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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.
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A Full Publication List
Journal Articles:
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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.
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
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
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
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
Yang, R., & Tang, J. (2023). Developing thermal control of salmonella in low‐moisture foods using predictive Models. Food Safety Magazine. Link
Liu, S., Qiu, Y., Ji, K., Ozturk, S., Erdoğdu, F., Qin, W., Yang, R., & Wu, Q. (2023). Effect of oil exposure stages on the heat resistance of Salmonella enterica serovar Enteritidis phage type 30 in peanut flour. Food Microbiology, 113, 104275. https://doi.org/10.1016/j.fm.2023.104275
Sun, S., Xie, Y., Yang, R., Zhu, M. J., Sablani, S., & Tang, J. (2023). The influence of temperature and water activity on thermal resistance of Salmonella in milk chocolate. Food Control, 143, 109292. https://doi.org/10.1016/j.foodcont.2022.109292
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
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
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
Fleischman, G. J., Yang, R., Shazer, A., & Li, H. (2022). Calculating temperature lag for the correction of D values obtained from differential scanning calorimetry. Journal of Food Engineering, 315, 110813. https://doi.org/10.1016/j.jfoodeng.2021.110813
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
Cheng, T., Tang, J., Yang, R., Xie, Y., Chen, L., & Wang, S. (2021). Methods to obtain thermal inactivation data for pathogen control in low-moisture foods. Trends in Food Science & Technology. 112, 174-187. https://doi.org/10.1016/j.tifs.2021.03.048
Ballom, K., Dhowlaghar, N., Tsai, H. C., Yang, R., Tang, J., & Zhu, M. J. (2021). Radiofrequency pasteurization against Salmonella and Listeria monocytogenes in cocoa powder. LWT, 145, 111490. https://doi.org/10.1016/j.lwt.2021.111490
Hong, Y. K., Liu, F., Tang, Z., Pedrow, P. D., Sablani, S. S., Yang, R., & Tang, J. (2021). A simplified approach to assist process development for microwave assisted pasteurization of packaged food products. Innovative Food Science & Emerging Technologies, 102628. https://doi.org/10.1016/j.ifset.2021.102628
Yang, R., Xie, Y., Lombardo, S. P., & Tang, J. (2021). Oil protects bacteria from humid heat in thermal processing. Food Control, 107690. https://doi.org/10.1016/j.foodcont.2020.107690
Xie, Y., Xu, J., Yang, R., Alshammari, J., Zhu, M. J., Sablani, S., & Tang, J. (2021). Moisture content of bacterial cells determines thermal resistance of Salmonella Enteritidis PT 30. Applied and Environmental Microbiology. https://doi.org/10.1128/AEM.02194-20
Yang, R., Guan, J., Sun, S., Sablani, S. S., & Tang, J. (2020). Understanding water activity change in oil with temperature. Current Research in Food Science, 3, 158-165. https://doi.org/10.1016/j.crfs.2020.04.001
Yang, R., Xu, J., Lombardo, S., Ganjyal, G., & Tang, J. (2020). Desiccation in oil protects bacteria in thermal processing. Food Research International, 137, 109519. https://doi.org/10.1016/j.foodres.2020.109519
Xu, J., Yang, R., Jin, Y., Barnett, G., & Tang, J. (2020). Modeling the temperature-dependent microbial reduction of Enterococcus faecium NRRL B-2354 in radio-frequency pasteurized wheat flour. Food Control, 107, 106778. https://doi.org/10.1016/j.foodcont.2019.106778
Wang, W., Wang, W., Wang, Y., Yang, R., Tang, J., & Zhao, Y. (2020). Hot-air assisted continuous radio frequency heating for improving drying efficiency and retaining quality of inshell hazelnuts (Corylus avellana L. cv. Barcelona). Journal of Food Engineering, 279, 109956. https://doi.org/10.1016/j.jfoodeng.2020.109956
Wang, W., Wang, W., Jung, J., Yang, R., Tang, J., & Zhao, Y. (2020). Investigation of hot-air assisted radio frequency (HARF) dielectric heating for improving drying efficiency and ensuring quality of dried hazelnuts (Corylus avellana L.). Food and Bioproducts Processing, 120, 179-190. https://doi.org/10.1016/j.fbp.2020.01.006
Xu, J., Tang, J., Jin, Y., Song, J., Yang, R., Sablani, S. S., & Zhu, M.-J. (2019). High temperature water activity as a key factor influencing survival of Salmonella Enteritidis PT30 in thermal processing. Food Control, 98, 520-528. https://doi.org/10.1016/j.foodcont.2018.11.054
Liu, S., Tang, J., Tadapaneni, R., Yang, R. and Zhu, M.-J. (2018). Exponentially Increased Thermal Resistance of Salmonella spp. and Enterococcus faecium at Reduced Water Activity. Applied and environmental microbiology. 84, 8 (2018), e02742–17. https://doi.org/10.1128/AEM.02742-17
Tadapaneni, R. K., Xu, J., Yang, R., & Tang, J. (2018). Improving design of thermal water activity cell to study thermal resistance of Salmonella in low-moisture foods. LWT, 92, 371-379. https://doi.org/10.1016/j.lwt.2018.02.046
Tadapaneni, R., Yang, R., Carter, B. and Tang, J. 2017. A new method to determine the water activity and the net isosteric heats of sorption for low moisture foods at elevated temperatures. Food Research International. 102, (2017), 203–212. https://doi.org/10.1016/j.foodres.2017.09.070
