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Howard Q Zhang
Office of The Director
Center Director

Phone: (301) 504-6535
Fax: (301) 504-5521

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Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Cross-cutting concepts to transform agricultural research Reprint Icon - (Peer Reviewed Journal)
Boyd, A., Luo, Y., Lunney, J.K., Kustas, B., Fukagawa, N.K., Mattoo, A.K., Crow, W.T., Pachepsky, Y.A., Kim, M.S., Lillehoj, H.S., Van Tassell, C.P., Zhang, H.Q., Blomberg, L., Dubey, J.P. 2023. Cross-cutting concepts to transform agricultural research. Frontiers in Sustainable Food Systems. 7. Article e1242665. https://doi.org/10.3389/fsufs.2023.1242665.
Pulsed Electric Fields for Pasteurization: Food Safety and Shelf Life Reprint Icon - (Book / Chapter)
Jin, Z.T., Zhang, H.Q. 2020. Pulsed Electric Fields for Pasteurization: Food Safety and Shelf Life. In: Demirci A., Feng H., Krishnamurthy K. (eds) Food Safety Engineering. Food Engineering Series.. https://doi.org/10.1007/978-3-030-42660-6_21.
Validation of a pulsed electric field process to pasteurize strawberry puree - (Peer Reviewed Journal)
Geveke, D.J., Aubuchon, I., Zhang, H.Q., Boyd, G., Sites, J.E., Bigley, A. 2015. Validation of a pulsed electric field process to pasteurize strawberry puree. Journal of Food Engineering. 166:384-389.
Upscaling from benchtop processing to industrial scale production: More factors to be considered for pulsed electric field food processing Reprint Icon - (Peer Reviewed Journal)
Jin, Z.T., Guo, M., Zhang, H.Q. 2015. Upscaling from benchtop processing to industrial scale production: More factors to be considered for pulsed electric field food processing. Journal of Food Engineering. 146:72-80.
Advanced technologies for detection and elimination of bacterial pathogens - (Book / Chapter)
Niemira, B.A., Zhang, H.Q. 2014. Book Chapter. Advanced technologies for detection and elimination of bacterial pathogens. in K. Matthews, G. Sapers, C. Gerba (eds)The Produce Contamination Problem: Causes and Solutions, 2nd Edition, Elsevier.pp.433-450.
Pasteurization of strawberry puree using a pilot plant pulsed electric fields (PEF) system - (Abstract Only)
Geveke, D.J., Aubuchon, I., Zhang, H.Q., Boyd, G., Sites, J.E., Bigley Jr, A.B. 2013. Pasteurization of strawberry puree using a pilot plant pulsed electric fields (PEF) system. Annual Meeting of the Institute of Food Technologists. 1:1.
Cost analysis of commercial pasteurization of orange juice by pulsed electric fields - (Peer Reviewed Journal)
Sampedro, F., Mcaloon, A.J., Yee, W.C., Fan, X., Zhang, H.Q., Geveke, D.J. 2013. Cost analysis of commercial pasteurization of orange juice by pulsed electric fields. Innovative Food Science and Emerging Technologies. 17:72-78.
A bioluminescence ATP assay for estimating surface hydrophobicity and membrane damage of Escherichia coli cells treated with pulsed electric fields - (Peer Reviewed Journal)
Ukuku, D.O., Yuk, H., Zhang, H.Q. 2011. A bioluminescence ATP assay for estimating surface hydrophobicity and membrane damage of Escherichia coli cells treated with pulsed electric fields. Foodborne Pathogens and Disease. Volume 8, Number 10, 2011, Pages 1103-1109.
Sodium benzoate, potassium sorbate, and citric acid induce sublethal injury and enhance pulsed electric field inactivation of E. coli O157:H7 and nonpathogenic surrogate E. coli in strawberry juice - (Peer Reviewed Journal)
Gurtler, J., Bailey, R., Geveke, D.J., Zhang, H.Q. 2011. Sodium benzoate, potassium sorbate, and citric acid induce sublethal injury and enhance pulsed electric field inactivation of E. coli O157:H7 and nonpathogenic surrogate E. coli in strawberry juice. Food Control. 22(2011)1689-1694.
