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Shaojin Wang

Washington State University
Northwest A&F University
Agency for Science, Technology and Research

498

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16442

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Inactivation mechanism of slightly acidic electrolyzed water on Bacillus cereus spores

2022 Food Microbiology
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Improvement of radio frequency heating uniformity in wheat kernels with aluminum foil sheets covered on rectangular container walls

2022 Journal of Food Engineering
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Effects of adding polystyrene blocks in rectangular containers on radio frequency heating rate and uniformity of watermelon seeds

2021 Food and Bioproducts Processing
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Guidelines on reporting treatment conditions for emerging technologies in food processing.

2021 Critical Reviews in Food Science and Nutrition
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Numerical analysis of disinfesting and quality of chestnuts during combined radio frequency and hot air heating based on single particle approach

2021 Postharvest Biology and Technology
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Developing a rotation device in radio frequency systems for improving the heating uniformity in granular foods

2021 Innovative Food Science and Emerging Technologies
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Influence of ohmic heating on the electrical conductivity, volume, and rice quality of each component of the water–rice mixture

2021 Innovative Food Science and Emerging Technologies
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Pasteurization mechanism of S. aureus ATCC 25923 in walnut shells using radio frequency energy at lab level

2021 Lwt - Food Science and Technology
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Radio frequency heating improves water retention of pork myofibrillar protein gel: An analysis from water distribution and structure.

2021 Food Chemistry
- Xian Wang
- Limei Wang
- Kun Yang
- Di Wu
- Jing Ma
- Shaojin Wang
- Yunhua Zhang
- Weiqing Sun
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Predictive models of the top electrode voltage of radio frequency heating systems for low moisture foods

2021 Innovative Food Science and Emerging Technologies
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