{"id":1150,"date":"2020-05-24T17:21:32","date_gmt":"2020-05-25T01:21:32","guid":{"rendered":"https:\/\/research.engineering.ucdavis.edu\/panlab\/?page_id=1150"},"modified":"2022-04-24T13:07:05","modified_gmt":"2022-04-24T21:07:05","slug":"peer-review-journals","status":"publish","type":"page","link":"https:\/\/research.engineering.ucdavis.edu\/panlab\/sample-page\/publications\/peer-review-journals\/","title":{"rendered":"Peer-Review Journals"},"content":{"rendered":"

2021<\/strong><\/p>\n

Chen, C., Khir, R., Shen, Y., Wu, X., Zhang, R., Cao, X., Niederholzer, F., & Pan, Z.<\/strong> (2021). Energy consumption and product quality of off-ground harvested almonds under hot air column drying. LWT<\/em>, 138<\/em>, 110768.<\/p>\n

Chen, C., Khir, R., Zhang, R., Cao, X., Ning, Z., Shen, Y., Wang, T., & Pan, Z.<\/strong> (2021). Development of sorting methods based on physical and aerodynamic properties of off-ground harvested almonds. International Journal of Agricultural and Biological Engineering<\/em>, 14<\/em>(2), 218\u2013225.<\/p>\n

Deng, L.-Z., Sutar, P. P., Mujumdar, A. S., Tao, Y., Pan, Z.<\/strong>, 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<\/em>, 12<\/em>, 287\u2013305.<\/p>\n

G\u00f3mez-L\u00f3pez, V. M., Pataro, G., Tiwari, B., Gozzi, M., Meireles, M. \u00c1. A., Wang, S., Guamis, B., Pan, Z.<\/strong>, Ramaswamy, H., & Sastry, S. (2021). Guidelines on reporting treatment conditions for emerging technologies in food processing. Critical Reviews in Food Science and Nutrition<\/em>, 1\u201325.<\/p>\n

Guo, Y., Wu, B., Guo, X., Liu, D., Wu, P., Ma, H., & Pan, Z.<\/strong> (2021). Ultrasonication and thermosonication blanching treatments of carrot at varying frequencies: Effects on peroxidase inactivation mechanisms and quality characterization evaluation. Food Chemistry<\/em>, 343<\/em>, 128524.<\/p>\n

Guo, Y., Wu, B., Lu, D., Pan, Z.<\/strong>, & 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<\/em>, 17<\/em>(4), 275\u2013284.<\/p>\n

Liu, Z.-L., Xie, L., Zielinska, M., Pan, Z.<\/strong>, 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<\/em>, 142<\/em>, 111013.<\/p>\n

Wu, X., Venkitasamy, C., McHugh, T., & Pan, Z.<\/strong> (2021). Process Development for Antioxidant Extraction from Wet Pomegranate Peel. <\/a>Transactions of the ASABE<\/em>, 64<\/em>(1), 191\u2013202.<\/p>\n

Zhang, R., Sun, X., Vidyarthi, S. K., Wang, F., Zhang, Y., & Pan, Z.<\/strong> (2021). Characteristics of fatty acids in the Chinese jujube fruits (ZiZiphus jujuba mill.). Journal of Agriculture and Food Research<\/em>, 4<\/em>, 100129.<\/p>\n

Zhang, W., Chen, C., Pan, Z.<\/strong>, & 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<\/em>, 10<\/em>(5), 992.<\/p>\n

Zhou, L., Zhao, X., Li, M., Lu, Y., Ai, C., Jiang, C., Liu, Y., Pan, Z.<\/strong>, & Shi, J. (2021). Antifungal activity of silver nanoparticles synthesized by iturin against Candida albicans in vitro and in vivo. Applied Microbiology and Biotechnology<\/em>, 105<\/em>(9), 3759\u20133770.<\/p>\n

Zhou, M., Khir, R., Pan, Z.<\/strong>, Campbell, J. F., Mutters, R., & Hu, Z. (2021). Feasibility of detection of infested rice using an electronic nose. Journal of Stored Products Research<\/em>, 92<\/em>, 101805.<\/p>\n

2020<\/strong><\/p>\n

Chen, C., Upadhyaya, S., Khir, R., & Pan, Z.<\/strong> (2020). Simulation of walnut drying under hot air heating using a nonequilibrium multiphase transfer model. Drying Technology<\/em>, 1\u201315.<\/p>\n

Chen, C., Venkitasamy, C., Zhang, W., Deng, L., Meng, X., & Pan, Z.<\/strong> (2020). Effect of step-down temperature drying on energy consumption and product quality of walnuts. Journal of Food Engineering<\/em>, 285<\/em>, 110105.<\/p>\n

Chen, C., Venkitasamy, C., Zhang, W., Khir, R., Upadhyaya, S., & Pan, Z.<\/strong> (2020). Effective moisture diffusivity and drying simulation of walnuts under hot air. International Journal of Heat and Mass Transfer<\/em>, 150<\/em>, 119283.<\/p>\n

Chen, C., Weipeng, Z., Venkitasamy, C., Khir, R., McHugh, T., & Pan, Z.<\/strong> (2020). Walnut structure and its influence on the hydration and drying characteristics. Drying Technology<\/em>, 38<\/em>(8), 975\u2013986.<\/p>\n

Deng, L.-Z., Mujumdar, A. S., Pan, Z.<\/strong>, 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<\/em>, 60<\/em>(15), 2481\u20132508.<\/p>\n

Deng, L.-Z., Tao, Y., Mujumdar, A. S., Pan, Z.<\/strong>, 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<\/em>, 106<\/em>, 104\u2013112.<\/p>\n

Guo, Y., Wu, B., Guo, X., Ding, F., Pan, Z.<\/strong>, & Ma, H. (2020). Effects of power ultrasound enhancement on infrared drying of carrot slices: Moisture migration and quality characterizations. Lwt<\/em>, 126<\/em>, 109312.<\/p>\n

Liu, Z.-L., Staniszewska, I., Zielinska, D., Zhou, Y.-H., Nowak, K. W., Xiao, H.-W., Pan, Z.<\/strong>, & 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<\/em>, 13<\/em>(10), 1848\u20131856.<\/p>\n

Liu, Z.-L., Wei, Z.-Y., Vidyarthi, S. K., Pan, Z.<\/strong>, 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<\/em>, 39<\/em>(3), 405\u2013417.<\/p>\n

Meng, X., Song, T., Chen, C., Zhang, H., Pan, Z.<\/strong>, & Wang, J. (2020). Evaluation of Pressurized Inert Gas Treatments on the Postharvest Quality of Blueberries. Food and Bioprocess Technology<\/em>, 13<\/em>(11), 1918\u20131928.<\/p>\n

Pan, Z.<\/strong> (2020). Innovative Infrared Heating Technologies for Food and Agricultural Processing. Technology & Innovation<\/em>, 21<\/em>(4), 1\u201316.<\/p>\n

