Publications
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Effects of sodium chloride, sodium lactate, and sodium diacetate on the growth probabilities of Salmonella and Staphylococcus aureus
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Hwang, C., Huang, L., Sheen, S. 2024. Effects of sodium chloride, sodium lactate, and sodium diacetate on the growth probabilities of Salmonella and Staphylococcus aureus. Journal of Food Safety. 44. https://doi.org/10.1111/jfs.13175.
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Growth and no-growth boundary of Clostridium perfringens in cooked cured meats – A logistic analysis and development of critical control surfaces using a solid growth medium
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Ahmad, N., Huang, L., Hwang, C. 2024. Growth and no-growth boundary of Clostridium perfringens in cooked cured meats – A logistic analysis and development of critical control surfaces using a solid growth medium. Food Research International. 191:114701. https://doi.org/10.1016/j.foodres.2024.114701.
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Thermal resistance of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella in animal fat – Kinetic analysis and mathematical modeling
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Ozturk, S., Huang, L., Hwang, C., Sheen, S. 2024. Thermal resistance of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella in animal fat – Kinetic analysis and mathematical modeling. Food Research International. 190:114652. https://doi.org/10.1016/j.foodres.2024.114652.
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Modeling the growth probability of Clostridium perfringens in cooked meat as affected by sodium chloride and sodium tripolyphosphate
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Hwang, C., Huang, L., Sheen, S. 2024. Modeling the growth probability of Clostridium perfringens in cooked meat as affected by sodium chloride and sodium tripolyphosphate. Microbial Risk Analysis. https://doi.org/10.1016/j.mran.2024.100296.
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Evaluation of thermal inactivation kinetics of Escherichia coli O157:H7, uropathogenic E. coli (UPEC) and Salmonella spp. in ground meats by one-step dynamic analysis
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Numerical simulation of heat transfer during meat ball cooking and microbial food safety enhancement
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Sheen, S., Huang, L., Hwang, C. 2024. Numerical simulation of heat transfer during meat ball cooking and microbial food safety enhancement. Journal of Food Science. https://doi.org/10.1111/1750-3841.16949.
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One-step analysis of growth kinetics of mesophilic Bacillus cereus in liquid egg yolk during treatment with Phospholipase A2: Model
development and validation
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Ahmad, N., Huang, L., Juneja, V.K. 2023. One-step analysis of growth kinetics of mesophilic Bacillus cereus in liquid egg yolk during treatment with Phospholipase A2: Model development and validation. Food Research International. 176:113786. https://doi.org/10.1016/j.foodres.2023.113786.
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Whole genome sequencing and characterization of Escherichia coli human isolate DP033
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Liu, Y., Kanrar, S., Elder, J., Ream, A.R., Huang, L., Gehring, A.G., Uhlich, G.A., Clabots, C., Johnson, J.R. 2023. Whole genome sequencing and characterization of Escherichia coli human isolate DP033. Microbiology Resource Announcements. https://doi.org/10.1128/mra.00792-23.
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Growth kinetics of Bacillus cytotoxicus in liquid egg yolk during treatment with phospholipase A2 – A one-step global dynamic analysis
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Huang, L., Ahmad, N., Juneja, V.K., Stapp-Kamotani, E., Gabiola, J., Minocha, U., Phillips, R., Hooker, M., Walls, I., Cook, K., Lindsay, J. 2023. Growth kinetics of Bacillus cytotoxicus in liquid egg yolk during treatment with phospholipase A2 – A one-step global dynamic analysis. Food Microbiology. 118:104420. https://doi.org/10.1016/j.fm.2023.104420.
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Shelf-life boundaries of listeria monocytogenes in cold smoked salmon during refrigerated storage and temperature abuse
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Huang, L., Hwang, C., Sheen, S. 2023. Shelf-life boundaries of listeria monocytogenes in cold smoked salmon during refrigerated storage and temperature abuse. Food Research International. 173:113362. https://doi.org/10.1016/j.foodres.2023.113362.
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Dynamic heating temperature simulation using numerical analysis with iPMP applications for thermal lethality evaluation of foodborne pathogens in meats
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Sheen, S., Huang, L. 2023. Dynamic heating temperature simulation using numerical analysis with iPMP applications for thermal lethality evaluation of foodborne pathogens in meats. Meeting Abstract. V19(2) 361-371. https://doi.org/10.1002/aic.690180219.
