Professor
kyam@sebs.rutgers.edu
65 Dudley RD, Room 415
(848) 932-5467
(732) 932-6776

• Education
• Appointments
• Research & Teaching
• Professional Activities
• Publications

Publications

Encyclopedia and Books

1. Yam K.L., ed. The Wiley Encyclopedia of Packaging Technology, Third Edition. 2009, Wiley: New York.
2. Yam K.L. and Lee D.S., eds. Emerging Food Packaging Technologies: Principles and Practice. 2012, Woodhead Publishing Cambridge, UK.
3. Lee D.S., Yam K.L., and Piergiovanni L., Food Packaging Science and Technology. 2008, Boca Raton: CRC Press.

Peer Reviewed Papers

1. Zhou, S., C. Hu, G. Zhao, L. Liu, S. Sheen, and K.L. Yam, A novel gaseous chlorine dioxide generating method utilizing carbon dioxide and moisture respired from tomato for Salmonella inactivation. Food Control, 2018. 89: p. 54-61.
2. Wang, Y. and K.L. Yam, Inhibitory effect of thymol via different modes of delivery on growth of Escherichia coli DH5α. Food Packaging and Shelf Life, 2018. 16: p. 92-96.
3. Saade, C., B. Annous, T. Gualtieri, K. Schaich, L. Liu, and K. Yam, System feasibility: Designing a chlorine dioxide self-generating package label to improve fresh produce safety part II: Solution casting approach. 2018. 47.
4. Chen, X., M. Chen, C. Xu, and K.L. Yam, Critical review of controlled release packaging to improve food safety and quality. Critical Reviews in Food Science and Nutrition, 2018: p. 1-14.
5. Saade, C., B.A. Annous, A.J. Gualtieri, K.M. Schaich, L. Liu, and K.L. Yam, System feasibility: Designing a chlorine dioxide self-generating package label to improve fresh produce safety part I: Extrusion approach. Innovative Food Science & Emerging Technologies, 2017. 43(Supplement C): p. 102-111.
6. Lashkari, E., H. Wang, L. Liu, J. Li, and K. Yam, Innovative application of metal-organic frameworks for encapsulation and controlled release of allyl isothiocyanate. Food Chemistry, 2017. 221: p. 926-935.
7. Di, R., M.S. Vakkalanka, C. Onumpai, H.K. Chau, A. White, R.A. Rastall, K. Yam, and A.T. Hotchkiss Jr, Pectic oligosaccharide structure-function relationships: Prebiotics, inhibitors of Escherichia coli O157:H7 adhesion and reduction of Shiga toxin cytotoxicity in HT29 cells. Food Chemistry, 2017. 227: p. 245-254.
8. Yang, Y., C. Hu, H. Zhong, X. Chen, R. Chen, and K.L. Yam, Effects of Ultraviolet (UV) on Degradation of Irgafos 168 and Migration of Its Degradation Products from Polypropylene Films. Journal of Agricultural and Food Chemistry, 2016. 64(41): p. 7866-7873.
9. Yam, K.L. and P. Takhistov, Sustainable packaging technology to improve food safety. IBM Journal of Research & Development, 2016.
10. Wang, H., E. Lashkari, H. Lim, Q. Gong, K. Yam, and J. Li, Moisture triggered controlled-release of a natural food perservative by a microporous metal-organic framework. 2016.
11. Zhou, S., S. Sheen, Y.-H. Pang, L. Liu, and K.L. Yam, Modeling the Impact of Vapor Thymol Concentration, Temperature, and Modified Atmosphere Condition on Growth Behavior of Salmonella on Raw Shrimp. J Food Prot, 2015. 78(2): p. 293-301.
12. Yam, K.L. and X. Zhu, Development of Controlled Release Packaging Technology, in Food Additives and Packaging, V. Komolprasert and P. Turowski, Editors. 2015, ACS Symposium Series.
13. Hotchkiss, A.T., A. Nuñez, G.D. Strahan, H.K. Chau, A.K. White, J.P.J. Marais, K. Hom, M.S. Vakkalanka, R. Di, K.L. Yam, and C. Khoo, Cranberry Xyloglucan Structure and Inhibition of Escherichia coli Adhesion to Epithelial Cells. Journal of Agricultural and Food Chemistry, 2015. 63(23): p. 5622-5633.
