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United States Department of Agriculture

Agricultural Research Service

Related Topics

Lihan Huang
Residue Chemistry and Predictive Microbiology Research
Food Technology

Phone: (215) 233-6621
Fax: (215) 233-6581

Room 0022
600 E MERMAID LN
ERRC
WYNDMOOR , PA 190388598

Projects
Development of Predictive Microbial Models for Food Safety using Alternate Approaches
Appropriated (D)
  Accession Number: 430595
FOOD SAFETY & QUALITY, APPLICATION OF NOVEL TECHNOLOGIES & UTILIZATION OF WASTE POMACE FROM FRUIT & VEGETABLE PROCESSING - COLLABORATIVE RES
Nonfunded Cooperative Agreement (N)
  Accession Number: 422849
COLLABORATIVE RESEARCH IN THE AREAS OF FOOD SAFETY AND FUNCTION FOOD DEVELOPMENT BASED ON DAIRY AND OTHER AGRICULTURAL RESOURCES
Nonfunded Cooperative Agreement (N)
  Accession Number: 422935
DEVELOPMENT OF PREDICTIVE MODELS FOR PATHOGENIC AND SPOILAGE MICROORGANISMS IN RAW AND PROCESSED CHINESE FOODS
Nonfunded Cooperative Agreement (N)
  Accession Number: 423410
Development of Chinese Predictive Microbial Models Databases for Meat Safety
Nonfunded Cooperative Agreement (N)
  Accession Number: 428483
Development of Testing Technologies for Chemical Residues and Data Processing and Mining Method for Risk Assessment
Nonfunded Cooperative Agreement (N)
  Accession Number: 428698
Microbial Risk Evaluation (including Predictive Microbiology and Risk Assessment) for Certified Agricultural Standards (CAS) Premium Agriculture
Nonfunded Cooperative Agreement (N)
  Accession Number: 429705
CONTROL OF FOOD-BORNE BACTERIAL AND VIRAL PATHOGENS USING MICROWAVE TECHNOLOGIES
Reimbursable (R)
  Accession Number: 421314

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Effect of temperature and salt on thermal inactivation of Listeria monocytogenes in Salmon Roe -
Dynamic kinetic analysis of growth of Listeria monocytogenes in a simulated comminuted, non-cured cooked pork product -
Huang, L. 2016. Dynamic kinetic analysis of growth of Listeria monocytogenes in a simulated comminuted, non-cured cooked pork product. Food Control. 71(2017):160-167. DOI:10.1016/j.foodcont.2016.06.043.
Mathematical modeling and Monte Carlo simulation of thermal inactivation of non-proteolytic Clostridium botulinum spores during continuous microwave-assisted pasteurization -
Evaluating the performance of a new model for predicting the growth of Clostridium perfringens in cooked, uncured meat and poultry products under isothermal, heating, and dynamically cooling conditions -
Direct dynamic kinetic analysis and computer simulation of growth of Clostridium perfringens in cooked turkey during cooling -
Growth of Staphylococcus aureus in cooked potato and potato salad – A one-step kinetic analysis -
Mathematical modeling and growth kinetics of Clostridium sporogenes in cooked beef -
Hong, Y., Huang, L., Yoon, W. 2015. Mathematical modeling and growth kinetics of Clostridium sporogenes in cooked beef. Food Microbiology. 60:471-477.
Effect of lag time distribution on the lag phase of bacterial growth - a Monte Carlo analysis -
Growth of Listeria monocytogenes in Salmon Roe - a kinetic analysis Reprint Icon -
Li, C., Huang, L., Hwang, C., Chen, J. 2015. Growth of Listeria monocytogenes in Salmon Roe - a kinetic analysis. Food Control. DOI:10.1016/j.foodcont.2015.06.016.
Inactivation of Toxoplasma gondii on blueberries using low dose irradiation without affecting quality -
Lacombe, A.C., Breard, A., Hwang, C., Fan, X., Huang, L., Yoo, B.K., Niemira, B.A., Gurtler, J., Wu, V. 2015. Inactivation of Toxoplasma gondii on blueberries using low dose irradiation without affecting quality. Meeting Abstract. IAFP Annual Meeting. Portland, Oregon. July 25-28, 2015. Volume 1, Page 1.
