| State diagram, water sorption isotherms and color stability of pumpkin (Cucurbita pepo L.) S Al-Ghamdi, YK Hong, Z Qu, SS Sablani Journal of food engineering 273, 109820, 2020 | 32 | 2020 |
| Kinetics of Quality Changes of Shrimp (Litopenaeus setiferus) During Pasteurization J Wang, J Tang, B Rasco, SS Sablani, M Ovissipour, Z Qu Food and bioprocess technology 11, 1027-1038, 2018 | 28 | 2018 |
| Quality of green beans (Phaseolus vulgaris L.) influenced by microwave and hot water pasteurization Z Qu, Z Tang, F Liu, SS Sablani, CF Ross, S Sankaran, J Tang Food Control 124, 107936, 2021 | 24 | 2021 |
| Thermal gelation of Pacific whiting surimi in microwave assisted pasteurization J Wang, J Tang, JW Park, B Rasco, Z Tang, Z Qu Journal of food engineering 258, 18-26, 2019 | 20 | 2019 |
| Hydrothermal cell disruption of Nannochloropsis sp. and its influence on lipid extraction Z Qu, J Zeng, Y Zhang, Q Liao, BK Sharma, Q Fu, Y Huang, Z Liu Algal research 35, 407-415, 2018 | 16 | 2018 |
| Quality changes in chicken livers during cooking Z Qu, J Tang, SS Sablani, CF Ross, S Sankaran, DH Shah Poultry science 100 (9), 101316, 2021 | 9 | 2021 |
| Thermal Inactivation Kinetics of Salmonella and Campylobacter in Chicken Livers Z Qu, DH Shah, SS Sablani, C Ross, S Sankaran, J Tang Available at SSRN 4588996, 0 | | |