14. Prodduk, V., B.A. Annous, L. Liu, and K.L. Yam, Evaluation of Chlorine Dioxide Gas Treatment to Inactivate Salmonella Enterica on Mungbean Sprouts. Journal of Food Protection, 2014. 11: p. 1844-2003.
15. Bonnaillie, L., H. Zhang, S. Akkurt, K. Yam, and P. Tomasula, Casein Films: Effects of Formulation, Environmental Conditions, and Addition of Citric Pectin on Structure and Mechanical Properties. Polymers, 2014. 6(7): p. 2018-2036.
16. Zhu, X., K. Schaich, X. Chen, and K. Yam, Antioxidant Effects of Sesamol Released from Polymeric Films on Lipid Oxidation in Linoleic Acid and Oat Cereal. Packaging Technology and Science, 2013. 26(1): p. 31-38.
17. Zhou, S., S. Sheen, Y.-H. Pang, L. Liu, and K.L. Yam, Antimicrobial Effects of Vapor Phase Thymol, Modified Atmosphere, and Their Combination against Salmonella spp. on Raw Shrimp. J Food Sci, 2013. 78(5): p. M725-M730.
18. Ray, S., T. Jin, X. Fan, L. Liu, and K.L. Yam, Development of Chlorine Dioxide Releasing Film and Its Application in Decontaminating Fresh Produce. Journal of Food Science, 2013. 78(2): p. M276-84.
19. Pang, Y.-H., S. Sheen, S. Zhou, L. Liu, and K.L. Yam, Antimicrobial Effects of Allyl Isothiocyanate and Modified Atmosphere on Pseduomonas Aeruginosa in Fresh Catfish Fillet under Abuse Temperatures. 2013.
20. Lee, D.S. and K.L. Yam, Effect of Tocopherol Loading and Diffusivity on Effectiveness of Antioxidant Packaging. CyTA - Journal of Food, 2013. 11(1): p. 89-93.
21. Huang, X., H. Ye, and K.L. Yam, Release Mathematical Model of Active Agent from Packaging Material into Food. Mathematical Problems in Engineering, 2013. 2013: p. 10.
22. Zhu, X., K.M. Schaich, X. Chen, D. Chung, and K.L. Yam, Target Release Rate of Antioxidants to Extend Induction Period of Lipid Oxidation. Food Research International, 2012. 47(1): p. 1-5.
23. Zhu, X., D.S. Lee, and K.L. Yam, Release Property and Antioxidant Effectiveness of Tocopherol-Incorporated LDPE/PP Blend Films. Food Additives & Contaminants: Part A, 2012. 29(3): p. 461-8.
24. Shen, L., X. Zhu, D.S. Lee, and K. Yam, Retention and Diffusion of Tocopherol for Coextruded Packaging Films. Journal of Applied Packaging Research, 2012. 6(1): p. 27-36.
25. Lee, D.S. and K.L. Yam, Effect of Tocopherol Loading and Diffusivity on Effectiveness of Antioxidant Packaging. CyTA - Journal of Food, 2012: p. 1-5.
26. Chen, X., D.S. Lee, X. Zhu, and K.L. Yam, Release Kinetics of Tocopherol and Quercetin from Binary Antioxidant Controlled-Release Packaging Films. Journal of Agricultural and Food Chemistry, 2012. 60(13): p. 3492-3497.
27. Chaluvadi, S., A.T. Hotchkiss Jr, J.E. Call, J.B. Luchansky, J.G. Phillips, L.S. Liu, and K.L. Yam, Protection of probiotic bacteria in a synbiotic matrix following aerobic storage at 4 °C. Beneficial Microbes, 2012. 3(3): p. 175-187.
28. Liu, L., S. Liang, L. Chen, P. Yuan, Q. Huang, and K. Yam, Effect of Chitosan Molecular Weight on Rheological Behaviour of Chitosan Modified Nanoclay in Highly Hydrated States. Journal of the Balkan Tribological Association, 2011. 17(2): p. 247-261.
