| Microwave pasteurization for ready-to-eat meals J Tang, YK Hong, S Inanoglu, F Liu Current Opinion in Food Science 23, 133-141, 2018 | 111 | 2018 |
| Dielectric properties of water relevant to microwave assisted thermal pasteurization and sterilization of packaged foods YA Gezahegn, J Tang, SS Sablani, PD Pedrow, YK Hong, H Lin, Z Tang Innovative Food Science & Emerging Technologies 74, 102837, 2021 | 42 | 2021 |
| State diagram, water sorption isotherms and color stability of pumpkin (Cucurbita pepo L.) S Al-Ghamdi, YK Hong, Z Qu, SS Sablani Journal of food engineering 273, 109820, 2020 | 39 | 2020 |
| Behavior of Salmonella spp. and natural microbiota on fresh-cut dragon fruits at different storage temperatures HL Sim, YK Hong, WB Yoon, HG Yuk International journal of food microbiology 160 (3), 239-244, 2013 | 38 | 2013 |
| Using numerical analysis to develop and evaluate the method of high temperature Sous‐Vide to soften carrot texture in different‐sized packages YK Hong, JT Uhm, WB Yoon Journal of food science 79 (4), E546-E561, 2014 | 27 | 2014 |
| Mathematical modeling and growth kinetics of Clostridium sporogenes in cooked beef YK Hong, L Huang, WB Yoon Food Control 60, 471-477, 2016 | 24 | 2016 |
| Effect of changes in salt content and food thickness on electromagnetic heating of rice, mashed potatoes and peas in 915 MHz single mode microwave cavity D Jain, J Tang, PD Pedrow, Z Tang, S Sablani, YK Hong Food Research International 119, 584-595, 2019 | 19 | 2019 |
| Predictive Modeling for Growth of Non‐ and Cold‐adapted Listeria monocytogenes on Fresh‐cut Cantaloupe at Different Storage Temperatures YK Hong, WB Yoon, L Huang, HG Yuk Journal of Food Science 79 (6), M1168-M1174, 2014 | 19 | 2014 |
| Mathematical modeling and Monte Carlo simulation of thermal inactivation of non-proteolytic Clostridium botulinum spores during continuous microwave-assisted pasteurization YK Hong, L Huang, WB Yoon, F Liu, J Tang Journal of Food Engineering 190, 61-71, 2016 | 18 | 2016 |
| A simplified approach to assist process development for microwave assisted pasteurization of packaged food products YK Hong, F Liu, Z Tang, PD Pedrow, SS Sablani, R Yang, J Tang Innovative Food Science & Emerging Technologies 68, 102628, 2021 | 13 | 2021 |
| Effect of electric field distribution on the heating uniformity of a model ready-to-eat meal in microwave-assisted thermal sterilization using the FDTD method YK Hong, R Stanley, J Tang, L Bui, A Ghandi Foods 10 (2), 311, 2021 | 6 | 2021 |
| The effect of dry headspace on the thermal resistance of bacteria in peanut oil and peanut butter in thermal treatments R Yang, T Cheng, Y Hong, L Wei, J Tang Food Control 137, 108851, 2022 | 5 | 2022 |
| Development of an image analysis system to evaluate the freshness of eggs NG Kim, YK Hong, DG Lee, SH Cho, KC Ko, SH Bahn, H Hwag, WB Yoon Food Engineering Progress 17 (1), 2013 | 4 | 2013 |
| Development and validation of analytical charts for microwave assisted thermal pasteurization of selected food products Y Gezahegn, YK Hong, J Tang, P Pedrow, SS Sablani, F Liu, Z Tang Journal of Food Engineering 349, 111434, 2023 | 3 | 2023 |
| Effect of flour of coloured potato (Hongyoung and Jayoung) for antioxidant activity and texture properties of manufacturing noodle YK Hong, HB Jung, SM Kim, CH Pan, N JH, JH Cho, OK Kwon, JC Jeong, ... Bull. Sci. Ed 29 (1), 35-43, 2013 | 3 | 2013 |
| Flow behaviors of fruit and stem extracts from Korean cactus (Opuntia humifusa) WB Yoon, YK Hong, HI Jun, MN Cha, YS Kim Food science and biotechnology 23, 1103-1110, 2014 | 2 | 2014 |
| Improved Performance of Microwave Assisted Thermal Processing System and Processes YK Hong Washington State University, 2021 | | 2021 |
| Effect of Particle Size and High Pressure Processing on the Antioxidant Activity of the Skin and Flesh of Deodeok (Condonopsis lanceolata) YK Hong, JH Ahn, WB Yoon Food Eng. Prog 19, 209-217, 2015 | | 2015 |
Juming TangWashington state university在 wsu.edu 的电子邮件经过验证
