2021
Chen, C., Khir, R., Shen, Y., Wu, X., Zhang, R., Cao, X., Niederholzer, F., & Pan, Z. (2021). Energy consumption and product quality of off-ground harvested almonds under hot air column drying. LWT, 138, 110768.
Chen, C., Khir, R., Zhang, R., Cao, X., Ning, Z., Shen, Y., Wang, T., & Pan, Z. (2021). Development of sorting methods based on physical and aerodynamic properties of off-ground harvested almonds. International Journal of Agricultural and Biological Engineering, 14(2), 218–225.
Deng, L.-Z., Sutar, P. P., Mujumdar, A. S., Tao, Y., Pan, Z., Liu, Y.-H., & Xiao, H.-W. (2021). Thermal decontamination technologies for microorganisms and mycotoxins in low-moisture foods. Annual Review of Food Science and Technology, 12, 287–305.
Gómez-López, V. M., Pataro, G., Tiwari, B., Gozzi, M., Meireles, M. Á. A., Wang, S., Guamis, B., Pan, Z., Ramaswamy, H., & Sastry, S. (2021). Guidelines on reporting treatment conditions for emerging technologies in food processing. Critical Reviews in Food Science and Nutrition, 1–25.
Guo, Y., Wu, B., Guo, X., Liu, D., Wu, P., Ma, H., & Pan, Z. (2021). Ultrasonication and thermosonication blanching treatments of carrot at varying frequencies: Effects on peroxidase inactivation mechanisms and quality characterization evaluation. Food Chemistry, 343, 128524.
Guo, Y., Wu, B., Lu, D., Pan, Z., & Ma, H. (2021). Tri-frequency ultrasound as pretreatment to infrared drying of carrots: Impact on enzyme inactivation, color changes, nutrition quality parameters and microstructures. International Journal of Food Engineering, 17(4), 275–284.
Liu, Z.-L., Xie, L., Zielinska, M., Pan, Z., Wang, J., Deng, L.-Z., Wang, H., & Xiao, H.-W. (2021). Pulsed vacuum drying enhances drying of blueberry by altering micro-, ultrastructure and water status and distribution. LWT, 142, 111013.
Wu, X., Venkitasamy, C., McHugh, T., & Pan, Z. (2021). Process Development for Antioxidant Extraction from Wet Pomegranate Peel. Transactions of the ASABE, 64(1), 191–202.
Zhang, R., Sun, X., Vidyarthi, S. K., Wang, F., Zhang, Y., & Pan, Z. (2021). Characteristics of fatty acids in the Chinese jujube fruits (ZiZiphus jujuba mill.). Journal of Agriculture and Food Research, 4, 100129.
Zhang, W., Chen, C., Pan, Z., & Zheng, Z. (2021). Vacuum and Infrared-Assisted Hot Air Impingement Drying for Improving the Processing Performance and Quality of Poria cocos (Schw.) Wolf Cubes. Foods, 10(5), 992.
Zhou, L., Zhao, X., Li, M., Lu, Y., Ai, C., Jiang, C., Liu, Y., Pan, Z., & Shi, J. (2021). Antifungal activity of silver nanoparticles synthesized by iturin against Candida albicans in vitro and in vivo. Applied Microbiology and Biotechnology, 105(9), 3759–3770.
Zhou, M., Khir, R., Pan, Z., Campbell, J. F., Mutters, R., & Hu, Z. (2021). Feasibility of detection of infested rice using an electronic nose. Journal of Stored Products Research, 92, 101805.
2020
Chen, C., Upadhyaya, S., Khir, R., & Pan, Z. (2020). Simulation of walnut drying under hot air heating using a nonequilibrium multiphase transfer model. Drying Technology, 1–15.
Chen, C., Venkitasamy, C., Zhang, W., Deng, L., Meng, X., & Pan, Z. (2020). Effect of step-down temperature drying on energy consumption and product quality of walnuts. Journal of Food Engineering, 285, 110105.
Chen, C., Venkitasamy, C., Zhang, W., Khir, R., Upadhyaya, S., & Pan, Z. (2020). Effective moisture diffusivity and drying simulation of walnuts under hot air. International Journal of Heat and Mass Transfer, 150, 119283.
Chen, C., Weipeng, Z., Venkitasamy, C., Khir, R., McHugh, T., & Pan, Z. (2020). Walnut structure and its influence on the hydration and drying characteristics. Drying Technology, 38(8), 975–986.
Deng, L.-Z., Mujumdar, A. S., Pan, Z., Vidyarthi, S. K., Xu, J., Zielinska, M., & Xiao, H.-W. (2020). Emerging chemical and physical disinfection technologies of fruits and vegetables: A comprehensive review. Critical Reviews in Food Science and Nutrition, 60(15), 2481–2508.
Deng, L.-Z., Tao, Y., Mujumdar, A. S., Pan, Z., Chen, C., Yang, X.-H., Liu, Z.-L., Wang, H., & Xiao, H.-W. (2020). Recent advances in non-thermal decontamination technologies for microorganisms and mycotoxins in low-moisture foods. Trends in Food Science & Technology, 106, 104–112.
Guo, Y., Wu, B., Guo, X., Ding, F., Pan, Z., & Ma, H. (2020). Effects of power ultrasound enhancement on infrared drying of carrot slices: Moisture migration and quality characterizations. Lwt, 126, 109312.
Liu, Z.-L., Staniszewska, I., Zielinska, D., Zhou, Y.-H., Nowak, K. W., Xiao, H.-W., Pan, Z., & Zielinska, M. (2020). Combined hot air and microwave-vacuum drying of cranberries: Effects of pretreatments and pulsed vacuum osmotic dehydration on drying kinetics and physicochemical properties. Food and Bioprocess Technology, 13(10), 1848–1856.
Liu, Z.-L., Wei, Z.-Y., Vidyarthi, S. K., Pan, Z., Zielinska, M., Deng, L.-Z., Wang, Q.-H., Wei, Q., & Xiao, H.-W. (2020). Pulsed vacuum drying of kiwifruit slices and drying process optimization based on artificial neural network. Drying Technology, 39(3), 405–417.
Meng, X., Song, T., Chen, C., Zhang, H., Pan, Z., & Wang, J. (2020). Evaluation of Pressurized Inert Gas Treatments on the Postharvest Quality of Blueberries. Food and Bioprocess Technology, 13(11), 1918–1928.
Pan, Z. (2020). Innovative Infrared Heating Technologies for Food and Agricultural Processing. Technology & Innovation, 21(4), 1–16.
Shen, Y., Khir, R., Wood, D., McHugh, T. H., & Pan, Z. (2020). Pear peeling using infrared radiation heating technology. Innovative Food Science & Emerging Technologies, 65, 102474.
Staniszewska, I., Liu, Z.-L., Zhou, Y., Zielinska, D., Xiao, H.-W., Pan, Z., & Zielinska, M. (2020). Microwave-assisted hot air convective drying of whole cranberries subjected to various initial treatments. LWT, 133, 109906.