Pulsed electric field (PEF)research at USDA, ARS, ERRC - (Other)
Sampedro, F., Fan, X., Gurtler, J., Geveke, D.J., Zhang, H.Q. 2011. Pulsed electric field (PEF)research at USDA, ARS, ERRC. Institute of Food Technologists (IFT) Nonthermal Processing Divison. 13:1.
Nonthermal processing technologies for food - (Book / Chapter)
Zhang, H.Q., Barbosa-Canovas, G.V., Balasubramaniam, V.M., Dunne, C.P., Farkas, D.F., Yuan, J.T. 2011. Nonthermal processing technologies for food. Malaysia: IFT Press. 640 p.
UV penetration depth in liquid egg white and liquid whole egg - (Peer Reviewed Journal)
Geveke, D.J., Boyd, G., Zhang, H.Q. 2011. UV penetration depth in liquid egg white and liquid whole egg. Journal of Food Processing and Preservation. 35:754-757.
Behavior of pulsed electric field injured Escherichia coli O157:H7 cells in apple juice amended with pyruvate and catalase - (Peer Reviewed Journal)
Ukuku, D.O., Yuk, H., Zhang, H.Q. 2010. Behavior of pulsed electric field injured Escherichia coli O157:H7 cells in apple juice amended with pyruvate and catalase. Journal of Microbial and Biochemical Technology. 2(6):134-138.
Behavior of radio frequency electric fields injured Escherichia coli in nutrient and non nutrient media during storage - (Peer Reviewed Journal)
Ukuku, D.O., Geveke, D.J., Zhang, H.Q. 2010. Behavior of radio frequency electric fields injured Escherichia coli in nutrient and non nutrient media during storage. International Journal of Food Microbiology. 8(3&4):170-174.
Selection of surrogate bacteria in place of E. coli O157:H7 and Salmonella Typhimurium for pulsed electric field treatment of orange juice - (Peer Reviewed Journal)
Gurtler, J., Rivera, R.B., Geveke, D.J., Zhang, H.Q. 2010. Selection of surrogate bacteria in place of E. coli O157:H7 and Salmonella Typhimurium for pulsed electric field treatment of orange juice. International Journal of Food Microbiology. 139:1-8.
Incorporation of preservatives in polylactic acid films for inactivating E. coli O157:H7 and extending microbiological shelf-life of strawberry puree - (Peer Reviewed Journal)
Jin, Z.T., Zhang, H.Q., Boyd, G. 2010. Incorporation of preservatives in polylactic acid films for inactivating E. coli O157:H7 and extending microbiological shelf-life of strawberry puree. Journal of Food Protection. 73(5):812-818.
Thermal and non-thermal processing of apple cider: storage quality under equivalent process conditions - (Peer Reviewed Journal)
Azhuvalappil, Z., Fan, X., Geveke, D.J., Zhang, H.Q. 2010. Thermal and non-thermal processing of apple cider: storage quality under equivalent process conditions. Journal of Food Quality. 33(5):612-631.
Efficacy of supercritical carbon dioxide for nonthermal inactivation of Escherichia coli K12 in apple cider - (Peer Reviewed Journal)
Yuk, H., Geveke, D.J., Zhang, H.Q. 2010. Efficacy of supercritical carbon dioxide for nonthermal inactivation of Escherichia coli K12 in apple cider. International Journal of Food Microbiology. 138:91-99.
Behavior of Avirulent Yersinia pestis in Liquid Whole Egg as Affected by Antimicrobials and Thermal Pasteurization - (Peer Reviewed Journal)
Gurtler, J., Rivera, R.B., Zhang, H.Q., Sommers, C.H. 2010. Behavior of Avirulent Yersinia pestis in Liquid Whole Egg as Affected by Antimicrobials and Thermal Pasteurization. Journal of Food Safety. 30:537-557.
