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United States Department of Agriculture

Agricultural Research Service

Related Topics

Howard Q Zhang
Western Regional Research Center
Center Director

Phone: (510) 559-5600
Fax: (510) 559-5963
Room 2006

USDA, ARS, PWA, WRRC-CD
800 BUCHANAN STREET
WRRC
ALBANY , CA 94710


Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Validation of a pulsed electric field process to pasteurize strawberry puree -
Geveke, D.J., Aubuchon, I., Zhang, H.Q., Boyd, G., Sites, J.E., Bigley, A. 2015. Validation of a pulsed electric field process to pasteurize strawberry puree. Journal of Food Engineering. 166:384-389.
Upscaling from benchtop processing to industrial scale production: More factors to be considered for pulsed electric field food processing Reprint Icon -
Jin, Z.T., Guo, M., Zhang, H.Q. 2015. Upscaling from benchtop processing to industrial scale production: More factors to be considered for pulsed electric field food processing. Journal of Food Engineering. 146:72-80.
Advanced technologies for detection and elimination of bacterial pathogens -
Niemira, B.A., Zhang, H.Q. 2014. Book Chapter. Advanced technologies for detection and elimination of bacterial pathogens. in K. Matthews, G. Sapers, C. Gerba (eds)The Produce Contamination Problem: Causes and Solutions, 2nd Edition, Elsevier.pp.433-450.
Pasteurization of strawberry puree using a pilot plant pulsed electric fields (PEF) system -
Geveke, D.J., Aubuchon, I., Zhang, H.Q., Boyd, G., Sites, J.E., Bigley Jr, A.B. 2013. Pasteurization of strawberry puree using a pilot plant pulsed electric fields (PEF) system. Annual Meeting of the Institute of Food Technologists. 1:1.
Cost analysis of commercial pasteurization of orange juice by pulsed electric fields -
Sampedro, F., Mcaloon, A.J., Yee, W.C., Fan, X., Zhang, H.Q., Geveke, D.J. 2013. Cost analysis of commercial pasteurization of orange juice by pulsed electric fields. Innovative Food Science and Emerging Technologies. 17:72-78.
A bioluminescence ATP assay for estimating surface hydrophobicity and membrane damage of Escherichia coli cells treated with pulsed electric fields -
Ukuku, D.O., Yuk, H., Zhang, H.Q. 2011. A bioluminescence ATP assay for estimating surface hydrophobicity and membrane damage of Escherichia coli cells treated with pulsed electric fields. Foodborne Pathogens and Disease. Volume 8, Number 10, 2011, Pages 1103-1109.
Sodium benzoate, potassium sorbate, and citric acid induce sublethal injury and enhance pulsed electric field inactivation of E. coli O157:H7 and nonpathogenic surrogate E. coli in strawberry juice -
Gurtler, J., Bailey, R., Geveke, D.J., Zhang, H.Q. 2011. Sodium benzoate, potassium sorbate, and citric acid induce sublethal injury and enhance pulsed electric field inactivation of E. coli O157:H7 and nonpathogenic surrogate E. coli in strawberry juice. Food Control. 22(2011)1689-1694.
Pulsed electric field (PEF)research at USDA, ARS, ERRC -
Sampedro, F., Fan, X., Gurtler, J., Geveke, D.J., Zhang, H.Q. 2011. Pulsed electric field (PEF)research at USDA, ARS, ERRC. Institute of Food Technologists (IFT) Nonthermal Processing Divison. 13:1.
Nonthermal processing technologies for food -
Zhang, H.Q., Barbosa-Canovas, G.V., Balasubramaniam, V.M., Dunne, C.P., Farkas, D.F., Yuan, J.T. 2011. Nonthermal processing technologies for food. Malaysia: IFT Press. 640 p.
UV penetration depth in liquid egg white and liquid whole egg -
Geveke, D.J., Boyd, G., Zhang, H.Q. 2011. UV penetration depth in liquid egg white and liquid whole egg. Journal of Food Processing and Preservation. 35:754-757.
Behavior of pulsed electric field injured Escherichia coli O157:H7 cells in apple juice amended with pyruvate and catalase -
Ukuku, D.O., Yuk, H., Zhang, H.Q. 2010. Behavior of pulsed electric field injured Escherichia coli O157:H7 cells in apple juice amended with pyruvate and catalase. Journal of Microbial and Biochemical Technology. 2(6):134-138.
