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 Recent Publications:
https://scholar.google.com/citations?hl=en&user=62i2uSEAAAAJ&view_op=list_works

1. Dangal, R., Boyapati, T., Muthukumarappan, K., Tang, J., Liu, S., and Yang, R. (2025). Quantifying Bacterial Thermal Resistance for Drying and Roasting Processes Using a Novel Low-Humidity Control Method. Food Research International. Under Review.

2. Perez-Reyes, M. E., Mohammadi, B., Yang, R., Yerrapati, S., Cartwright, Z., Tang, J., & Smith, S. (2025). The high thermal resistance of Bacillus cereus spores inoculated in rice flour. The Microbe, 100382. https://doi.org/10.1016/j.microb.2025.100382

3. Yang, R., Zhang, S., & Tang, J. (2024). Mathematical Modeling of Salmonella Inactivation During Apple Drying and Pre-Drying Heating in Closed Environments. Foods, 13(23), 3877. https://doi.org/10.3390/foods13233877

4. Sun, S., Yang, R., Xie, Y., Zhu, M. J., Sablani, S., & Tang, J. (2024). The effect of water activity on thermal resistance of Salmonella in chocolate products with different fat contents. Food Control, 162, 110443. https://doi.org/10.1016/j.foodcont.2024.110443

5. Zhang, S., Yang, R., Zhou, X., Feng, Y., & Tang, J. (2024). Salmonella control for dried apple cubes. Food Control, 162, 110428. https://doi.org/10.1016/j.foodcont.2024.110428

6. Yang, R., & Tang, J. (2023). Developing thermal control of salmonella in low‐moisture foods using predictive Models. Food Safety Magazine. Link 

7.  Yang, R., Lombardo, S. P., Conway, W. F., & Tang, J. (2022). Inactivation of Salmonella Enteritidis PT30 on black peppercorns in thermal treatments with controlled relative humidities. Food Research International, 162, 112101. https://doi.org/10.1016/j.foodres.2022.112101

8.  Yang, R., Fleischman, G., Shazer, A., & Li, H. (2022). Experimentally Implementing the Linear Non-Isothermal Equation for Simultaneously Obtaining D and z Values of Salmonella Senftenberg in Skim Milk Using a Differential Scanning Calorimeter. Journal of Food Protection. https://doi.org/10.4315/JFP-22-009

9. Yang, R., Wei, L., Dai, J., & Tang, J. (2022). Thermal death kinetics of Salmonella Enteritidis PT30 in peanut butter as influenced by water activity. Food Research International, 157, 111288. https://doi.org/10.1016/j.foodres.2022.111288

10.  Yang, R., Cheng, T., Hong, Y., Wei, L., & Tang, J. (2022). The effect of dry headspace on the thermal resistance of bacteria in peanut oil and peanut butter full-length research paper. Food Control, 137, 108851. https://doi.org/10.1016/j.foodcont.2022.108851