Inactivation of microorganisms in apple cider and orange juice using supercritical carbon dioxide - (Abstract Only)
Geveke,D., Yuk,Hyun-Gyun, Novak,J.S., Zhang,H. 2009. Inactivation of microorganisms in apple cider and orange juice using supercritical carbon dioxide [abstract]. 2009 Beijing International Conference on Non-Thermal Processing Technologies. October 13-16, 2009. Beijing, China. p.1.
Antibrowning and antimicrobial properties of sodium acid sulfate in apple slices - (Peer Reviewed Journal)
Fan, X., Sokorai, K.J., Liao, C., Cooke, P.H., Zhang, H.Q. 2009. Antibrowning and antimicrobial properties of sodium acid sulfate in apple slices. Journal of Food Science. 74(9):M485-M492.
Effect of PEF, HHP and Thermal Treatment on PME Inactivation and Volatile Compounds Concentration of an Orange Juice-Milk Based Beverage - (Peer Reviewed Journal)
Sampedro, F., Geveke, D.J., Fan, X., Zhang, H.Q. 2009. Effect of PEF, HHP and Thermal Treatment on PME Inactivation and Volatile Compounds Concentration of an Orange Juice-Milk Based Beverage. Innovative Food Science and Emerging Technologies. 10:463-469.
Leakage of Intracellular UV Materials of High Hydrostatic Pressure-Injured Escherichia Coli O157:H7 Strains in Tomato Juice - (Peer Reviewed Journal)
Ukuku, D.O., Zhang, H.Q., Latiful, B., Yamamoto, K., Kawamoto, S. 2009. Leakage of Intracellular UV Materials of High Hydrostatic Pressure-Injured Escherichia Coli O157:H7 Strains in Tomato Juice. Journal of Food Protection. 72(11):2407-2412.
Inactivation of E. coli O157:H7 and nonpathogenic E. coli in strawberry juice by pulsed electric field, sodium benzoate, potassium sorbate, and citric acid - (Abstract Only)
Gurtler,J.,Geveke,D.,Zhang,H. 2009. Inactivation of E.coli O157:H7 and Nonpathogenic E.coli in Strawberry juice by pulsed electric field, sodium benzoate, potassium sorbate, and citric acid [abstract]. International Association for Food Protection, 96th Annual Meeting.Grapevine,TX.p.1.
Pulsed electric field inactivation of E. coli O157:H7 and surrogate bacteria in orange juice - (Abstract Only)
Gurtler,J.,Geveke,D.,Rivera,R.,Zhang,H. 2009. Pulsed electric field inactivation of E.coli O157:H7 and surrogate bacteria in Orange Juice [abstract].International Association for Food Protection, 96th Annual Meeting.Grapevine, TX. p.1.
Efficacy of supercritical carbon dioxide for inactivating Lactobacillus plantarum in apple cider - (Abstract Only)
Yuk, H., Geveke, D.J., Zhang, H.Q. 2009. Efficacy of supercritical carbon dioxide for inactivating Lactobacillus plantarum in apple cider. [abstract]. International Association for Food Protection. p. 1.
Supercritical carbon dioxide process for pasteurization of fruit juices - (Abstract Only)
Yuk,H-G.,Geveke, D.,Zhang, H. 2009. Supercritical carbon dioxide process for pasteurization of fruit juices [abstract].Conference of Food Engineering (CoFE 09).Columbus, OH. p.1.
Electrotechnologies to process foods - (Proceedings)
Zhang, H.Q. 2009. Electrotechnologies to process foods. In: Proceedings of 2009 Food Safety Summit - New and Innovative Technologies for Food Safety, April 27, 2009, Washington, DC. p. 2-13.
Nonthermal processing technologies as food safety intervention processes - (Proceedings)
Zhang, H.Q. 2009. Nonthermal Processing Technologies as Food Safety Intervention Processes. In: Proceedings of the Conference of Food Engineering (COFE), April 5-8, 2009, Columbus, Ohio. p. 157.
