2026

27. Zhou, X., et al. 2026. The Future of Food: How Artificial Intelligence is Transforming Food Manufacturing. arXiv preprint arXiv:2511.15728, 90:e70441. [full text]

2025

26. Zhou, X., Tang, Z., Pedrow, P.D., Tang, J. 2025. Solid-state microwave phase control for improved heating patterns in single-mode cavities. Innovative Food Science and Emerging Technologies, 105:104175. [full text]

25. Shah, Y., Zhou, X., Tang, J., Takhar, P.S. 2025. The effect of conventional and microwave frying on the quality characteristics of French fries. Journal of Food Science, 90:e70441. [full text]

24. Zhou, X., Tang, J., Jacobs, T.L., Saguy, I.S. 2025. Transforming food supply chains through digital tracking and monitoring technologies. Trends in Food Science & Technology, 163:105142. [full text]

23. Zhou, X., Lin, H., Wu, C.Y., Sablani, S.S., Tang, J. 2025. A new chemical marker method for determining heating patterns in microwave-assisted thermal pasteurization. Journal of Food Engineering, 397:112593. [full text]

22. Biswal, A.K., Gupta, S., Zhou, X., Lewis, T.K., Tang, J., Vashisth, A. 2025. Radio frequency (RF) enabled forming of vitrimers for moldless manufacturing. Carbon, 238:120304. [full text]

2024

21. Zhou, X., Tang, J. 2024. Microwave-assisted thermal sterilization and pasteurization. In Microwave Processing of Foods. Springer. [full text]

20. Zhou, X., Czekala, P., Olszewska–Placha, M., Salski, B., Zhang, S., Pedrow, P.D., Sablani, S.S., Tang, J. 2024. Understanding microwave heating of oil. Journal of Food Engineering, 375:112039. [full text]

19. Zhang, S., Yang, R., Zhou, X., Feng, Y., Tang, J. 2024. Salmonella control for dried apple cubes. Food Control, 162:110428. [full text]

18. Zou, R., Zhou, X., Qian, M., Wang, C., Boldor, D., Lei, H., Zhang, X. 2024. Advancements and applications of microwave-assisted deep eutectic solvent (MW-DES) lignin extraction: a comprehensive review. Green Chemistry, 26:1153–1169. [full text]

2023

17. Zhou, X., Gezahegn, Y., Zhang, S., Tang, Z., Takhar, P.S., Pedrow, P.D., Sablani, S.S., Tang, J. 2023. Theoretical reasons for rapid heating of vegetable oils by microwaves. Current Research in Food Science, 7:100641. [full text]

16. Zhou, X., Pedrow, P.D., Tang, Z., Bohnet, S., Sablani, S.S., Tang, J. 2023. Heating performance of microwave ovens powered by magnetron and solid-state generators. Innovative Food Science & Emerging Technologies, 83:103240. [full text]

15. Zhou, X., Tang, Z., Pedrow, P.D., Sablani, S.S., Tang, J. 2023. Microwave heating based on solid-state generators: new insights into heating pattern, uniformity, and energy absorption in foods. Journal of Food Engineering, 357:111650. [full text]

14. Sun, S., Xie, Y., Zhou, X., Zhu, M.-J., Sablani, S., Tang, J. 2023. Survival and thermal resistance of Salmonella in chocolate products with different water activities. Food Research International, 172:113209. [full text]

2022

13. Zhou, X., Zhang, S., Tang, Z., Tang, J., Takhar, P.S. 2022. Microwave frying and post-frying of French fries. Food Research International, 159:111663. [full text]

2021

12. Wang, C., Kou, X., Zhou, X., Li, R., Wang, S. 2021. Effects of layer arrangement on heating uniformity and product quality after hot air assisted radio frequency drying of carrot. Innovative Food Science & Emerging Technologies, 69:102667. [full text]

2020

11. Hou, L., Zhou, X., Wang, S. 2020. Numerical analysis of heat and mass transfer in kiwifruit slices during combined radio frequency and vacuum drying. International Journal of Heat and Mass Transfer, 154:119704. [full text]

10. Jiang, H., Ling, B., Zhou, X., Wang, S. 2020. Effects of combined radio frequency with hot water blanching on enzyme inactivation, color and texture of sweet potato. Innovative Food Science & Emerging Technologies, 66:102513. [full text]

9. Xu, R., Zhou, X., Wang, S. 2020. Comparative analyses of three pretreatments on color of kiwifruits during hot air drying. International Journal of Agricultural and Biological Engineering, 13(2):228-234. [full text]

2019

8. Zhou, X., Ramaswamy, H., Qu, Y., Xu, R., Wang, S. 2019. Combined radio frequency-vacuum and hot air drying of kiwifruits: effect on drying uniformity, energy efficiency and product quality. Innovative Food Science & Emerging Technologies, 56:102182. [full text]

7. Zhang, L., Lyng, J.G., Xu, R., Zhang, S., Zhou, X., Wang, S. 2019. Influence of radio frequency treatment on in-shell walnut quality and Staphylococcus aureus ATCC 25923 survival. Food Control, 102:197-205. [full text]

6. Zhou, X., Wang, S. 2019. Recent developments in radio frequency drying of food and agricultural products: a review. Drying Technology, 37(3):271-286. [full text]

2018

5. Kou, X., Li, R., Hou, L., Cheng, T., Zhou, X., Wang, S. 2018. Evaluation of a heating block system for accurate temperature-time controlled pasteurization treatments on various foods. International Journal of Agricultural and Biological Engineering, 11(3):220-228. [full text]

4. Zhang, S., Zhang, L., Lan, R., Zhou, X., Kou, X., Wang, S. 2018. Thermal inactivation of Aspergillus flavus in peanut kernels as influenced by temperature, water activity and heating rate. Food Microbiology, 76:237-244. [full text]

3. Zhou, X., Xu, R., Zhang, B., Pei, S., Liu, Q., Ramaswamy, H.S., Wang, S. 2018. Radio frequency-vacuum drying of kiwifruits: kinetics, uniformity, and product quality. Food and Bioprocess Technology, 11:2094-2109. [full text]

2. Zhou, X., Li, R., Lyng, J.G., Wang, S. 2018. Dielectric properties of kiwifruit associated with a combined radio frequency vacuum and osmotic drying. Journal of Food Engineering, 239:72-82. [full text]

1. Zhou, X., Gao, H., Mitcham, E., Wang, S. 2018. Comparative analyses of three dehydration methods on drying characteristics and oil quality of in-shell walnuts. Drying Technology, 36(4):477-490. [full text]