Behavior of radio frequency electric fields injured Escherichia coli in nutrient and non nutrient media during storage -
Ukuku, D.O., Geveke, D.J., Zhang, H.Q. 2010. Behavior of radio frequency electric fields injured Escherichia coli in nutrient and non nutrient media during storage. International Journal of Food Microbiology. 8(3&4):170-174.
Selection of surrogate bacteria in place of E. coli O157:H7 and Salmonella Typhimurium for pulsed electric field treatment of orange juice -
Gurtler, J., Rivera, R.B., Geveke, D.J., Zhang, H.Q. 2010. Selection of surrogate bacteria in place of E. coli O157:H7 and Salmonella Typhimurium for pulsed electric field treatment of orange juice. International Journal of Food Microbiology. 139:1-8.
Incorporation of preservatives in polylactic acid films for inactivating E. coli O157:H7 and extending microbiological shelf-life of strawberry puree -
Jin, Z.T., Zhang, H.Q., Boyd, G. 2010. Incorporation of preservatives in polylactic acid films for inactivating E. coli O157:H7 and extending microbiological shelf-life of strawberry puree. Journal of Food Protection. 73(5):812-818.
Thermal and non-thermal processing of apple cider: storage quality under equivalent process conditions -
Azhuvalappil, Z., Fan, X., Geveke, D.J., Zhang, H.Q. 2010. Thermal and non-thermal processing of apple cider: storage quality under equivalent process conditions. Journal of Food Quality. 33(5):612-631.
Efficacy of supercritical carbon dioxide for nonthermal inactivation of Escherichia coli K12 in apple cider -
Yuk, H., Geveke, D.J., Zhang, H.Q. 2010. Efficacy of supercritical carbon dioxide for nonthermal inactivation of Escherichia coli K12 in apple cider. International Journal of Food Microbiology. 138:91-99.
Behavior of Avirulent Yersinia pestis in Liquid Whole Egg as Affected by Antimicrobials and Thermal Pasteurization -
Gurtler, J., Rivera, R.B., Zhang, H.Q., Sommers, C.H. 2010. Behavior of Avirulent Yersinia pestis in Liquid Whole Egg as Affected by Antimicrobials and Thermal Pasteurization. Journal of Food Safety. 30:537-557.
Inactivation of microorganisms in apple cider and orange juice using supercritical carbon dioxide -
Geveke,D., Yuk,Hyun-Gyun, Novak,J.S., Zhang,H. 2009. Inactivation of microorganisms in apple cider and orange juice using supercritical carbon dioxide [abstract]. 2009 Beijing International Conference on Non-Thermal Processing Technologies. October 13-16, 2009. Beijing, China. p.1.
Antibrowning and antimicrobial properties of sodium acid sulfate in apple slices -
Fan, X., Sokorai, K.J., Liao, C., Cooke, P.H., Zhang, H.Q. 2009. Antibrowning and antimicrobial properties of sodium acid sulfate in apple slices. Journal of Food Science. 74(9):M485-M492.
Effect of PEF, HHP and Thermal Treatment on PME Inactivation and Volatile Compounds Concentration of an Orange Juice-Milk Based Beverage -
Sampedro, F., Geveke, D.J., Fan, X., Zhang, H.Q. 2009. Effect of PEF, HHP and Thermal Treatment on PME Inactivation and Volatile Compounds Concentration of an Orange Juice-Milk Based Beverage. Innovative Food Science and Emerging Technologies. 10:463-469.
Leakage of Intracellular UV Materials of High Hydrostatic Pressure-Injured Escherichia Coli O157:H7 Strains in Tomato Juice -
Ukuku, D.O., Zhang, H.Q., Latiful, B., Yamamoto, K., Kawamoto, S. 2009. Leakage of Intracellular UV Materials of High Hydrostatic Pressure-Injured Escherichia Coli O157:H7 Strains in Tomato Juice. Journal of Food Protection. 72(11):2407-2412.