Direct construction of predictive models for describing growth Salmonella enteritidis in liquid eggs – a one-step approach Reprint Icon -
Huang, L. 2015. Direct construction of predictive models for describing growth Salmonella enteritidis in liquid eggs – a one-step approach. Food Control. DOI: 10.1016j.foodcont.2015.03.051.
Growth characteristics of Shiga toxin-producing Escherichia coli (STEC) stressed by chlorine, sodium chloride, acid, and starvation on lettuce and cantaloupe Reprint Icon -
Yoo, B.K., Liu, Y., Juneja, V.K., Huang, L., Hwang, C. 2015. Growth characteristics of Shiga toxin-producing Escherichia coli (STEC) stressed by chlorine, sodium chloride, acid, and starvation on lettuce and cantaloupe. Food Control. 55:97-102.
Effect of acidified sorbate solutions on the lag phase durations and growth rates of Listeria monocytogenes on meat surfaces Reprint Icon -
Hwang, C., Juneja, V.K., Huang, L. 2015. Effect of acidified sorbate solutions on the lag phase durations and growth rates of Listeria monocytogenes on meat surfaces. Journal of Food Protection. 78(6):1154-1160.
Inorganic arsenic in starchy roots, tubers, and plantain and assessment of cancer risk of sub-Saharan African populations Reprint Icon -
Chen, T., Huang, L., Lai, G., Chen, G. 2015. Inorganic arsenic in starchy roots, tubers, and plantain and assessment of cancer risk of sub-Saharan African populations. Food Control. DOI: 10.1016/j.foodcont.2015.01.016.
Mathematical modeling of growth Salmonella and spoilage microorganisms in raw oysters Reprint Icon -
Fang, T., Huang, L., Liu, L., Mei, F., Chen, J. 2015. Mathematical modeling of growth Salmonella and spoilage microorganisms in raw oysters. Food Control. DOI: 10.1016/j.foodcont.2014.12.036.
Dynamic determination of kinetic parameters and computer simulation of growth of Clostridium perfringens in cooked beef Reprint Icon -
Huang, L. 2014. Dynamic determination of kinetic parameters and computer simulation of growth of Clostridium perfringens in cooked beef. International Journal of Food Microbiology. DOI: 10.1016/j.ifoodmicro.2014.11.025.
Survival and growth parameters of Escherichia coli 0157:H7, Salmonella Spp. and Listeria monocytogenes on cantaloupe fresh-cut pieces during storage -
Ukuku, D.O., Huang, L., Sommers, C.H. 2014. Survival and growth parameters of Escherichia coli 0157:H7, Salmonella Spp. and Listeria monocytogenes on cantaloupe fresh-cut pieces during storage. Journal of Food Protection. 78:1288-1295.
Comparative study of thermal inactivation kinetics of Salmonella spp. in peanut butter and peanut butter spread Reprint Icon -
Li, C., Huang, L., Chen, J. 2014. Comparative study of thermal inactivation kinetics of Salmonella spp. in peanut butter and peanut butter spread. Food Control. 45:143-149 doi.org/10.1016/j.foodcont.2014.04.023.
Predictive modeling for growth of non- and cold-adapted Listeria Monocytogenes on fresh-cut cantaloupe at different storage temperatures Reprint Icon -
Hong, Y., Yoon, W., Huang, L., Yuk, H. 2014. Predictive modeling for growth of non- and cold-adapted Listeria Monocytogenes on fresh-cut cantaloupe at different storage temperatures. Journal of Food Science. doi:10.1111/1750.3841.12468.
Effect of high pressure treatment on the survival of Shiga-Toxin producing Escherichia coli in strawberries Reprint Icon -
Hsu, H., Sheen, S., Sites, J.E., Huang, L., Wu, J. 2013. Effect of high pressure treatment on the survival of Shiga-Toxin producing Escherichia coli in strawberries. Food Microbiology. 40:25-30.