Application of zinc oxide quantum dots in food safety - (Book / Chapter)
Pulsed electric fields - (Peer Reviewed Journal)
Ravishankar, S., Zhang, H.Q., Kempkes, M.I. 2008. Pulsed electric fields. Food Science and Technology International. 14(5)429-432.
Advanced Technologies for Detection and Elimination of Pathogens - (Book / Chapter)
Niemira, B.A., Zhang, H.Q. 2009. Advanced Technologies for Detection and Elimination of Pathogens. In: Sapers, G., Solomon, E., Matthews, K., editors. The Produce Contamination Problem — Causes and Solutions. Elsevier. 425-443.
Growth parameters of escherichia coli O157:H7, salmonella and listeria monocytogenes and aerobic mesophilic bacteria of apple cider amended with nisin-EDTA - (Peer Reviewed Journal)
Ukuku, D.O., Zhang, H.Q., Huang, L. 2009. Growth parameters of escherichia coli O157:H7, salmonella and listeria monocytogenes and aerobic mesophilic bacteria of apple cider amended with nisin-EDTA. Foodborne Pathogens and Disease. 6(4):487-494.
Comparison of aluminum thermal-death-time disks with a pilot-scale pasteurizer on the thermal inactivation of Escherichia coli K12 in apple cider - (Peer Reviewed Journal)
Yuk, H., Geveke, D.J., Zhang, H.Q., Jin, Z.T. 2009. Comparison of aluminum thermal-death-time disks with a pilot-scale pasteurizer on the thermal inactivation of Escherichia coli K12 in apple cider. Food Control. 20:1053-1057.
QUALITY OF APPLESAUCES PROCESSED BY PULSED ELECTRIC FIELDS AND HTST PASTEURIZATION - (Peer Reviewed Journal)
Jin, Z.T., Zhang, H.Q., Li, S., Kim, M. 2009. QUALITY OF APPLESAUCES PROCESSED BY PULSED ELECTRIC FIELDS AND HTST PASTEURIZATION. International Journal of Food Science and Technology. 44:829-839.
Impact of Thermal and Nonthermal Processing Technologies on Unfermented Apple Cider Aroma Volatiles - (Peer Reviewed Journal)
Azhuvalappil, Z., Fan, X., Zhang, H.Q., Rouseff, R.L. 2009. Impact of Thermal and Nonthermal Processing Technologies on Unfermented Apple Cider Aroma Volatiles. Journal of Agricultural and Food Chemistry. 57:924-929.
Shelf-Life Study of an Orange Juice-Milk Based Beverage after PEF and Thermal Processing - (Peer Reviewed Journal)
Sampedro, F., Geveke, D.J., Fan, X., Rodrigo, D., Zhang, H.Q. 2009. Shelf-Life Study of an Orange Juice-Milk Based Beverage after PEF and Thermal Processing. Journal of Food Science. 74(2):S107-S112.
Inactivation of Lactobacillus plantarum in apple cider using radio frequency electric fields - (Peer Reviewed Journal)
Geveke, D.J., Gurtler, J., Zhang, H.Q. 2009. Inactivation of Lactobacillus plantarum in apple cider using radio frequency electric fields. Journal of Food Protection. 72(3):656-661.
Radiation resistance and post-irradiation proliferation of Listeria monocytogenes on ready-to-eat deli meat in the presence of pectin/nisin films - (Peer Reviewed Journal)
Jin, Z.T., Liu, L.S., Sommers, C.H., Boyd, G., Zhang, H.Q. 2009. Radiation resistance and post-irradiation proliferation of Listeria monocytogenes on ready-to-eat deli meat in the presence of pectin/nisin films. Journal of Food Protection. 72(3):644-649.
Nonthermal inactivation of Escherichia coli K12 in buffered peptone water using a pilot-plant scale supercritical carbon dioxide system with gas-liquid porous metal contractor - (Peer Reviewed Journal)
Yuk, H., Geveke, D.J., Zhang, H.Q. 2009. Nonthermal inactivation of Escherichia coli K12 in buffered peptone water using a pilot-plant scale supercritical carbon dioxide system with gas-liquid porous metal contractor. Food Control. 20:847-851.