Vidyarthi, S. K., El Mashad, H. M., Khir, R., Zhang, R., Sun, G., Tiwari, R., & Pan, Z. (2020). Viscoelastic properties of tomato peels produced from catalytic infrared and lye peeling methods. Food and Bioproducts Processing, 119, 337–344.
Zhang, W.-P., Chen, C., Pan, Z., Xiao, H.-W., Xie, L., Gao, Z.-J., & Zheng, Z.-A. (2020). Design and performance evaluation of a pilot-scale pulsed vacuum infrared drying (PVID) system for drying of berries. Drying Technology, 38(10), 1340–1355.
Zhang, Y., Zhang, L., Venkitasamy, C., Pan, Z., Ke, H., Guo, S., Wu, D., Wu, W., & Zhao, L. (2020). Potential effects of umami ingredients on human health: Pros and cons. Critical Reviews in Food Science and Nutrition, 60(13), 2294–2302.
2019
Deng, L., Z. Pan, S. Mujumdar, J. Zhao, Z. Gao, and H. Xiao. 2019. High-humidity hot air impingement blanching (HHAIB) enhances drying quality of apricots by inactivating the enzymes, reducing drying time and altering the cellular structure. Food Control. 96:104-111. https://doi.org/10.1016/j.foodcont.2018.09.008.
Vidyarthi, S., H.E. El-Mashad, R. Khir, R. Zhang, T.H. McHugh, and Z. Pan. 2019. Tomato peeling performance under pilot scale catalytic infrared heating. Journal of Food Engineering. 246:224-231. https://doi.org/10.1016/j.jfoodeng.2018.11.002.
Vidyarthi, S., H.E. El-Mashad, R. Khir, R. Zhang, and Z. Pan. 2019. Quasi-Static mechanical properties of tomato peels produced from catalytic infrared and lye peeling. Journal of Food Engineering. 254:10-16. https://doi.org/10.1016/j.jfoodeng.2019.03.001.
Vidyarthi, S., H.E. El-Mashad, R. Khir, R. Zhang, R. Tiwari and Z. Pan. 2019. Evaluation of selected electric infrared emitters for tomato peeling. Biosystems Engineering. 184:90-100. https://doi.org/10.1016/j.biosystemseng.2019.06.006.
Teh H.E., W.H. Yokoyama, J.B. German, T.H. McHugh, and Z. Pan. 2019. Hypocholesterolemic effects of expeller-pressed and solvent-extracted fruit seed oils and defatted pomegranate seed meals. Journal of Agricultural and Food Chemistry. 67:6150-6159. https://doi.org/10.1021/acs.jafc.8b07186.
Deng, L., Z. Pan, Q. Zhang, Z. Liu, Y. Zhang, J. Meng, Z. Gao, and H. Xiao. 2019. Effects of ripening stage on physicochemical properties, drying kinetics, pectin polysaccharides contents and nanostructure of apricots. Carbohydrate Polymers. 222:114980. https://doi.org/10.1016/j.carbpol.2019.114980.
Zhang Y., L. Zhang, C. Venkitasamy, S. Guo, Z. Pan, H. Ke, H. Tang, W. Huang, and L. Zhao. 2019. Improving the flavor of micro-bone meal with flavourzyme by response surface method. Journal of Food Process Engineering. DOI: 10.1111/jfpe.13040. https://doi.org/10.1111/jfpe.13040 .
Chen, C., W. Zhang, C. Venkitasamy, R. Khir, T.H. McHugh, and Z. Pan. 2019.Walnut structure and its influence on the hydration and drying characteristics. Drying Technology. https://doi.org/10.1080/07373937.2019.1605610.
Zhang, Y., L. Zhang, C. Venkitasamy, Z. Pan, Huan Ke, S. Guo, D. Wu, and L. Zhao. 2019. Potential effects of umami ingredients on human health: Pros and cons. Critical Reviews in Food Science and Nutrition. doi.org/10.1080/10408398.2019.1633995. https://doi.org/10.1080/10408398.2019.1633995.
Vidyarthi, S., H.E. El-Mashad, R. Khir, S.K. Upadhyaya, S.K. Singh, R. Zhang, R. Tiwari, and Z. Pan. 2019. A mathematical model of heat transfer during tomato peeling using selected electric infrared emitters. Biosystems Engineering. 186:106-117. https://doi.org/10.1016/j.biosystemseng.2019.07.001.
Xu, J., S. Vidyarthi, W. Bai and Z. Pan. 2019. Nutritional constituents, health benefits and processing of Rosa roxburghii: A review. Journal of Functional Foods. 60: 103456. https://doi.org/10.1016/j.jff.2019.103456.
Deng, L., A.S. Mujumdar, Z. Pan, S.K. Vidyarthi, J. Xu, H. Xiao. 2019. Emerging chemical and physical disinfection technologies of fruits and vegetables: a comprehensive review. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398.2019.1649633
Zhang, W., C. Chen, Z. Pan, H. Xiao, L. Xie, Z. Gao, and Z. Zheng. 2019. Design and performance evaluation of a pilot-scale pulsed vacuum infrared drying system for drying of berries. Drying Technology. https://doi.org/10.1080/07373937.2019.1639725.
Zhang W., Z. Zheng, C. Chen, and Z. Pan. 2019. Design and performance evaluation of a pilot-scale pulsed vacuum infrared drying system for drying of Poria. The Transactions of Chinese Society for Agricultural Machinery. 50(7):362-370.
Pan, Z., H. El-Mashad, C. Venkitasamy, R. Khir, and T.H. McHugh. 2019. Infrared research and development improve food healthfulness, quality, and safety while, saving energy and water in food processing. Journal of Food Science. 84(7):1665-1667. https://doi.org/10.1111/1750-3841.14742.
2018
Zhao, L., Y. Zhang, Z. Pan, C. Venkitasamy, W. Xiong, S. Guo, H. Xia, and W. Liu. 2018. Effect of electron beam irradiation on quality and protein nutrition of spicy yak jerky. LWT- Food Science and Technology. 87:1-7. https://doi.org/10.1016/j.lwt.2017.08.062.
Zhang, W., Z. Pan, H. Xiao, Z. Zheng, C. Chen, and Z. Gao. 2018. Pulsed vacuum drying (PVD) technology improves drying efficiency and quality of poria cubes. Drying Technology: An International Journal. 36(8):908-921. https://doi.org/10.1080/07373937.2017.1362647.
Zhao, L., Y. Zhang, C. Venkitasamy, Z. Pan, L. Zhang, S. Guo, W. Xiong, H. Xia, W. Liu, and X. Gou. 2018. Preparation of umami octopeptide with recombined Escherichia coli: feasibility and challenges. Bioengineered. 9:166-169. https://doi.org/10.1080/21655979.2017.1378839.
Almada, L.A.G., I.R. Sitepu, T. Cajka, J. Xu, H.E. Teh, J.B. German, Z. Pan, S.R. Dungan, and D.E Block. 2018. Extracellular fungal polyol lipids: a new class of high value lipids. Biotechnology Advances. 36:397-414. DOI.10.1016/j.biotechadv.2018.01.003.
