2026 Juming Tang: Biology and Biochemistry Researcher – H-Index, Publications & Awards

Discipline name	D-Index	World Ranking	Current World Ranking	National Ranking	Current National Ranking	Publications	Citations
Biology and Biochemistry	107	1119	996	670	584	468	35270

Overview

Juming Tang is affiliated with Washington State University in the United States and has contributed extensively to the fields of Agricultural and Biological Sciences as well as Biochemistry, Genetics, and Molecular Biology. Their research primarily spans Food Science and Biotechnology, with additional work in Animal Science and Zoology, Plant Science, and Mechanics of Materials.

The scientist's research covers a variety of specific topics, including:

Listeria monocytogenes in Food Safety
Microbial Inactivation Methods
Food Drying and Modeling
Meat and Animal Product Quality
Microencapsulation and Drying Processes
Essential Oils and Antimicrobial Activity
Food Safety and Hygiene

Key recent publications reflect diverse interests within food engineering and safety:

State/Phase Transitions, Ice Recrystallization, and Quality Changes in Frozen Foods Subjected to Temperature Fluctuations (2020), published in Food Engineering Reviews
Dielectric properties of water relevant to microwave assisted thermal pasteurization and sterilization of packaged foods (2021), published in Innovative Food Science & Emerging Technologies
Recent development in low-moisture foods: Microbial safety and thermal process (2022), published in Food Research International
Heating performance of microwave ovens powered by magnetron and solid-state generators (2022), published in Innovative Food Science & Emerging Technologies
Formation of protein-bound N-carboxymethyllysine and N-carboxyethyllysine in ground pork during commercial sterilization as affected by the type and concentration of sugars (2020), published in Food Chemistry

The scientist has collaborated frequently with several co-authors, including:

Shyam S. Sablani, with 58 joint works
Mei-Jun Zhu, with 24 joint works
Ashim K. Datta, with 21 joint works
Xiao Dong Chen, with 20 joint works
Nan Fu, with 20 joint works

Juming Tang's work appears regularly in notable scientific journals. The most frequent publication venues include:

International Journal of Food Engineering (20 publications)
Food Control (19 publications)
Innovative Food Science & Emerging Technologies (10 publications)
Journal of Food Engineering (9 publications)
LWT (6 publications)

Best Publications

Trends in microwave- related drying of fruits and vegetables

M. Zhang;J. Tang;A.S. Mujumdar;S. Wang

1199
Citations
Effect of drying methods on the physical properties and microstructures of mango (Philippine 'Carabao' var.) powder

O. A. Caparino;Juming Tang;C. I. Nindo;Shyam S. Sablani

817
Citations
A review of catalytic hydrodeoxygenation of lignin-derived phenols from biomass pyrolysis.

Quan Bu;Hanwu Lei;Alan H. Zacher;Lu Wang

655
Citations
Effect of Processing on Phenolic Antioxidants of Fruits, Vegetables, and Grains—A Review

Balunkeswar Nayak;Rui Hai Liu;Juming Tang

471
Citations
Microwave Finish Drying of Diced Apples in a Spouted Bed

H. Feng;J. Tang

448
Citations
Migration of Chemical Compounds from Packaging Polymers during Microwave, Conventional Heat Treatment, and Storage.

Kanishka Bhunia;Shyam S. Sablani;Juming Tang;Barbara Rasco

448
Citations
Physical, chemical and microbiological changes in stored green asparagus spears as affected by coating of silver nanoparticles-PVP

Jianshen An;Min Zhang;Shaojin Wang;Juming Tang

434
Citations
Evaluation of drying technologies for retention of physical quality and antioxidants in asparagus (Asparagus officinalis, L.)

C.I Nindo;T Sun;S.W Wang;J Tang

418
Citations
Determination of total phenolic content and antioxidant capacity of onion (Allium cepa) and shallot (Allium oschaninii) using infrared spectroscopy

Xiaonan Lu;Jun Wang;Hamzah M. Al-Qadiri;Carolyn F. Ross

400
Citations
Dielectric properties of foods relevant to RF and microwave pasteurization and sterilization.

Yifen Wang;Timothy D Wig;Juming Tang;Linnea M Hallberg

375
Citations
Dielectric Properties of Fruits and Insect Pests as related to Radio Frequency and Microwave Treatments

S. Wang;J. Tang;J.A. Johnson;E. Mitcham

365
Citations
Influence of Water Activity on Thermal Resistance of Microorganisms in Low‐Moisture Foods: A Review

Roopesh M. Syamaladevi;Juming Tang;Rossana Villa-Rojas;Shyam S. Sablani

361
Citations
Unlocking Potentials of Microwaves for Food Safety and Quality

Juming Tang

359
Citations
Recent Developments in High-quality Drying of Vegetables, Fruits and Aquatic Products

Min Zhang;Huizhi Chen;Arun S Mujumdar;Juming Tang

343
Citations
Evaluation of the antioxidant activity of asparagus, broccoli and their juices

Ting Sun;Joseph R. Powers;Juming Tang

328
Citations
Refractance Window Dehydration Technology: A Novel Contact Drying Method

C. I. Nindo;J. Tang

314
Citations
High-temperature-short-time thermal quarantine methods

J. Tang;J.N. Ikediala;S. Wang;J.D. Hansen

293
Citations
Kinetics of Food Quality Changes During Thermal Processing: a Review

B. Ling;J. Tang;F. Kong;E. J. Mitcham

285
Citations
Quality retention in strawberry and carrot purees dried with Refractance Window system

B.I. Abonyi;H. Feng;J. Tang;C.G. Edwards

277
Citations
Industrial-scale radio frequency treatments for insect control in walnuts: I: Heating uniformity and energy efficiency

S. Wang;M. Monzon;J.A. Johnson;E.J. Mitcham

267
Citations