| Microwave finish drying of diced apples in a spouted bed H Feng, J Tang Journal of Food Science 63 (4), 679-683, 1998 | 420 | 1998 |
| Ultrasound technologies for food and bioprocessing H Feng, GV Barbosa-Cánovas, J Weiss Springer 1, 599, 2011 | 389 | 2011 |
| Applications of power ultrasound in food processing S Kentish, H Feng Annual review of food science and technology 5, 263-284, 2014 | 263 | 2014 |
| 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 | 252 | 2002 |
| 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 | 224 | 2012 |
| Inactivation of Escherichia coli cells with sonication, manosonication, thermosonication, and manothermosonication: Microbial responses and kinetics modeling H Lee, B Zhou, W Liang, H Feng, SE Martin Journal of Food Engineering 93 (3), 354-364, 2009 | 222 | 2009 |
| Inactivation of Escherichia coli with power ultrasound in apple cider E Ugarte‐Romero, H Feng, SE Martin, KR Cadwallader, SJ Robinson Journal of food science 71 (2), E102-E108, 2006 | 219 | 2006 |
| Ultrasonication for tomato pectinmethylesterase inactivation: effect of cavitation intensity and temperature on inactivation P Raviyan, Z Zhang, H Feng Journal of food engineering 70 (2), 189-196, 2005 | 203 | 2005 |
| Dielectric properties of dehydrated apples as affected by moisture and temperature H Feng, J Tang, RP Cavalieri Transactions of the ASAE 45 (1), 129, 2002 | 202 | 2002 |
| The effect of drying method and storage on color characteristics of paprika A Topuz, H Feng, M Kushad LWT-Food Science and Technology 42 (10), 1667-1673, 2009 | 200 | 2009 |
| Microbial reduction and storage quality of fresh-cut cilantro washed with acidic electrolyzed water and aqueous ozone H Wang, H Feng, Y Luo Food research international 37 (10), 949-956, 2004 | 199 | 2004 |
| Modifying the physicochemical properties of pea protein by pH-shifting and ultrasound combined treatments S Jiang, J Ding, J Andrade, TM Rababah, A Almajwal, MM Abulmeaty, ... Ultrasonics Sonochemistry 38, 835-842, 2017 | 198 | 2017 |
| Determination of free chlorine concentrations needed to prevent Escherichia coli O157: H7 cross-contamination during fresh-cut produce wash Y Luo, X Nou, Y Yang, I Alegre, E Turner, H Feng, M Abadias, W Conway Journal of food protection 74 (3), 352-358, 2011 | 187 | 2011 |
| Heat and mass transport in microwave drying of porous materials in a spouted bed H Feng, J Tang, RP Cavalieri AIChE Journal 47 (7), 1499, 2001 | 183 | 2001 |
| Influence of different drying methods on carotenoids and capsaicinoids of paprika (Cv., Jalapeno) A Topuz, C Dincer, KS Özdemir, H Feng, M Kushad Food chemistry 129 (3), 860-865, 2011 | 172 | 2011 |
| Microwave heating in food processing J Tang, H Feng, M Lau Advances in bioprocessing engineering 1, 1-43, 2002 | 161 | 2002 |
| Soy protein nano-aggregates with improved functional properties prepared by sequential pH treatment and ultrasonication H Lee, G Yildiz, LC Dos Santos, S Jiang, JE Andrade, NJ Engeseth, ... Food Hydrocolloids 55, 200-209, 2016 | 154 | 2016 |
| Effect of Surface Roughness on Retention and Removal of Escherichia coli O157:H7 on Surfaces of Selected Fruits H Wang, H Feng, W Liang, Y Luo, V Malyarchuk Journal of food science 74 (1), E8-E15, 2009 | 152 | 2009 |
| Power ultrasound H Feng, W Yang, T Hielscher Food Science and Technology International 14 (5), 433-436, 2008 | 147 | 2008 |
| Efficacy of sodium chlorite as an inhibitor of enzymatic browning in apple slices S Lu, Y Luo, E Turner, H Feng Food Chemistry 104 (2), 824-829, 2007 | 141 | 2007 |
Yaguang LuoUSDAVerified email at ars.usda.gov