Shen, Y., Khir, R., Wood, D., McHugh, T. H., & Pan, Z.<\/strong> (2020). Pear peeling using infrared radiation heating technology. Innovative Food Science & Emerging Technologies<\/em>, 65<\/em>, 102474.<\/p>\n

Staniszewska, I., Liu, Z.-L., Zhou, Y., Zielinska, D., Xiao, H.-W., Pan, Z.<\/strong>, & Zielinska, M. (2020). Microwave-assisted hot air convective drying of whole cranberries subjected to various initial treatments. LWT<\/em>, 133<\/em>, 109906.<\/p>\n

Vidyarthi, S. K., El Mashad, H. M., Khir, R., Zhang, R., Sun, G., Tiwari, R., & Pan, Z.<\/strong> (2020). Viscoelastic properties of tomato peels produced from catalytic infrared and lye peeling methods. Food and Bioproducts Processing<\/em>, 119<\/em>, 337\u2013344.<\/p>\n

Zhang, W.-P., Chen, C., Pan, Z.<\/strong>, 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<\/em>, 38<\/em>(10), 1340\u20131355.<\/p>\n

Zhang, Y., Zhang, L., Venkitasamy, C., Pan, Z.<\/strong>, 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<\/em>, 60<\/em>(13), 2294\u20132302.<\/p>\n

201<\/strong>9<\/strong><\/p>\n

Deng, L., Z. Pan<\/strong>, 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<\/a>.<\/p>\n

Vidyarthi, S., H.E. El-Mashad, R. Khir, R. Zhang, T.H. McHugh, and Z<\/strong>.<\/strong> Pan<\/strong>. 2019.<\/a><\/a> 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<\/a>.<\/p>\n

Vidyarthi, S., H.E. El-Mashad, R. Khir, R. Zhang, and Z. Pan<\/strong>. <\/a><\/a>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<\/a>.<\/p>\n

Vidyarthi, S., H.E. El-Mashad, R. Khir, R. Zhang, R. Tiwari and Z. Pan<\/strong>. 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<\/a>.<\/p>\n

Teh H.E., W.H. Yokoyama, J.B. German, T.H. McHugh, and Z. Pan<\/strong>. 2019. Hypocholesterolemic effects of expeller-pressed and solvent-extracted fruit seed oils and defatted pomegranate seed meals. Journal of Agricultural and Food Chemistry. <\/a><\/a>67:6150-6159. https:\/\/doi.org\/10.1021\/acs.jafc.8b07186<\/a>.<\/p>\n

Deng, L., Z<\/strong>.<\/strong> Pan<\/strong>, 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<\/a>.<\/p>\n

Zhang Y., L. Zhang, C. Venkitasamy, S. Guo, Z. Pan<\/strong>, 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<\/a> .<\/p>\n

Chen, C., W. Zhang, C. Venkitasamy, R. Khir, T.H. McHugh, and Z. Pan<\/strong>. 2019.Walnut structure and its influence on the hydration and drying characteristics. Drying Technology. https:\/\/doi.org\/10.1080\/07373937.2019.1605610<\/u><\/a>.<\/p>\n

Zhang, Y., L. Zhang, C. Venkitasamy, Z. Pan<\/strong>, 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<\/a>.<\/p>\n

Vidyarthi, S., H.E. El-Mashad, R. Khir, S.K. Upadhyaya, S.K. Singh, R. Zhang, R. Tiwari, and Z. Pan<\/strong>. 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<\/a>.<\/p>\n

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<\/a>.<\/p>\n

Deng, L., A.S. Mujumdar, Z<\/strong>.<\/strong> Pan<\/strong>, 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<\/a><\/p>\n

Zhang, W., C. Chen, Z. Pan<\/strong>, 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<\/a>.<\/p>\n

Zhang W., Z. Zheng, C. Chen, and Z. Pan<\/strong>. 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. <\/p>\n

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<\/a>.<\/p>\n

2018<\/strong><\/p>\n

Zhao, L., Y. Zhang, Z. Pan<\/strong>, 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<\/a>.<\/p>\n

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<\/a>.<\/p>\n

Zhao, L., Y. Zhang, C. Venkitasamy, Z. Pan<\/strong>, L. Zhang, S. Guo, W. Xiong, H. Xia, W. Liu, and X. Gou. 2018. Preparation of umami octopeptide with recombined Escherichia coli<\/em>: feasibility and challenges. Bioengineered. 9:166-169. https:\/\/doi.org\/10.1080\/21655979.2017.1378839<\/a>.<\/p>\n

Almada, L.A.G., I.R. Sitepu, T. Cajka, J. Xu, H.E. Teh, J.B. German, Z. Pan<\/strong>, 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<\/a>.<\/p>\n

Salazar F., S. Garcia, M. Lagunas-Solar, Z. Pan<\/strong>, 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<\/a>.<\/p>\n

Venkitasamy, C., C. Zhu, M.T. Brandl, F. J.A. Niederholzer, R. Zhang, T.H. McHugh, and Z. Pan<\/strong>. 2018. Feasibility of using sequential infrared and hot air for almond drying and inactivation of Enterococcus faecium NRRL B-2354. LWT \u2013 Food Science and Technology. 95:123-128. https:\/\/doi.org\/10.1016\/j.lwt.2018.04.095<\/a>.<\/p>\n

Li, D., C. Wang, C., Z. Li, and Z.<\/strong> Pan<\/strong>, 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<\/a>.<\/p>\n

Ding, C., R. Khir, Z. Pan<\/strong>, 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<\/a>.<\/p>\n

Wang, B., N.E. Mahoney, R. Khir, B. Wu, C. Zhou, Z. Pan<\/strong>, and H. Ma. 2018. Degradation kinetics of aflatoxin B1<\/sub> and B2<\/sub> 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<\/a>.<\/p>\n

Chen, J., C. Venkitasamy, Q. Shen, T.H. McHugh, R. Zhang, and Z. Pan<\/strong>. 2018. Development of healthy crispy carrot snacks using sequential infrared blanching and hot air drying method.  LWT \u2013 Food Science and Technology. 97:469-475. https:\/\/doi.org\/10.1016\/j.lwt.2018.07.026<\/a>.<\/p>\n

Zhou, X., J. Zhang,  Z. Pan<\/strong>, 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<\/a>.<\/p>\n

Wang, C., Z. Li, Z. Pan<\/strong>, 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<\/a>.<\/p>\n

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<\/strong>, 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<\/a>.<\/p>\n

Wu, B., Z. Pan<\/strong>, 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<\/a>.<\/p>\n

2017<\/strong><\/p>\n

Wang, T., R. Khir, Z. Pan<\/strong>, 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<\/a>.<\/p>\n

Zhang, Y., Venkitasamy, Z. Pan<\/strong>, 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<\/a>.<\/p>\n

El-Mashad, H.M. and Z. Pan<\/strong>. 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<\/u><\/a>.<\/p>\n

Chen, J., W. Duan, X, Ren, C. Wang, Z. Pan<\/strong> 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.<\/u><\/p>\n

Young, J.E., Z. Pan<\/strong>, 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<\/a>.<\/p>\n

Wang, X., G.G. Atungulu, R. Khir, Z. Gao, Z. Pan,<\/strong> 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.<\/p>\n