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Vibrio parahaemolyticus in seafood: Recent progress in understanding influential factors at harvest and food-safety intervention approaches
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Ndraha, N., Huang, L., Wu, V.C., Hsiao, H. 2022. Vibrio parahaemolyticus in seafood: Recent progress in understanding influential factors at harvest and food-safety intervention approaches. Current Opinion in Food Science. 48. Article 100927. https://doi.org/10.1016/j.cofs.2022.100927.
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Efficacy of gaseous chlorine dioxide generated by sodium chlorite - carbon dioxide reaction on safety and quality of blueberries, cherry tomatoes, and grapes
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Jiang, T., Guo, F., Fang, T., Hwang, C., Huang, L. 2022. Efficacy of gaseous chlorine dioxide generated by sodium chlorite - carbon dioxide reaction on safety and quality of blueberries, cherry tomatoes, and grapes. Food Control. 143:109288. https://doi.org/10.1016/j.foodcont.2022.109288.
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Growth Competition between Lactic Acid Bacteria and Listeria monocytogenes during Meat Fermentation – A Mathematical Modeling
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Huang, L., Hwang, C., Liu, Y., Renye Jr, J.A., Jia, Z. 2022. Growth competition between lactic acid bacteria and Listeria monocytogenes during meat fermentation – A Mathematical Modeling. Food Control. 158(2022):111553. https://doi.org/10.1016/j.foodres.2022.111553.
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Combination of Ultrasound and Chlorogenic acid for Inactivation of planktonic and biofilm cells of Pseudomonas fluorescens
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Sun, J., Huang, L., Sun, Z., Wang, D., Liu, F., Du, L., Wang, D. 2022. Combination of Ultrasound and Chlorogenic acid for Inactivation of planktonic and biofilm cells of Pseudomonas fluorescens. Food Control. 155. https://doi.org/10.1016/j.foodres.2022.111009.
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Growth and no-growth boundary of Listeria monocytogenes in beef – A logistic modeling
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Huang, L., Jia, Z., Hwang, C. 2021. Growth and no-growth boundary of Listeria monocytogenes in beef – A logistic modeling. Food Research International. 152:110919. https://doi.org/10.1016/j.foodres.2021.110919.
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One-step dynamic analysis of growth kinetics of Bacillus cereus from spores in egg fried rice – Model development, validation, and marko chain monte carlo simulation
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Huang, L., Hwang, C. 2021. One-step dynamic analysis of growth kinetics of Bacillus cereus from spores in egg fried rice – Model development, validation, and marko chain monte carlo simulation. Food Microbiology. 103. https://doi.org/10.1016/j.fm.2021.103935.
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A pilot-scale evaluation of using gaseous chlorine dioxide for decontamination of foodborne pathogens on produce and low-moisture foods
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Tan, J.N., Hwang, C., Huang, L., Wu, V.C., Hsiao, H. 2021. A pilot-scale evaluation of using gaseous chlorine dioxide for decontamination of foodborne pathogens on produce and low-moisture foods. Journal of Food Safety. http://doi.org/10.1111/jfs.12937.
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Efficacy of gaseous chlorine dioxide for decontamination of Salmonella, Shiga toxin-producing Escherichia coli, and Listeria monocytogenes on almonds and peppercorns
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Chai, H., Hwang, C., Huang, L., Wu, V.C., Sheen, L. 2021. Efficacy of gaseous chlorine dioxide for decontamination of Salmonella, Shiga toxin-producing Escherichia coli, and Listeria monocytogenes on almonds and peppercorns. Food Control. https://doi.org/10.1016/j.foodcont.2021.108556.
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Effect of Water Activity on Inactivation of Listeria monocytogenes Using Gaseous Chlorine Dioxide – A Kinetic Analysis
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Hyeon-Woo, P., Chen, G., Hwang, C., Huang, L. 2020. Effect of water activity on inactivation of listeria monocytogenes using gaseous chlorine dioxide – A kinetic analysis. Food Microbiology. 95:103707. https://doi.org/10.1016/j.fm.2020.103707.