29. Kim, H.K., D.S. An, K.L. Yam, and D.S. Lee, Package Headspace Composition Changes of Chill-Stored Perishable Foods in Relation to Microbial Spoilage. Packaging Technology and Science, 2011. 24(6): p. 343-352.
30. Farris, S., K.M. Schaich, L. Liu, P.H. Cooke, L. Piergiovanni, and K.L. Yam, Gelatin–pectin composite films from polyion-complex hydrogels. Food Hydrocolloids, 2011. 25(1): p. 61-70.
31. Balasubramanian, A., D. Lee, M. Chikindas, and K. Yam, Effect of Nisin’s Controlled Release on Microbial Growth as Modeled for Micrococcus luteus. Probiotics and Antimicrobial Proteins, 2011. 3(2): p. 113-118.
32. Liang, S., L. Liu, Q. Huang, and K.L. Yam, Unique Rheological Behavior of Chitosan-Modified Nanoclay at Highly Hydrated State. The Journal of Physical Chemistry B, 2009. 113(17): p. 5823-5828.
33. Liang, S., L. Liu, Q. Huang, and K.L. Yam, Preparation of single or double-network chitosan/poly(vinyl alcohol) gel films through selectively cross-linking method. Carbohydrate Polymers, 2009. 77(4): p. 718-724.
34. Liang, S., Q. Huang, L. Liu, and K.L. Yam, Microstructure and Molecular Interaction in Glycerol Plasticized Chitosan/Poly(vinyl alcohol) Blending Films. Macromolecular Chemistry and Physics, 2009. 210(10): p. 832-839.
35. Jin, X., D.A. Zumbrunnen, A. Balasubramanian, and K. Yam, Tailored Additive Release Rates in Extruded Plastic Films Produced With Smart Blending Machines. Journal of Plastic Film and Sheeting, 2009. 25(2): p. 115-140.
36. Farris, S., K.M. Schaich, L. Liu, L. Piergiovanni, and K.L. Yam, Development of polyion-complex hydrogels as an alternative approach for the production of bio-based polymers for food packaging applications: a review. Trends in Food Science & Technology, 2009. 20(8): p. 316-332.
37. Balasubramanian, A., L.E. Rosenberg, K.L. Yam, and M.L. Chikindas, Antimicrobial packaging: potential vs. reality—a review. Journal of Applied Packaging Research, 2009. 3: p. 193-221.
38. Kim, W.-T., H. Chung, I.-S. Shin, K.L. Yam, and D. Chung, Characterization of calcium alginate and chitosan-treated calcium alginate gel beads entrapping allyl isothiocyanate. Carbohydrate Polymers, 2008. 71(4): p. 566-573.
39. Jang, J.D., G.H. Seo, E.S. Lyu, K.L. Yam, and D.S. Lee, Hurdle effect of vinegar and sake on Korean seasoned beef preserved by sous vide packaging. Food Control, 2006. 17: p. 171–175.
40. Yam, K.L., P.T. Takhistov, and J. Miltz, Intelligent Packaging: Concepts and Applications. Journal of Food Science, 2005. 70(1): p. R1-10.
41. LaCoste, A., K.M. Schaich, D. Zumbrunnen, and K.L. Yam, Advancing controlled release packaging through smart blending. Journal of Packaging Technology and Science, 2005. 18: p. 77–87.
42. Zhang, Y., K.L. Yam, and M.L. Chikindas, Effective control of listeria monocytogenes by combination of nisin formulated and slowly released into a broth system. International Journal of Food Microbiology, 2004. 90(1): p. 15-22.
43. Yam, K.L. and S.E. Papadakis, A simple digital imaging method for measuring and analyzing color of food surfaces. Journal of Food Engineering, 2004. 61(1): p. 137-142.
44. Chung, D.H., S.E. Papadakis, and K.L. Yam, A model to evaluate transport of gas and vapors through leaks. Packaging Technology and Science, 2003. 16: p. 77-86.
45. Chung, D.H., S.E. Papadakis, and K.L. Yam, Evaluation of a polymer coating containing triclosan as the antimicrobial layer for a packaging film. International Journal of Food Science and Technology, 2003. 38(2): p. 165-169.
