Ren Yang

South Dakota State University

H指数:14

被引数:640

个人简介

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Thermal inactivation of Salmonella in ready-to-use therapeutic food and prediction using neural network and conventional models

沙门氏菌在即食治疗性食品中的热灭活及基于神经网络和传统模型的预测

Food Research International

IF8

2026-08-070

OAAI

Inactivation of Salmonella in Water by Bubble-Spark Cold Plasma: Physicochemical Properties and Kinetic Modeling using a Modified Chick–Watson Model

通过气泡-火花冷等离子体灭活水中的沙门氏菌：物理化学性质及使用改进型Chick–Watson模型的动力学建模

Food and Bioprocess Technology

IF5.8

2026-03-130

OAAI

Quantifying bacterial thermal resistance for drying and roasting processes using a novel low-humidity control method

Food Research International

IF8

2026-01-140

PRE

Salmonella control for dried apple cubes

干苹果块的沙门氏菌控制

FOOD CONTROL

IF6.3

2024-08-011

PRE

The effect of water activity on thermal resistance of Salmonella in chocolate products with different fat contents

FOOD CONTROL

IF6.3

2024-08-010

PRE

The influence of temperature and water activity on thermal resistance of Salmonella in milk chocolate

FOOD CONTROL

IF6.3

2023-01-0117

OAAI

Inactivation of Salmonella Enteritidis PT30 on black peppercorns in thermal treatments with controlled relative humidities

FOOD RESEARCH INTERNATIONAL

IF8

2022-12-012

OAAI

Thermal death kinetics of Salmonella Enteritidis PT30 in peanut butter as influenced by water activity

FOOD RESEARCH INTERNATIONAL

IF8

2022-07-0113

OAAI

The effect of dry headspace on the thermal resistance of bacteria in peanut oil and peanut butter in thermal treatments

FOOD CONTROL

IF6.3

2022-07-019

OAAI

Calculating temperature lag for the correction of D values obtained from differential scanning calorimetry

JOURNAL OF FOOD ENGINEERING

IF5.8

2022-02-011

PRE

Radiofrequency pasteurization against Salmonella and Listeria monocytogenes in cocoa powder

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-06-0111

OAAI

Methods to obtain thermal inactivation data for pathogen control in low-moisture foods

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2021-06-0123

PRE

Oil protects bacteria from humid heat in thermal processing

FOOD CONTROL

IF6.3

2021-05-0125

OAAI

A simplified approach to assist process development for microwave assisted pasteurization of packaged food products

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2021-03-0112

OAAI

Moisture Content of Bacterial Cells Determines Thermal Resistance of Salmonella enterica Serotype Enteritidis PT 30

APPLIED AND ENVIRONMENTAL MICROBIOLOGY

IF3.7

2021-01-1528

OAAI

Understanding water activity change in oil with temperature

CURRENT RESEARCH IN FOOD SCIENCE

IF7

2020-11-0129

OAAI

Desiccation in oil protects bacteria in thermal processing

FOOD RESEARCH INTERNATIONAL

IF8

2020-11-0121

OAAI

Hot-air assisted continuous radio frequency heating for improving drying efficiency and retaining quality of inshell hazelnuts (Corylus avellana L. cv. Barcelona)

热空气辅助连续射频加热，用于提高果壳榛子的干燥效率和保持质量 (Corylus avellana L. cv. Barcelona)

JOURNAL OF FOOD ENGINEERING

IF5.8

2020-08-0133

OAAI

Investigation of hot-air assisted radio frequency (HARF) dielectric heating for improving drying efficiency and ensuring quality of dried hazelnuts (Corylus avellana L.)

研究热空气辅助射频 (HARF) 介电加热以提高干燥效率并确保榛子 (Corylus avellana L.) 的质量

FOOD AND BIOPRODUCTS PROCESSING

IF3.4

2020-03-0128

OAAI

Modeling the temperature-dependent microbial reduction of Enterococcus faecium NRRL B-2354 in radio-frequency pasteurized wheat flour

FOOD CONTROL

IF6.3

2020-01-0120

OAAI

Ren Yang

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