Antimicrobial Efficacy of Zinc Oxide Quantum Dots Against Listeria Monocytogenes, Salmonella Enteritidis and Escherichia coli O157:H7 - (Peer Reviewed Journal)
Jin, Z.T., Zhang, H.Q., Sun, D., Su, J.Y., Sue, H. 2009. Antimicrobial Efficacy of Zinc Oxide Quantum Dots Against Listeria Monocytogenes, Salmonella Enteritidis and Escherichia coli O157:H7. Journal of Food Science. 74(1):M46-M52.
Membrane damage and viability loss of Escherichia coli K-12 and Salmonella entertidis in liquid egg by thermal death time disk treatment - (Peer Reviewed Journal)
Ukuku, D.O., Jin, Z.T., Zhang, H.Q. 2008. Membrane damage and viability loss of Escherichia coli K-12 and Salmonella entertidis in liquid egg by thermal death time disk treatment. Journal of Food Protection. 71(10):1988-1995.
Effects of pH and Temperature on Inactivation of Salmonella Tyhimurium DT104 in Liquid Whole Egg by Pulsed Electric Fields - (Peer Reviewed Journal)
Jin, Z.T., Zhang, H.Q., Hermawan, N., Dantzer, W. 2009. Effects of pH and Temperature on Inactivation of Salmonella Tyhimurium DT104 in Liquid Whole Egg by Pulsed Electric Fields. Journal of Food Science and Technology. 44:367-372.
Survival of Yersinia in whole liquid egg as influenced by the presence of nisin - (Abstract Only)
Gurtler, J., Zhang, H., Sommers, C., 2008. Survival of Yersinia in whole liquid egg as influenced by the presence of nisin. [abstract]. International Association for Food Protection - 95th Annual Meeting. p. 1.
Evaluation of Glass Capillary Tube and TDT Disk Methods for Determining Thermal Inactivation Kinetics of Salmonella in Liquid Whole Egg - (Abstract Only)
Gurtler,J.,Zhang,H.,Zhang,L.,Ryser,E.,Stratton,J. 2008. Evaluation of Glass Capillary Tube and TDT Disk Methods for Determining Thermal Inactivation Kinetics of Salmonella in Liquid Whole Egg [abstract].International Association for Food Protection, 95th Annual Meeting. Columbus, OH. p.1.
Inactivation of E. coli K12 in buffered peptone water and apple cider by pilot-plant scale supercritical carbon dioxide system - (Abstract Only)
Yuk,H-Gyun,Geveke, D.,Zhang,H. 2008. Inactivation of E.coli K12 in buffered peptone water and apple cider by pilot-lant scale supercritical carbon dioxide system [abstract].Institute of Food Technologists (IFT) Annual Meeting.New Orelaans. LA. p.1.
Comparison of thermal inactivation kinetics of E. coli K12 in apple cider using conventional glass tubes, aluminum thermal-death-time disks, and a pilot-scale pasteurizer - (Abstract Only)
Yuk, H., Geveke, D.J., Zhang, H.Q., Jin, Z.T. 2007. Comparison of thermal inactivation kinetics of E. coli K12 in apple cider using conventional glass tubes, aluminum thermal-death-time disks, and a pilot-scale pasteurizer. [astract]. Institute of Food Technologist. (IFT) Annual Meeting. p. 1.
Penetration depth of UV in liquid egg white and whole egg - (Abstract Only)
Geveke, D., Boyd, G.,Zhang, H. 2008. Penetration depth of UV in liquid egg white and whole egg [abstract]. Institute of Food Technologists Annual Meeting. p.1.
Biodegradable polylactic acid polymer with nisin for use in antimicrobial food packaging - (Peer Reviewed Journal)
Jin, Z.T., Zhang, H.Q. 2008. Biodegradable polylactic acid polymer with nisin for use in antimicrobial food packaging. Journal of Food Science. 73(3):M127-M134.