46. Chung, D., S.E. Papadakis, and K.L. Yam, Simple models for evaluating effects of small leaks on the gas barrier properties of food packages. Packaging Technology and Science, 2003. 16(2): p. 77 - 86.
47. Song, Y., N. Vorsa, and K.L. Yam, Modeling respiration-transpiration in a modified atmosphere packaging system containing blueberry. Journal of Food Engineering, 2002. 53(2): p. 103-109.
48. Lee, D.S., D.-H. Shin, and K.L. Yam, Improvement of temperature uniformity in microwave-reheated rice by optimizing heat/hold cycle. Food Service Technology, 2002. 2(2): p. 87-93.
49. Chung, D.H., S.E. Papadakis, and K.L. Yam, Simple models for assessing migration from food packaging films. Food Additives and Contaminants, 2002. 19(6): p. 611-617.
50. Song, Y.S., D.S. Lee, and K.L. Yam, Predicting relative humidity in modified atmosphere packaging system containing blueberry and moisture adsorbent. Journal of Food Processing and Preservation, 2001. 25: p. 49-70.
51. Chung, D.H., S.E. Papadakis, and K.L. Yam, Release of propyl paraben from a polymer coating into water and food simulating solvents for antimicrobial packaging applications. Journal of Food Processing and Preservation, 2001. 25: p. 71-87.
52. Chung, D., M.L. Chikindas, and K.L. Yam, Inhibition of saccharomyces cerevisiae by slow release of propyl paraben from a polymer coating. Journal of Food Protection, 2001. 64: p. 1420–1424.
53. Yam, K.L., Intelligent packaging and the future smart kitchen. Packaging Technology and Science, 2000. 13: p. 83-85.
54. Papadakis, S.E., S.A. Malek, R.E. Emery, and K.L. Yam, A versatile and inexpensive technique for measuring color of foods. Food Technology, 2000. 54: p. 48-51.
55. Ho, Y.C. and K.L. Yam, Effects of individual components in a vitamin E formulation on the off-flavor release, melt flow index, and color of HDPE polymer. Polymer-Plastics Technology and Engineering, 1999. 38(1): p. 19-41.
56. Yam, K.L. and R. Saba, Intelligent product delivery: A paradigm shift in packaging. Packaging Technology and Engineering, 1998. 7(3): p. 22-26.
57. Ho, Y.C., S.S. Young, and K.L. Yam, Vitamin E based stabilizer components in HDPE polymer. Journal of Vinyl & Additive Technology, 1998. 4(2): p. 139-150.
58. Yam, K.L., T.C. Lee, and Y.C. Ho, Respiration rates of live clams (mercenaria: hard clams) in modified atmosphere at various temperatures. Journal of Aquatic Food Product Technology, 1997. 6(1): p. 37-51.
59. Ho, Y.C. and K.L. Yam, Commercial scale study of off-flavor release from high density polyethylene bottles containing vitamin E. Plastics, Rubber and Composites Processing and Applications, 1997. 26(2): p. 83-90.
60. Yam, K.L., Y.C. Ho, S.S. Young, and P.F. Zambetti, Effects of resin types and antioxidants on the release of off-flavor from m HDPE bottles. Polymer-Plastics Technology and Engineering, 1996. 35(5): p. 727-755.
61. Lee, D.S., Y. Song, and K.L. Yam, Application of an enzyme kinetics based respiration model to permeable system experiment of fresh produce. Journal of Food Engineering, 1996. 27(3): p. 297-310.
62. Yam, K.L., Pressure techniques for package inspection. Packaging Technology and Engineering, 1995. 4(5): p. 46-49.
63. Kim, H.K., Y. Song, and K.L. Yam, Influence of Modified Atmosphere on Quality Attributes of Blueberry. Food Science and Biotechnology, 1995. 4(2): p. 113-116.
64. Gogoi, B.K., S.S. Wang, and K.L. Yam, Application of shear energy model to conversion of corn meal in twin-screw extrusion. Journal of Food Processing and Preservation, 1995. 19: p. 53-63.
65. Yam, K.L., S.S. Wang, M.V. Karwe, and B.K. Gogoi, Shear conversion of corn meal by reverse screws during twin-screw extrusion at low temperatures. Journal of Food Science, 1994. 59(1): p. 113-114.