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Dynamic kinetic analysis of growth of Listeria monocytogenes in milk
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Jia, Z., Huang, L., Wei, Z., Yao, Y., Fang, T., Li, C. 2020. Dynamic kinetic analysis of growth of Listeria monocytogenes in milk. Journal of Dairy Science. 104:2654-2667. https://doi.org/10.3168/jds.2020-19442.
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Growth Kinetics of Staphylococcus aureus and Background Microorganisms in Camel Milk
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Xie, Z., Peng, Y., Li, C., Luo, X., Wei, Z., Li, X., Yao, Y., Fang, T., Huang, L. 2020. Growth kinetics of Staphylococcus aureus and background microorganisms in camel milk. Journal of Dairy Science. 103/11. https://doi.org/10.3168/jds.2020-18616.
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Effect of combination of oxyrase and sodium thioglycolate on growth of Clostridium perfringens under aerobic incubation
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Jia, Z., Liu, Y., Hwang, C., Huang, L. 2020. Effect of combination of oxyrase and sodium thioglycolate on growth of Clostridium perfringens under aerobic incubation. Food Microbiology. 89:103413. https://doi.org/10.1016/j.fm.2020.103413.
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Effect of temperature on the growth of Staphylococcus aureus in ready-to-eat cooked rice with pork floss
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Lu, K., Sheen, Y., Huang, T., Kao, S., Cheng, C., Hwang, C., Sheen, S., Huang, L., Sheen, L. 2019. Effect of temperature on the growth of Staphylococcus aureus in ready-to-eat cooked rice with pork floss. Food Microbiology. 89:103. https://doi.org/10.1016/j.fm.2019.103374.
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In-situ generation of chlorine dioxide for decontamination of whole cantaloupes and sprout seeds
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Tan, J., Hwang, C., Huang, L., Wu, V.C., Hsiap, H. 2020. In-situ generation of chlorine dioxide for decontamination of whole cantaloupes and sprout seeds. Journal of Food Protection. 83:287-284. https://doi.org/10.4315/0362-028X.JFP-19-434.
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Dynamic analysis of growth of Salmonella spp. in raw ground beef – estimation of kinetic parameters, sensitivity analysis, and markov chain Monte Carlo simulation
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Huang, L. 2019. Dynamic analysis of growth of Salmonella spp. in raw ground beef – estimation of kinetic parameters, sensitivity analysis, and markov chain Monte Carlo simulation. International Journal of Food Microbiology. 108:106878. https://doi.org/10.1016/j.foodcont.2019.106878.
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Feasibility and efficacy of using gaseous chlorine dioxide generated by sodium chlorite-acid reaction for pilot-scale decontamination of foodborne pathogens on produce
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Chai, H., Hwang, C., Huang, L., Wu, V.C., Sheen, L. 2019. Feasibility and efficacy of using gaseous chlorine dioxide generated by sodium chlorite-acid reaction for pilot-scale decontamination of foodborne pathogens on produce. Food Control. 108:106839. https://doi.org/10.1016/j.foodcont.2019.106839.
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Growth of clostridium perfringens in roasted chicken and braised beef during cooling-one step dynamic analysis and modeling
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Li, M., Huang, L., Zhu, Y., Wei, Q. 2019. Growth of clostridium perfringens in roasted chicken and braised beef during cooling-one step dynamic analysis and modeling. International Journal of Food Microbiology. https://doi.org/10.1016/j.foodcont.2019.106739.
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Reconciliation of the D/z model and the arrhenius model: the effect of temperature on thermal inactivation of microorganisms
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Huang, L. 2019. Reconciliation of the D/z model and the arrhenius model: the effect of temperature on thermal inactivation of microorganisms. Journal of Food Science. 295:499-504. https://doi.org/10.1016/j.foodchem.2019.05.150.
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Thermal resistance of listeria monocytogenes and Enterococcus faecium unsalted and 10% salted liquid egg yolk
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Huang, L. 2019. Thermal resistance of listeria monocytogenes and Enterococcus faecium unsalted and 10% salted liquid egg yolk. Journal of Food Safety. Available:https://onlinelibrary.wiley.com/doi/10.1111/jfs.12665.
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Kinetic analysis and dynamic prediction of growth of Vibrio parahaemolyticus in raw white shrimp at refrigerated and abuse temperature
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Chen, Y., Hwang, C., Wu, V.C., Huang, L., Hsiao, H. 2019. Kinetic analysis and dynamic prediction of growth of Vibrio parahaemolyticus in raw white shrimp at refrigerated and abuse temperature. Food Control. 100:204-211. https://doi.org/10.1016/j.foodcont.2019.01.013.