Antimicrobial activity of nisin incorporated in pectin and polylactic acid composite films against Listeria monocytogenes - (Peer Reviewed Journal)
Jin, Z.T., Liu, L.S., Zhang, H.Q., Hicks, K.B. 2009. Antimicrobial activity of nisin incorporated in pectin and polylactic acid composite films against Listeria monocytogenes. International Journal of Food Science and Technology. 44:322-329.
Membrane Damage and Viability Loss of Escherichia coli K-12 in Apple Juice Treated with Radio Frequency Electric Fields - (Peer Reviewed Journal)
Ukuku, D.O., Geveke, D.J., Cooke, P.H., Zhang, H.Q. 2008. Membrane Damage and Viability Loss of Escherichia coli K-12 in Apple Juice Treated with Radio Frequency Electric Fields. Journal of Food Protection. 71(4):684-690.
ELECTRICAL PROPERTIES OF FOODS - (Book / Chapter)
Zhang, H.Q. 2007. Electrical properties of foods. In: Food Engineering, Barbosa-Canovas GV editors. Encyclopedia of Life Support Systems (EOLSS). Developed under the Auspices of the UNESCO, Eolss Publishers. Oxford, UK. 1:115-125.
Thermal resistance of Salmonella enteritidis and Escherichia coli K12 in liquid egg determined by thermal-death-time disks - (Peer Reviewed Journal)
Jin, Z.T., Zhang, H.Q., Boyd, G., Tang, J. 2008. Thermal resistance of Salmonella enteritidis and Escherichia coli K12 in liquid egg determined by thermal-death-time disks. Journal of Food Engineering. 84:608-614.
Antimicrobial activity of nisin and lactic acid incorporated polylactic acid films against Listeria monocytogenes and Escherichia coli O157:H7 - (Abstract Only)
Jin, Z.T., Zhang, H.Q. 2007. Antimicrobial activity of nisin and lactic acid incorporated polylactic acid films against Listeria monocytogenes and Escherichia coli O157:H7 [abstract]. International Food Technologists Annual Meeting. Paper No. 206-03. p. 292.
Application of pectin in combination with nisin in antimicrobial food packaging - (Abstract Only)
Jin, Z.T., Zhang, H.Q., Liu, L.S., Hicks, K.B. 2007. Application of pectin in combination with nisin in antimicrobial food packaging [abstract]. International Food Technologists annual Meeting. Paper No. 206-06. p. 292.
Pulsed Electric Fields: Processing System, Microbial and Enzyme Inhibition, and Shelf Life Extension of Foods - (Review Article)
Zhang, H.Q. 2007. Pulsed Electric Fields: Processing System, Microbial and Enzyme Inhibition, and Shelf Life Extension of Foods. IEEE Transactions on Plasma Science. 35(1):59-73.
PASTEURIZATION OF LIQUID EGG WHITES USING COMBINED ULTRAVIOLET LIGHT AND THERMAL TREATMENTS - (Abstract Only)
Geveke, D.J., Jin, Z.T., Zhang, H.Q. 2006. Pasteurization of liquid egg whites using combined ultraviolet light and thermal treatments [abstract]. International Food Technologists. Paper No. 017-07.
KINETICS OF RADIO FREQUENCY ELECTRIC FIELDS INACTIVATION OF ESCHERICHIA COLI IN APPLE CIDER - (Abstract Only)
Geveke, D.J., Zhang, H.Q. 2006. Kinetics of radio frequency electric fields inactivation of escherichia coli in apple cider [abstract]. International Food Technologists. Paper No. 017-10.
AN OUTLOOK OF NONTHERMAL PROCESSING TECHNOLOGIES AS FOOD SAFETY INTERVENTION STRATEGIES - (Abstract Only)
Zhang, H.Q. 2006. An outlook of nonthermal processing technologies as food safety intervention strategies. IFT Annual Meeting, June 24-28, 2006, Orlando, FL. Paper No. 17-01. p. 1.