Zhang, Y., X. Wei, Z. Lu, Z. Pan<\/strong>, X. Gou, and C. Venkitasamy. 2017. Optimization of culturing conditions of recombined Escherichia coli to produce umami octopeptide-containing protein. Food Chemistry, 227: 78\u201384. https:\/\/doi.org\/10.1016\/j.foodchem.2017.01.096<\/a>\u3002<\/p>\n

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<\/a>.<\/p>\n

Wang, B., Y. Zhang, C. Venkitasamy, B. Wu, Z. Pan<\/strong>, 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<\/a>.<\/p>\n

Salazar, F., S. Garcia, M. Laguna-Solar, Z. Pan<\/strong>, 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<\/a>.<\/p>\n

Xiao, H., L Deng, H.M. El-Mashad, J. Tang, Z. Gao, Z. Pan<\/strong>, 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<\/a>.<\/p>\n

Khir, R., G. G. Atungulu, C. Ding, and Z. Pan<\/strong>. 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.<\/u><\/p>\n

Zhao, L., Y. Zhang, S. Guo1<\/sup>, W. Xiong, H. Xia, W. Liu, Pan, Z<\/strong>., 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<\/a>.<\/p>\n

Wu, B, J. Wang, Y. Guo, Z. Pan<\/strong>, 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<\/a>.<\/p>\n

2016<\/strong><\/p>\n

Ju, H.Y., H.M. El-Mashad, X.M. Fang, Z. Pan<\/strong>, 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<\/a>.<\/p>\n

Wang, B., N.E. Mahoney, Z. Pan<\/strong>, 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<\/a>.<\/p>\n

Wang, B., C. Venkitasamy, Z. Pan<\/strong>, L. Zhao, and Q. Huang. 2016. Feasibility of jujube peeling using novel infrared heating technology. LWT \u2013 Food Science and Technology. 69:458-467. https:\/\/doi.org\/10.1016\/j.lwt.2016.01.077<\/a>.<\/p>\n

Ding, C., R. Khir, Z. Pan<\/strong>, 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<\/u>.<\/p>\n

Zheng, Y., R. Zhang, and Z. Pan<\/strong>. 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<\/a>.<\/p>\n

Wang, B., Q. Huang, C. Venkitasamy, H. Chai, H. Gao, N. Cheng, C. Wei, X. Lv, and Z. Pan<\/strong>. 2016. Changes in phenolic compounds and their antioxidant capacities in jujube (Ziziphus jujuba Miller) during three edible maturity stages. LWT \u2013 Food Science and Technology.  6:56-62. https:\/\/doi.org\/10.1016\/j.lwt.2015.10.005<\/a>.<\/p>\n

Pan, Z<\/strong>., 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<\/a>.<\/u><\/p>\n

Wang, B., R. Khir, Z. Pan<\/strong>, 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<\/a>.<\/p>\n

Shao, Y., Y. Wang, Q.  Huang, J. Shi, H. Yang, Z.  Pan<\/strong>, 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<\/a>.<\/p>\n

Zhang W., H. Xiao, Z. Zheng, Z. <\/strong>Pan<\/strong>, 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\uff0d251.<\/p>\n

Pan, Z<\/strong>., 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<\/a>.<\/p>\n

2015<\/strong><\/p>\n

Qu, W., H. Ma, W. Li, Z. Pan<\/strong>, J. Owusu, and C.Venkitasamy. 2015. Performance of coupled enzymatic hydrolysis and membrane separation bioreactor for antihypertensive peptides production from Porphyra yezoensis protein<\/a>.  Process Biochemistry. 50:245-252.<\/p>\n

Ding, C., R. Khir, Z. Pan<\/strong>, 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<\/a>. Food and Bioprocess Technology: An International Journal. 8(5): 1149-1159.<\/p>\n

Zhang Y., Z Pan<\/strong>, H. Ma. Y. Li, C Venkitasamy. 2015. Umami taste amino acids produced by hydrolyzing extracted protein from tomato seed meal<\/a>.  LWT \u2013 Food Science and Technology.  62:1154-1161.<\/p>\n

Shao, D. C. Venkitasamy, X. Li, Z. Pan<\/strong>, J. Shi, B. Wang, H. Teh, and T.H. McHugh. 2015. Thermal and storage characteristics of tomato seed oil<\/a>. LWT \u2013 Food Science and Technology. 63:191-197.<\/p>\n

Ma. H., J. Wang, B. Liu, Z. Pan<\/strong>., 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<\/a>. Transactions of the Chinese Society of Agricultural Engineering. 31(7):304-310.<\/p>\n

Pan, Z<\/strong>., 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<\/a>. Biosystems Engineering. 137:1-8.<\/p>\n

Ding, C., R. Khir, Z. Pan<\/strong>, K. Tu, and H. El-Mashad. 2015. Effect of infrared and conventional drying methods on physicochemical characteristics of stored white rice<\/a>. Cereal Chemistry. 92(5):441-448.<\/p>\n

Ju, H.Y., H.M. El-Mashad, X.M. Fang, Z. Pan<\/strong>, H.W. Xiao, Y.H. Liu, and Z.J. Gao. 2015. Drying characteristics and modeling of yam slices under different relative humidity conditions<\/a>. Drying Technology. 34(3):296-306.<\/p>\n

El-Mashad, H.M., and Z. Pan<\/strong>. 2015. Food decontamination using nanomaterials<\/a>. MOJ Food Processing & Technology. 1:1-2.<\/p>\n

2014<\/strong><\/p>\n

Wang J, Z. Pan<\/strong>, 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.<\/p>\n

Yi, Z, Z. Pan<\/strong>, H. Ma, and B. Wu. 2014. Advance in technology of infrared radiation sterilization of food. Food Industry. 35(10): 230-235.<\/p>\n

Qu, W., S. Shi, P. Li, Z. Pan<\/strong>, and C. Venkitasamy. 2014. Extraction kinetics and properties of proanthocyanidins from pomegranate peel<\/a>. International Journal of Food Engineering 10 (4): 683-695.<\/p>\n

Pan, Z<\/strong>., and B. Wang. 2014. Latest research and development in infrared technology for food processing. Food Technology. 11:14-18.<\/p>\n

Venkitasamy, C., H.E. Teh, G.G. Atungulu, T.H. McHugh, and Z. Pan<\/strong>. 2014. Optimization of mechanical extraction conditions for producing grape seed oil<\/a>. Transactions of the ASABE. 57(6): 1699-1705.<\/p>\n

Qu, W., S. Shi, P. Li, Z. Pan<\/strong>, and C. Venkitasamy. 2014. Extraction kinetics and properties of proanthocyanidins from pomegranate peel<\/a>. International Journal of Food Engineering 10 (4): 683-695.<\/p>\n

Shao, D., G.G. Atungulu<\/span>, Z. Pan<\/b>, Y. Yue, A. Zhang, and Z. Fan. 2014. Characteristics of isolation and functionality of protein from tomato pomace produced with different industrial processing methods. <\/a>Food and Bioprocess Technology: An International Journal. 7(2):532-541.<\/p>\n

