Page Banner

United States Department of Agriculture

Agricultural Research Service

Related Topics

Lee I Chau
Food Safety and Intervention Technologies
Microbiologist
Lee.Chau@ars.usda.gov
Phone: (215) 233-6452
Fax: (215) 233-6406
Room 3116
600 E MERMAID LN
ERRC
WYNDMOOR, PA, 19038-8598


Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Microbial safety and overall quality of cantaloupe fresh-cut pieces prepared from whole fruit after wet steam treatment - (Peer Reviewed Journal)
Ukuku, D.O., Geveke, D.J., Chau, L.I., Niemira, B.A. 2016. Microbial safety and overall quality of cantaloupe fresh-cut pieces prepared from whole fruit after wet steam treatment. International Journal of Food Microbiology. doi: 10.1016/j.ijfoodmicro.2016.05.019.
Changes in microbial populations of WPC34 and WPC80 whey protein during long term storage - (Peer Reviewed Journal)
Ukuku, D.O., Onwulata, C.I., Mukhopadhyay, S., Thomas-Gahring, A.E., Chau, L.I., Tunick, M.H. 2016. Changes in microbial populations of WPC34 and WPC80 whey protein during long term storage. Journal of Food Processing and Preservation. DOI:10/1111;jfpp.12743.
Inactivation of natural microflora and Escherichia coli K-12 on cantaloupe rind surfaces using wet steam treatments - (Abstract Only)
Ukuku, D.O., Geveke, D.J., Chau, L.I., Bigley Jr, A.B. 2013. Inactivation of natural microflora and Escherichia coli K-12 on cantaloupe rind surfaces using wet steam treatments. International Association for Food Protection. 1:1.
EVIDENCE FOR BUOYANCY-DEPENDENT IMB-SALMONELLA COMPLEX LOSSES DURING MAGNETIC PHASE SEPARATION - (Peer Reviewed Journal)
IRWIN, P.L., FORTIS, L.L., CHAU, L.I., GEHRING, A.G., TU, S. EVIDENCE FOR BUOYANCY-DEPENDENT IMB-SALMONELLA COMPLEX LOSSES DURING MAGNETIC PHASE SEPARATION. JOURNAL OF RAPID METHODS AND AUTOMATION IN MICROBIOLOGY. 2002.
Last Modified: 7/30/2016
Footer Content Back to Top of Page