Wade Yang

University of Florida — United States

Medicine · Health Sciences

24h-index1.6kcitations62works0.02yr avg
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Research Topics

Phytochemicals and Antioxidant Activities(17), Food composition and properties(13), Microbial Inactivation Methods(9), Meat and Animal Product Quality(8), Food Allergy and Anaphylaxis Research(6)

Publications62 total

The Effect of Solution Properties on the Photochemical Ability of Pulsed Light to Inactivate Soybean Lipoxygenase
International Journal of Food Engineering·2018· 7 cited
Sensory evaluation and flavour analysis of soymilk produced from lipoxygenase‐free soya beans after modified processes and pulsed light treatment
International Journal of Food Science & Technology·2018· 13 cited
Inactivation of Lipoxygenase in Soymilk by Pulsed Light
International Journal of Food Engineering·2017· 6 cited
Total inactivation of lipoxygenase in whole soya bean by pulsed light and the effect of pulsed light on the chemical properties of soya milk produced from the treated soya beans
International Journal of Food Science & Technology·2017· 20 cited
Effect of tehina processing and storage in the physical-chemical quality
International journal of agricultural and biological engineering·2016· 2 citedOpen Access
Mathematical Modeling of the Anthocyanins Adsorption/Desorption from Blueberries on Amberlite FPX‐66 Resin in A Fixed Bed Column
Journal of Food Process Engineering·2015· 5 cited
Enhanced Antioxidant Capacity of Fresh Blueberries by Pulsed Light Treatment
Journal of Food Research·2015· 10 citedOpen Access
Effects of drying process on total phenolics, antioxidant activity and flavonoid contents of common mediterranean herbs
International journal of agricultural and biological engineering·2015· 50 citedOpen Access
Sensory and Quality Evaluation of Traditional Compared with Power Ultrasound Processed Corn ( <i>Zea Mays</i> ) Tortilla Chips
Journal of Food Science·2015· 14 cited
Pulsed <scp>UV</scp> light as a postprocessing intervention for decontamination of hard‐cooked peeled eggs
International Journal of Food Science & Technology·2014· 13 cited
Reduction of IgE Immunoreactivity of Whole Peanut (Arachis hypogaea L.) After Pulsed Light Illumination
Food and Bioprocess Technology·2014· 24 cited
Identification of Peanut Pods with Three or More Kernels by Machine Vision and Neural Network
International Journal of Food Engineering·2014
Nonthermal Inactivation of Soy ( <i>Glycine Max Sp</i> .) Lipoxygenase by Pulsed Ultraviolet Light
Journal of Food Science·2014· 30 cited
MECHANICAL PROPERTIES OF SOUND AND FISSURED RICE KERNELS AND THEIR IMPLICATIONS FOR RICE BREAKAGE
2003, Las Vegas, NV July 27-30, 2003·2013
Chemical, Functional and Sensory Properties of Carob Juice
Journal of Food Quality·2013· 21 cited
Total Phenol, Antioxidant Activity, Flavonoids, Anthocyanins and Color of Honey as Affected by Floral Origin Found in the Arid and Semiarid Mediterranean Areas
Journal of Food Processing and Preservation·2013· 28 cited
Effect of Jam Processing and Storage on Phytochemicals and Physiochemical Properties of Cherry at Different Temperatures
Journal of Food Processing and Preservation·2012· 30 cited
The physicochemical properties, total phenolic, antioxidant activities, and phenolic profile of fermented olive cake
Arabian Journal of Chemistry·2012· 33 citedOpen Access
Evaluation of the Nutraceutical, Physiochemical and Sensory Properties of Raisin Jam
Journal of Food Science·2012· 26 cited
PHYSICOCHEMICAL PROPERTIES OF FORTIFIED CORN CHIPS WITH BROAD BEAN FLOUR, CHICKPEA FLOUR OR ISOLATED SOY PROTEIN
Journal of Food Quality·2012· 24 cited
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Frequent Co-authors

Taha Rababah(25), Khalil Ereifej(14), Muhammad H. Alu’datt(12), Hao Feng(12), Majdi Al‐Mahasneh(11), Mohammad N. Alhamad(8), Ali Almajwal(6), Cheryl Rock(5), Renée M. Goodrich‐Schneider(5), Charles A. Sims(5), Sandra K. Shriver(4), Si‐Yin Chung(4), Peter Wambura(4), Bhaskar Janve(4), Susan Brewer(4), Abeer S. Alhendi(4), Paul J. Sarnoski(4), Isra Kilani(3), A. G. Cnossen(3), T. J. Siebenmorgen(3)