B.S. 1982 - University of Shanghai for Science and Technology, Cryogenic Engineering
M.S. 1987 - University of Shanghai for Science and Technology, Heat Transfer
Ph.D. 1993 - Louisiana State University, Food Engineering
Member of Institute of Food Technologists
My research interest is in the area of value-added food processing by utilization of emerging food processing and packaging techniques. I am especially interested in the development, characterization, and application of biodegradable and edible packaging materials, and use of edible coating, vacuum impregnation, and infusion technique for developing high quality, longer shelf-life, and value-added fruit and vegetable products. I am also interested in the quantification of bioactive compounds and antioxidant capacity of small fruit and fruit products associated with post-harvest storage and processing.
Representative Publications (since 2005)
Duan, J., Chrieton, G., and Zhao, Y. 2010. Effect of combined chitosan-krill oil coating and modified atmosphere packaging on the storability of cold-stored lingcod (Ophiodon elongates) fillets. Food Chem. 122(4), 1035-1042.
Wu, Y., Frei, B., Kennedy, J. and Zhao, Y. 2010. Effects of refrigerated storage and processing technologies on the bioactive compounds and antioxidant capacities of ‘Marion’ and ‘Evergreen’ blackberries. LWT-Food Sci. & Technol. 43(8), 1253-1264.
Duan, J., Cheriton, G., and Zhao, Y. 2010. Fish oil incorporated chitosan coatings for enhancing quality and nutraceutical benefit of ling cod fish. Food Chem. 119(2), 15 March 2010, 524-532.
Park, S.I., Jiang, Y., Simonsen, J. and Zhao, Y. 2009. Feasibility of creating compression-molded biocomposite boards from berry fruit pomaces. J. Appl. Ploy. Sci. 115(1), 127 - 136.
Thompson, E., Strik, B.C., Finn, C., Zhao, Y, Clack, J.R. 2009. High tunnel vs. open field: management of primocane-fruiting blackberry using pruning and tipping to increase yield and extend the fruiting season. HortSci. 44: 1581-1587.
Duan, J. and Zhao, Y. 2009. Antimicrobial efficiency of essential oil and freeze-thaw treatments against Escherichia coli O157:H7 and Salmonella spp. in strawberry juice. J. Food Sci. 74 (3), M131 - M137.
Ngo, T. and Zhao, Y. 2009. Stabilization of anthocyanins on thermally processed red D’anjou pears through complexation and polymerization. LWT-Food Sci. & Technol. 42(6), 1144-1152.
Duan, J., Kim, B., Daeschel, M. and Zhao, Y. 2008. Storage life of chitosan-lysozyme composite coating and film forming solutions. J. Food Sci. 73(6), M321-M329.
Deng, Y. and Zhao, Y. 2008. Effects of pulsed-vacuum and ultrasound on the osmodehydration kinetics and microstructure of apples (Fuji). J. Food Eng. 85(1), 84-93.
Kim, B., Daeschel, M. and Zhao, Y. 2008. Edible coatings for enhancing microbial safety and extending shelf-life of hard-boiled eggs. J. Food Sci. 73 (5), M227-235.
Deng, Y. and Zhao, Y. 2008. Effect of pulsed vacuum and ultrasound osmopretreatments on glass transition temperature, texture and microstructure of dried apples (Fuji). LWT- Food Sci. and Technol. 41(9), 1575-1585.
Zhou, R., Mob, Y., Li, Y., Zhao, Y., Zhang, G., and Hu, Y. 2008. Quality and internal characteristics of Huanghua pears (Pyrus pyrifolia Nakai, cv. Huanghua) treated with different kinds of coatings during storage. Postharvest Biol. & Technol. 49, 171–179.
Fisk, C.L., Strik, B. and Zhao, Y. 2008. Postharvest quality of hardy kiwifruit (Actinidia arguta 'Ananasnaya') associated with packaging and storage conditions. Postharvest Bio. Technol. 47(3), 338-345.
Udompijitkul, P., Daeschel, M. and Zhao, Y. 2007. Antimicrobial effect of electrolyzed oxidizing water against Escherichia coli O157:H7 and Listeria monocytogenes on fresh strawberries (Fragaria x ananassa). J. Food Sci. 72(9), M397-406.
Ngo, T. and Zhao, Y. 2007. Formation of zinc-chlorophyll-derivative complexes in thermally processed green pears (Pyrus communis L.). J. Food Sci. 72(7), C397-C404.
Lin, D. and Zhao, Y. 2007. Innovations in the development and application of edible coatings for fresh and minimally processed fruits and vegetables. Comprehensive Rev. Food Sci. Food Safety. 6(3), 60-75.
Ngo, T., Wrolstad, R. and Zhao, Y. 2007. Color quality of strawberries - impact of genotype, composition and processing. J. Food Sci. 72(1), C025-C032.
Lin, D., Leonard, S., Traber, M. and Zhao, Y. 2006. Retention of fortified vitamin E and sensory quality of fresh-cut pears by vacuum impregnation with honey. J Food Sci. 71(7), S553-559.
Fisk, C.L., Strik, B.C., and Zhao, Y. 2006. Iodine staining does not indicate harvest maturity of ‘Ananasnaya' hardy kiwifruit berries. Hort Technol. 16(4), 1-4.
Fisk, C.L., Strik, B.C., McDaniel, M.R. and Zhao, Y. 2006. Physicochemical, sensory, and nutritive qualities of hardy kiwifruit (Actinidia arguta ‘Ananasnaya') as affected by harvest maturity and storage. J Food Sci. 71(3), S204-S210.
Park, S.-I. and Zhao, Y. 2006. Development and characterization of edible films from cranberry pomace extracts. J. Food Sci. 71(2), E1-E7.
Bruno, R.S., Leonard, S.W., Park, S.I., Zhao, Y. and Traber, M.G. 2006. Bioavailability of vitamin E following a novel technique of vacuum impregnation of apples. Am. J. Clin. Nutr. 83 (2), 299-304.
Ngo, T. and Zhao, Y. 2005. Technology for retaining green pigments on thermally processed peels-on green pears. J Food Sci. 70(9), C1-C7.
Park, S.I, Kodihalli, I. and Zhao, Y. 2005. Nutritional, sensory and physicochemical properties of vitamin E and minerals fortified fresh-cut apples by use of vacuum impregnation. J Food Sci. 70(9), S1-S7.
Park, S.-I., Leonard, S.W. Traber, M.G. and Zhao, Y. 2005. Vitamin E and mineral fortification in fresh-cut apples (fuji ) using vacuum impregnation. Nutri. Food Sci. 35(6), 393-402.
Jeon, M. and Zhao, Y. 2005. Honey in combination with vacuum impregnation to prevent enzymatic browning of fresh-cut apples. Int. J. Food Sci. Nutri., 1-12.
Park, S.I., Stan, S.D., Daesche1, M. and Zhao, Y. 2005. Antifungal coatings on fresh strawberries (fragaria x ananassa) to control mold growth during cold storage. J. Food Sci. 7(4): M197-201.
Han, C., Lederer, C., McDaniel, M. and Zhao, Y. 2005. Sensory evaluation of fresh strawberries (fragaria ananassa) coated with chitosan -based edible coatings. J. Food Sci. 70(3), S172-178.
Zhao, Y. Editor. 2007. Berry fruits: Value-added products for health promotion. CRC Press Taylor and Francis Group, LLC, Boca Raton, FL. QP144.F78B47 2007. 430 pages.
Page updated 08/09/10