66. Lee, D.S., K.S. Lee, I.S. Park, and K.L. Yam, Analysis of Respiration Characteristics of Low CO2 Tolerance Produces for Designing Modified Atmosphere Package. Food Science and Biotechnology, 1994. 3(2): p. 99-103.
67. Lee, D.S., K.S. Lee, I.S. Park, and K.L. Yam, Analysis of respiration characteristics of low CO2 tolerance produces for design modified atmosphere atmosphere package. Foods and Biotechnology, 1994. 3(2): p. 99-103.
68. Kim, H.K., Y.S. Song, and K.L. Yam, Moisture sorption of red pepper powders. International Journal of Food Science and Technology, 1994. 29: p. 339-349.
69. Kim, H.K., Y. Song, and K.L. Yam, Water sorption characteristics of dried red peppers (Capsicum annum L.). International Journal of Food Science & Technology, 1994. 29(3): p. 339-345.
70. Ho, Y.C., S.S. Young, P. Zambetti, and K.L. Yam, Effects of Vitamin E as an antioxidant on the release of odor from HDPE bottles. Journal of Plastic Film & Sheeting, 1994. 10(3): p. 194-212.
71. Ho, Y.C., K.L. Yam, S.S. Young, and P.F. Zambetti, Comparison of Vitamin E, Irganox 1010 and BHT as antioxidants on the release of off-flavor from HDPE bottles. Journal of Plastic Film & Sheeting, 1994. 10(194-212).
72. Gogoi, B.K. and K.L. Yam, Relationships between residence time and process variables in a corotating twin-screw extruder. Journal of Food Engineering, 1994. 21(2): p. 177-196.
73. Yam, K.L., J. Rossen, and X.F. Wu, Relationship between seal strength and burst pressure for pouches. Packaging Technology and Science, 1993. 6(5): p. 239-244.
74. Yam, K.L., P.E. Haggar, and D.S. Lee, Modeling respiration of low CO2 tolerance produce using a closed system experiment. Foods and Biotechnology, 1993. 2(1): p. 22-25.
75. Song, Y.S. and K.L. Yam, Feasibility of using ultrasonic techniques to detect package contaminations. Packaging Technology and Science, 1993. 6: p. 37-42.
76. Song, Y., K.L. Yam, and H.O. Lee, Feasibility of using a non-destructive ultrasonic technique for detecting defective seals. Packaging Technology and Science, 1993. 6(1): p. 37-42.
77. Song, Y.S., H.K. Kim, and K.L. Yam, Respiration rate of blueberry in modified atmosphere at various temperatures. Journal of the American Society for Horticultural Science, 1992. 117(6): p. 925-929.
78. Lee, D.-S., P.E. Haggar, and K.L. Yam, Application of ceramic-filled polymeric films for packaging fresh produce. Packaging Technology and Science, 1992. 5(1): p. 27-30.
79. Lee, D.S., P.E. Hagger, and K.L. Yam, Permeability of ceramic-filled plastic films. Journal of Packaging Science and Technology, 1992. 5: p. 27-30.
80. Lee, D.S., S.K. Chung, H.K. Kim, and K.L. Yam, Carotenoids loss in dried red pepper products. International Journal of Food Science and Technology, 1992. 27: p. 179-185.
81. Ho, Y.C. and K.L. Yam, Effect of metal shielding on microwave heating of a model food. Journal of Food Processing and Preservation, 1992. 6: p. 337-359.
82. Haggar, P.E., D.S. Lee, and K.L. Yam, Application of an enzyme kinetics based respiration model to closed system experiments for fresh produces. Journal of Food Engineering, 1992. 15: p. 143-157.
83. Gianakakos, P. and K.L. Yam, Forming characteristics of plastics-aluminum foil. Journal of Packaging Science and Technology, 1992. 5: p. 31-39.
84. Lee, D.S., P.E. Haggar, J. Lee, and K.L. Yam, Model for fresh produce respiration in modified atmospheres based on principles of enzyme-kinetics. Journal of Food Science, 1991. 56(6): p. 1580-1585.