Inactivation of E. coli O157:H7 and nonpathogenic E. coli in strawberry juice by pulsed electric field, sodium benzoate, potassium sorbate, and citric acid -
Gurtler,J.,Geveke,D.,Zhang,H. 2009. Inactivation of E.coli O157:H7 and Nonpathogenic E.coli in Strawberry juice by pulsed electric field, sodium benzoate, potassium sorbate, and citric acid [abstract]. International Association for Food Protection, 96th Annual Meeting.Grapevine,TX.p.1.
Pulsed electric field inactivation of E. coli O157:H7 and surrogate bacteria in orange juice -
Gurtler,J.,Geveke,D.,Rivera,R.,Zhang,H. 2009. Pulsed electric field inactivation of E.coli O157:H7 and surrogate bacteria in Orange Juice [abstract].International Association for Food Protection, 96th Annual Meeting.Grapevine, TX. p.1.
Efficacy of supercritical carbon dioxide for inactivating Lactobacillus plantarum in apple cider -
Yuk, H., Geveke, D.J., Zhang, H.Q. 2009. Efficacy of supercritical carbon dioxide for inactivating Lactobacillus plantarum in apple cider. [abstract]. International Association for Food Protection. p. 1.
Electrotechnologies to process foods -
Zhang, H.Q. 2009. Electrotechnologies to process foods. In: Proceedings of 2009 Food Safety Summit - New and Innovative Technologies for Food Safety, April 27, 2009, Washington, DC. p. 2-13.
Supercritical carbon dioxide process for pasteurization of fruit juices -
Yuk,H-G.,Geveke, D.,Zhang, H. 2009. Supercritical carbon dioxide process for pasteurization of fruit juices [abstract].Conference of Food Engineering (CoFE 09).Columbus, OH. p.1.
Nonthermal processing technologies as food safety intervention processes -
Zhang, H.Q. 2009. Nonthermal Processing Technologies as Food Safety Intervention Processes. In: Proceedings of the Conference of Food Engineering (COFE), April 5-8, 2009, Columbus, Ohio. p. 157.
Application of zinc oxide quantum dots in food safety -
Pulsed electric fields -
Ravishankar, S., Zhang, H.Q., Kempkes, M.I. 2008. Pulsed electric fields. Food Science and Technology International. 14(5)429-432.
Advanced Technologies for Detection and Elimination of Pathogens -
Niemira, B.A., Zhang, H.Q. 2009. Advanced Technologies for Detection and Elimination of Pathogens. In: Sapers, G., Solomon, E., Matthews, K., editors. The Produce Contamination Problem — Causes and Solutions. Elsevier. 425-443.
Growth parameters of escherichia coli O157:H7, salmonella and listeria monocytogenes and aerobic mesophilic bacteria of apple cider amended with nisin-EDTA -
Ukuku, D.O., Zhang, H.Q., Huang, L. 2009. Growth parameters of escherichia coli O157:H7, salmonella and listeria monocytogenes and aerobic mesophilic bacteria of apple cider amended with nisin-EDTA. Foodborne Pathogens and Disease. 6(4):487-494.
Comparison of aluminum thermal-death-time disks with a pilot-scale pasteurizer on the thermal inactivation of Escherichia coli K12 in apple cider -
Yuk, H., Geveke, D.J., Zhang, H.Q., Jin, Z.T. 2009. Comparison of aluminum thermal-death-time disks with a pilot-scale pasteurizer on the thermal inactivation of Escherichia coli K12 in apple cider. Food Control. 20:1053-1057.
QUALITY OF APPLESAUCES PROCESSED BY PULSED ELECTRIC FIELDS AND HTST PASTEURIZATION -
Jin, Z.T., Zhang, H.Q., Li, S., Kim, M. 2009. QUALITY OF APPLESAUCES PROCESSED BY PULSED ELECTRIC FIELDS AND HTST PASTEURIZATION. International Journal of Food Science and Technology. 44:829-839.
Impact of Thermal and Nonthermal Processing Technologies on Unfermented Apple Cider Aroma Volatiles -
Azhuvalappil, Z., Fan, X., Zhang, H.Q., Rouseff, R.L. 2009. Impact of Thermal and Nonthermal Processing Technologies on Unfermented Apple Cider Aroma Volatiles. Journal of Agricultural and Food Chemistry. 57:924-929.