IPMP 2013 - A comprehensive data analysis tool for predictive microbiology Reprint Icon -
Huang, L. 2014. IPMP 2013 - A comprehensive data analysis tool for predictive microbiology. International Journal of Food Microbiology. 171(2014)100-107.
Thermal inactivation of Escherichia coli O157:H7 in strawberry puree and its effect on anthocyanins and color Reprint Icon -
Hus, H., Huang, L., Wu, S. 2014. Thermal inactivation of Escherichia coli O157:H7 in strawberry puree and its effect on anthocyanins and color. Journal of Food Science. 79(1):74-80.
Growth and survival kinetics of Listeria monocytogenes in cooked egg whites Reprint Icon -
Fang, T., Huang, L. 2013. Growth and survival kinetics of Listeria monocytogenes in cooked egg whites. Food Control. doi: 10.1016/j.foodcont.2013.08.034.
Survival and growth parameters of Escherichia Coli 0157:H7, Salmonella Spp. and Listeria Monocytogenes on fresh-cut pieces prepared from whole cantaloupe treated with Lovit sanitizer -
Ukuku, D.O., Huang, L. 2013. Survival and growth parameters of Escherichia Coli 0157:H7, Salmonella Spp. and Listeria Monocytogenes on fresh-cut pieces prepared from whole cantaloupe treated with Lovit sanitizer. Meeting Abstract. 2nd International Conference and Exhibition on Nutritional Science and Therapy, Philadelphia, PA., July 15-17, 2013., Volume 1, Page 1.
Chilled storage of foods - principles -
Hwang, C., Huang, L. 2014. Chilled storage of foods - principles. In: Batt, C.A., Tortorello, M.L. (Eds), Encyclopedia of Food Microbiology, vol 1. Elsevier Ltd, Academic Press, pp. 427-431.
Determination of thermal inactivation kinetics of Listeria monocytogenes in chicken meat by isothermal and dynamic methods Reprint Icon -
Huang, L. 2013. Determination of thermal inactivation kinetics of Listeria monocytogenes in chicken meat by isothermal and dynamic methods. Food Control. 33:484-488.
The effect of potassium sorbate and pH on the growth of Listeria monocytogenes in ham salad -
Gene expression profiling of a nisin-sensitive Listeria monocytogenes Scott A CtsR deletion mutant -
Liu, Y., Morgan, S.L., Ream, A.R., Huang, L. 2012. Gene expression profiling of a nisin-sensitive Listeria monocytogenes Scott A CtsR deletion mutant. Journal of Industrial Microbiology and Biotechnology. 40(5):495-505.
Optimization of a new mathematical model for bacterial growth -
Huang, L. 2013. Optimization of a new mathematical model for bacterial growth. Journal of Applied Microbiology. 32:283-288.
Mathematical modeling and numerical analysis of the growth of Non-O157 shiga toxin-producing Escherichia coli in spinach leaves -
Huang, L. 2012. Mathematical modeling and numerical analysis of the growth of Non-O157 shiga toxin-producing Escherichia coli in spinach leaves. International Journal of Food Microbiology. p. 32-41. 10.1016/j.ijfoodmicro.2012.09.019.
Growth kinetics of Listeria monocytogenes and spoilage microorganisms in fresh-cut cantaloupe -
Fang, T., Liu, Y., Huang, L. 2013. Growth kinetics of Listeria monocytogenes and spoilage microorganisms in fresh-cut cantaloupe. Food Microbiology. http://dx.doi.org/10.1016/j.fm.2012.12.05.
A simplified method for numerical simulation of gas grilling of non-intact beef steaks to elimate Escherichia coli O157:H7 -
Huang, L. 2012. A simplified method for numerical simulation of gas grilling of non-intact beef steaks to elimate Escherichia coli O157:H7. Journal of Food Engineering. 113:380-388.
Growth kinetics and model comparison of cronobacter sakazakii in reconstituted powdered infant formula -
Fang, T., Gurtler, J., Huang, L. 2012. Growth kinetics and model comparison of cronobacter sakazakii in reconstituted powdered infant formula. Journal of Food Science. 77(9):247-255.