Salazar F., S. Garcia, M. Lagunas-Solar, Z. Pan, J. Cullor. 2018. Effect of a heat-spray and heat-double spray process using radiofrequency technology and ethanol on inoculated nuts. Journal of Food Engineering. 227:51-57. https://doi.org/10.1016/j.jfoodeng.2017.12.017.
Venkitasamy, C., C. Zhu, M.T. Brandl, F. J.A. Niederholzer, R. Zhang, T.H. McHugh, and Z. Pan. 2018. Feasibility of using sequential infrared and hot air for almond drying and inactivation of Enterococcus faecium NRRL B-2354. LWT – Food Science and Technology. 95:123-128. https://doi.org/10.1016/j.lwt.2018.04.095.
Li, D., C. Wang, C., Z. Li, and Z. Pan, 2018. Development and characterization of a highly sensitive fluorometric transducer for ultra low aqueous ammonia nitrogen measurements. Computers and Electronics in Agriculture. 150:364-373. DOI: 10.1016/j.compag.2018.05.011.
Ding, C., R. Khir, Z. Pan, D.F. Wood, C. Venkitasamy, K. Ru, H. El-Mashad, and J. Berrios. 2018. Influence of infrared drying on storage characteristics of brown rice. Food Chemistry. 264:149-156. https://doi.org/10.1016/j.foodchem.2018.05.042.
Wang, B., N.E. Mahoney, R. Khir, B. Wu, C. Zhou, Z. Pan, and H. Ma. 2018. Degradation kinetics of aflatoxin B1 and B2 in solid medium by using pulsed light irradiation. Journal of the Science of Food and Agriculture. 98:5220-5224. https://doi.org/10.1002/jsfa.9058.
Chen, J., C. Venkitasamy, Q. Shen, T.H. McHugh, R. Zhang, and Z. Pan. 2018. Development of healthy crispy carrot snacks using sequential infrared blanching and hot air drying method. LWT – Food Science and Technology. 97:469-475. https://doi.org/10.1016/j.lwt.2018.07.026.
Zhou, X., J. Zhang, Z. Pan, and D. Li. 2019. Review of methods for the detection and determination of malachite green and leuco-malachite green in aquaculture. Critical Reviews in Analytical Chemistry. 49(1):1-20. https://doi.org/10.1080/10408347.2018.1456314.
Wang, C., Z. Li, Z. Pan, and D. Li. 2018. A high-performance optoelectronic sensor device for nitrate nitrogen in recirculating aquaculture systems. Sensors. 18:1-16. https://doi.org/10.3390/s18103382.
Mason, J.B., R. Black, S.L. Booth, A. Brentano, B. Broadbent, P. Connolly, J. Finley, J. Goldin, T. Griffin, K. Hagen, J. Lesnik, G. Lewis, Z. Pan, J.M. Ramos, M. Ranalli, G. Rojas, M. Shockley, V.J. Stull, and D. Swietlik. 2018. Fostering strategies to expand the consumption of edible insects: the value of a tripartite coalition between academia, industry, and government. Current Developments in Nutrition. 2(8):1-5. https://doi.org/10.1093/cdn/nzy056.
Wu, B., Z. Pan, J. Wang, H.M. El-Mashad, B. Wang, and H. Ma. 2018. Drying performance and product quality of sliced carrots by infrared blanching followed by different drying methods. International Journal of Food Engineering. 10.1515/ijfe-2017-0384. https://doi.org/10.1515/ijfe-2017-0384.
2017
Wang, T., R. Khir, Z. Pan, and Q. Yuan. 2017. Simultaneous rough rice drying and rice bran stabilization using infrared radiation heating. LWT – Food Science and Technology. 78:281-288. https://doi.org/10.1016/j.lwt.2016.12.041.
Zhang, Y., Venkitasamy, Z. Pan, Z. Wang, and W. Liu. 2017. Novel umami ingredients: umami peptides and their taste. Journal of Food Science. 82:16-23. https://doi.org/10.1111/1750-3841.13576.
El-Mashad, H.M. and Z. Pan. 2017. Application of induction heating in food processing and cooking. Food Engineering Reviews. 9:82-90. https://doi.org/10.1007/s12393-016-9156-0.
Chen, J., W. Duan, X, Ren, C. Wang, Z. Pan and X. Diao. 2017. Effect of foxtail millet protein hydrolysates on lowering blood pressure in spontaneously hypertensive rats. European Journal of Nutrition. 56:2129-2138. https://doi.org/10.1007/s00394-016-1252-7.
Young, J.E., Z. Pan, H. Teh, V. Menon, B. Modereger, J.J. Pesek, M., Matyska, L. Dao, and G. Takeoka. 2017. Phenolic composition of pomegranate peel extracts using a liquid chromatography-mass spectrometry approach with silica hydride columns. Journal of Separation Science. 40:1449-1456. https://doi.org/10.1002/jssc.201601310.
Wang, X., G.G. Atungulu, R. Khir, Z. Gao, Z. Pan, S.A. Wilson, G. Olatunde, and D. Slaughter. 2017. Sorting in-shell walnuts by using near infrared spectroscopy for improved drying efficiency and product quality. International Agricultural Engineering Journal. 26:165-172.
Zhang, Y., X. Wei, Z. Lu, Z. Pan, X. Gou, and C. Venkitasamy. 2017. Optimization of culturing conditions of recombined Escherichia coli to produce umami octopeptide-containing protein. Food Chemistry, 227: 78–84. https://doi.org/10.1016/j.foodchem.2017.01.096。
Venkitasamy, C., M. Brandl, B. Wang, T.H. McHugh, R. Zhang, and Z. Pan. 2017. Drying and decontamination of pistachios with sequential infrared drying, tempering and hot air drying. International Journal of Food Microbiology. 246:85-91. https://doi.org/10.1016/j.ijfoodmicro.2017.02.005.
Wang, B., Y. Zhang, C. Venkitasamy, B. Wu, Z. Pan, and H. Ma. 2017. Effect of pulsed light on activity and structural changes of horseradish peroxidase. Food Chemistry. 234:20-25. https://doi.org/10.1016/j.foodchem.2017.04.149.
Salazar, F., S. Garcia, M. Laguna-Solar, Z. Pan, and J. Cullor. 2017. Efficacy of a heat-spray and heat-double spray process on inoculated nuts with Salmonella enteritidis ATCC 1045. Food Control. 81:74-79. https://doi.org/10.1016/j.foodcont.2017.05.037.
Xiao, H., L Deng, H.M. El-Mashad, J. Tang, Z. Gao, Z. Pan, A. Mujumdar, and Q. Zhang. 2017. Recent developments and trends of thermal blanching – a comprehensive review. Information Processing in Agriculture. 4:101-127. https://doi.org/10.1016/j.inpa.2017.02.001.
