying of fruits and vegetables
M Zhang, J Tang, AS Mujumdar, S Wang
TRENDS IN FOOD SCIENCE & TECHNOLOGY 17 (10), 524-535, 2006
Effect of drying methods on the physical properties and microstructures of mango (Philippine ‘Carabao’var.) powder
OA Caparino, J Tang, CI Nindo, SS Sablani, JR Powers, JK Fellman
Journal of food engineering 111 (1), 135-148, 2012
A review of catalytic hydrodeoxygenation of lignin-derived phenols from biomass pyrolysis
Q Bu, H Lei, AH Zacher, L Wang, S Ren, J Liang, Y Wei, Y Liu, J Tang, ...
Bioresource technology 124, 470-477, 2012
Effect of processing on phenolic antioxidants of fruits, vegetables, and grains—a review
B Nayak, RH Liu, J Tang
Critical reviews in food science and nutrition 55 (7), 887-918, 2015
Microwave finish drying of diced apples in a spouted bed
Journal of Food Science 63 (4), 679-683, 1998
Evaluation of drying technologies for retention of physical quality and antioxidants in asparagus (Asparagus officinalis, L.)
CI Nindo, T Sun, SW Wang, J Tang, JR Powers
LWT-Food Science and Technology 36 (5), 507-516, 2003
Migration of chemical compounds from packaging polymers during microwave, conventional heat treatment, and storage
K Bhunia, SS Sablani, J Tang, B Rasco
comprehensive Reviews in food Science and food Safety 12 (5), 523-545, 2013
Physical, chemical and microbiological changes in stored green asparagus spears as affected by coating of silver nanoparticles-PVP
J An, M Zhang, S Wang, J Tang
LWT-Food Science and Technology 41 (6), 1100-1107, 2008
Determination of total phenolic content and antioxidant capacity of onion (Allium cepa) and shallot (Allium oschaninii) using infrared spectroscopy
X Lu, J Wang, HM Al-Qadiri, CF Ross, JR Powers, J Tang, BA Rasco
Food Chemistry 129 (2), 637-644, 2011
Dielectric properties of foods relevant to RF and microwave pasteurization and sterilization
Y Wang, TD Wig, J Tang, LM Hallberg
Journal of Food Engineering 57 (3), 257-268, 2003
Evaluation of the antioxidant activity of asparagus, broccoli and their juices
T Sun, JR Powers, J Tang
Food chemistry 105 (1), 101-106, 2007
Dielectric properties of fruits and insect pests as related to radio frequency and microwave treatments
S Wang, J Tang, JA Johnson, E Mitcham, JD Hansen, G Hallman, ...
Biosystems Engineering 85 (2), 201-212, 2003
Influence of water activity on thermal resistance of microorganisms in low‐moisture foods: a review
RM Syamaladevi, J Tang, R Villa‐Rojas, S Sablani, B Carter, G Campbell
Comprehensive Reviews in Food Science and Food Safety 15 (2), 353-370, 2016
Refractance window dehydration technology: a novel contact drying method
CI Nindo, J Tang
Drying technology 25 (1), 37-48, 2007
Unlocking potentials of microwaves for food safety and quality
J Tang
Journal of food science 80 (8), E1776-E1793, 2015
Recent developments in high-quality drying of vegetables, fruits, and aquatic products
M Zhang, H Chen, AS Mujumdar, J Tang, S Miao, Y Wang
Critical reviews in food science and nutrition 57 (6), 1239-1255, 2017
High-temperature-short-time thermal quarantine methods
J Tang, JN Ikediala, S Wang, JD Hansen, RP Cavalieri
Postharvest Biology and Technology 21 (1), 129-145, 2000
Quality Retention in Strawberry and Carrot Purees Dried with Refractance WindowTM System
BI Abonyi, H Feng, J Tang, CG Edwards, BP Chew, DS Mattinson, ...
Journal of food science 67 (3), 1051-1056, 2002
Kinetics of food quality changes during thermal processing: a review
B Ling, J Tang, F Kong, EJ Mitcham, S Wang
Food and bioprocess technology 8, 343-358, 2015
Microwave drying of food and agricultural materials: basics and heat and mass transfer modeling
H Feng, Y Yin, J Tang
Food Engineering Reviews 4, 89-106, 2012
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