HEAT RESISTANCE OF E. COLI IN APPLE CIDER DURING REFRIGERATED STORAGE TIME - (Abstract Only)
Jin, Z.T., Zhang, H.Q., Boyd, G., Geveke, D.J. 2006. Heat resistance of e. coli in apple cider during refrigerated storage time. IFT Annual Meeting, June 24-28, 2006, Orlando, FL. Pager No. 054A-37.
THERMAL INACTIVATION KINETICS OF E. COLI IN LIQUID EGG WHITE DETERMINED BY ALUMINUM THERMAL-DEATH-TIME CANS - (Abstract Only)
Jin, Z.T., Zhang, H.Q., Boyd, G. 2006. Thermal inactivation kinetics of e. coli in liquid egg white determined by aluminum thermal-death-time cans. IFT Annual Meeting, June 24-28, 2006, Orlando, FL. Paper No. 0780-44.
EFFECTS OF TREATMENT TEMPERATURE AND PH OF LIQUID EGGS ON INACTIVATION OF SALMONELLA AND LISTERIA BY PULSED ELECTRIC FIELDS - (Abstract Only)
Jin, Z.T., Zhang, H.Q., Hermawan, N., Dantzer, W. 2006. Effects of treatment temperature and ph of liquid eggs on inactivation of salmonella and listeria by pulsed electric fields. IFT Annual Meeting, June 24-28, 2006, Orlando, FL. Paper No. 039K-15.
COMPARISON OF EFFECTS OF HIGH PRESSURE PROCESSING AND HEAT TREATMENT ON IMMUNOACTIVITY OF BOVINE MILK IMMUNOGLOBULIN G IN ENRICHED SOYMILK UNDER EQUIVALENT MICROBIAL INACTIVATION LEVELS - (Peer Reviewed Journal)
Li, S., Zhang, H.Q., Balasubramaniam, V.M., Lee, Y., Bomser, J.A., Schwartz, S.J., Dunne, C. 2006. Comparison of effects of high pressure processing and heat treatment on immunoactivity of bovine milk immunoglobulin g in enriched soymilk under equivalent microbial inactivation levels. Journal of Agricultural and Food Chemistry. 54(3):739-746.
PULSED ELECTRIC FIELD PROCESSING FACT SHEET FOR FOOD PROCESSORS - (Other)
Ramaswamy, R., Jin, Z.T., Balasubramaniam, V.M., Zhang, H.Q. 2005. Pulsed electric field processing fact sheet for food processors. Ohio State University Extension Factsheet. Bulletin Number FSE-2-05.
MICROBIOLOGICAL AND SAFETY ASPECTS OF PULSED ELECTRIC FIELD TECHNOLOGY - (Book / Chapter)
Yousef, A.E., Zhang, H.Q. 2006. Microbiological and safety aspects of pulsed electric field technology. In: Juneja, V.K., Cherry, J.P., Tunick, M.H., editors. Advances in Microbial Food Safety. Washington, D.C.: ACS. p.152-166.
PULSED OHMIC HEATING: A NOVEL TECHNIQUE FOR MINIMIZATION OF ELECTROCHEMICAL REACTION DURING PROCESSING - (Peer Reviewed Journal)
Samaranayake, C.P., Sastry, S.K., Zhang, H.Q. 2005. Pulsed ohmic heating: a novel technique for minimization of electrochemical reaction during processing. Journal of Food Science. 70(8):E460-E465.
ELIMINATION OF LACTOBACILLUS PLANTARUM AND ACHIEVEMENT OF SHELF STABLE MODEL SALAD DRESSING BY PILOT SCALE PULSED ELECTRIC FIELDS COMBINED WITH MILD HEAT - (Peer Reviewed Journal)
Li, S.Q., Zhang, H.Q., Jin, Z.T., Turek, E.J., Lau, M.H. 2005. Elimination of lactobacillus plantarum and achievement of shelf stable model salad dressing by pilot scale pulsed electric fields combined with mild heat. Journal of Food Science. 6:125-133.
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