Khir, R., G. G. Atungulu, C. Ding, and Z. Pan. 2017. Influence of harvester and weather conditions on filed loss and milling quality of rough rice. Applied Engineering in Agriculture. International Journal of Agricultural Biological Engineering. 4:216-223. http://dx.doi.org/10.13031/aim.20131620562.
Zhao, L., Y. Zhang, S. Guo1, W. Xiong, H. Xia, W. Liu, Pan, Z., and C. Venkitasamy. 2017. Effect of irradiation on quality of vacuumpacked spicy beef chops. Journal of Food Quality. doi.org/10.1155/2017/1054523. 1-8. https://doi.org/10.1155/2017/1054523.
Wu, B, J. Wang, Y. Guo, Z. Pan, and H. Ma. 2017. Effects of infrared blanching and dehydrating pretreatment on oil content of fried potato chips. Journal of Food Processing and Preservation. 1-7. DOI: 10.1111/jfpp.13531. https://doi.org/10.1111/jfpp.13531.
2016
Ju, H.Y., H.M. El-Mashad, X.M. Fang, Z. Pan, H.W. Xiao, Y.H. Liu, and Z.J. Gao. 2016. Drying characteristics and modeling of yam slices under different relative humidity conditions. Drying Technology. 34(3):296-306.https://doi.org/10.1080/07373937.2015.1052082.
Wang, B., N.E. Mahoney, Z. Pan, R. Khir, B. Wu, and H. Ma. 2016. Effectiveness of pulsed light treatment for degradation and detoxification of aflatoxin B1 and B2 in rough rice and rice bran. Food Control. 59:461-467. https://doi.org/10.1016/j.foodcont.2015.06.030.
Wang, B., C. Venkitasamy, Z. Pan, L. Zhao, and Q. Huang. 2016. Feasibility of jujube peeling using novel infrared heating technology. LWT – Food Science and Technology. 69:458-467. https://doi.org/10.1016/j.lwt.2016.01.077.
Ding, C., R. Khir, Z. Pan, D.F. Wood, K. Tu, H. El-Mashad and J. Berrios. 2016. Improvement in storage stability of infrared dried rough rice. Food and Bioprocess Technology: An International Journal. 9:1010-1020. https://doi.org/10.1007/s11947-016-1690-5.
Zheng, Y., R. Zhang, and Z. Pan. 2016. Investigation of adsorption kinetics and isotherm of cellulase and glucosidase on lignocellulosic substrates. Biomass and Bioenergy. 91:1-9. https://doi.org/10.1016/j.biombioe.2016.04.014.
Wang, B., Q. Huang, C. Venkitasamy, H. Chai, H. Gao, N. Cheng, C. Wei, X. Lv, and Z. Pan. 2016. Changes in phenolic compounds and their antioxidant capacities in jujube (Ziziphus jujuba Miller) during three edible maturity stages. LWT – Food Science and Technology. 6:56-62. https://doi.org/10.1016/j.lwt.2015.10.005.
Pan, Z., H.M Mashad, X. Li, R. Khir, G. Atungulu, L. Zhao, P. Kuson, T.H. McHugh, and R. Zhang. 2016. Demonstration tests of infrared peeling system with electrical emitters for tomatoes. Transactions of the ASABE. 59(4):985-994. https://doi.org/10.13031/trans.59.11728.
Wang, B., R. Khir, Z. Pan, H. El-Mashad, D. Wood, N.E. Mahoney, B. Wu, and H. Ma. 2016. Simultaneous drying and decontamination of rough rice using combined pulsed light and holding treatment. Journal of the Science of Food and Agriculture. 96:2874-2881. https://doi.org/10.1002/jsfa.7458.
Shao, Y., Y. Wang, Q. Huang, J. Shi, H. Yang, Z. Pan, H. Zhao, X. Xu, Y. Zhang, and M. Jin. 2016. Cholesterol-lowering effects and mechanisms in view of bile acid pathway of resveratrol and resveratrol-glucuronides. Journal of Food Science. 81:H2841-H2848. https://doi.org/10.1111/1750-3841.13528.
Zhang W., H. Xiao, Z. Zheng, Z. Pan, L. Xue, Y. Zhang, X. Fang, Y. Liu, and Z. Gao. 2016. Design and experiment of vacuum pulsed drying equipment based on carbon fiber infrared heating plate. Transactions of the Chinese Society of Agricultural Engineering. 32(17): 242－251.
Pan, Z., X. Li, C. Venkitasamy, and Y. Shen. 2016. Food Peeling: Conventional and new approaches. Elsevier Reference Module in Food Sciences. http://dx.doi.org/10.1016/B978-0-08-100596-5.03091-2.
2015
Qu, W., H. Ma, W. Li, Z. Pan, J. Owusu, and C.Venkitasamy. 2015. Performance of coupled enzymatic hydrolysis and membrane separation bioreactor for antihypertensive peptides production from Porphyra yezoensis protein. Process Biochemistry. 50:245-252.
Ding, C., R. Khir, Z. Pan, K. Tu, L. Zhao, H. El-Mashad, and T.H. McHugh. 2015. Improvement in shelf life of rough and brown rice using infrared radiation heating. Food and Bioprocess Technology: An International Journal. 8(5): 1149-1159.
Zhang Y., Z Pan, H. Ma. Y. Li, C Venkitasamy. 2015. Umami taste amino acids produced by hydrolyzing extracted protein from tomato seed meal. LWT – Food Science and Technology. 62:1154-1161.
Shao, D. C. Venkitasamy, X. Li, Z. Pan, J. Shi, B. Wang, H. Teh, and T.H. McHugh. 2015. Thermal and storage characteristics of tomato seed oil. LWT – Food Science and Technology. 63:191-197.
Ma. H., J. Wang, B. Liu, Z. Pan., B. Wu, H. Chen, Y. Ding, and R. Liu. 2015. Experiment and dynamics of dehydration and inactivation of enzyme of potato slices by simultaneous infrared dry-blanching. Transactions of the Chinese Society of Agricultural Engineering. 31(7):304-310.
Pan, Z., X. Li, R. Khir, H.M. El-Mashad, G. Atungulu, T.H. McHugh, and M. Delwiche. 2015. A pilot scale electrical infrared dry-peeling system for tomatoes: design and performance evaluation. Biosystems Engineering. 137:1-8.
Ding, C., R. Khir, Z. Pan, K. Tu, and H. El-Mashad. 2015. Effect of infrared and conventional drying methods on physicochemical characteristics of stored white rice. Cereal Chemistry. 92(5):441-448.
Ju, H.Y., H.M. El-Mashad, X.M. Fang, Z. Pan, H.W. Xiao, Y.H. Liu, and Z.J. Gao. 2015. Drying characteristics and modeling of yam slices under different relative humidity conditions. Drying Technology. 34(3):296-306.
El-Mashad, H.M., and Z. Pan. 2015. Food decontamination using nanomaterials. MOJ Food Processing & Technology. 1:1-2.
2014
Wang J, Z. Pan, H. Ma, W. Qu, and B. Wu. 2014. Cavitation effect of ultrasound and its effect on the stability of polyphenols. Science and Technology of Food Industry. 35(19): 388-391.
