Yang Tao is affiliated with Nanjing Agricultural University in China and has contributed extensively to the field of Agricultural and Biological Sciences with 70 publications. Their research spans several subfields including Food Science, Biotechnology, Nutrition and Dietetics, Materials Chemistry, and Biochemistry.
The scientist's work frequently appears in publication venues such as Ultrasonics Sonochemistry, where they have 16 publications, followed by the Chemical Engineering Journal with 6 publications, Food Chemistry and Frontiers in Nutrition each with 5, and Bioresource Technology with 4.
Yang Tao's main research topics cover phytochemicals and antioxidant activities, microbial inactivation methods, food composition and properties, ultrasound and cavitation phenomena, food quality and safety studies, probiotics and fermented foods, and algal biology and biofuel production. These topics demonstrate a strong focus on food science and biotechnology aspects within agricultural studies.
Frequent collaborators include Yongbin Han (35 coauthored works), Dandan Li (28), Sivakumar Manickam (22), Pau Loke Show (15), and Xun Sun (11).
Several recent publications illustrate the scope of their scholarly output: Potential utilization of bioproducts from microalgae for the quality enhancement of natural products (2020, Bioresource Technology); Advanced in developmental organic and inorganic nanomaterial: a review (2020, Bioengineered); Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation (2021, Food Chemistry); Comparison between airborne ultrasound and contact ultrasound to intensify air drying of blackberry: Heat and mass transfer simulation, energy consumption and quality evaluation (2020, Ultrasonics Sonochemistry); and Fermentation of blueberry juices using autochthonous lactic acid bacteria isolated from fruit environment: Fermentation characteristics and evolution of phenolic profiles (2021, Chemosphere).
Apurav Krishna Koyande;Kit Wayne Chew;Krishnamoorthy Rambabu;Yang Tao
Doris Ying Ying Tang;Kuan Shiong Khoo;Kit Wayne Chew;Yang Tao
Yang Tao;Da-Wen Sun
Y. Tao;P. H. Heinemann;Z. Varghese;C. T. Morrow
Revathy Sankaran;Ricardo Andres Parra Cruz;Harshini Pakalapati;Pau Loke Show
Yang Tao
Yang Tao;Di Wu;Qing-An Zhang;Da-Wen Sun
Khalisanni Khalid;Khalisanni Khalid;Xuefei Tan;Hayyiratul Fatimah Mohd Zaid;Yang Tao
Yang Tao;Juan Francisco García;Da-Wen Sun
Ana Allende;James McEvoy;Yang Tao;Yaguang Luo
Yang Tao;Zhihang Zhang;Da-Wen Sun
Yue Wu;Sujin Li;Yang Tao;Dandan Li
Y. Tao;C. T. Morrow;P. H. Heinemann;H. J. Sommer
X. Cheng;Y. R. Chen;Y. Tao;C. Y. Wang
Lei Qin;Peter van Gelderen;John Andrew Derbyshire;Fenghua Jin
Dongyi Wang;Ayman Haytham;Jessica Pottenburgh;Osamah Saeedi
L. Vernès;M. Abert-Vian;M. El Maâtaoui;Y. Tao
Zhiqing Wen;Yang Tao
Dongyi Wang;Robert Vinson;Maxwell Holmes;Gary Seibel
Yang Tao;Xiao-mei Bie;Feng-xia Lv;Hai-zhen Zhao
Abby Vogel;Victor V. Chernomordik;Jason D. Riley;Moinuddin Hassan
Angela M. Vargas;Moon S. Kim;Yang Tao;Alan M. Lefcourt
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