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Growth and survival of bacillus cereus from spores in cooked rice-one-step dynamic analysis and predictive modeling
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Hwang, C., Huang, L. 2018. Growth and survival of bacillus cereus from spores in cooked rice-one-step dynamic analysis and predictive modeling. Food Control. 96:403-409. https://doi.org/10.1016/j.foodcont.2018.09.036.
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Improved estimation of thermal resistance of Escherichia coli 0157:H7 salmonella spp., and Listeria monocytogenes in meat and poultry-a global analysis
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Huang, L., Hwang, C., Fang, T. 2019. Improved estimation of thermal resistance of Escherichia coli 0157:H7 salmonella spp., and Listeria monocytogenes in meat and poultry-a global analysis. Food Control. 96:2938. https://doi.org/10.1016/j.foodcont.2018.08.026.
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Dynamic analysis of competitive growth of escherichia coli 0157:H7 in raw ground beef
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Hwang, C., Huang, L. 2018. Dynamic analysis of competitive growth of escherichia coli 0157:H7 in raw ground beef. Food Control. 93:251-259. https://doi.org/10.1016/j.foodcont.2018.06.017.
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Growth of non-toxigenic clostridium botulinum mutant LNT01 in cooked beef: one-step kinetic analysis and comparison with C. sporogenes and C. perfringens
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Huang, L. 2018. Growth of non-toxigenic clostridium botulinum mutant LNT01 in cooked beef: one-step kinetic analysis and comparison with C. sporogenes and C. perfringens. Food Research International. 107:248-256.
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Growth and no-growth boundary of Clostridium perfringens in cooked meat: a probabilistic anaylysis
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Huang, L., Li, C., Hwang, C. 2017. Growth and no-growth boundary of Clostridium perfringens in cooked meat: a probabilistic anaylysis. International Journal of Food Microbiology. 107:248-256.
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Growth modeling of uropathogenic Escherichia coli in ground chicken meat
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Sommers, C.H., Huang, C., Sheen, L., Sheen, S., Huang, L. 2018. Growth modeling of uropathogenic Escherichia coli in ground chicken meat. Food Control. 86:397-402.
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The risk of Vibrio parahaemolyticus infections associated with consumption of raw oysters as affected by processing and distribution conditions in Taiwan
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Huang, Y., Hwang, C., Huang, L., Wu, V.C., Hsiao, H. 2017. The risk of Vibrio parahaemolyticus infections associated with consumption of raw oysters as affected by processing and distribution conditions in Taiwan. Food Control. 86:101-109.
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IPMP Global Fit – A one-step direct data analysis tool for predictive microbiology
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Huang, L. 2017. IPMP Global Fit – A one-step direct data analysis tool for predictive microbiology. International Journal of Food Microbiology. 263:38-48.
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LMOf2365_0442 encoding for a fructose specific PTS permease IIA may be required for virulence in L. monocytogenes Strain F2365
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Liu, Y., Yoo, B., Hwang, C., Suo, Y., Sheen, S., Khosravi, P., Huang, L. 2017. LMOf2365_0442 encoding for a fructose specific PTS permease IIA may be required for virulence in L. monocytogenes Strain F2365. Frontiers in Microbiology. 8:01611.
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Dynamic analysis of growth of Salmonella Enteritidis in liquid egg whites
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Huang, L., Hwang, C. 2017. Dynamic analysis of growth of Salmonella Enteritidis in liquid egg whites. Food Control. 80:125-130. doi: 10.1016/j.foodcont.2017.04.044.
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Growth of Salmonella Enteritidis in liquid egg whites during refrigerated storage and temperature abuse: A one-step dynamic analysis
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Huang, L. 2017. Growth of Salmonella Enteritidis in liquid egg whites during refrigerated storage and temperature abuse: A one-step dynamic analysis. Meeting Abstract. IAFP [abstract].
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Effect of environmental stresses on the survival and cytotoxicity of Shiga toxin-producing Escherichia coli
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Yoo, B.K., Liu, Y., Juneja, V.K., Huang, L., Hwang, C. 2017. Effect of environmental stresses on the survival and cytotoxicity of Shiga toxin-producing Escherichia coli. Food Quality and Safety. 1(2):139-146. doi: 10.1093/fqsafe/fyx010.