Yi, Z, Z. Pan, H. Ma, and B. Wu. 2014. Advance in technology of infrared radiation sterilization of food. Food Industry. 35(10): 230-235.
Qu, W., S. Shi, P. Li, Z. Pan, and C. Venkitasamy. 2014. Extraction kinetics and properties of proanthocyanidins from pomegranate peel. International Journal of Food Engineering 10 (4): 683-695.
Pan, Z., and B. Wang. 2014. Latest research and development in infrared technology for food processing. Food Technology. 11:14-18.
Venkitasamy, C., H.E. Teh, G.G. Atungulu, T.H. McHugh, and Z. Pan. 2014. Optimization of mechanical extraction conditions for producing grape seed oil. Transactions of the ASABE. 57(6): 1699-1705.
Qu, W., S. Shi, P. Li, Z. Pan, and C. Venkitasamy. 2014. Extraction kinetics and properties of proanthocyanidins from pomegranate peel. International Journal of Food Engineering 10 (4): 683-695.
Shao, D., G.G. Atungulu, Z. Pan, Y. Yue, A. Zhang, and Z. Fan. 2014. Characteristics of isolation and functionality of protein from tomato pomace produced with different industrial processing methods. Food and Bioprocess Technology: An International Journal. 7(2):532-541.
Liu, Y., Y. Zhang, X, Zeng, H. El-Mashad, Z. Pan, and Q. Wang. 2014. Effect of pulsed electric field on microstructure of some amino acid group of soy protein isolates. International Journal of Food Engineering. 10(1):113–120.
Khir, R., Z. Pan, J.F. Thompson, A. Salim, B.R. Hartsough, and M. Salah. 2014. Moisture removal characteristics of thin layer rough rice under sequenced infrared radiation heating and cooling. Journal of Food Processing and Preservation. 38(1):430-440.
Li, X., A. Zhang, G.G. Atungulu, M. Delwiche, R. Milczarek, D. Wood, T. Williams, T.H. McHugh, and Z. Pan. 2014. Effects of infrared radiation heating on peeling performance and quality attributes of clingstone peaches. LWT – Food Science and Technology. 55:34-42.
Li, X., Z. Pan, G.G. Atungulu, X. Zheng, D. Wood, M. Delwiche, and T.H. McHugh. 2014. Peeling of tomatoes using novel infrared radiation heating technology. Innovative Food Science and Emerging Technolgies. 21:123-130.
Wu, B., H. Ma, W. Qu, B. Wang, X. Zhang, P. Wang, J. Wang, G.G. Atungulu, and Z. Pan. 2014. Catalytic infrared and hot air dehydration of carrot slices. Journal of Food Process Engineering. 37:111-121.
Li, X., A. Zhang, G.G. Atungulu, T.H. McHugh, M. Delwiche, S. Lin, and Z. Pan. 2014. Characterization and multivariat analysis of physical properties of processing peaches. Food and Bioprocess Technology: An International Journal. 7(6):1756-1766.
Wang, B., R. Khir, Z. Pan, H. EI-Mashad, G.G. Atungulu, H. Ma, T.H. McHugh, W. Qu, and B. Wu. 2014. Effective disinfection of rough rice using infrared radiation heating. Journal of Food Protection. 77(9):1538-1545.
Bingol, G., B. Wang, A. Zhang, Z. Pan, and T.H. McHugh. 2014. Comparison of water and infrared blanching methods for processing performance and final product quality of French fries. Journal of Food Engineering. 121:135-142.
Zheng, Y., J. Shi, Z. Pan, Y Cheng, Y. Zhang, and N. Li. 2014. Effect of heat treatment, pH, sugar concentration, and metal ion addition on green color retention in homogenized puree of Thompson seedless grape. LWT – Food Science and Technology. 55:595-603.
Wang Y., X. Li, G. Sun, D. Li, and Z. Pan. 2014. A comparison of dynamic mechanical properties of processing-tomato peel as affected by hot lye and infrared radiation heating for peeling. Journal of Food Engineering. 126:27-34.
Li, X., Z. Pan, G.G. Atungulu, D. Wood, and T.H. McHugh. 2014. Peeling mechanism of tomato under infrared heating: peel loosing and cracking. Journal of Food Engineering. 128:79-87.
Qu, W., Z. Pan, A. Breksa, and H. Ma. 2014. Thermal stability of antioxidative extracts from pomegranate peel. Journal of the Science for Food and Agriculture. 1005-1012.
Li, X, and Z. Pan. 2014. Predictive modeling of infrared radiative heating in tomato dry-peeling process: Part I. Model development. Food and Bioprocess Technology: An International Journal. 7:1996-2004.
Li, X, and Z. Pan. 2014. Predictive modeling of infrared radiative heating in tomato dry-peeling process: Part II. Model validation and sensitivity analysis. Food and Bioprocess Technology: An International Journal. 7:2005-2013.
Wu, B., Z. Pan, W. Qu, B. Wang, J. Wang, and H. Ma. 2014. Effect of simultaneous infrared dry-blanching and dehydration on quality characteristics of carrot slices. LWT – Food Science and Technology. 57:90-98.
Khir, R., Z. Pan, and G.G. Atungulu. 2014. Characterization of physical and aerodynamic properties of walnuts. Transactions of the ASABE. 57(1):53-61.
Wu, B., H. Ma, Z. Pan, J. Wang, W. Qu, and B. Wang. 2014. Drying and quality characteristics and models of carrot slices under catalytic infrared heating. International Agricultural Engineering Journal. 23(2):70-79.
Wang, J., H. Ma, Z. Pan and B.Wu. 2014. Study of deep-fat fried potato chips. Food Industry. 35(4): 136-139.
Atungulu, G.G., and Z. Pan. 2014. Rice industrial processing worldwide. In: Rice Industrial Processing Worldwide and Impact On Macro- and Micro-Nutrient Content, Stability and Retention. Annuals of the New York Academy of Sciences. DOI: 10.1111/nyas.12492
Khir, R., Z. Pan, G.G. Atungulu, J.F. Thompson, and X. Zheng. 2014. Moisture-dependent color characteristics of walnuts. International Journal of Food Properties. 17(4):877-890.
2013
Shao, D., G.G. Atungulu, Z. Pan, T. Yue, A. Zhang, and Xi Chen. 2013. Separation methods and chemical and nutritional characteristics of tomato pomace. Transactions of the ASABE. 56(1):261-268.
Yang, G., G. Takeoka, Z. Pan, K. Garcin, T.H. McHugh, G. Bingol, M.T. Brandl, and H. Wang. 2013. Shelf-life of infrared dry-roasted almonds. Food Chemistry. 138:671-678.
