Postharvest processing of tree nuts: Current status and future prospects—A comprehensive review by Chen, Chang, Pan, Zhongli

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Potential of utilizing almond hull extract for filamentous fungi production by submerged cultivation by Cao, Lin, Barzee, Tyler J., El Mashad, Hamed M., Pan, Zhongli, Zhang, Ruihong

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Infrared pasteurization of raw almonds by Bingol, Gokhan, Yang, Jihong, Brandl, Maria T., Pan, Zhongli, Wang, Hua, McHugh, Tara H.

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Non-ionic Surfactants and Non-Catalytic Protein Treatment on Enzymatic Hydrolysis of Pretreated Creeping Wild Ryegrass by Zheng, Yi, Pan, Zhongli, Zhang, Ruihong, Wang, Donghai, Jenkins, Bryan

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Shelf-life of infrared dry-roasted almonds by Yang, Jihong, Pan, Zhongli, Takeoka, Gary, Mackey, Bruce, Bingol, Gokhan, Brandl, Maria T., Garcin, Karine, McHugh, Tara H., Wang, Hua

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Heat and moisture transfer studies on walnuts during hot air drying in a fixed-bed column dryer by Chen, Chang, Pan, Zhongli

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Effective Disinfection of Rough Rice Using Infrared Radiation Heating by BEI WANG, KHIR, Ragab, ZHONGLI PAN, EL-MASHAD, Hamed, ATUNGULU, Griffiths G, HAILE MA, MCHUGH, Tara H, WENJUAN QU, BENGANG WU

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An overview of progress, challenges, needs and trends in mathematical modeling approaches in food drying by Chen, Chang, Pan, Zhongli

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Effect of Ultrasonic Treatment of Brown Rice at Different Temperatures on Cooking Properties and Quality by Cui, Lu, Pan, Zhongli, Yue, Tanli, Atungulu, Griffiths G, Berrios, Jose

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Improvement in Storage Stability of Infrared-Dried Rough Rice by Ding, Chao, Khir, Ragab, Pan, Zhongli, Wood, Delilah F., Tu, Kang, El-Mashad, Hamed, Berrios, Jose

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Effects of plant essential oils and oil compounds on mechanical, barrier and antimicrobial properties of alginate–apple puree edible films by Rojas-Graü, Maria A., Avena-Bustillos, Roberto J., Olsen, Carl, Friedman, Mendel, Henika, Philip R., Martín-Belloso, Olga, Pan, Zhongli, McHugh, Tara H.

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Effect of Deep Dormancy Temperature Cultivation on Meat Quality of Crucian Carp ( Carassius auratus ) by Zhang, Yin, Wang, Linguo, Mu, Yunlong, Zeng, Qing, Jia, Jianlin, Zhang, Pengcheng, Pan, Zhongli

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Comparison of Nutrition and Flavor Characteristics of Five Breeds of Pork in China by Zhang, Yin, Zhang, Yingjie, Li, Hui, Guo, Tianrong, Jia, Jianlin, Zhang, Pengcheng, Wang, Linguo, Xia, Ning, Qian, Qin, Peng, Haichuan, Pan, Zhongli, Liu, Dayu, Zhao, Liming

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Effect of heat treatment, pH, sugar concentration, and metal ion addition on green color retention in homogenized puree of Thompson seedless grape by Zheng, Yongju, Shi, Junling, Pan, Zhongli, Cheng, Yongle, Zhang, Yan, Li, Nan

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Effects of infrared radiation heating on peeling performance and quality attributes of clingstone peaches by Li, Xuan, Zhang, Ang, Atungulu, Griffiths G., Delwiche, Michael, Milczarek, Rebecca, Wood, Delilah, Williams, Tina, McHugh, Tara, Pan, Zhongli

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Review of Current Technologies for Reduction of Salmonella Populations on Almonds by Pan, Zhongli, Bingol, Gokhan, Brandl, Maria T., McHugh, Tara H.

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New Method for 5'-Nucleotidase Preparation and Evaluation of Its Catalytic Activity by Zhang, Yin, Zeng, Qing, Zhang, Yingjie, Zhang, Pengcheng, Li, Qing, Zhou, Jiao, Dong, Li, Pan, Zhongli

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Characteristics of fatty acids in the Chinese jujube fruits (ZiZiphus jujuba mill.) by Zhang, Rentang, Sun, Xin, Vidyarthi, Sriram K., Wang, Fangzhou, Zhang, Yanlei, Pan, Zhongli

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Effects of Cooking Processes on Protein Nutritional Values and Volatile Flavor Substances of Silver Carp (Hypophthalmichthys molitrix) by Zhang, Yin, Zhang, Pengcheng, Peng, Haichuan, Chen, Qiuyue, Jiao, Xiaolei, Jia, Jianlin, Pan, Zhongli, Cheng, Jie, Wang, Linguo

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Storage Stability and Flavor Change of Marinated Pork by Zhang, Yin, Li, Hui, Zhang, Yingjie, Wang, Linguo, Zhang, Pengcheng, Jia, Jianlin, Peng, Haichuan, Qian, Qin, Zhang, Jiaming, Pan, Zhongli, Liu, Dayu, Zhao, Liming

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