Peng, J., Tang, J.*, Barrett, D.M., Sablani, S.S., and Powers, J. 2014. Kinetics of carrot texture degradation under pasteurization conditions. J Food Eng. 122, 84?91.
Peng, J., Tang, J.*, Jiao, Y., Bohnet, S.G., and Barrett, D.M. 2013. Dielectric properties of tomatoes assisting in the development of microwave pasteurization and sterilization processes. LWT-Food Sci & Tech. 54, 367?376.
Peng, J., Mah, J.H., Somavat, R., Mohamed, H., Sastry, S., and Tang, J.* 2012. Thermal inactivation kinetics of Bacillus coagulans spores in tomato juice. J Food Prot. 75, 1236?1242.
Tang, C.*, Peng, J., Zhen, D., and Chen, Z. 2009. Physicochemical and antioxidant properties of buckwheat (Fagopyrum esculentum Moench) protein hydrolysates. Food Chem. 115, 672?678.