85. Lee, D.S., S.K. Chung, H.K. Kim, and K.L. Yam, Nonenzymatic browning in dried red pepper products. Journal of Food Quality, 1991. 14: p. 153-163.
86. Yam, K.L., B.K. Gogoi, and S. Selke, Compounding wood fibers and high density polyethylene using a twin-screw extruder. Journal of Polymer Science and Engineering, 1990. 30(11): p. 693-699.
87. Yam, K.L., B.K. Gogoi, C.C. Lai, and S.E. Selke, Composites from compounding wood fibers with recycled high density polyethylene. Polymer Engineering & Science, 1990. 30(11): p. 693-699.
88. Yam, K.L., D. Anderson, and R. Buxbaum, Diffusion of small solutes in polymer containing solutions. Science, 1988. 241: p. 330-332.
89. Jayaraman, K. and K.L. Yam, Decoupling approach to modeling perforated tube muffler components. The Journal of the Acoustical Society of America, 1981. 69(2): p. 390-396.

Book Chapter

1. Yam, K.L., Food packaging sustainability and innovation, in The 6th Shelf Life International Meeting. 2014: New Brunswick, New Jersey.
2. Yam, K.L. and X. Zhu, Controlled Release Food and Beverage Packaging, in Emerging Food Packaging Technologies: Principles and Practice, K.L. Yam and D.S. Lee, Editors. 2012, Woodhead Publishing. p. 13-26.
3. Yam, K.L. and D.S. Lee, Emerging Food Packaging Technologies: An Overview in Emerging Food Packaging Technologies: Principles and Practice, K.L. Yam and D.S. Lee, Editors. 2012, Woodhead Publishing: Oxford. p. 1-9.
4. Yam, K.L., Intelligent packaging to enhance food safety and quality, in Emerging Food Packaging Technologies: Principles and Practice, K.L. Yam and D.S. Lee, Editors. 2012. p. 137-152.
5. Vakkalanka, M.S., T. SD'Souza, S. Ray, and K.L. Yam, Emerging Packaging Technologies for Fresh Produce, in Emerging Food Packaging Technologies: Principles and Practice, K.L. Yam and D.S. Lee, Editors. 2012, Woodhead Publishing: London. p. 109-130.
6. Yam, K.L. and R.F. Schiffmann, Microwavable Packaging, in Encyclopedia of Agricultural, Food, and Biological Engineering, Second Edition. 2010, Taylor & Francis. p. 1-9.
7. Yam, K.L., Sustainable Packaging: Conceptual Framework, in The Wiley Encyclopedia of Packaging Technology, K.L. Yam, Editor. 2009, Wiley: New York. p. 1182-1183.
8. Yam, K.L., Structure/Property Relationships of Packaging Materials, in The Wiley Encyclopedia of Packaging Technology, K.L. Yam, Editor. 2009, Wiley: New York. p. 1163-1169.
9. Yam, K.L., Socioeconomic Driving Forces of Food Packaging, in The Wiley Encyclopedia of Packaging Technology, K.L. Yam, Editor. 2009, Wiley: New York. p. 1147-1148.
10. Yam, K.L., Packaging Functions and Evironments, in The Wiley Encyclopedia of Packaging Technology, K.L. Yam, Editor. 2009, Wiley: New York. p. 869-871.
11. Yam, K.L., Molecular Weight of Packaging Polymers, in The Wiley Encyclopedia of Packaging Technology, K.L. Yam, Editor. 2009, Wiley: New York. p. 789-799.
12. Yam, K.L., Microwave Packaging, in The Wiley Encyclopedia of Packaging Technology, K.L. Yam, Editor. 2009, Wiley: New York. p. 759-765.
13. Yam, K.L., Intelligent Packaging, in The Wiley Encyclopedia of Packaging Technology, K.L. yam, Editor. 2009, Wiley: New York. p. 605-616.
14. Yam, K.L., Gas Permeation of Packaging Materials, in The Wiley Encyclopedia of Packaging Technology, K.L. yam, Editor. 2009, Wiley: New York. p. 551-555.
15. Yam, K.L., Gas Barrier Properties, in The Wiley Encyclopedia of Packaging Technology, K.L. Yam, Editor. 2009, Wiley: New York. p. 547-451.