Shao, D., W. Yokoyama, G. Bartley, Z. Pan, H. Zhang, and A. Zhang. 2013. Plasma and hepatic cholesterol-lowering in hamsters by tomato pomace, tomato seed oil and defatted tomato seed supplemented in high fat diets. Food Chemistry. 139:589-596.
tungulu, G.G., B. Prakash,X. Wang, T. Wang, R. Fu, R. Khir, and Z. Pan. 2013. Determination of dockage for accurate rough rice quality assessment. Applied Engineering in Agriculture. 29(2):253-261.
Pekke, M.A., Z. Pan, G.G. Atungulu, G. Smith, and J.F. Thompson. 2013. Drying characteristics and quality of bananas under infrared radiation heating. International Journal of Agricultural and Biological Engineering for publication. 6(3):58-70.
Atungulu, G.G., H. Teh, T. Wang, R. Fu, X. Wang, R. Khir, and Z. Pan. 2013. Infrared pre-drying and dry-dehulling of walnuts for improved processing efficiency and product quality. Applied Engineering in Agriculture. 29(6): 961-971.
Khir, R., Z. Pan, G.G. Atungulu, J.F. Thompson, and D. Shao. 2013. Size and moisture distribution characteristics of walnuts and their components. Food and Bioprocess Technology – An International Journal. 6(3):771-782.
Khir, R., Z. Pan, and J.F. Thompson. 2013. Effect of milling temperature and post-milling cooling procedures on rice milling quality appraisals. Cereal Chemistry. 90(2):107-113.
Zhou, C., H. Ma, X. Yu, B. Liu, A.A. Y, and Z. Pan. 2013. Pretreatment of defatted wheat germ proteins (by-products of flour mill industry) using ultrasonic horn and bath reactors: Effect on structure and preparation of ACE-inhibitory peptides. Ultrasonics Sonochemistry. 20:1390-1400.
Khir, R., Z. Pan, and J.F. Thompson. 2013. Influence of rice sample preparation and milling procedures on milling quality appraisals. Transactions of the ASABE. 56(3):1051-1060.
Qu, W., H. Ma, W. Zhao, and Z. Pan. 2013. ACE-inhibitory peptides production from defatted wheat germ protein by continuous coupling of enzymatic hydrolysis and membrane separation: modeling and experimental studies. Chemical Engineering Journal. 226:139–145.
Tian, H., Z. Pan, Y. Zhu, T.H. McHugh, and Y. Ying. 2013. Quality of frozen fruit bars manufactured through infrared pre-dehydration. Journal of Food Processing and Preservation. 37(5):784-791.
Zhang, Y., C. Venkitasamy, Z. Pan and W. Wang. 2013. Recent developments on umami ingredients of edible mushrooms: A review. Trends in Food Science and Technology. 33:78-92.
Zhang, X., W. Qu, H. Ma, Z. Pan and B. W. 2013. Effectiveness of catalytic infrared radiation in the sterilization of dehydrated spinach. Food Science, 34(23): 133-137.
Pan, Z., G. G. Atungulu, and H. Ma. 2013. Infrared heating as an efficient method for drying foods and agricultural products. Drying Technology & Equipment, 11(1):61-66.
Sun, B., L. Kuang, F. Xu, J. Zhao, Z. Pan, and X. Feng. 2013. Study on nondestructive detecting of apple crunchiness by near infrared spectroscopy. Food and Fermentation Industries, 39(5): 185-189.
2012
Ma, H., Z. Pan, B. Li, D.A. Olson, M.M. Wall, T.H. McHugh, and G.G. Atungulu. 2012. Properties of extruded expandable breadfruit products. LWT – Food Science and Technology. 46:326-334.
Bingol, G., A. Zhang, Z. Pan, and T.H. McHugh. 2012. Producing lower-calorie deep fat fried french fries using infrared dry-blanching as pretreatment. Food Chemistry. 132:686-692.
Qu, W., A.P. Breksa III, Z. Pan, and H. Ma. 2012. Quantitative determination of major polyphenol constituents in pomegranate products. Food Chemistry. 132:1585-1591.
Pan, Z., G. Bingol, M.T. Brandl, and T.H. McHugh. 2012. Review of current technologies for reduction of Salmonella populations on almonds. Food and Bioprocess Technology – An International Journal. 5(6):2046-2057.
Zheng, Y., J. Shi, and Z. Pan. 2012. Biochemical characteristics and thermal inhibition kinetics of polyphenol oxidase extracted from Thompson seedless grape. European Food Research and Technology. 234:607-616.
Prakash, B. and Z. Pan. 2012. Effect of geometry of rice kernels on drying modeling results. Drying Technology: An International Journal. 30:801-807.
Zhu, J., J. Shi, and Z. Pan. 2012. Purification and characterization of a hexanol-degrading enzyme extracted from apple. Journal of Agricultural and Food Chemistry. 60:3246-3252.
Bingol, G., B. Prakash and Z. Pan. 2012. Dynamic vapor sorption isotherms of medium grain rice varieties. LWT – Food Science and Technology. 48:156-163.
Zeng Q., J. Shi, Y. Liu, and Z. Pan. 2012. Isolation of resveratrol-producing endophytes and optimum conditions for production of resveratrol by a strain of Alternaria sp. MG1. American Microbiology and Biotechnology. 95(2):369-379.
Qu, W., A.P. Breksa III, Z. Pan, H. Ma, and T.H. McHugh. 2012. Storage stability of sterilized liquid extracts from pomegranate peel. Journal of Food Science. 77(7):765-772.
Qu, W., H. Ma, J. Jia, R. He, L. Luo, and Z. Pan. 2012. Enzymolysis kinetics and activities of ACE inhibitory peptides from wheat germ protein prepared with SFP ultrasound-assisted processing. Ultrasonics Sonochemistry. 19(5):1021-1026.
Su, Y., L. Kuang, J. Zhou, Z. Pan and X. Feng. 2012. Encapsulation of Fish Oil in β-Cyclodextrin. Food and Fermentation Industries, 38(10): 76-80.
Qu. W., H. Ma, J. Jia, and Z. Pan. 2012. Study on biological peptide preparation from rice dreg protein by enzymatic hydrolysis and its antioxidative activity. Science and Technology of Food Industry, 33(8): 183-188.
Glenn, G.M., G. Bingol, B.S. Chiou, A. Klamczynski, and Z. Pan. 2012. Sodium bentonite-based fire retardant containing starch. Journal of Fire Sciences Journal. 51:85-92.
Shao, D., Z. Pan, T. Yue, G.G. Atungulu, A. Zhang, and X. Li. 2012. Study of optimal extraction conditions for achieving high yield and antioxidant activity of tomato seed oil. Journal of Food Science. 77(8):202-208.
2011
Li, X., Z. Pan, S.k. Upadhyaya, G.G. Atungulu, and M. Delwiche. 2011. Three dimensional geometric modeling of processing-tomatoes. Transactions of the ASABE. 54(6):2287-2296.
Khir, R., Z. Pan, A. Salim, B.R. Hartsough, and S. Mohamed. 2011. Moisture diffusivity of rough rice under infrared radiation drying. LWT – Food Science and Technology. 44(4):1126-1132.
