Biblio | College of Agricultural Sciences

Found 15 results

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A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

A

J. Duan, Park, S. - I., Daeschel, M. A., and Zhao, Y., “Antimicrobial chitosan-lysozyme (CL) films and coatings for enhancing microbial safety of mozzarella cheese.”, J Food Sci, vol. 72, no. 9, pp. M355-62, 2007.

B

C. Liu, Chen, R., and Su, Y. - C., “Bactericidal effects of wine on Vibrio parahaemolyticus in oysters.”, J Food Prot, vol. 69, no. 8, pp. 1823-8, 2006.

D

S. Ae Kim, Park, S. Hong, Lee, S. In, and Ricke, S. C., “Development of a rapid method to quantify Salmonella Typhimurium using a combination of MPN with qPCR and a shortened time incubation.”, Food Microbiol, vol. 65, pp. 7-18, 2017.

E

Y. Zhang, Jiao, S., Lian, Z., Deng, Y., and Zhao, Y., “Effect of single- and two-cycle high hydrostatic pressure treatments on water properties, physicochemical and microbial qualities of minimally processed squids (todarodes pacificus).”, J Food Sci, vol. 80, no. 5, pp. E1012-20, 2015.

C. Liu, Duan, J., and Su, Y. - C., “Effects of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing surfaces.”, Int J Food Microbiol, vol. 106, no. 3, pp. 248-53, 2006.

T. Ren and Su, Y. - C., “Effects of electrolyzed oxidizing water treatment on reducing Vibrio parahaemolyticus and Vibrio vulnificus in raw oysters.”, J Food Prot, vol. 69, no. 8, pp. 1829-34, 2006.

C. Liu, Lu, J., and Su, Y. - C., “Effects of flash freezing, followed by frozen storage, on reducing Vibrio parahaemolyticus in Pacific raw oysters (Crassostrea gigas).”, J Food Prot, vol. 72, no. 1, pp. 174-7, 2009.

C. Liu and Su, Y. - C., “Efficiency of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing gloves.”, Int J Food Microbiol, vol. 110, no. 2, pp. 149-54, 2006.

I

J. G. Waite, Jones, J. M., and Yousef, A. E., “Isolation and identification of spoilage microorganisms using food-based media combined with rDNA sequencing: ranch dressing as a model food.”, Food Microbiol, vol. 26, no. 3, pp. 235-9, 2009.

O

J. Kovacevic, McIntyre, L. F., Henderson, S. B., and Kosatsky, T., “Occurrence and distribution of listeria species in facilities producing ready-to-eat foods in British Columbia, Canada.”, J Food Prot, vol. 75, no. 2, pp. 216-24, 2012.

R

Y. - C. Su and Morrissey, M. T., “Reducing levels of Listeria monocytogenes contamination on raw salmon with acidified sodium chlorite.”, J Food Prot, vol. 66, no. 5, pp. 812-8, 2003.

S. D. Stan and Daeschel, M. A., “Reduction of Salmonella enterica on alfalfa seeds with acidic electrolyzed oxidizing water and enhanced uptake of acidic electrolyzed oxidizing water into seeds by gas exchange.”, J Food Prot, vol. 66, no. 11, pp. 2017-22, 2003.

S

J. G. Waite-Cusic, Diono, B. H. S., and Yousef, A. E., “Screening for Listeria monocytogenes surrogate strains applicable to food processing by ultrahigh pressure and pulsed electric field.”, J Food Prot, vol. 74, no. 10, pp. 1655-61, 2011.

Y. - C. Su, Duan, J., and Wu, W. - H., “Selectivity and specificity of a chromogenic medium for detecting Vibrio parahaemolyticust.”, J Food Prot, vol. 68, no. 7, pp. 1454-6, 2005.

J. Duan, Kim, K., Daeschel, M. A., and Zhao, Y., “Storability of antimicrobial chitosan-lysozyme composite coating and film-forming solutions.”, J Food Sci, vol. 73, no. 6, pp. M321-9, 2008.