Survival of Listeria monocytogenes, E.coli 0157:H7 and Salmonella spp. on catfish fillets exposed to microwave heating in a continuous mode -
Sheen, S., Huang, L., Sommers, C.H. 2012. Survival of Listeria monocytogenes, E.coli 0157:H7 and Salmonella spp. on catfish fillets exposed to microwave heating in a continuous mode. Journal of Food Science. 77(8):E209-E214.
Effects of lactic acid on the growth characteristics of Listeria monocytogenes on cooked ham surfaces Reprint Icon -
Hwang, C., Huang, L., Sheen, S., Juneja, V.K. 2012. Effects of lactic acid on the growth characteristics of Listeria monocytogenes on cooked ham surfaces. Journal of Food Protection. 75(8)1404-1410.
Genes that are involved in high hydrostatic pressure treatments in a Listeria monocytogenes Scott A ctsR deletion mutant Reprint Icon -
Liu, Y., Huang, L., Joerger, R.D., Gunther, N.W. 2012. Genes that are involved in high hydrostatic pressure treatments in a Listeria monocytogenes Scott A ctsR deletion mutant. Journal of Microbial and Biochemical Technology. 4:050-056.
Mathematical modeling of growth of non-O157 Shiga Toxin-producing Escherichia coli in raw ground beef -
Huang, L., Tu, S., Phillips, J.G., Fratamico, P.M. 2012. Mathematical modeling of growth of non-O157 Shiga Toxin-producing Escherichia coli in raw ground beef. Journal of Food Science. 77(4)217-225.
In-package pasteurization of ready-to-eat meat and poultry product -
Huang, L., Hwang, C. 2012. In-package pasteurization of ready-to-eat meat and poultry product. In: Kerry, J.P., editor. In Advances in meat, poultry and seafood packaging. Philadelphia, PA: Woodhead Publishing Ltd. 313:320.
Effect of temperature on microbial growth rate - thermodynamic analysis, the arrhenius and eyring-polanyi connection -
Huang, L., Hwang, C., Phillips, J.G. 2011. Effect of temperature on microbial growth rate - thermodynamic analysis, the arrhenius and eyring-polanyi connection. Journal of Food Science. 76:553-560.
Evaluating the effect of temperature on microbial growth rate - the Ratkowsky and a Belehrádek type models -
Huang, L., Hwang, C., Phillips, J.G. 2011. Evaluating the effect of temperature on microbial growth rate - the Ratkowsky and a Belehrádek type models. Journal of Food Science. 76(8):547-557.
Thermal inactivation of foodborne pathogens and the USDA pathogen modeling program -
Juneja, V.K., Huang, L., Yan, X. 2011. Thermal inactivation of foodborne pathogens and the USDA pathogen modeling program. Journal of Thermal Analysis. 106(1):191-198.
Survival of Listeria monocytogenes and Salmonella spp. on catfish exposed to microwave heating in a continuous mode -
Sheen, S., Huang, L., Sommers, C.H. 2011. Survival of Listeria monocytogenes and Salmonella spp. on catfish exposed to microwave heating in a continuous mode [abstract]. International Microwave Power Institute (IMPI). June 8-10, 2011, New Orleans, LA. 1:1.
Comprehensive approaches for molecular biomarker discovery for the detection and identification of Cronobacter spp. (Enterobacter sakazakii), Salmonella, and other foodborne pathogens Reprint Icon -
Yan, X., Gurtler, J., Fratamico, P.M., Hu, J., Gunther, N.W., Juneja, V.K., Huang, L. 2011. Comprehensive approaches for molecular biomarker discovery for the detection and identification of Cronobacter spp. (Enterobacter sakazakii), Salmonella, and other foodborne pathogens. Applied and Environmental Microbiology. 77:1833-1843.
Hazards associated with Clostridium perfringens in particular reference to predictive models applicable to cooling of cooked meat and poultry products -
Juneja, V.K., Huang, L. 2010. Hazards associated with Clostridium perfringens in particular reference to predictive models applicable to cooling of cooked meat and poultry products [abstract]. Cold-Chain-Management. p. 93-99.
