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RESEARCH AREAS BY SCIENTIST
Arvind Bhagwat
Kevin Chao
Ronald Fayer
Jeffrey Karns
Moon Kim
Alan Lefcourt
Yaguang Luo
Contact Information
Research Projects
Publications
ARS News Articles
Patricia Millner
Xiangwu Nou
Yakov Pachepsky
Jitu Patel
Mónica Santín-Durán
Walter Schmidt
Manan Sharma
Dan Shelton
Jo Ann Van Kessel
POSTDOCS AND VISITING SCIENTISTS
Gonzalo Martinez
Jianwei Qin
Chun-Chieh Yang
 
You are here: People & Places / Yaguang Luo / Research Projects

Yaguang Luo (Sunny)

Research Food Technologist


Projects
DEVELOPMENT OF ULTRASONIC PROCESSES TO IMPROVE PATHOGEN INACTIVATION
General Cooperative Agreement (A)
  Accession Number: 421726
A TRANS-DISCIPLINARY APPROACH TO IMPROVING PRODUCE SAFETY
General Cooperative Agreement (A)
  Accession Number: 421730
IMPROVING LEAFY GREEN SAFETY VIA RESEARCH AND EXTENSION
General Cooperative Agreement (A)
  Accession Number: 421732
A TRANS-DISCIPLINARY APPROACH TO IMPROVING PRODUCE SAFETY
General Cooperative Agreement (A)
  Accession Number: 421735
EVALUATION AND MAINTENANCE OF FLAVOR, NUTRITIONAL AND OTHER QUALITY ATTRIBUTES OF FRESH AND FRESH-CUT PRODUCE
Appropriated (D)
  Accession Number: 419750
MICROBIAL ECOLOGY AND SAFETY OF FRESH PRODUCE
Appropriated (D)
  Accession Number: 420692
PRODUCE SAFETY RESEARCH COLLABORATION WITH NEW LEAF FOOD SAFETY SOLUTIONS
Nonfunded Cooperative Agreement (N)
  Accession Number: 422280
REDUCING PATHOGEN PRESENCE IN FRESH-CUT PRODUCE
Nonfunded Cooperative Agreement (N)
  Accession Number: 422387
REDUCING PATHOGEN PRESENCE IN FRESH-CUT PRODUCE WITH SANITIZERS
Nonfunded Cooperative Agreement (N)
  Accession Number: 422393
FOOD SAFETY CONTROL IMPROVEMENT FOR FRESH PRODUCE IN RETAIL DISPLAY CASES
Nonfunded Cooperative Agreement (N)
  Accession Number: 422394
INNOVATIVE TECHNOLOGIES AND PROCESS OPTIMIZATION FOR FOOD SAFETY RISK REDUCTION ASSOCIATED WITH FRESH AND FRESH-CUT LEAFY GREEN VEGETABLES
Reimbursable (R)
  Accession Number: 420922
EVALUATING THE IMPACT OF FRESH-CUT PRODUCE WASH OPERATION ON FOOD QUALITY AND SAFETY
Specific Cooperative Agreement (S)
  Accession Number: 420786
IMPROVING FOOD SAFETY AND QUALITY OF FRESH AND FRESH-CUT FRUITS AND VEGETABLES
Specific Cooperative Agreement (S)
  Accession Number: 418295
MINIMIZING PATHOGEN TRANSFERENCE DURING LETTUCE HARVESTING BY OPTIMIZING THE DESIGN OF THE HARVESTING DEVICE AND OPERATION PRACTICES
Specific Cooperative Agreement (S)
  Accession Number: 419571
Novel Sanitizing Treatment of Fresh Produce to Inactivate Food-Borne Pathogens
Specific Cooperative Agreement (S)
  Accession Number: 424243
OPTIMIZING FRESH-CUT PRODUCT PROCESSING OPERATIONS FOR IMPROVING PRODUCE QUALITY
Trust (T)
  Accession Number: 421377
   
 
Last Modified: 05/24/2013
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