Shelf-Life Study of an Orange Juice-Milk Based Beverage after PEF and Thermal Processing -
Sampedro, F., Geveke, D.J., Fan, X., Rodrigo, D., Zhang, H.Q. 2009. Shelf-Life Study of an Orange Juice-Milk Based Beverage after PEF and Thermal Processing. Journal of Food Science. 74(2):S107-S112.
Inactivation of Lactobacillus plantarum in apple cider using radio frequency electric fields -
Geveke, D.J., Gurtler, J., Zhang, H.Q. 2009. Inactivation of Lactobacillus plantarum in apple cider using radio frequency electric fields. Journal of Food Protection. 72(3):656-661.
Radiation resistance and post-irradiation proliferation of Listeria monocytogenes on ready-to-eat deli meat in the presence of pectin/nisin films -
Jin, Z.T., Liu, L.S., Sommers, C.H., Boyd, G., Zhang, H.Q. 2009. Radiation resistance and post-irradiation proliferation of Listeria monocytogenes on ready-to-eat deli meat in the presence of pectin/nisin films. Journal of Food Protection. 72(3):644-649.
Nonthermal inactivation of Escherichia coli K12 in buffered peptone water using a pilot-plant scale supercritical carbon dioxide system with gas-liquid porous metal contractor -
Yuk, H., Geveke, D.J., Zhang, H.Q. 2009. Nonthermal inactivation of Escherichia coli K12 in buffered peptone water using a pilot-plant scale supercritical carbon dioxide system with gas-liquid porous metal contractor. Food Control. 20:847-851.
Antimicrobial Efficacy of Zinc Oxide Quantum Dots Against Listeria Monocytogenes, Salmonella Enteritidis and Escherichia coli O157:H7 -
Jin, Z.T., Zhang, H.Q., Sun, D., Su, J.Y., Sue, H. 2009. Antimicrobial Efficacy of Zinc Oxide Quantum Dots Against Listeria Monocytogenes, Salmonella Enteritidis and Escherichia coli O157:H7. Journal of Food Science. 74(1):M46-M52.
Membrane damage and viability loss of Escherichia coli K-12 and Salmonella entertidis in liquid egg by thermal death time disk treatment -
Ukuku, D.O., Jin, Z.T., Zhang, H.Q. 2008. Membrane damage and viability loss of Escherichia coli K-12 and Salmonella entertidis in liquid egg by thermal death time disk treatment. Journal of Food Protection. 71(10):1988-1995.
Effects of pH and Temperature on Inactivation of Salmonella Tyhimurium DT104 in Liquid Whole Egg by Pulsed Electric Fields -
Jin, Z.T., Zhang, H.Q., Hermawan, N., Dantzer, W. 2009. Effects of pH and Temperature on Inactivation of Salmonella Tyhimurium DT104 in Liquid Whole Egg by Pulsed Electric Fields. Journal of Food Science and Technology. 44:367-372.
Survival of Yersinia in whole liquid egg as influenced by the presence of nisin -
Gurtler, J., Zhang, H., Sommers, C., 2008. Survival of Yersinia in whole liquid egg as influenced by the presence of nisin. [abstract]. International Association for Food Protection - 95th Annual Meeting. p. 1.
Evaluation of Glass Capillary Tube and TDT Disk Methods for Determining Thermal Inactivation Kinetics of Salmonella in Liquid Whole Egg -
Gurtler,J.,Zhang,H.,Zhang,L.,Ryser,E.,Stratton,J. 2008. Evaluation of Glass Capillary Tube and TDT Disk Methods for Determining Thermal Inactivation Kinetics of Salmonella in Liquid Whole Egg [abstract].International Association for Food Protection, 95th Annual Meeting. Columbus, OH. p.1.
Comparison of thermal inactivation kinetics of E. coli K12 in apple cider using conventional glass tubes, aluminum thermal-death-time disks, and a pilot-scale pasteurizer -
Yuk, H., Geveke, D.J., Zhang, H.Q., Jin, Z.T. 2007. Comparison of thermal inactivation kinetics of E. coli K12 in apple cider using conventional glass tubes, aluminum thermal-death-time disks, and a pilot-scale pasteurizer. [astract]. Institute of Food Technologist. (IFT) Annual Meeting. p. 1.
