Fields of interest:
- Food Allergen,
- Sensory Science and Consumer Preference,
- Quality and Flavor Degradation
Zhu Y, Sims C, Klee H and Sarnoski, P. Sensory and flavor characteristics of tomato juice from an excellent quality and flavor Florida tomato, Roma and commercial product. Poster session. 2013 Annual Meetings of Institute of Food Technologists. July. Chicago, IL. (submitted)
Bai J, Zhu Y, and Sarnoski, Effect of abuse conditions on important mint flavor components of a Mojito alcoholic beverage. July, 2016. Annual Meetings of Institute of Food Technologists. July. Chicago, IL.( submitted)
Zhu Y and Hsieh, Y-H.P. Effect of storage and processing on the immunodetectability of fish proteins using ELISA and dot plot. July, 2013. Poster session. 2013 Annual Meetings of Institute of Food Technologists. July. Chicago, IL.
Zhu Y and Hsieh Y-H.P. Pooling of MAbs for rapid detection of commercially important fin fish. Oral presentation, poster session and peer reviewed abstract published. 2012 Annual Meetings of Institute of Food Technologists. June. Las Vegas, NV
Shi W, Wang X, Tao N, Zhu Y and Liu Y. 2011. Volatile components of wild and cultured grass carps. Jiangsu Journal of Agricultural Sciences, 27(1): 1-5.
Shi W, Wang Z, Zhu Y, Zhang Z. and Wang X. 2009. Research on changes of the volatile compounds of grass carp surimi in the washing process. Science and Technology of Food Industry, 12:116-123
Nguyen T, Wang X and Zhu Y. 2009. Volatile components and sensory characteristics and consumer liking of commercial brand oyster sauces. SPISE-Summer Program in Sensory Evaluation, 8:123-139