Hao Feng
Cited by
Cited by
Microwave finish drying of diced apples in a spouted bed
H Feng, J Tang
Journal of Food Science 63 (4), 679-683, 1998
Ultrasound technologies for food and bioprocessing
H Feng, GV Barbosa-Cánovas, J Weiss
Springer 1, 599, 2011
Applications of power ultrasound in food processing
S Kentish, H Feng
Annual review of food science and technology 5, 263-284, 2014
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
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
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
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
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
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
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
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
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
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
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
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
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
Phytochemical and physical properties of blueberries, tart cherries, strawberries, and cranberries as affected by different drying methods
B Nemzer, L Vargas, X Xia, M Sintara, H Feng
Food Chemistry 262, 242-250, 2018
Utilization of text mining as a big data analysis tool for food science and nutrition
HF D Tao, P Yang
Comprehensive Reviews in Food Science and Food Safety, 2020
Microwave heating in food processing
J Tang, H Feng, M Lau
Advances in bioprocessing engineering 1, 1-43, 2002
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
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