Acids in combination with sodium dodecyl sulfate caused quality deterioration of fresh-cut iceburg lettuce during storage in modified atmosphere package -
Guan, W., Huang, L., Fan, X. 2010. Acids in combination with sodium dodecyl sulfate caused quality deterioration of fresh-cut iceburg lettuce during storage in modified atmosphere package. Journal of Food Science. 75:S435-S440.
Predictive model for growth of Clostridium perfringens during cooling of cooked uncured meat and poultry -
Juneja, V.K., Marks, H.M., Huang, L., Thippareddi, H. 2011. Predictive model for growth of Clostridium perfringens during cooling of cooked uncured meat and poultry. Food Microbiology. 28:791-795.
A new mechanistic growth model for simultaneous determination of lag phase duration and exponential growth rate and a new Belehdradek-type model for evaluating the effect of temperature on growth rate -
Huang, L. 2010. A new mechanistic growth model for simultaneous determination of lag phase duration and exponential growth rate and a new Belehdradek-type model for evaluating the effect of temperature on growth rate. Food Microbiology. 28:770-776.
Dynamic model for predicting growth of salmonella spp. in ground sterile pork -
Velugoti, P.R., Bohra, L.K., Juneja, V.K., Huang, L., Subbiah, J., Wessling, A.L., Thippareddi, H. 2010. Dynamic model for predicting growth of salmonella spp. in ground sterile pork. Food Microbiology. 28:796-803.
Sustainable wireless sensing technologies for imported foods inspection -
Elimination of Salmonella in Microwaveable Non-Ready-to-Eat Meats by Power-Controlled Microwave Heating -
Huang, L. 2010. Elimination of Salmonella in Microwaveable Non-Ready-to-Eat Meats by Power-Controlled Microwave Heating. Meeting Abstract. ISSN:1070-0129.pg.62-66.
From ontology selection and semantic web to the integrated information system of food-borne diseases and food safety -
Yan, X., Peng, Y., Meng, J., Rusante, J., Fratamico, P.M., Huang, L., Juneja, V.K., Needleman, D.S. 2011. From ontology selection and semantic web to the integrated information system of food-borne diseases and food safety. Software Tools and Algorithms for Biological Systems. 26-34.
Quantitative analysis of vertical translocation and lateral cross-contamination of Escherichia coli O157:H7 during mechanical tenderization of beef -
Huang, L., Sheen, S. 2011. Quantitative analysis of vertical translocation and lateral cross-contamination of Escherichia coli O157:H7 during mechanical tenderization of beef. Journal of Food Safety. 31:108-114.
Growth kinetics of Escherchia coli O157:H7 in mechanically-tenderized beef -
Huang, L. 2010. Growth kinetics of Escherchia coli O157:H7 in mechanically-tenderized beef. International Journal of Food Microbiology. 140:40-48.
A New Automated Microwave Heating Process for Cooking and Pasteurization of Microwaveable Foods Containing Raw Meats -
Huang, L., Sites, J.E. 2010. A New Automated Microwave Heating Process for Cooking and Pasteurization of Microwaveable Foods Containing Raw Meats. Journal of Food Science. 75:E110-E115.
Near-Infrared Surface Pasteurization to Eliminate Listeria monocytogenes on Cooked Chicken Breast Meat Surfaces -
Huang, L., Sites, J.E. 2012. Near-Infrared Surface Pasteurization to Eliminate Listeria monocytogenes on Cooked Chicken Breast Meat Surfaces. Journal of Food Process Engineering. 35:1-15.
An integrated model for predictive microbiology and simultaneous determination of lag phase duration and exponential growth rate -
Microbial profiling, neural network and semantic web: an integrated information system for human pathogen risk management, prevention and surveillance in food safety -
Yan, X., Peng, Y., Meng, J., Ruzante, J., Fratamico, P.M., Huang, L., Juneja, V.K. 2009. Microbial profiling, neural network and semantic web: an integrated information system for human pathogen risk management, prevention and surveillance in food safety. International Conference on Predictive Modeling in Foods. 1:11-12.