16. Yam, K.L., Food Package Development, in The Wiley Encyclopedia of Packaging Technology, K.L. Yam, Editor. 2009, Wiley: New York. p. 532-533.
17. Yam, K.L., Estimation of Shelf Lives of Oxygen Sensitive Packaged Products, in The Wiley Encyclopedia of Packaging Technology, K.L. Yam, Editor. 2009, Wiley: New York. p. 416-418.
18. Yam, K.L., Controlled Release Packaging, in The Wiley Encyclopedia of Packaging Technology, K.L. Yam, Editor. 2009, Wiley: New York. p. 333-334.
19. Lee, D.S. and K.L. Yam, Polyvinylidene Chloride (PVDC), in The Wiley Encyclopedia of Packaging Technology, K.L. Yam, Editor. 2009, Wiley: New York. p. 1012-1015.
20. Lee, D.S., K.L. Yam, and L. Piergiovanni, Shelf life of packaged food products, in Packaging Science and Technology. 2008, CRC Press: Boca Raton.
21. Lee, D.S., K. Yam, and L. Piergiovanni, Food Packaging Science and Technology. 2008, CRC Press: New York. p. 125.
22. Park, J.M., D.S. Lee, and K.L. Yam, Paper and paperboard packaging, in Handbook of Food Technology and Engineering, Y.H. Hui, Editor. 2005, Marcel Dekker: New York.
23. Chung, D.H., S.E. Papadakis, and K.L. Yam, Aseptic processing and packaging of foods, in Handbook of Food Technology and Engineering, Y.H. Hui, Editor. 2005, Marcel Dekker: New York.
24. Chung, D.H., S.E. Papadakis, and K.L. Yam, Thermoprocessing of packaged foods, in Handbook of Food Technology and Engineering, Y.H. Hui, Editor. 2005, Marcel Dekker: New York.
25. Yam, K.L. and H. Zhao, Frozen food packaging,in Handbook of Frozen Foods, Y.H. Hui, et al., Editors. 2004, Marcel Dekker, Inc.: New York. p. 55-65.
26. Yam, K.L. and C.C. Lai, Microwavable frozen food or meals, in Handbook of Frozen Foods, Y.H. Hui, et al., Editors. 2004, Marcel Dekker, Inc.: New York. p. 581-593.
27. Rooney, M.L. and K.L. Yam, Novel food packaging, in Technology of reduced additive foods. 2004, Blackwell Publishing: Malden, MA. p. 60-83.
28. Yam, K.L., K.M. Schaich, H. Zhao, and A. Brody, Use of natural antioxidants in packaging materials for shelf life extension of combat rations. Internal Research Report, 2003.
29. Yam, K.L., R.G. Saba, and Y.C. Ho, Packaging: materials, in Encyclopedia of Food Science and Technology, F.J. Francis, Editor. 1999, John Wiley & Sons: New York. p. pp. 1824-1829.
30. Yam, K.L., R. Saba, and Y.C. Ho, Packaging: general consideration, in Encyclopedia of Food Science and Technology, F.J. Francis, Editor. 1999, John Wiley & Sons: New York. p. pp. 1807-1811.
31. Yam, K.L. and D.S. Lee, Design of modified atmosphere packaging for fresh produce, in Active food packaging, M.L. Rooney, Editor. 1995, Chapman & Hall: Glasgow. p. 55-73.
32. Yam, K.L., Pressure techniques for package integrity inspection, in Plastic Package Integrity Testing: Assuring Seal Quality, B. Blakistone, Editor. 1995, co-published by Institute of Packaging Professionals and the Food Processors Institute.
33. Rooney, M.L., Active food packaging. 1995, New York: Blackie Academic & Professional. 260.
34. Yam, K.L., J.S. Paik, and C.C. Lai, Packaging: materials, in Encyclopedia of Food Science and Technology, Y.H. Hui, Editor. 1992, John Wiley & Sons: New York. p. 1978-1982.
35. Yam, K.L., J.S. Paik, and C.C. Lai, Packaging: general consideration, in Encyclopedia of Food Science and Technology, Y.H. Hui, Editor. 1992, John Wiley & Sons: New York. p. 1971-1975.