| Exponentially increased thermal resistance of Salmonella spp. and Enterococcus faecium at reduced water activity S Liu, J Tang, RK Tadapaneni, R Yang, MJ Zhu Applied and Environmental Microbiology 84 (8), e02742-17, 2018 | 94 | 2018 |
| High temperature water activity as a key factor influencing survival of Salmonella Enteritidis PT30 in thermal processing J Xu, J Tang, Y Jin, J Song, R Yang, SS Sablani, MJ Zhu Food Control 98, 520-528, 2019 | 86 | 2019 |
| A new method to determine the water activity and the net isosteric heats of sorption for low moisture foods at elevated temperatures RK Tadapaneni, R Yang, B Carter, J Tang Food Research International 102, 203-212, 2017 | 65 | 2017 |
| Hot-air assisted continuous radio frequency heating for improving drying efficiency and retaining quality of inshell hazelnuts (Corylus avellana L. cv. Barcelona) W Wang, W Wang, Y Wang, R Yang, J Tang, Y Zhao Journal of Food Engineering 279, 109956, 2020 | 37 | 2020 |
| Understanding water activity change in oil with temperature R Yang, J Guan, S Sun, SS Sablani, J Tang Current Research in Food Science 3, 158-165, 2020 | 31 | 2020 |
| Investigation of hot-air assisted radio frequency (HARF) dielectric heating for improving drying efficiency and ensuring quality of dried hazelnuts (Corylus avellana L.) W Wang, W Wang, J Jung, R Yang, J Tang, Y Zhao Food and Bioproducts Processing 120, 179-190, 2020 | 28 | 2020 |
| Moisture content of bacterial cells determines thermal resistance of Salmonella enterica serotype Enteritidis PT 30 Y Xie, J Xu, R Yang, J Alshammari, MJ Zhu, S Sablani, J Tang Applied and Environmental Microbiology 87 (3), e02194-20, 2021 | 27 | 2021 |
| Oil protects bacteria from humid heat in thermal processing R Yang, Y Xie, SP Lombardo, J Tang Food control 123, 107690, 2021 | 26 | 2021 |
| Modeling the temperature-dependent microbial reduction of Enterococcus faecium NRRL B-2354 in radio-frequency pasteurized wheat flour J Xu, R Yang, Y Jin, G Barnett, J Tang Food Control 107, 106778, 2020 | 26 | 2020 |
| Methods to obtain thermal inactivation data for pathogen control in low-moisture foods T Cheng, J Tang, R Yang, Y Xie, L Chen, S Wang Trends in Food Science & Technology 112, 174-187, 2021 | 24 | 2021 |
| Improving design of thermal water activity cell to study thermal resistance of Salmonella in low-moisture foods RK Tadapaneni, J Xu, R Yang, J Tang LWT 92, 371-379, 2018 | 24 | 2018 |
| Desiccation in oil protects bacteria in thermal processing R Yang, J Xu, SP Lombardo, GM Ganjyal, J Tang Food Research International 137, 109519, 2020 | 19 | 2020 |
| The influence of temperature and water activity on thermal resistance of Salmonella in milk chocolate S Sun, Y Xie, R Yang, MJ Zhu, S Sablani, J Tang Food Control 143, 109292, 2023 | 14 | 2023 |
| Thermal death kinetics of Salmonella Enteritidis PT30 in peanut butter as influenced by water activity R Yang, L Wei, J Dai, J Tang Food Research International 157, 111288, 2022 | 13 | 2022 |
| Radiofrequency pasteurization against Salmonella and Listeria monocytogenes in cocoa powder K Ballom, N Dhowlaghar, HC Tsai, R Yang, J Tang, MJ Zhu LWT 145, 111490, 2021 | 13 | 2021 |
| 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 | 12 | 2021 |
| Inactivation of Salmonella Enteritidis PT30 on black peppercorns in thermal treatments with controlled relative humidities R Yang, SP Lombardo, WF Conway, J Tang Food Research International 162, 112101, 2022 | 4 | 2022 |
| 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 | 4 | 2022 |
| The Protective Effect of Oil on Bacterial Thermal Inactivation in High-Fat Low-Moisture Foods: Mechanisms and Solutions R Yang Washington State University, 2020 | 3 | 2020 |
| Developing thermal control of salmonella in low‐moisture foods using predictive Models R Yang, J Tang Food Safety Magazine, 2023 | 1 | 2023 |
Juming TangWashington state universityVerified email at wsu.edu