Liu, Y., Y. Zhang, X, Zeng, H. El<\/span>-Mashad, Z. Pan<\/b>, and Q. Wang. 2014. Effect of pulsed electric field on microstructure of some amino acid group of soy protein isolates.<\/a> International Journal of Food Engineering. 10(1):113\u2013120.<\/p>\n

Khir, R., Z. Pan<\/b>, J.F. Thompson, A. Salim, B.R. Hartsough<\/span>, and M. Salah<\/span>. 2014. Moisture removal characteristics of thin layer rough rice<\/span> under sequenced infrared radiation<\/span> heating and cooling.<\/a> Journal of Food Processing and Preservation. 38(1):430-440.<\/p>\n

Li, X., A. Zhang, G.G. Atungulu<\/span>, M. Delwiche<\/span>, R. Milczarek<\/span>, D. Wood, T. Williams, T.H. McHugh, and Z. Pan<\/b>. 2014. Effects of infrared radiation heating on<\/span> peeling performance and quality attributes of clingstone peaches.<\/a> LWT \u2013 Food Science and Technology. 55:34-42.<\/p>\n

Li, X., Z. Pan<\/b>, G.G. Atungulu<\/span>, X. Zheng, D. Wood, M. Delwiche<\/span>, and T.H. McHugh. 2014. Peeling of tomatoes using novel infrared radiation<\/span> heating technology.<\/a> Innovative Food Science and Emerging Technolgies<\/span>. 21:123-130.<\/p>\n

Wu, B., H. Ma, W. Qu<\/span>, B. Wang, X. Zhang, P. Wang, J. Wang, G.G. Atungulu<\/span>, and Z. Pan<\/b>. 2014. Catalytic infrared and hot air dehydration of carrot slices.<\/a> Journal of Food Process Engineering. 37:111-121.<\/p>\n

Li, X., A. Zhang, G.G. Atungulu<\/span>, T.H. McHugh, M. Delwiche<\/span>, S. Lin, and Z. Pan<\/b>. 2014. Characterization and multivariat<\/span> analysis of physical properties of processing peaches.<\/a> Food and Bioprocess Technology: An International Journal. 7(6):1756-1766.<\/p>\n

Wang, B., R. Khir, Z. Pan<\/b>, H. EI-Mashad, G.G. Atungulu<\/span>, H. Ma, T.H. McHugh, W. Qu<\/span>, and B. Wu. 2014. Effective disinfection of rough rice using infrared radiation heating. <\/a>Journal of Food Protection. 77(9):1538-1545.<\/p>\n

Bingol<\/span>, G., B. Wang, A. Zhang, Z. Pan<\/b>, and T.H. McHugh. 2014. Comparison of water and infrared blanching methods for processing performance and final product quality of French fries.<\/a> Journal of Food Engineering. 121:135-142.<\/p>\n

Zheng, Y., J. Shi<\/span>, Z. Pan<\/b>, Y Cheng, Y. Zhang, and N. Li. 2014. Effect of heat treatment, pH, sugar concentration, and metal ion addition on<\/span> green color retention in homogenized puree of Thompson seedless grape.<\/a> LWT \u2013 Food Science and Technology. 55:595-603.<\/p>\n

Wang Y., X. Li, G. Sun, D. Li, and Z. Pan<\/b>. 2014. A comparison of dynamic mechanical properties of processing-tomato peel as affected by hot lye and infrared radiation heating for peeling.<\/a> Journal of Food Engineering. 126:27-34.<\/p>\n

Li, X., Z. Pan<\/b>, G.G. Atungulu<\/span>, D. Wood, and T.H. McHugh. 2014. Peeling mechanism of tomato under infrared heating: peel loosing and cracking.<\/a> Journal of Food Engineering. 128:79-87.<\/p>\n

Qu<\/span>, W., Z. Pan<\/b>, A. Breksa<\/span>, and H. Ma. 2014. Thermal stability of antioxidative<\/span> extracts from pomegranate peel.<\/a> Journal of the Science for Food and Agriculture. 1005-1012.<\/p>\n

Li, X, and Z. Pan<\/b>. 2014. Predictive modeling of infrared radiative<\/span> heating in tomato dry-peeling process: Part I. Model development.<\/a> Food and Bioprocess Technology: An International Journal. 7:1996-2004.<\/p>\n

Li, X, and Z. Pan<\/b>. 2014. Predictive modeling of infrared radiative<\/span> heating in tomato dry-peeling process: Part II. Model validation and sensitivity analysis.<\/a> Food and Bioprocess Technology: An International Journal. 7:2005-2013.<\/p>\n

Wu, B., Z. Pan<\/b>, W. Qu<\/span>, B. Wang, J. Wang, and H. Ma. 2014. Effect of simultaneous infrared dry-blanching and dehydration on quality characteristics of carrot slices.<\/a> LWT \u2013 Food Science and Technology. 57:90-98.<\/p>\n

Khir, R., Z. Pan<\/b>, and G.G. Atungulu<\/span>. 2014. Characterization of physical and aerodynamic properties of walnuts.<\/a> Transactions of the ASABE. 57(1):53-61.<\/p>\n

Wu, B., H. Ma, Z. Pan,<\/b> J. Wang, W. Qu<\/span>, and B. Wang. 2014. Drying and quality characteristics and models of carrot slices under catalytic infrared heating.<\/a> International Agricultural Engineering Journal. 23(2):70-79.<\/p>\n

Wang, J., H. Ma, Z. Pan and B.Wu. 2014. Study of deep-fat fried potato chips. Food Industry. 35(4): 136-139.<\/p>\n

Atungulu<\/span>, G.G., and Z. Pan<\/b>. 2014. Rice industrial processing worldwide. In: Rice Industrial Processing Worldwide and Impact On<\/span> Macro- and Micro-Nutrient<\/span> Content, Stability and Retention.<\/a> Annuals of the New York Academy of Sciences. DOI: 10.1111\/nyas<\/span>.<\/span>12492<\/b><\/p>\n

Khir<\/b>, R., Z. Pan<\/b><\/b>, G.G. Atungulu<\/span>, J.F. Thompson, and X. Zheng. 2014. Moisture-dependent color characteristics of walnuts.<\/a> International Journal of Food Properties. 17(4):877-890.<\/p>\n

2013<\/strong><\/p>\n

Shao, D., G.G. Atungulu<\/span>, Z. Pan<\/b>, T. Yue, A. Zhang, and <\/b>Xi Chen. 2013. Separation methods and chemical and nutritional characteristics of tomato pomace.<\/a> Transactions of the ASABE. 56(1):261-268.<\/p>\n

Yang, G., G. Takeoka<\/span>, Z. Pan<\/b>, K. Garcin<\/span>, T.H. McHugh, G. Bingol<\/span>, M.T. Brandl, and H. Wang. 2013. Shelf-life of infrared dry-roasted almonds.<\/a> Food Chemistry. 138:671-678.<\/p>\n