Microwave Heating of TV-Dinner Type Products -
Huang, L., Sites, J.E. 2009. Microwave Heating of TV-Dinner Type Products. In: Proceedings of International Microwave Power Institute’s 43rd Annual Symposium. July 8 – 10, 2009, Washington, DC. p. 72 – 77.
Simultaneous Determination of Thermal Conductivity and Thermal Diffusivity of Food and Agricultural Materials Using a Transient Plane-Source Method -
Huang, L., Liu, L.S. 2009. Simultaneous Determination of Thermal Conductivity and Thermal Diffusivity of Food and Agricultural Materials Using a Transient Plane-Source Method. Journal of Food Engineering. 95:179-185.
Cooling of cooked RTE meats and computer simulation -
Huang, L., Sheen, S. 2010. Cooling of cooked RTE meats and computer simulation. In: Hwang, A. and Huang. L., editors. Ready-to-Eat Foods, Microbial Concerns and Control Measures. Boca Raton, FL: CRC Press, Taylor & Francis Group. p.191-228.
Translocation and thermal inactivation of Shiga-toxin producing Escherichia coli in non-intact beef -
Luchansky,J.,Huang,L.,Sommers,C.,Shoyer,B.,Call,J.,Porto-Fett,A. 2009. Translocation and thermal inactivation of Shiga-toxin producing Escherichia coli in non-intact beef [abstract].ProSafe Beef Conference.Dublin,Ireland.p.1.
Improving Microbial Safety of Fresh Produce Using Thermal Treatment -
Fan, X., Annous, B.A., Huang, L. 2009. Improving Microbial Safety of Fresh Produce Using Thermal Treatment. In: Fan, X., Niemira, B.A., Doona, C.J., Feeherry, F.E., Gravani, R.B., editors. Microbial Safety of Fresh Produce. Ames, IA: Willey-Blackwell. p. 241-262.
Mathematical modeling of growth of Salmonella in raw ground beef under isothermal conditions from 10 to 45 Degree C -
Juneja, V.K., Melendes, M., Huang, L., Subbiah, J., Thippareddi, H. 2009. Mathematical modeling of growth of Salmonella in raw ground beef under isothermal conditions from 10 to 45 Degree C. International Journal of Food Microbiology. 131:106-111.
Growth parameters of escherichia coli O157:H7, salmonella and listeria monocytogenes and aerobic mesophilic bacteria of apple cider amended with nisin-EDTA -
Ukuku, D.O., Zhang, H.Q., Huang, L. 2009. Growth parameters of escherichia coli O157:H7, salmonella and listeria monocytogenes and aerobic mesophilic bacteria of apple cider amended with nisin-EDTA. Foodborne Pathogens and Disease. 6(4):487-494.
Factors Affecting Thermally Induced Furan Formation -
Fan, X., Huang, L., Sokorai, K.J. 2008. Factors Affecting Thermally Induced Furan Formation. Journal of Agricultural and Food Chemistry. 56:9490-9494.
Thermal Inactivation of Listeria Monocytogenes in Ground Beef Under Isothermal and Dynamic Temperature Conditions -
Huang, L. 2008. Thermal Inactivation of Listeria Monocytogenes in Ground Beef Under Isothermal and Dynamic Temperature Conditions. Journal of Food Engineering. 90:380-387.
Pasteurization of Ready-to-Eat Meats -
Huang, L., Sites, J.E. 2008. Pasteurization of Ready-to-Eat Meats. In: International Microwave Power Institute's 42nd Annual Symposium, June 25-27, 2008, New Orleans, LA. 37-42.
Growth Kinetics of Listeria monocytogenes in Broth and Beef Frankfurters– Determination of Lag Phase Duration and Exponential Growth Rate under Isothermal Conditions -
Huang, L. 2008. Growth Kinetics of Listeria monocytogenes in Broth and Beef Frankfurters– Determination of Lag Phase Duration and Exponential Growth Rate under Isothermal Conditions. Journal of Food Science. 73(5):E235-E242.
Elimination of Listeria monocytogenes on Hotdogs by Infrared Surface Treatment -
Huang, L., Sites, J.E. 2008. Elimination of Listeria monocytogenes on Hotdogs by Infrared Surface Treatment. Journal of Food Science. 73:M27-M31.