Inactivation of E. coli K12 in buffered peptone water and apple cider by pilot-plant scale supercritical carbon dioxide system -
Yuk,H-Gyun,Geveke, D.,Zhang,H. 2008. Inactivation of E.coli K12 in buffered peptone water and apple cider by pilot-lant scale supercritical carbon dioxide system [abstract].Institute of Food Technologists (IFT) Annual Meeting.New Orelaans. LA. p.1.
Penetration depth of UV in liquid egg white and whole egg -
Geveke, D., Boyd, G.,Zhang, H. 2008. Penetration depth of UV in liquid egg white and whole egg [abstract]. Institute of Food Technologists Annual Meeting. p.1.
Biodegradable polylactic acid polymer with nisin for use in antimicrobial food packaging -
Jin, Z.T., Zhang, H.Q. 2008. Biodegradable polylactic acid polymer with nisin for use in antimicrobial food packaging. Journal of Food Science. 73(3):M127-M134.
Antimicrobial activity of nisin incorporated in pectin and polylactic acid composite films against Listeria monocytogenes -
Jin, Z.T., Liu, L.S., Zhang, H.Q., Hicks, K.B. 2009. Antimicrobial activity of nisin incorporated in pectin and polylactic acid composite films against Listeria monocytogenes. International Journal of Food Science and Technology. 44:322-329.
Membrane Damage and Viability Loss of Escherichia coli K-12 in Apple Juice Treated with Radio Frequency Electric Fields -
Ukuku, D.O., Geveke, D.J., Cooke, P.H., Zhang, H.Q. 2008. Membrane Damage and Viability Loss of Escherichia coli K-12 in Apple Juice Treated with Radio Frequency Electric Fields. Journal of Food Protection. 71(4):684-690.
ELECTRICAL PROPERTIES OF FOODS Reprint Icon -
Zhang, H.Q. 2007. Electrical properties of foods. In: Food Engineering, Barbosa-Canovas GV editors. Encyclopedia of Life Support Systems (EOLSS). Developed under the Auspices of the UNESCO, Eolss Publishers. Oxford, UK. 1:115-125.
Thermal resistance of Salmonella enteritidis and Escherichia coli K12 in liquid egg determined by thermal-death-time disks -
Jin, Z.T., Zhang, H.Q., Boyd, G., Tang, J. 2008. Thermal resistance of Salmonella enteritidis and Escherichia coli K12 in liquid egg determined by thermal-death-time disks. Journal of Food Engineering. 84:608-614.
Antimicrobial activity of nisin and lactic acid incorporated polylactic acid films against Listeria monocytogenes and Escherichia coli O157:H7 -
Jin, Z.T., Zhang, H.Q. 2007. Antimicrobial activity of nisin and lactic acid incorporated polylactic acid films against Listeria monocytogenes and Escherichia coli O157:H7 [abstract]. International Food Technologists Annual Meeting. Paper No. 206-03. p. 292.
Application of pectin in combination with nisin in antimicrobial food packaging -
Jin, Z.T., Zhang, H.Q., Liu, L.S., Hicks, K.B. 2007. Application of pectin in combination with nisin in antimicrobial food packaging [abstract]. International Food Technologists annual Meeting. Paper No. 206-06. p. 292.
Pulsed Electric Fields: Processing System, Microbial and Enzyme Inhibition, and Shelf Life Extension of Foods -
Zhang, H.Q. 2007. Pulsed Electric Fields: Processing System, Microbial and Enzyme Inhibition, and Shelf Life Extension of Foods. IEEE Transactions on Plasma Science. 35(1):59-73.
PASTEURIZATION OF LIQUID EGG WHITES USING COMBINED ULTRAVIOLET LIGHT AND THERMAL TREATMENTS -
Geveke, D.J., Jin, Z.T., Zhang, H.Q. 2006. Pasteurization of liquid egg whites using combined ultraviolet light and thermal treatments [abstract]. International Food Technologists. Paper No. 017-07.
KINETICS OF RADIO FREQUENCY ELECTRIC FIELDS INACTIVATION OF ESCHERICHIA COLI IN APPLE CIDER -
Geveke, D.J., Zhang, H.Q. 2006. Kinetics of radio frequency electric fields inactivation of escherichia coli in apple cider [abstract]. International Food Technologists. Paper No. 017-10.