Conference Publication:
Boyapati, T., Muthukumarappan, K., Yang, R. (2025). Modeling the inactivation of Salmonella by cold plasma treatment in water. ASABE Annual International Meeting 2025. Toronto, Ontario, Canada. Oral Presentation. Date: 7/13/2025 – 7/16/2025
Dangal, R., Boyapati, T., Muthukumarappan, K., Yang, R. (2025). Effects of Ascorbic Acids on Thermal Death Kinetics of Salmonella spp. and Enterococcus faecium in High-temperature and Extremely Low-humidity Conditions. IFT FIRST Annual Meeting and Expo 2025. Chicago, IL. Poster Presentation. Date: July 7/13/2025 – 7/16/2025
Boyapati, T., Dangal, R., Sha, X., Muthukumarappan, K., Yang, R. (2025). Predicting Salmonella inactivation in water from bubble sparkling cold plasma treatment. IFT FIRST Annual Meeting and Expo 2025. Chicago, IL. Poster Presentation. Date: 7/13/2025 – 7/16/2025
Dangal, R., Boyapati, T., Muthukumarappan, K., Yang, R. (2025). Influence of Ascorbic Acid on the Thermal Inactivation of Salmonella spp. and Enterococcus faecium under High-Temperature, Low-Humidity Environment. IAFP 2025 annual meeting. Cleveland, Ohio. Poster Presentation. Date: July 27-30, 2025
Dangal, R., Boyapati, T., Muthukumarappan, K., Yang, R. (2025). Effect of Acids on Thermal Death Kinetics of Salmonella spp. and Enterococcus faecium under High-Temperature, Low-Humidity Conditions. 2025 ASABE North Central Intersectional Conference. North Dakota State University, Fargo, ND. Poster Presentation. Date: 04/25/2025
Kazemzadehpournaki, L., Muthukumarappan, K., Yang, R. (2025). Assessment of Q-switched UV Laser for Microbial Surface Inactivation: Effectiveness and Underlying Mechanisms. 2025 ASABE North Central Intersectional Conference. North Dakota State University, Fargo, ND. Poster Presentation. Date: 04/25/2025
Boyapati, T., Dangal, R., Muthukumarappan, K., Yang, R. (2025). Inactivation of Salmonella using Plasma-Generated Reactive Species. 2025 ASABE North Central Intersectional Conference. North Dakota State University, Fargo, ND. Poster Presentation. Date: 04/25/2025
Sha, X., Muthukumarappan, K., Yang, R. (2025). Effect of Inoculation Methods on Salmonella Enteritidis Inactivation Under 254 nm UV Treatment . 2025 ASABE North Central Intersectional Conference. North Dakota State University, Fargo, ND. Poster Presentation. Date: 04/25/2025
Yang, R. & Tang J. (2024). Developing thermal control of Salmonella in food drying and roasting processes using predictive models. Conference of Food Engineering (CoFE) 2024 (Invited Session Presentation).
Dangal, R., Boyapati, T., Muthukumarappan, K., and Yang, R. (2024). Measuring the thermal death kinetics of Salmonella Enteritidis and Enterococcus faecium in finish drying conditions at constant temperatures and humidities. Conference of Food Engineering (CoFE) 2024.
Boyapati, T., Dangal, R., Muthukumarappan, K., and Yang, R. (2024). Evaluating the Thermal and Nonthermal Effects of Cold Plasma Activated Water in Inactivation of Salmonella Spp. and Enterococcus faecium. Conference of Food Engineering (CoFE) 2024.
Boyapati, T., Muthukumarappan, K., and Yang, R. (2024). Cold Plasma and Edible Coatings Transforming Food Storage - A Review. ASABE 2024 Annual Meeting.
Yang, R., Zhang, S., and Tang, J. (2024). Mathematical modeling of Salmonella inactivation in humidity-controlled apple drying process. IAFP 2024 Annual Meeting (Poster Presentation).
Yang, R., Lombardo S., Conway W., & Tang J. (2022). Humidity Controlled Thermal Inactivation of Salmonella Enteritidis in Black Peppercorns. International Association for Food Protection (IAFP) 2022 Annual Meeting (Oral Presentation).
Yang, R., Wei, L., Dai, J., & Tang, J. (2020). Thermal Death Kinetics of Salmonella Enteritidis in Peanut Butter and the Effect of Water Activity (Virtual Oral Presentation). IAFP 2020 Annual Meeting.
Yang, R., Cheng, T., Wei L., & Tang, J. (2020). The effect of heating method on the thermal resistance of bacteria in oil (Virtual Oral Presentation). American Society of Agricultural and Biological Engineers (ASABE) 2020 Annual Meeting.
Yang, R. & Tang, J. (2019). Key Factors Influencing Thermal Resistance of Bacterial Pathogens in Low-Moisture Foods (Oral Presentation). IAFP 2019 Annual Meeting.
Yang, R., Xie, Y., Xu, J., & Tang, J. (2019). Desiccation in Oil Protects Bacteria in Thermal Processing (Oral Presentation). IAFP 2019 Annual Meeting.
Xu, J., Yang, R., Jin, Y., Barnett, G., & Tang J. (2019). Identification of the Lowest Lethality Zone in Wheat Flour Treated with Radio-Frequency Heating and Natural Cooling (Poster Presentation). IAFP 2019 Annual Meeting.
Yang, R., Sun, S., Guan, J., & Tang, J. (2019). Understanding water activity change in plant oil with temperature (Oral Presentation). ASABE 2019 Annual Meeting.
Yang, R., Li, H., Fleischman, G., Shazer, A., & Xiong, Z. (2014). Comparison of Thermal Resistance Parameter Measurement of Salmonella in Skim Milk between Isothermal and Non-isothermal Heat Inactivation Methods (Poster Presentation). IAFP 2014 Annual Meeting.
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