Shao, D., W. Yokoyama, G. Bartley, Z. Pan<\/b>, H. Zhang, and A. Zhang. 2013. Plasma and hepatic cholesterol-lowering in hamsters by tomato pomace, tomato seed oil and defatted<\/span> tomato seed supplemented in high fat diets.<\/a> Food Chemistry. 139:589-596.<\/p>\n

tungulu<\/span>, G.G., B. Prakash,<\/span>X. Wang, T. Wang, R. Fu<\/span>, R. Khir<\/span>, and Z. Pan. 2013. Determination of dockage for accurate rough rice quality assessment.<\/a> Applied Engineering in Agriculture. 29(2):253-261.<\/p>\n

Pekke<\/span>, M.A., Z. Pan<\/b>, G.G. Atungulu<\/span>, G. Smith, and J.F. Thompson. 2013. Drying characteristics and quality of bananas under infrared radiation heating.<\/a> International Journal of Agricultural and Biological Engineering for publication. 6(3):58-70.<\/p>\n

Atungulu<\/span>, G.G., H. Teh<\/span>, T. Wang, R. Fu<\/span>, X. Wang, R. Khir<\/span>, and Z. Pan<\/b>. 2013. Infrared pre-drying and dry-dehulling<\/span> of walnuts for improved processing efficiency and product quality.<\/a> Applied Engineering in Agriculture. 29(6): 961-971.<\/p>\n

Khir, R., Z. Pan,<\/b> G.G. Atungulu<\/span>, J.F. Thompson, and D. Shao. 2013. Size and moisture distribution characteristics of walnuts and their components.<\/a> Food and Bioprocess Technology \u2013 An International Journal. 6(3):771-782.<\/p>\n

Khir, R., Z. Pan<\/b>, and J.F. Thompson. 2013. Effect of milling temperature and post-milling cooling procedures on rice milling quality appraisals.<\/a> Cereal Chemistry. 90(2):107-113.<\/p>\n

Zhou, C., H. Ma, X. Yu, B. Liu, A.A. Y, and Z. Pan. 2013. Pretreatment<\/span> of defatted wheat germ proteins (by-products of flour mill<\/span> industry) using ultrasonic horn<\/span> and bath<\/span> reactors: Effect on<\/span> structure and preparation of ACE-inhibitory peptides.<\/a> Ultrasonics Sonochemistry. 20:1390-1400.<\/p>\n

Khir, R., Z. Pan<\/b>, and J.F. Thompson. 2013. Influence of rice sample preparation and milling procedures on milling quality appraisals.<\/a> Transactions of the ASABE. 56(3):1051-1060.<\/p>\n

Qu<\/span>, W., H. Ma, W. Zhao, and Z. Pan. 2013. ACE-inhibitory peptides<\/span> production from<\/span> defatted wheat germ protein by continuous coupling of enzymatic hydrolysis and membrane separation: modeling and experimental studies.<\/a> Chemical Engineering Journal. 226:139\u2013145.<\/p>\n

Tian, H., Z. Pan<\/b>, Y. Zhu, T.H. McHugh, and Y. Ying. 2013. Quality of frozen fruit bars manufactured through infrared pre-dehydration.<\/a> Journal of Food Processing and Preservation. 37(5):784-791.<\/p>\n

Zhang, Y., <\/b>C. Venkitasamy<\/span>, Z. Pan <\/b>and <\/b>W. Wang. <\/b>2013. <\/b>Recent developments on<\/span> umami ingredients of edible mushrooms: A review.<\/a> Trends in Food Science and Technology. 33:78-92.<\/p>\n

Zhang, X., W. Qu<\/span>, H. Ma, Z. Pan and B. W. 2013. Effectiveness of catalytic infrared radiation in the sterilization of dehydrated spinach.<\/a> Food Science, 34(<\/span>23): 133-137.<\/p>\n

Pan,<\/b> <\/b>Z<\/b>., G. G. Atungulu<\/span>, and H. Ma. 2013. Infrared heating as an efficient method for drying foods and agricultural products. Drying Technology & Equipment, 11(<\/span>1):<\/span>61-66.<\/p>\n

Sun, B., L. Kuang, F. Xu, J. Zhao, Z. Pan<\/b>, and X. Feng. 2013. Study on nondestructive detecting of apple crunchiness by near infrared spectroscopy.<\/a> Food and Fermentation Industries, 39(<\/span>5): 185-189.<\/p>\n

2012<\/strong><\/p>\n

Ma, H., Z. Pan<\/b>, B. Li, D.A. Olson, M.M. Wall, T.H. McHugh, and G.G. Atungulu<\/span>. 2012. Properties of extruded expandable breadfruit products.<\/a> LWT \u2013 Food Science and Technology. 46:326-334.<\/p>\n

Bingol<\/span>, G., A. Zhang, Z. Pan<\/b>, and T.H. McHugh. 2012. Producing lower-calorie deep fat fried french fries using infrared dry-blanching as pretreatment<\/span>.<\/a> Food Chemistry. 132:686-692.<\/p>\n

Qu<\/span>, W., A.P. Breksa<\/span> III, Z. Pan<\/b>, and H. Ma. 2012. Quantitative determination of major polyphenol<\/span> constituents in pomegranate products.<\/a> Food Chemistry. 132:1585-1591.<\/p>\n

Pan, Z<\/b>., G. Bingol<\/span>, M.T. Brandl, and T.H. McHugh. 2012. Review of current technologies for reduction of Salmonella populations on almonds.<\/a> Food and Bioprocess Technology \u2013 An International Journal. 5(6):2046-2057.<\/p>\n

Zheng, Y., J. Shi<\/span>, and Z. Pan<\/b>. 2012. Biochemical characteristics and thermal inhibition kinetics of polyphenol oxidase extracted from Thompson seedless grape.<\/a> European Food Research and Technology. 234:607-616.<\/p>\n

Prakash, B. and Z. Pan<\/b>. 2012. Effect of geometry of rice kernels on drying modeling results.<\/a> Drying Technology: An International Journal. 30:801-807.<\/p>\n

Zhu, J., J. Shi, and Z. Pan<\/b>. 2012. Purification and characterization of a hexanol<\/span>-degrading enzyme extracted from apple.<\/a> Journal of Agricultural and Food Chemistry. 60:3246-3252.<\/p>\n

Bingol<\/span>, G., B. Prakash and Z. Pan<\/b>. 2012. Dynamic vapor sorption isotherms of medium grain rice varieties.<\/a> LWT \u2013 Food Science and Technology. 48:156-163.<\/p>\n

Zeng Q., J. Shi<\/span>, Y. Liu, and Z. Pan<\/b>. 2012. Isolation of resveratrol<\/span>-producing endophytes<\/span> and optimum conditions for production of resveratrol<\/span> by a strain of Alternaria sp. MG1. American Microbiology and Biotechnology. 95(2):369-379.<\/p>\n

Qu<\/span>, W., A.P. Breksa<\/span> III, Z. Pan<\/b>, H. Ma, and T.H. McHugh. 2012. Storage stability of sterilized liquid extracts from pomegranate peel.<\/a> Journal of Food Science. 77(7):765-772.<\/p>\n