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Dynamic identification of growth and survival kinetic parameters of microorganisms in foods
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Huang, L. 2017. Dynamic identification of growth and survival kinetic parameters of microorganisms in foods. Current Opinion in Food Science. 14:85-92.
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In-situ generation of chlorine dioxide for surface decontamination of produce
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Hwang, C., Huang, L., Wu, V.C. 2017. In-situ generation of chlorine dioxide for surface decontamination of produce. Journal of Food Protection. 80(4):567-572.
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Growth and survival of Salmonella Paratyphi A in roasted marinated chicken during refrigerated storage: Effect of temperature abuse and computer simulation for cold chain management
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Li, M., Huang, L., Yuan, Q. 2016. Growth and survival of Salmonella Paratyphi A in roasted marinated chicken during refrigerated storage: Effect of temperature abuse and computer simulation for cold chain management. International Journal of Food Microbiology. doi: 10.1016/j.foodcont.2016.11.023.
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Inactivation of Toxoplasma gondii on blueberries using low dose irradiation without affecting quality
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Lacombe, A.C., Breard, A., Hwang, C., Hill, D.E., Fan, X., Huang, L., Yoo, B.K., Niemira, B.A., Gurtler, J., Wu, V.C. 2016. Inactivation of Toxoplasma gondii on blueberries using low dose irradiation without affecting quality. Journal of Food Protection. 73:981-985. https://doi.org/10.1016/j.foodcont.2016.10.011
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Inactivation of Toxoplasma gondii on blueberries using low dose irradiation without affecting quality
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Lacombe, A.C., Beard, A., Hwang, C., Hill, D., Fan, X., Huang, L., Yoo, B.K., Niemira, B.A., Gurtler, J., Wu, V.C. 2016. Inactivation of Toxoplasma gondii on blueberries using low dose irradiation without affecting quality. Food Control. 73(2017):981-985.
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Effect of temperature and salt on thermal inactivation of Listeria monocytogenes in Salmon Roe
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Li, C., Huang, L., Hwang, C. 2016. Effect of temperature and salt on thermal inactivation of Listeria monocytogenes in Salmon Roe. Food Control. doi: 10.1016/j.foodcont.2016.08.027.
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Dynamic kinetic analysis of growth of Listeria monocytogenes in a simulated comminuted, non-cured cooked pork product
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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.
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Mathematical modeling and Monte Carlo simulation of thermal inactivation of non-proteolytic Clostridium botulinum spores during continuous microwave-assisted pasteurization
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Hong, Y., Huang, L., Yoon, W., Liu, F., Tang, J. 2016. Mathematical modeling and Monte Carlo simulation of thermal inactivation of non-proteolytic Clostridium botulinum spores during continuous microwave-assisted pasteurization. Journal of Food Engineering. 190(12):61-71. doi: 10.1016/j.foodeng.2016.06.012.
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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
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Huang, L. 2016. 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. Journal of Food Science. 81(7):M1754-1765. doi: 10.1111/1750-3841.13356.
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Mathematical modeling and validation of growth of Salmonella Enteritidis and background microorganisms in potato salad – one-step kinetic analysis and model development
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Huang, L. 2016. Mathematical modeling and validation of growth of Salmonella Enteritidis and background microorganisms in potato salad – one-step kinetic analysis and model development. Food Control. 68(10):69-76. doi: 10.1016/j.foodcont.2016.03.039.
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Effects of stresses on the growth and Cytotoxicity of Shiga-Toxin producing Escherichia coli in ground beef and spinach
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Yoo, B.K., Liu, Y., Juneja, V.K., Huang, L., Hwang, C. 2016. Effects of stresses on the growth and Cytotoxicity of Shiga-Toxin producing Escherichia coli in ground beef and spinach. Journal of Food Science and Technology. 1:1-7.
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Direct dynamic kinetic analysis and computer simulation of growth of Clostridium perfringens in cooked turkey during cooling
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Huang, L., Vinyard, B.T. 2016. Direct dynamic kinetic analysis and computer simulation of growth of Clostridium perfringens in cooked turkey during cooling. Journal of Food Science. 81(3):M692-701. doi: 10.1111/1750-3841.13202.