Wang, Z., Z Pan, H. Ma, and G.G. Atungulu. 2011. Extraction of phenolics from pomegranate peel. Open Food Science Journal. 5:17-25.
Pan, Z., W., Qu, H. Ma, G.G. Atungulu, and T.H. McHugh. 2011. Continuous and pulsed ultrasound-assisted extractions of antioxidants from pomegranate peel. Ultrasonics Sonochemistry. 18:1249-1257.
Avaro, M.R.A, Z. Pan, Y. Wada, and T. Yoshida. 2011. Two alternative methods to predict amylose content in rice grain by using tristimulus CIELAB values and developing a specific color board of starch iodine complex solution. Plant Production Science. 14(2):164-168.
Prakash, B., G. Bingol, and Z. Pan. 2011. Moisture diffusivity in rice components during adsorption and desorption. Drying Technology: An International Journal. 29:939-945.
Wu, B., R. He, Z. Pan, and H. Ma. 2011. Study on enzyme inactivation by microwave and extraction of rice bran oil. Science and Technology of Food Industry. 32(10):298-301.
Wu, B., R. He, Z. Pan, and H. Ma. 2011. Advances in biomass adhesive research. China Forest Products Industry. 38(4):8-11, 28.
Pan, Z., R. Khir, K.L. Bett-Garber, E.T. Champagne, J.F. Thompson, A. Salim, B.R. Hartsough, and S. Mohamed. 2011. Drying characteristics and quality of rough rice under infrared radiation heating. Transactions of the ASABE. 54(1):203-210.
Bingol, G., J. Yang, M.T. Brandl, Z. Pan, H. Wang, and T.H. McHugh. 2011. Infrared pasteurization of raw almonds. Journal of Food Engineering. 104:387-393.
Clark, I.C., R. Zhang, Z. Pan, B. Brown, J. Ambuel, and M. Delwiche. 2011. Development of a low flow meter for measuring gas production in bioreactors. Transactions of the ASABE. 54(5):1959-1964.
2010
Picciani, P. H., E. S. Medeiros, Z. Pan, E. F. Wood, W. J. Orts, L. H. C. Mattoso, and B. G. Soares. 2010. Structural, electrical, mechanical and thermal properties of electrospun fibers of poly (lactic acid)/polyaniline blend. Macromolecular Materials and Engineering. 295:618-627 (cover page).
Yang, J., G. Bingol, Z. Pan, M.T. Brandl, T.H. McHugh, and H. Wang. 2010. Infrared heating for dry-roasting and pasteurization of almonds. Journal of Food Engineering. 101:273-280.
Pan, Z., G. G Atungulu, L. Wei, and R. Haff. 2010. Development of impact acoustic detection and density separation methods for production of high quality processed beans. Journal of Food Engineering. 97(3):292-300.
Zhu, Y., Z. Pan, T. H. McHugh, and D. Barrett. 2010. Processing and quality characteristics of apple slices under simultaneous infrared dry-blanching and dehydration with intermittent heating. Journal of Food Engineering. 97(1):8-16.
Qu, W., Z. Pan, and H. Ma. 2010. Extraction modeling and activities of antioxidants from pomegranate marc. Journal of Food Engineering. 99(1):16-23.
Qu, W., H. Ma, Z. Pan, L. Luo, Z. Wang, and R. He. 2010. Preparation and antihypertensive activity of peptides from Porphyra yezoersis. Food Chemistry. 123:14-20.
Cui, L., Z. Pan, T. Yue, G. G. Atungulu, and J. Berrios. 2010. Effect of ultrasonic treatment on cooking properties and quality of brown rice. Cereal Chemistry. 87(5):403-408.
Cui, L., T. Yue, Z. Pan, B. Peng, and Y. Tang. 2010. Water absorption properties of ultrasonic treated brown rice. Transactions of the Chinese Society Agricultural Machinery. 41(12):148-152.
Ma, H., Z. Hao, R. He, B. Liu andZ. Pan. 2010. Preparation and functional evaluation of antihypertensive peptides from rice based on ultrasonic pretreatment. Journal of Chinese Institute of Food Science and Technology. 6:36-40.
Zhu, Y., and Z. Pan. 2009. Processing and quality characteristics of apple slices under simultaneous infrared dry-blanching and dehydration with continuous heating. Journal of Food Engineering. 90(4):441-452.
2009
Shi, J., Z. Pan, T. H. McHugh, and E. Hirschberg. 2009. Effect of infusion method and parameters on mass transfer in blueberries. Food and Bioprocess Technology. 2:271-278.
Zheng, Y., Z. Pan, R. Zhang, and B. M. Jenkins. 2009. Kinetic modeling of enzymatic hydrolysis of pretreated Creeping Wild Ryegrass. Biotechnology and Bioengineering. 102(6):1558-1569.
Bingol, G., and Z. Pan. 2009. Current practices in almond pasteurization and alternative approaches. Dunya Gida Dergisi (World Food). 13(1) 40-41.
Li, B., Y. Zheng, Z. Pan, and B. Hartsough. 2009. Improved properties of medium-density particleboard manufactured from Saline Creeping Wild Rye and HDPE plastic. Industrial Crops and Products. 30:65-71.
Zheng, Y., Z. Pan, R. Zhang, H. E. Mashad, J. Pan, and B. M. Jenkins. 2009. Anaerobic digestion of Saline Creeping Wild Ryegrass for biogas production and pretreatment of particleboard material. Bioresource Technology. 100(4):1582-1588.
Picciani, P. H. S., E. S. Medeiros, Z. Pan, W. J. Orts, L. H. C. Mattoso, and B. G. Soares. 2009. Development of conducting polyaniline/ poly (lactic acid) nanofibers by electrospinning. Journal of Applied Polymer Science. 112(2):744-751.
Qu, W., Z. Pan, R. Zhang, H. Ma, X. Chen, B. Zhu, Z. Wang, and G. G. Atungulu. 2009. Integrated extraction and anaerobic digestion process for recovery of nutraceuticals and biogas from pomegranate marcs. Transactions of the ASABE. 52(6):1997-2006.
Cao, H., H. Ma, W. Qu, J. Jia, Z. Pan, Q. Ding, L. Luo, Z. Wang, and R. He. 2009. Enzymatic hydrolysis of rice protein with papain and antioxidation activity of hydrolysate. Journal of the Chinese Cereals and Oils Association. 24(7):10-14.
Zheng, Y., Z. Pan, R. Zhang, and D. Wang. 2009. Enzymatic saccharification of dilute acid pretreated saline crops for fermentable sugar production. Applied Energy. 86(11):2459-2465.
Aouada, F. A., Z. Pan, W. Orts, and L. H. C. Mattoso. 2009. Removal of paraquat pesticide from aqueous solutions using a novel adsorbent material based on polyacrylamide and methylcellulose hydrogels. Journal of Applied Polymer Science. 114(4):2139-2148.
Lin, Y., S. Li, Y. Zhu, G. Bingol, and Z. Pan. 2009. Heat and mass transfer modeling of apple slice under simultaneous infrared dry-blanching and dehydration process. Drying Technology: An International Journal. 27:1051-1059.
