College of Agricultural Sciences

A. Tseng and Zhao, Y., “Effect of different drying methods and storage time on the retention of bioactive compounds and antibacterial activity of wine grape pomace (Pinot Noir and Merlot).”, J Food Sci, vol. 77, no. 9, pp. H192-201, 2012.

Y. Deng, Luo, Y., Wang, Y., and Zhao, Y., “Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets.”, Food Chem, vol. 171, pp. 168-76, 2015.

S. Wada and Reed, B. M., “Hop Powdery Mildew (Podosphaera macularis) Spore Cryopreservation.”, Cryo Letters, vol. 38, no. 3, pp. 250-256, 2017.