University of Guam, Western Pacific Tropical Research Center - Research for Guam's Future
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Research

Jian  Yang


Education

PhD  Washington State University
MSc  Washington State University
BEng  Jiangnan University

Research Interests

Extension Brochures

Noni (PDF)

Current Courses

Contact Information:

Telephone: 671-735-2027
Cell Phone:
Fax: 671-734-4600
Contact Jian  Yang via email

Jian  Yang is currently involved in the following Fields of Study:

Publications by Jian  Yang:

Yang, J., D. Lee, S. Afaisen, and R. Gadi. 2013. Inactivation by lemon juice of Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes in beef marinating for the ethnic food kelaguen. International Journal of Food Microbiology. 160: 353-359. 

Yang, J. and Gadi, R. 2011. Antioxidant capacity, total phenols, and ascorbic acid content of noni fruits and leaves at various stages of maturity. Micronesica. 42: 167-176.

Yang, J. 2011. Making fresh noni (Lada) juice at home. Extension Brochure. Cooperative Extension Service, University of Guam.  

Yang, J., Gadi, R., Paulino, R., and Thomson, T. 2010. Total phenolics, ascorbic Acid, and antioxidant capacity of noni (Morinda citrifolia L.) juice and powder as affected by illumination during storage.  Food Chemistry. 122: 627-632.

Yang, J. and Lee, D. 2009. Lemon, pH and citric acid for kelaguen without temperature control for safety. Micronesica. 41(1): 21-33.

Yang, J. 2009. Safe kelageun preparation and serving. Extension booklet. Cooperative Extension Service. University of Guam.

Yang, J. 2009. Safe kelageun preparation. Extension video. Cooperative Extension Service. University of Guam. 

Yang, J. and Gadi, R.L.. 2008. Effects of steaming and dehydration on anthocyanins, antioxidant activity, total phenols and color characteristics of purple-fleshed sweet potatoes (Ipomoea batatas). American Journal of Food Technology. 3(4): 224-234.

Yang, J, Paulino, R, Janke-Stedronsky, S, Abawi, F. 2007. Free-radical-scavenging activity and total phenols of noni (Morinda citrifolia L.) juice and powder in processing and storage. Food Chemistry. 102: 302-308.

Yang, J. 2007. Food safety during and after typhoon. Extension booklet. Cooperative Extension Service. University of Guam. 

Yang, J. 2006. Key food handling behaviors to prevent food-borne illness. Extension brochure. Cooperative Extension Service. University of Guam.

Yang, J., Powers, J.R., Clark, K., Dunker, A.K., Swanson, B.G. 2003. Ligand and flavor binding functional properties of b-lactoglobulin in molten globule state induced by high pressure. Journal of Food Science. 68: 444-452.

 

Yang, J., Powers, J.R., Clark, K., Dunker, A.K., Swanson, B.G. 2002. Hydrophobic probe binding of b-lactoglobulin in the native and molten globule state induced by high pressure as affected by pH, NaCl, KIO3 and E-ethylmaleimide. Journal of Agriculture and Food Chemistry. 50: 5207-5214.

 

Yang, J., Dunker, A.K., Powers, J.R., Clark, K., Swanson, B.G. 2001. b-Lactoglobulin molten globule induced by high pressure. Journal of Agriculture and Food Chemistry. 49: 3236-3243.

Boylston, T.D., Powers, J.R., Weller, K.M., Yang, J. 2000. Comparison of sensory difference of stored Russet Burbank potatoes treated with CIPC and alternative sprout inhibitors. Amer. J. Potato Res. 78: 99-107. 

Yang, J, Powers, JR, Boylston, TD, Weller, K. 1999. Sugars and free amino acids in stored potatoes treated with natural sprout inhibitors. J. Food Sci. 64: 592-596.

 

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