Qu<\/span>, W., H. Ma, J. Jia, R. He, L. Luo, and Z. Pan<\/b>. 2012. Enzymolysis<\/span> kinetics and activities of ACE inhibitory peptides from wheat germ protein prepared with SFP ultrasound-assisted processing.<\/a> Ultrasonics Sonochemistry. 19(5):1021-1026.<\/p>\n

Su<\/span>, Y., L. Kuang, J. Zhou, Z. Pan<\/b> and X. Feng. 2012. Encapsulation of Fish Oil in \u03b2-Cyclodextrin. Food and Fermentation Industries, 38(<\/span>10): 76-80.<\/p>\n

Qu<\/span>. W., H. Ma, J. Jia, and Z. Pan<\/b>. 2012. Study on biological peptide preparation from<\/span> rice dreg protein by enzymatic hydrolysis and its antioxidative activity. Science and Technology of Food Industry, 33(<\/span>8): 183-188.<\/p>\n

Glenn, G.M., G. Bingol<\/span>, B.S. Chiou<\/span>, A. Klamczynski<\/span>, and Z. Pan<\/b>. 2012. Sodium bentonite<\/span>-based fire retardant containing starch.<\/a> Journal of Fire Sciences Journal. 51:85-92.<\/p>\n

Shao, D., Z. Pan<\/b>, T. Yue, G.G. Atungulu<\/span>, 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.<\/p>\n

2011<\/strong><\/p>\n

Li, X., Z. Pan<\/b>, S.k. Upadhyaya, G.G. Atungulu<\/span>, and M. Delwiche<\/span>. 2011. Three dimensional geometric modeling of processing-tomatoes<\/a>. Transactions of the ASABE. 54(6):2287-2296.<\/p>\n

Khir, R., Z. Pan<\/b>, A. Salim, B.R. Hartsough<\/span>, and S. Mohamed. 2011. Moisture diffusivity<\/span> of rough rice under infrared radiation drying.<\/a> LWT \u2013 Food Science and Technology. 44(4):1126-1132.<\/p>\n

Wang, Z., Z Pan<\/b>, H. Ma, and G.G. Atungulu<\/span>. 2011. Extraction of phenolics from pomegranate peel.<\/a> Open Food Science Journal. 5:17-25.<\/p>\n

Pan, Z<\/b>., W., Qu, H. Ma, G.G. Atungulu<\/span>, and T.H. McHugh. 2011. Continuous and pulsed ultrasound-assisted extractions of antioxidants from pomegranate peel.<\/a> Ultrasonics Sonochemistry. 18:1249-1257.<\/p>\n

Avaro<\/span>, M.R.A, Z. Pan,<\/b> Y. Wada<\/span>, and T. Yoshida. 2011. Two alternative methods to predict amylose<\/span> content in rice grain by using tristimulus<\/span> CIELAB values and developing a specific color board of starch iodine complex solution.<\/a> Plant Production Science. 14(2):164-168.<\/p>\n

Prakash, B., G. Bingol<\/span>, and Z. Pan<\/b>. 2011. Moisture diffusivity<\/span> in rice components during adsorption and desorption.<\/a> Drying Technology: An International Journal. 29:939-945.<\/p>\n

Wu, B., R. He, Z. Pan<\/b>, 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.<\/p>\n

Wu, B., R. He, Z. Pan<\/b>, and H. Ma. 2011. Advances in biomass adhesive research. <\/a>China Forest Products Industry. 38(4):8-11, 28.<\/p>\n

Pan, Z<\/b>., R. Khir, K.L. Bett-Garber, E.T. Champagne, J.F. Thompson, A. Salim, B.R. Hartsough<\/span>, and S. Mohamed. 2011. Drying characteristics and quality of rough rice under infrared radiation heating.<\/a> Transactions of the ASABE. 54(1):203-210.<\/p>\n

Bingol<\/span>, G., J. Yang, M.T. Brandl, Z. Pan<\/b>, H. Wang, and T.H. McHugh. 2011. Infrared pasteurization of raw almonds.<\/a> Journal of Food Engineering. 104:387-393.<\/p>\n

Clark, I.C., R. Zhang, Z. Pan<\/b>, B. Brown, J. Ambuel<\/span>, and M. Delwiche<\/span>. 2011. Development of a low flow meter for measuring gas production in bioreactors<\/span>.<\/a> Transactions of the ASABE. 54(5):1959-1964.<\/p>\n

2010<\/strong><\/p>\n

Picciani<\/span>, P. H., E. S. Medeiros, Z. Pan<\/b>, E. F. Wood, W. J. Orts<\/span>, L. H. C. Mattoso<\/span>, and B. G. Soares. 2010. Structural, electrical, mechanical and thermal properties of electrospun fibers of poly (lactic acid)<\/span>\/polyaniline<\/span> blend.<\/a> Macromolecular Materials and Engineering. 295:618-627 (cover page).<\/p>\n

Yang, J., G. Bingol<\/span>, Z. Pan<\/b>, M.T. Brandl, T.H. McHugh, and H. Wang. 2010. Infrared heating for dry-roasting and pasteurization of almonds.<\/a> Journal of Food Engineering. 101:273-280.<\/p>\n

Pan, Z<\/b>., G. G Atungulu, L. Wei, and R. Haff<\/span>. 2010. Development of impact acoustic detection and density separation methods for production of high quality processed beans.<\/a> Journal of Food Engineering. 97(3):292-300.<\/p>\n

Zhu, Y., Z. Pan<\/b>, T. H. McHugh, and D. Barrett. 2010. Processing and quality characteristics of apple slices under simultaneous infrared dry-blanching and dehydration with intermittent heating.<\/a> Journal of Food Engineering. 97(1):8-16.<\/p>\n

Qu<\/span>, W., Z. Pan<\/b>, and H. Ma. 2010. Extraction modeling and activities of antioxidants from pomegranate marc<\/span>.<\/a> Journal of Food Engineering. 99(1):16-23.<\/p>\n

Qu<\/span>, W., H. Ma, Z. Pan, <\/b>L. Luo, Z. Wang, and R. He. 2010. Preparation and antihypertensive<\/span> activity of peptides from Porphyra yezoersis<\/span>.<\/a> Food Chemistry. 123:14-20.<\/p>\n

Cui<\/span>, L., Z. Pan<\/b>, T. Yue, G. G. Atungulu<\/span>, and J. Berrios. 2010. Effect of ultrasonic treatment on cooking properties and quality of brown rice.<\/a> Cereal Chemistry. 87(5):403-408.<\/p>\n

Cui<\/span>, L., T. Yue, Z. Pan<\/b>, B. Peng, and Y. Tang. 2010. Water absorption properties of ultrasonic treated brown rice.<\/a> Transactions of the Chinese Society Agricultural Machinery. 41(12):148-152.<\/p>\n

Ma, H., Z. Hao<\/span>, R. He, B. Liu andZ<\/b><\/span>. Pan<\/b>. 2010. Preparation and functional evaluation of antihypertensive<\/span> peptides from rice based on ultrasonic pretreatment<\/span>.<\/a> Journal of Chinese Institute of Food Science and Technology. 6:36-40.<\/p>\n