Zheng, Y., Z. Pan, and R. Zhang. 2009. Overview of biomass pretreatment for cellulosic ethanol production. International Journal of Agricultural and Biological Engineering. 2(3):1-18.
Pan, Z., X. Li, G. Bingol, T. H. McHugh, and G. G. Atungulu. 2009. Development of infrared radiation heating method for sustainable tomato peeling. Applied Engineering in Agriculture. 25(6):935-941.
2008
Shih, C., Z. Pan, T. H. McHugh, D. Wood, and E. Hirschberg. 2008. Sequential infrared radiation and freeze-drying method for producing crispy strawberries. Transactions of the ASABE. 51(1): 205-216.
Pan, Z., R. Khir, L. D. Godfrey, R. Lewis, J. F. Thompson, and A. Salim. 2008. Feasibility of simultaneous rough rice drying and disinfestations by infrared radiation heating and rice milling quality. Journal of Food Engineering. 84:469-479.
Zheng, Y., Z. Pan. R. Zhang, D. Wang, J. Labavitch, and B. Jenkins. 2008. Nonionic surfactants and noncatalytic protein treatment on enzymatic hydrolysis of pretreated Creeping Wild Ryegrass. Applied Biochemistry and Biotechnology. 146:231–248.
Shi, J., Z Pan, T. H. McHugh, D. Wood, Y. Zhu, R. J. Avena-Bustillos, and E. Hirschberg. 2008. Effect of berry size and sodium hydroxide pretreatment on the drying characteristics of blueberries under infrared radiation heating. Journal of Food Science. 73(6):E259-E265.
Shi, J., Z. Pan, T. H. McHugh, D. Wood, E. Hirschberg, and D. Olson. 2008. Drying and quality characteristics of fresh and sugar-infused blueberries dried with infrared radiation heating. LWT – Food Science and Technology. 41:1962-1972.
Bingol, G., Z. Pan, J. S. Roberts, Y. O. Devres, and M. O. Balaban. 2008. Mathematical modeling of microwave-assisted convective heating and drying of grapes. International Journal of Agricultural and Biological Engineering. 1(2):46-54.
Brandl, M., Z. Pan, S. Huynh, Y. Zhu, and T. H. McHugh. 2008. Reduction of salmonella enteritidis population sizes on almond kernels with infrared heat. Journal of Food Protection. 71:897-902.
Lin, Y., S. Li, and Z. Pan. 2008. Experimental investigation of simultaneous dry-blanching and dehydration of apple slice under infrared heating. Transactions of the CSAM. 39(5):70-73.
Ma, H., Z. Pan, M. Gao, and L. Luo. 2008. Efficacy in microbial sterilization of pulsed magnetic field treatment. International Journal of Food Engineering. 4(4):1-14.
Pan, Z., C. Shih, T. H. McHugh, and E. Hirschberg. 2008. Study of banana dehydration using sequential infrared radiation heating and freeze-drying. LWT – Food Science and Technology. 41:1944-1951.
Li, S. Y. Lin, and Z. Pan. 2008. Investigation of infrared technology on blanching and dehydration of byproducts. Transactions of the CSAM. 39(6):109-112.
2007
Zheng, Y., Z. Pan, R. Zhang, B. M. Jenkins, and S. Blunk. 2007. Particleboard properties of saline Jose Tall Wheatgrass and effect of chemical treatment. Bioresource Technology. 98:1304-1310.
Zheng, X., Y. Jiang, and Z. Pan. 2007. Drying and quality characteristics of different components of alfalfa. Transactions of the CSAE. 23(2):97-101.
Pan, Z. Y. Zheng, R. Zhang, and B. M. Jenkins. 2007. Physical properties of medium-density particleboard made from saline eucalyptus. Industrial Crops and Products. 26(2):185-194.
Pan, Z. K. S. P. Amaratunga, and J. F. Thompson. 2007. Relationship between rice sample milling conditions and milling quality. Transactions of the ASABE. 50(4):1307-1313.
Zhu, Y., Z. Pan, and T. H. McHugh. 2007. Effect of dipping treatments on color stabilization and texture of apple cubes. Journal of Food Processing and Preservation. 31:632–648.
Pan, Z., and Y. Zhu. 2007. Latest development of infrared radiation heating for food processing. 1st International Congress on Food Technology, Quality and Safety. November 13-15. Novi Sad, Serbia. (Invited paper)
Zheng, Y., Z. Pan, R. Zhang, J. Labavitch, D. Wang, S. Tete, and B. Jenkins. 2007. Evaluation of different biomass materials as feedstock for fermentable sugar production. Applied Biochemistry and Biotechnology. 136-140:423-436.
Avena-Bustillos, R. J., C. Olsen, M. Friedman, P. R. Henika, O. Martin-Belloso, Z. Pan, and T. H. McHugh. 2007. Effects of plant essential oils and compounds on mechanical, barrier and antimicrobial properties of alginate-apple puree edible films. Journal of Food Engineering. 81:634-641.
Lagunas-Solar, M. C., Z. Pan, N. X. Zeng, T. D. Truong, R. Khir, and K. S. P. Amaratunga. 2007. Application of radiofrequency power for non-chemical disinfestation of rough rice with full retention of quality attributes. Applied Engineering in Agriculture. 23(5):747-654.
2006
Gabel. M., Z. Pan, K. S. P. Amaratunga, L. Harris, and J. F. Thompson. 2006. Catalytic infrared dehydration of onions. Journal of Food Science. 71(9):351-358.
Pan, Z., A. Cathcart, and D. Wang. 2006. Properties of particleboard bond with rice bran and polymeric methylene diphenyl diisocyanate adhesives. Industrial Crops and Products. 23(1):40-45.
Zheng, Y., Z. Pan, R. H. Zhang, B. M. Jenkins, and S. Blunk. 2006. Properties of medium-density particleboard from saline Athel wood. Industrial Crops and Products. 23(3):318-326.
Pan, Z., A. Cathcart, and D. Wang. 2006. Properties of particleboard bond with rice bran and polymeric methylene diphenyl diisocyanate adhesives. Industrial Crops and Products. 23(1):40-45.
Baoguo, Li., Z. Pan, H. Ma, and Y. Zheng. 2006. Experimental study on expanded snacks from breadfruits using extrusion. Academic Periodical of Farm Products Processing. 10:98-101.
2005
Pan, Z., A. Cathcart, and D. Wang. 2005. Thermal and chemical treatments to improve adhesive property of rice bran. Industrial Crops and Products. 22:233-240.
Zheng, X., Z. Pan, and K. S. P. Amaratunga. 2005. Effect of drying methods on moisture distribution of paddy rice. Journal of Northeast Agricultural University. 12(2):130-136.
Pan, Z., J. F. Thompson, K. S. P. Amaratunga, T. Anderson, and X. Zheng. 2005. Effect of cooling methods and milling procedures on the appraisal of rice milling quality. Transactions of the ASAE. 48(5):1865-1871.