AN OUTLOOK OF NONTHERMAL PROCESSING TECHNOLOGIES AS FOOD SAFETY INTERVENTION STRATEGIES -
Zhang, H.Q. 2006. An outlook of nonthermal processing technologies as food safety intervention strategies. IFT Annual Meeting, June 24-28, 2006, Orlando, FL. Paper No. 17-01. p. 1.
HEAT RESISTANCE OF E. COLI IN APPLE CIDER DURING REFRIGERATED STORAGE TIME -
Jin, Z.T., Zhang, H.Q., Boyd, G., Geveke, D.J. 2006. Heat resistance of e. coli in apple cider during refrigerated storage time. IFT Annual Meeting, June 24-28, 2006, Orlando, FL. Pager No. 054A-37.
THERMAL INACTIVATION KINETICS OF E. COLI IN LIQUID EGG WHITE DETERMINED BY ALUMINUM THERMAL-DEATH-TIME CANS -
Jin, Z.T., Zhang, H.Q., Boyd, G. 2006. Thermal inactivation kinetics of e. coli in liquid egg white determined by aluminum thermal-death-time cans. IFT Annual Meeting, June 24-28, 2006, Orlando, FL. Paper No. 0780-44.
EFFECTS OF TREATMENT TEMPERATURE AND PH OF LIQUID EGGS ON INACTIVATION OF SALMONELLA AND LISTERIA BY PULSED ELECTRIC FIELDS -
Jin, Z.T., Zhang, H.Q., Hermawan, N., Dantzer, W. 2006. Effects of treatment temperature and ph of liquid eggs on inactivation of salmonella and listeria by pulsed electric fields. IFT Annual Meeting, June 24-28, 2006, Orlando, FL. Paper No. 039K-15.
COMPARISON OF EFFECTS OF HIGH PRESSURE PROCESSING AND HEAT TREATMENT ON IMMUNOACTIVITY OF BOVINE MILK IMMUNOGLOBULIN G IN ENRICHED SOYMILK UNDER EQUIVALENT MICROBIAL INACTIVATION LEVELS -
Li, S., Zhang, H.Q., Balasubramaniam, V.M., Lee, Y., Bomser, J.A., Schwartz, S.J., Dunne, C. 2006. Comparison of effects of high pressure processing and heat treatment on immunoactivity of bovine milk immunoglobulin g in enriched soymilk under equivalent microbial inactivation levels. Journal of Agricultural and Food Chemistry. 54(3):739-746.
PULSED ELECTRIC FIELD PROCESSING FACT SHEET FOR FOOD PROCESSORS -
Ramaswamy, R., Jin, Z.T., Balasubramaniam, V.M., Zhang, H.Q. 2005. Pulsed electric field processing fact sheet for food processors. Ohio State University Extension Factsheet. Bulletin Number FSE-2-05.
MICROBIOLOGICAL AND SAFETY ASPECTS OF PULSED ELECTRIC FIELD TECHNOLOGY -
Yousef, A.E., Zhang, H.Q. 2006. Microbiological and safety aspects of pulsed electric field technology. In: Juneja, V.K., Cherry, J.P., Tunick, M.H., editors. Advances in Microbial Food Safety. Washington, D.C.: ACS. p.152-166.
PULSED OHMIC HEATING: A NOVEL TECHNIQUE FOR MINIMIZATION OF ELECTROCHEMICAL REACTION DURING PROCESSING -
Samaranayake, C.P., Sastry, S.K., Zhang, H.Q. 2005. Pulsed ohmic heating: a novel technique for minimization of electrochemical reaction during processing. Journal of Food Science. 70(8):E460-E465.
ELIMINATION OF LACTOBACILLUS PLANTARUM AND ACHIEVEMENT OF SHELF STABLE MODEL SALAD DRESSING BY PILOT SCALE PULSED ELECTRIC FIELDS COMBINED WITH MILD HEAT -
Li, S.Q., Zhang, H.Q., Jin, Z.T., Turek, E.J., Lau, M.H. 2005. Elimination of lactobacillus plantarum and achievement of shelf stable model salad dressing by pilot scale pulsed electric fields combined with mild heat. Journal of Food Science. 6:125-133.
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Last Modified: 5/2/2016
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