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Growth of Staphylococcus aureus in cooked potato and potato salad – A one-step kinetic analysis
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Huang, L. 2015. Growth of Staphylococcus aureus in cooked potato and potato salad – A one-step kinetic analysis. Journal of Food Science. 80(12):M2837-44. doi: 10.1111/1750-3841.13110.
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Mathematical modeling and growth kinetics of Clostridium sporogenes in cooked beef
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Hong, Y., Huang, L., Yoon, W. 2015. Mathematical modeling and growth kinetics of Clostridium sporogenes in cooked beef. Food Microbiology. 60:471-477.
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Effect of lag time distribution on the lag phase of bacterial growth - a Monte Carlo analysis
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Growth of Listeria monocytogenes in Salmon Roe - a kinetic analysis
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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.
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Inactivation of Toxoplasma gondii on blueberries using low dose irradiation without affecting quality
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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.
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Direct construction of predictive models for describing growth Salmonella enteritidis in liquid eggs – a one-step approach
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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.
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Growth characteristics of Shiga toxin-producing Escherichia coli (STEC) stressed by chlorine, sodium chloride, acid, and starvation on lettuce and cantaloupe
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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.
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Effect of acidified sorbate solutions on the lag phase durations and growth rates of Listeria monocytogenes on meat surfaces
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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.
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Inorganic arsenic in starchy roots, tubers, and plantain and assessment of cancer risk of sub-Saharan African populations
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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.
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Mathematical modeling of growth Salmonella and spoilage microorganisms in raw oysters
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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.
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Dynamic determination of kinetic parameters and computer simulation of growth of Clostridium perfringens in cooked beef
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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.
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Survival and growth parameters of Escherichia coli 0157:H7, Salmonella Spp. and Listeria monocytogenes on cantaloupe fresh-cut pieces during storage
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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.
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Comparative study of thermal inactivation kinetics of Salmonella spp. in peanut butter and peanut butter spread
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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.
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Predictive modeling for growth of non- and cold-adapted Listeria Monocytogenes on fresh-cut cantaloupe at different storage temperatures
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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.
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Effect of high pressure treatment on the survival of Shiga-Toxin producing Escherichia coli in strawberries
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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.
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IPMP 2013 - A comprehensive data analysis tool for predictive microbiology
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Huang, L. 2014. IPMP 2013 - A comprehensive data analysis tool for predictive microbiology. International Journal of Food Microbiology. 171(2014)100-107.
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Thermal inactivation of Escherichia coli O157:H7 in strawberry puree and its effect on anthocyanins and color
- (Peer Reviewed Journal)
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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.
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|
Growth and survival kinetics of Listeria monocytogenes in cooked egg whites
- (Peer Reviewed Journal)
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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.
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|
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
- (Abstract Only)
|
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.
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|
Chilled storage of foods - principles
- (Book / Chapter)
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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.
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|
Determination of thermal inactivation kinetics of Listeria monocytogenes in chicken meat by isothermal and dynamic methods
- (Peer Reviewed Journal)
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Huang, L. 2013. Determination of thermal inactivation kinetics of Listeria monocytogenes in chicken meat by isothermal and dynamic methods. Food Control. 33:484-488.
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|
The effect of potassium sorbate and pH on the growth of Listeria monocytogenes in ham salad
- (Peer Reviewed Journal)
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Gene expression profiling of a nisin-sensitive Listeria monocytogenes Scott A CtsR deletion mutant
- (Peer Reviewed Journal)
|
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.
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|
Optimization of a new mathematical model for bacterial growth
- (Peer Reviewed Journal)
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Huang, L. 2013. Optimization of a new mathematical model for bacterial growth. Journal of Applied Microbiology. 32:283-288.
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|
Mathematical modeling and numerical analysis of the growth of Non-O157 shiga toxin-producing Escherichia coli in spinach leaves
- (Peer Reviewed Journal)
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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.
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Growth kinetics of Listeria monocytogenes and spoilage microorganisms in fresh-cut cantaloupe
- (Peer Reviewed Journal)
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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.
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A simplified method for numerical simulation of gas grilling of non-intact beef steaks to elimate Escherichia coli O157:H7
- (Peer Reviewed Journal)
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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.