Zhu, Y., and Z. Pan<\/b>. 2009. Processing and quality characteristics of apple slices under simultaneous infrared dry-blanching and dehydration with continuous heating.<\/a> Journal of Food Engineering. 90(4):441-452.<\/p>\n

2009<\/strong><\/p>\n

Shi<\/span>, J., Z. Pan<\/b>, T. H. McHugh, and E. Hirschberg. 2009. Effect of infusion method and parameters on<\/span> mass transfer in blueberries.<\/a> Food and Bioprocess Technology. 2:271-278.<\/p>\n

Zheng, Y., Z. Pan<\/b>, R. Zhang, and B. M. Jenkins. 2009. Kinetic modeling of enzymatic hydrolysis of pretreated<\/span> Creeping Wild Ryegrass<\/span>.<\/a> Biotechnology and Bioengineering. 102(6):1558-1569.<\/p>\n

Bingol<\/span>, G., and Z. Pan. 2009. Current practices in almond pasteurization and alternative approaches. Dunya Gida Dergisi (World Food). 13(1) 40-41.<\/p>\n

Li, B., Y. Zheng, Z. Pan<\/b>, and B. Hartsough<\/span>. 2009. Improved properties of medium-density particleboard manufactured from Saline Creeping Wild Rye and HDPE plastic.<\/a> Industrial Crops and Products. 30:65-71.<\/p>\n

Zheng, Y., Z. Pan<\/b>, R. Zhang, H. E. Mashad<\/span>, J. Pan, and B. M. Jenkins. 2009. Anaerobic digestion of Saline Creeping Wild Ryegrass<\/span> for biogas production and pretreatment<\/span> of particleboard material. Bioresource Technology.<\/a> 100(4):1582-1588.<\/p>\n

Picciani<\/span>, P. H. S., E. S. Medeiros, Z. Pan<\/b>, W. J. Orts<\/span>, L. H. C. Mattoso<\/span>, and B. G. Soares. 2009.  Development of conducting polyaniline\/ poly (lactic acid) nanofibers by electrospinning.<\/a> Journal of Applied Polymer Science. 112(2):744-751.<\/p>\n

Qu<\/span>, W., Z. Pan<\/b>, R. Zhang, H. Ma, X. Chen, B. Zhu, Z. Wang, and G. G. Atungulu<\/span>. 2009. Integrated extraction and anaerobic digestion process for recovery of nutraceuticals<\/span> and biogas<\/span> from pomegranate marcs<\/span>.<\/a> Transactions of the ASABE. 52(6):1997-2006.<\/p>\n

Cao<\/span>, H., H. Ma, W. Qu<\/span>, J. Jia, Z. Pan<\/b>, Q. Ding, L. Luo, Z. Wang, and R. He. 2009. Enzymatic hydrolysis of rice protein with papain<\/span> and antioxidation<\/span> activity of hydrolysate<\/span>.<\/a> Journal of the Chinese Cereals and Oils Association. 24(7):10-14.<\/p>\n

Zheng, Y., Z. Pan<\/b>, R. Zhang, and D. Wang. 2009. Enzymatic saccharification<\/span> of dilute acid pretreated<\/span> saline crops for fermentable<\/span> sugar production.<\/a> Applied Energy. 86(11):2459-2465.<\/p>\n

Aouada<\/span>, F. A., Z. Pan<\/b>, W. Orts<\/span>, and L. H. C. Mattoso<\/span>. 2009. Removal of paraquat pesticide from aqueous solutions using a novel adsorbent material based on polyacrylamide<\/span> and methylcellulose<\/span> hydrogels<\/span>.<\/a> Journal of Applied Polymer Science. 114(4):2139-2148.<\/p>\n

Lin, Y., S. Li, Y. Zhu, G. Bingol<\/span>, and Z. Pan<\/b>. 2009. Heat and mass transfer modeling of apple slice under simultaneous infrared dry-blanching and dehydration process.<\/a> Drying Technology: An International Journal. 27:1051-1059.<\/p>\n

Zheng, Y., Z. Pan,<\/b> and R. Zhang. 2009. Overview of biomass pretreatment<\/span> for cellulosic ethanol production.<\/a> International Journal of Agricultural and Biological Engineering. 2(3):1-18.<\/p>\n

Pan, Z<\/b>., X. Li, G. Bingol<\/span>, T. H. McHugh, and G. G. Atungulu<\/span>. 2009. Development of infrared radiation heating method<\/span> for sustainable tomato peeling.<\/a> Applied Engineering in Agriculture. 25(6):935-941.<\/p>\n

2008<\/strong><\/p>\n

Shih<\/span>, C., Z. Pan<\/b>, T. H. McHugh, D. Wood, and E. Hirschberg. 2008. Sequential infrared radiation and freeze-drying method for producing crispy strawberries.<\/a> Transactions of the ASABE. 51(1): 205-216.<\/p>\n

Pan, Z<\/b>., 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.<\/a> Journal of Food Engineering. 84:469-479.<\/p>\n

Zheng, Y., Z. Pan<\/b>. R. Zhang, D. Wang, J. Labavitch<\/span>, and B. Jenkins. 2008. Nonionic surfactants and noncatalytic<\/span> protein treatment on enzymatic hydrolysis of pretreated<\/span> Creeping Wild Ryegrass<\/span>.<\/a> Applied Biochemistry and Biotechnology. 146:231\u2013248.<\/p>\n

Shi, J., Z Pan<\/b>, T. H. McHugh, D. Wood, Y. Zhu, R. J. Avena-Bustillos, and E. Hirschberg. 2008. Effect of berry size and sodium hydroxide pretreatment<\/span> on the drying characteristics of blueberries under infrared radiation heating.<\/a> Journal of Food Science. 73(<\/span>6):<\/span>E259-E265.<\/p>\n

Shi<\/span>, J., Z. Pan<\/b>, T. H. McHugh, D. Wood, E. Hirschberg, and D. Olson. 2008. Drying and quality characteristics of fresh and sugar-infused blueberries dried<\/span> with infrared radiation<\/span> heating.<\/a> LWT \u2013 Food Science and Technology. 41:1962-1972.<\/p>\n

Bingol<\/span>, G., Z. Pan<\/b>, J. S. Roberts, Y. O. Devres<\/span>, and M. O. Balaban. 2008. Mathematical modeling of microwave-assisted convective heating and drying of grapes.<\/a> International Journal of Agricultural and Biological Engineering. 1(2):46-54.<\/p>\n

Brandl, M., Z. Pan<\/b>, S. Huynh, Y. Zhu, and T. H. McHugh. 2008. Reduction of salmonella enteritidis population sizes on almond kernels with infrared heat.<\/a> Journal of Food Protection. 71:897-902.<\/p>\n

Lin, Y., S. Li, and Z. Pan<\/b>. 2008. Experimental investigation of simultaneous dry-blanching and dehydration of apple slice under infrared heating.<\/a> Transactions of the CSAM. 39(5):70-73.<\/p>\n

