PhD Washington State University
MSc Washington State University
BEng Jiangnan University
- Functional foods and phytochemicals of tropical plants fruits, and vegetables
- Safety verifications of ethnic foods in Pacific islands
- CF 342 Food Safety and Sanitation
- CF 445 Food Chemistry
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.,
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.