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Kit Yam
RESEARCH PROFESSOR I AY-TT
,
Rutgers, The State University
,
School of Environmental and Biological Sciences, Food Science
Rutgers, The State University
1981 …
2024
Research activity per year
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Grants/Projects
(1)
Research output
(106)
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(6)
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Dive into the research topics where Kit Yam is active. These topic labels come from the works of this person. Together they form a unique fingerprint.
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Keyphrases
Controlled Release Packaging
98%
Fresh Produce
95%
Vitamin E
82%
Antioxidant
74%
Chlorine Dioxide
71%
Packaging Technology
58%
Modified Atmosphere
56%
Chitosan
56%
Controlled Release
53%
Active Compounds
52%
Packaging Film
50%
Packaging Materials
49%
Allyl Isothiocyanate
46%
Shelf Life
46%
Food Packaging
45%
Antimicrobial
44%
High-density Polyethylene
43%
Release Rate
41%
Food Safety
41%
Microbial Growth
38%
Lipid Peroxidation
37%
Moisture
36%
Intelligent Packaging
36%
Salmonella
36%
Packaging System
36%
Respiration Rate
35%
Antimicrobial Activity
34%
Adhesion
32%
Food Quality
32%
Respiration
31%
Modified Atmosphere Packaging
31%
Mathematical Model
31%
Diffusivity
30%
Wood Fiber
28%
Modified Nanoclay
28%
Hydrated State
28%
Rheological Behavior
28%
Enzyme Kinetics
28%
Polymer Coating
28%
Red Pepper
28%
Thymol
28%
Metal-organic Frameworks (MOFs)
28%
Extrusion
27%
Food Products
24%
Modified Clay
23%
Cornmeal
23%
Packaging Applications
23%
Active Packaging
22%
Tensile Strength
22%
Ethylene
22%
Food Science
Antioxidant
100%
Controlled Release Packaging
99%
Shelf Life
82%
Packaging Film
61%
Active Packaging
60%
Salmonella
59%
Modified Atmosphere
56%
Packaging Material
51%
Packaging Technology
49%
Packaging System
47%
Food Packaging
45%
Tocopherol
44%
Food Safety
43%
Lipid Oxidation
34%
Food Quality
29%
Off-Flavour
28%
Pectin
28%
Sodium
26%
Water Activity
26%
Vitamin E
26%
Modified atmosphere packaging
24%
Escherichia coli
23%
Perishable Food
18%
Prebiotics
18%
Gelatin
18%
Fresh Produce Safety
18%
Nisin
18%
Synbiotic
18%
Linoleic Acid
18%
Packaged Foods
17%
Storage Temperature
16%
Food Packaging Applications
15%
Escherichia Coli O157
14%
Food Package
14%
Microbial Spoilage
14%
Probiotic Bacteria
14%
Green Packaging
14%
Food Packaging Material
13%
Model Food
12%
Microbial Safety
12%
Surface Colour
12%
Sensation of Taste
12%
Shelf Life of Foods
11%
Scanning Electron Microscopy
10%
Probiotics
10%
Gas Chromatography Mass Spectrometry
10%
Food Preservation
9%
Quercetin
9%
Flavonoid
9%
Screw Speed
9%