Ma, H., Z. Pan<\/b>, M. Gao, and L. Luo. 2008. Efficacy in microbial sterilization of pulsed magnetic field treatment.<\/a> International Journal of Food Engineering. 4(4):1-14.<\/p>\n

Pan, Z<\/b>., C. Shih<\/span>, T. H. McHugh, and E. Hirschberg. 2008. Study of banana dehydration using sequential infrared radiation heating and freeze-drying.<\/a> LWT \u2013 Food Science and Technology. 41:1944-1951.<\/p>\n

Li, S. Y. Lin, and Z. Pan<\/b>. 2008. Investigation of infrared technology on blanching and dehydration of byproducts.<\/a> Transactions of the CSAM. 39(6):109-112.<\/p>\n

2007<\/strong><\/p>\n

Zheng, Y., Z. Pan<\/b>, R. Zhang, B. M. Jenkins, and S. Blunk. 2007. Particleboard properties of saline Jose Tall Wheatgrass and effect of chemical treatment.<\/a> Bioresource Technology. 98:1304-1310.<\/p>\n

Zheng, X., Y. Jiang, and Z. Pan<\/b>. 2007. Drying and quality characteristics of different components of alfalfa.<\/a> Transactions of the CSAE. 23(2):97-101.<\/p>\n

Pan, Z<\/b>. Y. Zheng, R. Zhang, and B. M. Jenkins. 2007. Physical properties of medium-density particleboard made from saline eucalyptus.<\/a> Industrial Crops and Products. 26(2):185-194.<\/p>\n

Pan, Z<\/b>. K. S. P. Amaratunga<\/span>, and J. F. Thompson. 2007. Relationship between rice sample milling conditions and milling quality.<\/a> Transactions of the ASABE. 50(4):1307-1313.<\/p>\n

Zhu, Y., Z. Pan<\/b>, and T. H. McHugh. 2007. Effect of dipping treatments on color stabilization and texture of apple cubes.<\/a> Journal of Food Processing and Preservation. 31:632\u2013648.<\/p>\n

Pan, Z<\/b>., and Y. Zhu. 2007. Latest development of infrared radiation heating for<\/span> food processing.<\/a> 1st International Congress on Food Technology, Quality and Safety. November 13-15. Novi Sad, Serbia. (Invited paper)<\/p>\n

Zheng, Y., Z. Pan,<\/b> R. Zhang, J. Labavitch<\/span>, D. Wang, S. Tete<\/span>, and B. Jenkins. 2007. Evaluation of different biomass materials as feedstock for fermentable<\/span> sugar production.<\/a> Applied Biochemistry and Biotechnology. 136-140:423-436.<\/p>\n

Avena-Bustillos, R. J., C. Olsen, M. Friedman, P. R. Henika<\/span>, O. Martin-Belloso, Z. Pan,<\/b> and T. H. McHugh. 2007. Effects of plant essential oils and compounds on<\/span> mechanical, barrier and antimicrobial properties of alginate-apple puree edible films.<\/a> Journal of Food Engineering. 81:634-641.<\/p>\n

Lagunas-Solar, M. C., Z. Pan<\/b>, N. X. Zeng, T. D. Truong, R. Khir<\/span>, and K. S. P. Amaratunga<\/span>. 2007. Application of radiofrequency<\/span> power for non-chemical disinfestation of rough rice<\/span> with full retention of quality attributes.<\/a> Applied Engineering in Agriculture. 23(5):747-654.<\/p>\n

2006<\/strong><\/p>\n

Gabel. M., Z. Pan<\/b>, K. S. P. Amaratunga<\/span>, L. Harris, and J. F. Thompson. 2006. Catalytic infrared dehydration of onions.<\/a> Journal of Food Science. 71(9):351-358.<\/p>\n

Pan, Z<\/b>., A. Cathcart, and D. Wang. 2006. Properties of particleboard bond with rice bran and polymeric methylene diphenyl diisocyanate adhesives.<\/a> Industrial Crops and Products. 23(1):40-45.<\/p>\n

Zheng, Y., Z. Pan<\/b>, R. H. Zhang, B. M. Jenkins, and S. Blunk. 2006. Properties of medium-density particleboard from saline Athel wood. Industrial Crops and Products.<\/a> 23(3):318-326.<\/p>\n

Pan, Z<\/b>., A. Cathcart, and D. Wang. 2006. Properties of particleboard bond with rice bran and polymeric methylene diphenyl diisocyanate adhesives.<\/a> Industrial Crops and Products. 23(1):40-45.<\/p>\n

Baoguo<\/span>, Li., Z. Pan<\/b>, H. Ma, and Y. Zheng. 2006. Experimental study on expanded snacks from breadfruits using extrusion. Academic Periodical of Farm Products Processing. 10:98-101.<\/p>\n

2005<\/strong><\/p>\n

Pan, Z<\/b>., A. Cathcart, and D. Wang. 2005. Thermal and chemical treatments to improve adhesive property<\/span> of rice bran.<\/a> Industrial Crops and Products. 22:233-240.<\/p>\n

Zheng, X., Z. Pan<\/b>, and K. S. P. Amaratunga<\/span>. 2005. Effect of drying methods on moisture distribution of paddy rice. Journal of Northeast Agricultural University. 12(2):130-136.<\/p>\n

Pan, Z<\/b>., J. F. Thompson, K. S. P. Amaratunga<\/span>, T. Anderson, and X. Zheng. 2005. Effect of cooling methods and milling procedures on<\/span> the appraisal of rice milling quality.<\/a> Transactions of the ASAE. 48(5):1865-1871.<\/p>\n","protected":false},"excerpt":{"rendered":"

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., \u2026 Continue reading → <\/span><\/a><\/p>\n","protected":false},"author":208,"featured_media":0,"parent":15,"menu_order":1,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ngg_post_thumbnail":0,"footnotes":""},"class_list":["post-1150","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/research.engineering.ucdavis.edu\/panlab\/wp-json\/wp\/v2\/pages\/1150","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/research.engineering.ucdavis.edu\/panlab\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/research.engineering.ucdavis.edu\/panlab\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/research.engineering.ucdavis.edu\/panlab\/wp-json\/wp\/v2\/users\/208"}],"replies":[{"embeddable":true,"href":"https:\/\/research.engineering.ucdavis.edu\/panlab\/wp-json\/wp\/v2\/comments?post=1150"}],"version-history":[{"count":4,"href":"https:\/\/research.engineering.ucdavis.edu\/panlab\/wp-json\/wp\/v2\/pages\/1150\/revisions"}],"predecessor-version":[{"id":1412,"href":"https:\/\/research.engineering.ucdavis.edu\/panlab\/wp-json\/wp\/v2\/pages\/1150\/revisions\/1412"}],"up":[{"embeddable":true,"href":"https:\/\/research.engineering.ucdavis.edu\/panlab\/wp-json\/wp\/v2\/pages\/15"}],"wp:attachment":[{"href":"https:\/\/research.engineering.ucdavis.edu\/panlab\/wp-json\/wp\/v2\/media?parent=1150"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}