Skip to main content
ARS Home » Northeast Area » Beltsville, Maryland (BARC) » Beltsville Agricultural Research Center » Environmental Microbial & Food Safety Laboratory » People & Locations » Ellen Turner

Ellen Turner
Environmental Microbial & Food Safety Laboratory
Biological Science Lab Technician

Phone: (301) 504-5851
Fax: (301) 504-5107
Room 011

10300 BALTIMORE AVENUE
BLDG 002 BARC-WEST
BELTSVILLE , MD 20705

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Association between bacterial survival and free chlorine concentration during commercial fresh-cut produce wash operation -
Mild concentration of ethanol in combination with ascorbic acid inhibits browning and maintains quality of fresh-cut lotus root -
Gao, J., Luo, Y., Turner, E.R., Zhu, Y. 2017. Mild concentration of ethanol in combination with ascorbic acid inhibits browning and maintains quality of fresh-cut lotus root. Postharvest Biology and Technology. 128:169-177.
Lower temperatures in cases with doors improve produce quality and safety with reduced energy consumption -
De Frias, J., Luo, Y., Zhou, B., Turner, E.R., Millner, P.D., Nou, X. 2015. Lower temperatures in cases with doors improve produce quality and safety with reduced energy consumption. Produce Business. 31(8):14.
Evaluation of current industry practices for maintaining tomato dump tank water quality during packinghouse operations Reprint Icon -
Zhou, B., Luo, Y., Turner, E.R., Yang, Y., Wang, Q., Schneider, K. 2014. Evaluation of current industry practices for maintaining tomato dump tank water quality during packinghouse operations. Journal of Food Processing and Preservation. DOI: 10.1111/jfpp.12200.
Temperature abuse timing affects the quality deterioration of commercially packaged ready-to-eat baby spinach Reprint Icon -
Kou, L., Luo, Y., Park, E., Turner, E.R., Barczak, A., Jurick II, W.M. 2014. Temperature abuse timing affects the quality deterioration of commercially packaged ready-to-eat baby spinach. Postharvest Biology and Technology. 91:96-103.
Extending shelf-life of ready-to-eat microgreens by optimizing dewatering procedure -
Postharvest biology, quality and shelf-life of buckwheat microgreens Reprint Icon -
Kou, L., Luo, Y., Yang, T., Xiao, Z., Turner, E.R., Lester, G.E., Wang, Q. 2013. Postharvest biology, quality and shelf-life of buckwheat microgreens. LWT - Food Science and Technology. 51(1):73-78.
Postharvest biology, quality and shelf-life of buckwheat microgreens -
Kou, L., Luo, Y., Yang, T., Xiao, Z., Turner, E.R., Lester, G.E., Wang, Q. 2012. Postharvest biology, quality and shelf-life of buckwheat microgreens. [abstract]. BARC Poster Day.
Extending the shelf life of edible flowers with controlled release of 1-methylcyclopropene and modified atmosphere packaging -
Luo, Y., Kou, L., Turner, E.R. 2012. Extending the shelf life of edible flowers with controlled release of 1-methylcyclopropene and modified atmosphere packaging. [abstract].
Maintaining Quality of Edible Flowers with Controlled Release of 1-Methylcyclopropene and Modified Atmosphere Packaging -
Kou, L., Turner, E.R., Luo, Y. 2012. Maintaining Quality of Edible Flowers with Controlled Release of 1-Methylcyclopropene and Modified Atmosphere Packaging. Journal of Food Science. 77(5):S188-S193.
Assessment of Escherichia coli O157:H7 transference from soil to Iceberg Lettuce via a contaminated harvesting knife -
Yang, Y., Luo, Y., Millner, P.D., Turner, E.R., Feng, H. 2012. Assessment of Escherichia coli O157:H7 transference from soil to Iceberg Lettuce via a contaminated harvesting knife. International Journal of Food Microbiology. 153(3):345-350.
Determination of free chlorine concentrations needed to prevent Escherichia coli O157:H7 cross-contamination during fresh-cut produce wash Reprint Icon -
Luo, Y., Nou, X., Yang, Y., Turner, E.R., Alegre, I., Alegre, M., Feng, H., Conway, W.S. 2011. Determination of free chlorine concentrations needed to prevent Escherichia coli O157:H7 cross-contamination during fresh-cut produce wash. Journal of Food Protection. 74(3):352-358.
EFFICACY OF SODIUM CHLORITE AS AN INHIBITOR OF ENZYMATIC BROWNING IN APPLE SLICES -
Lu, S., Luo, Y., Turner, E.R., Feng, H. 2007. Efficacy of sodium chlorite as an inhibitor of enzymatic browning in apple slices. Journal of Food Chemistry. 104:824-829.
COMBINED OZONE AND ACTIVE OXYGEN TREATMENT OF TOMATOES AND BANANAS DELAYS RIPENING AND REDUCES QUALITY DETERIORATION AND MICROBIAL GROWTH -
Luo, Y., Turner, E.R., Conway, W.S. 2006. Combined ozone and active oxygen treatment of tomatoes and bananas delays ripening and reduces quality deterioration and microbial growth [abstract]. International Horticultural Congress. Paper No. 1703.