Predictive model for growth of Clostridium perfringens at temperatures applicable to cooling of cooked uncured beef and chicken -
Juneja, V.K., Marks, H.M., Huang, L., Thippareddi, H. 2007. Predictive model for growth of Clostridium perfringens at temperatures applicable to cooling of cooked uncured beef and chicken. Meeting Abstract. PA7.
PREDICTIVE MODEL FOR GROWTH OF CLOSTRIDIUM PERFRINGENS AT TEMPERATURES APPLICABLE TO COOLING OF COOKED UNCURED BEEF AND CHICKEN -
Juneja, V.K., Marks, H.M., Huang, L., Thippareddi, H. 2007. Predictive model for growth of clostridium perfringens at temperatures applicable to cooling of cooked uncured beef and chicken. Meeting Abstract.
Numerical Analysis of Survival of Listeria monocytogenes during In- Package Pasteurization of Frankfurters by Hot Water Immersion -
Huang, L. 2007. Numerical Analysis of Survival of Listeria monocytogenes during In- Package Pasteurization of Frankfurters by Hot Water Immersion. Journal of Food Science. 72(5):E285-E292.
MODELING THE EFFECT OF TEMPERATURE ON GROWTH OF SALMONELLA IN CHICKEN -
Juneja, V.K., Melendres, M.V., Huang, L., Gumudavelli, V., Subbia, J., Thippareddi, H. 2007. Modeling the effect of temperature on growth of salmonella in chicken. Food Microbiology. 24:328-335.
COMPUTER SIMULATION OF HEAT TRANSFER DURING IN-PACKAGE PASTEURIZATION OF BEEF FRANKFURTERS BY HOT WATER IMMERSION -
AUTOMATIC CONTROL OF MICROWAVE HEATING FOR IN-PACKAGE PASTEURIZATION OF BEEF FRANKFURTERS -
Huang, L., Sites, J.E. 2006. Automatic control of microwave heating for in-package pasteurization of beef frankfurters. Journal of Food Engineering. 80:226-233.
ENSURING THE SAFETY OF FRANKFURTERS BY THERMAL PROCESSING -
Huang, L. 2006. Ensuring the safety of frankfurters by thermal processing . 2006 IFT Annual Meeting & Food Expo. Orlando, FL. 6/28/06. p. 1.
PREDICTIVE MODEL FOR GROWTH OF CLOSTRIDIUM PERFRINGENS DURING COOLING OF COOKED CURED PORK -
Juneja, V.K., Huang, L., Thippareddi, H. 2006. Predictive model for growth of clostridium perfringens during cooling of cooked cured pork. International Journal of Food Microbiology. 110:85-92.
THERMAL INACTIVATION OF SALMONELLA ON CANTALOUPES USING HOT WATER -
Solomon, E.B., Huang, L., Sites, J.E., Annous, B.A. 2006. Thermal inactivation of salmonella on cantaloupes using hot water. Journal of Food Science. 71(2): M25-M30.
APPROACHES FOR MODELING THERMAL INACTIVATION OF FOODBORNE PATHOGENS -
Juneja, V.K., Huang, L., Harry, M. 2006. Approaches for modeling thermal inactivation of foodborne pathogens. American Chemical Society Abstracts.
COMPUTER-CONTROLLED MICROWAVE HEATING TO IN-PACKAGE PASTEURIZE BEEF FRANKFURTERS FOR ELIMINATION OF LISTERIA MONOCYTOGENES -
Huang, L. 2005. Computer-controlled microwave heating to in-package pasteurize beef frankfurters for elimination of listeria monocytogenes. Journal of Food Process Engineering. 453-477.
THERMAL INACTIVATION OF SALMONELLA ON CANTALOUPE USING HOT WATER -
Solomon, E.B., Sites, J.E., Huang, L., Annous, B.A. 2005. Thermal inactivation of salmonella on cantaloupe using hot water (abstract). Institute of Food Technologists. Available:http://ift.confex.com/ift/2005/techprogram/paper_30545.htm
DYNAMIC MEASUREMENT AND MATHEMATICAL MODELING OF THE TEMPERATURE HISTORY ON HOT DOG SURFACES DURING VACUUM-STEAM-VACUUM PROCESSES -
Huang, L. 2004. Dynamic measurement and mathematical modeling of the temperature history on hot dog surfaces during vacuum-steam-vacuum processes. Journal of Food Engineering. 71:109-118.
