03/2021-present, Lecturer, Master’s supervisor, School of Food & Biological Engineering, Jiangsu University, China

1.Yi-Ming Zhao, Apurva Patange, Da-Wen Sun, Brijesh K Tiwari. Plasma-activated water: Physicochemical properties, microbial inactivation mechanisms, factors influencing antimicrobial effectiveness, and applications in the food industry. Comprehensive Reviews in Food Science and Food Safety, DOI: doi.org/10.1111/1541-4337.12644

2.Yi-Ming Zhao, DE ALBA, M., SUN, D.-W. & TIWARI, B. 2019. Principles and recent applications of novel non-thermal processing technologies for the fish industry—a review. Critical reviews in food science and nutrition, DOI: doi.org/10.1080/10408398.2018.1495613

3.Yi-Ming Zhao, Marcia Oliveira, Catherine M. Burgess, Janna Cropotova, Turid Rustad, Da-Wen Sun and Brijesh K Tiwari.2021. Combined effects of ultrasound, plasma-activated water, and peracetic acid on decontamination of mackerel fillets. LWT-Food Science and Technology, DOI: 10.1016/j.lwt.2021.111957

4.Yi-Ming Zhao, Shikha Ojha, Catherine M. Burgess, Da-Wen Sun and Brijesh K Tiwari. Influence of various fish constituents on inactivation efficacy of plasma-activated water. International Journal of Food Science and Technology, DOI: doi.org/10.1111/ijfs.14516

5.Yi-Ming Zhao, Shikha Ojha, Catherine M. Burgess, Da-Wen Sun and Brijesh K Tiwari. Inactivation efficacy and mechanisms of plasma activated water on bacteria in planktonic state. Journal of Applied Microbiology, DOI: doi.org/10.1111/jam.14677

6.Yi-Ming Zhao, Shikha Ojha, Catherine M. Burgess, Da-Wen Sun and Brijesh K Tiwari. Inactivation efficacy of plasma-activated water: influence of plasma treatment time, exposure time and bacterial species. International Journal of Food Science and Technology, DOI: doi.org/10.1111/ijfs.14708

7.Yi-Ming Zhao, Yihe Li, Haile Ma, Ronghai He. Effects of ultrasonic-assisted pH shift treatment on physicochemical properties of electrospinning nanofibers made from rapeseed protein isolates, 2023, Ultrasonics Sonochemistry, DOI: 10.1016/j.ultsonch.2023.106336

8.Chen Hong, Hong-Chang Zhou, Yi-Ming Zhao*, Haile Ma*. Ultrasonic washing as an abiotic elicitor to induce the accumulation of phenolics of fresh-cut red cabbages: Effects on storage quality and microbial safety, 2022.11, Frontiers in Nutrition, DOI: 10.3389/fnut.2022.1089902

9.Chen Hong, Yi-Ming Zhao, Cunshan Zhou, Yiting Guo, Haile Ma*. Ultrasonic washing as an abiotic elicitor to increase the phenolic content in fruits and vegetables: A review. 2022.12, Comprehensive Reviews in Food Science and Food Safety, DOI: 10.1111/1541-4337.13091

10.Chen Hong, Jia-Qi Zhu, Yi-Ming Zhao, Haile Ma*.  Effects of dual-frequency slit ultrasound on the enzymolysis of high-concentration hydrolyzed feather meal: Biological activities and structural characteristics of hydrolysates, 2022.09, Ultrasonics Sonochemistry, DOI: 10.1016/j.ultsonch.2022.106135

11.Wenqing Chen, Yanhua Ding, Yi-Ming Zhao*, Haile Ma*. Strategies to improve the emulsification properties of rice proteins as a promising source of plant-based emulsifiers: An updated mini-review. 2023.05, Food Bioscience, DOI: https://doi.org/10.1016/j.fbio.2023.102697

12.Dandan Liu^a, Liping Zhu^a, Yiting Guo^a,b,*, Yiming Zhao^a,b, Garba Betchem^a, Yolandani^a, Haile Ma^a,b,*, Enhancing submerged fermentation of Antrodia camphorata by low-frequency alternating magnetic field.2023.05, Innovative Food Science and Emerging Technologies, DOI: https://doi.org/10.1016/j.ifset.2023.103382

13.Yiming Zhao, Apurva Patange, Book chapter:《Emerging Technologies in the Bio-marine Food Sector: Applications, Regulations and Prospects》“Application of plasma technologies for food preservation”，published by Elsevier