NUMERICAL ANALYSIS OF HEAT TRANSFER DURING SURFACE PASTEURIZATION OF HOT DOGS WITH VACUUM-STEAM-VACUUM TECHNOLOGY -
Huang, L. 2004. Numerical analysis of heat transfer during surface pasteurization of hot dogs with vacuum-steam-vacuum technology. Journal of Food Science. 69(9):E455-E464.
INFRARED SURFACE PASTEURIZATION OF TURKEY FRANKFURTERS -
Huang, L. 2004. Infrared surface pasteurization of turkey frankfurters. Innovative Food Science and Emerging Technologies. 5:345-351.
ENGINEERING ANALYSIS OF VACUUM-STEAM-VACUUM SURFACE PASTEURIZATION PROCESSES -
Huang, L. 2004. Engineering analysis of vacuum-steam-vacuum surface pasteurization processes. Institute of Food Technologists. Paper No. 17H-23.
THERMAL RESISTANCE OF LISTERIA MONOCYTOGENES, SALMONELLA HEIDELBERG, AND ESCHERICHIA COLI O157:H7 AT ELEVATED TEMPERATURES -
Huang, L. 2004. Thermal resistance of listeria monocytogenes, salmonella heidelberg, and escherichia coli O157:h7 at elevated temperatures. Journal of Food Protection. 67(8):1666-1670.
KINETIC ANALYSIS OF MICROBIAL GROWTH IN FOOD SYSTEMS UNDER ISOTHERMAL CONDITIONS -
NUMERICAL ANALYSIS OF THE GROWTH OF CLOSTRIDIUM PERFRINGENS IN COOKED BEEF UNDER ISOTHERMAL AND DYNAMIC CONDITIONS -
Huang, L. 2004. Numerical analysis of the growth of clostridium perfringens in cooked beef under isothermal and dynamic conditions. Journal of Food Safety. 24:53-70.
MATHEMATICAL MODELING OF GROWTH OF CLOSTRIDIUM PERFRINGENS IN COOKED BEEF -
HUANG, L. MATHEMATICAL MODELING OF GROWTH OF CLOSTRIDIUM PERFRINGENS IN COOKED BEEF. JOURNAL OF APPLIED MICROBIOLOGY. 2003. V. 23. P. 91-105.
DYNAMIC COMPUTER SIMULATION OF THE MULTIPLICATION OF CLOSTRIDIUM PERFRINGENS IN COOKED GROUND BEEF -
HUANG, L. DYNAMIC COMPUTER SIMULATION OF CLOSTRIDIUM PERFRINGENS IN COOKED GROUND BEEF. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2003. V. 87. P. 217-227.
ESTIMATATION OF GROWTH OF CLOSTRIDIUM PERFRINGENS IN COOKED BEEF UNDER FLUCTUATING TEMPERATURE CONDITIONS -
HUANG, L. ESTIMATATION OF GROWTH OF CLOSTRIDIUM PERFRINGENS IN COOKED BEEF UNDER FLUCTUATING TEMPERATURE CONDITIONS. APPLIED AND ENVIRONMENTAL MICROBIOLOGY. 2002. V. 20. P. 549-559.
THERMAL INACTIVATION OF E. COLI O157:H7 IN GROUND BEEF: EFFECT OF SODIUM LACTATE AND COMPARISON OF DIFFERENT PREDICTIVE MODELS -
DESCRIPTION OF GROWTH OF CLOSTRIDIUM PERFRINGENS IN COOKED BEEF WITH MULTIPLE LINEAR MODELS -
HUANG, L. DESCRIPTION OF GROWTH OF CLOSTRIDIUM PERFRINGENS IN COOKED BEEF WITH MULTIPLE LINEAR MODELS. FOOD MICROBIOLOGY. 2002. V. 19. P. 577-587.
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