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|
Growth kinetics and model comparison of cronobacter sakazakii in reconstituted powdered infant formula
- (Peer Reviewed Journal)
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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.
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Survival of Listeria monocytogenes, E.coli 0157:H7 and Salmonella spp. on catfish fillets exposed to microwave heating in a continuous mode
- (Peer Reviewed Journal)
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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.
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Effects of lactic acid on the growth characteristics of Listeria monocytogenes on cooked ham surfaces
- (Peer Reviewed Journal)
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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.
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Genes that are involved in high hydrostatic pressure treatments in a Listeria monocytogenes Scott A ctsR deletion mutant
- (Peer Reviewed Journal)
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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.
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Mathematical modeling of growth of non-O157 Shiga Toxin-producing Escherichia coli in raw ground beef
- (Peer Reviewed Journal)
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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.
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|
In-package pasteurization of ready-to-eat meat and poultry product
- (Book / Chapter)
|
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.
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|
Effect of temperature on microbial growth rate - thermodynamic analysis, the arrhenius and eyring-polanyi connection
- (Peer Reviewed Journal)
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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.
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|
Evaluating the effect of temperature on microbial growth rate - the Ratkowsky and a Belehrádek type models
- (Peer Reviewed Journal)
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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.
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|
Thermal inactivation of foodborne pathogens and the USDA pathogen modeling program
- (Peer Reviewed Journal)
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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.
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|
Survival of Listeria monocytogenes and Salmonella spp. on catfish exposed to microwave heating in a continuous mode
- (Abstract Only)
|
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.
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|
Comprehensive approaches for molecular biomarker discovery for the detection and identification of Cronobacter spp. (Enterobacter sakazakii), Salmonella, and other foodborne pathogens
- (Peer Reviewed Journal)
|
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.
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Hazards associated with Clostridium perfringens in particular reference to predictive models applicable to cooling of cooked meat and poultry products
- (Proceedings)
|
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.
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|
Acids in combination with sodium dodecyl sulfate caused quality deterioration of fresh-cut iceburg lettuce during storage in modified atmosphere package
- (Peer Reviewed Journal)
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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.
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|
Predictive model for growth of Clostridium perfringens during cooling of cooked uncured meat and poultry
- (Peer Reviewed Journal)
|
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.
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|
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
- (Peer Reviewed Journal)
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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.
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|
Dynamic model for predicting growth of salmonella spp. in ground sterile pork
- (Peer Reviewed Journal)
|
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.
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|
Sustainable wireless sensing technologies for imported foods inspection
- (Proceedings)
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|
|
Elimination of Salmonella in Microwaveable Non-Ready-to-Eat Meats by Power-Controlled Microwave Heating
- (Proceedings)
|
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.
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|
From ontology selection and semantic web to the integrated information system of food-borne diseases and food safety
- (Peer Reviewed Journal)
|
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.
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|
Quantitative analysis of vertical translocation and lateral cross-contamination of Escherichia coli O157:H7 during mechanical tenderization of beef
- (Peer Reviewed Journal)
|
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
- (Peer Reviewed Journal)
|
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
- (Peer Reviewed Journal)
|
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
- (Peer Reviewed Journal)
|
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.
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|
An integrated model for predictive microbiology and simultaneous determination of lag phase duration and exponential growth rate
- (Proceedings)
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|
Microbial profiling, neural network and semantic web: an integrated information system for human pathogen risk management, prevention and surveillance in food safety
- (Proceedings)
|
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.
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|
Microwave Heating of TV-Dinner Type Products
- (Proceedings)
|
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
- (Peer Reviewed Journal)
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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
- (Book / Chapter)
|
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.
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Translocation and thermal inactivation of Shiga-toxin producing Escherichia coli in non-intact beef
- (Abstract Only)
|
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.
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|
Improving Microbial Safety of Fresh Produce Using Thermal Treatment
- (Book / Chapter)
|
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.
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|
Mathematical modeling of growth of Salmonella in raw ground beef under isothermal conditions from 10 to 45 Degree C
- (Peer Reviewed Journal)
|
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.
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|
Growth parameters of escherichia coli O157:H7, salmonella and listeria monocytogenes and aerobic mesophilic bacteria of apple cider amended with nisin-EDTA
- (Peer Reviewed Journal)
|
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
- (Peer Reviewed Journal)
|
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
- (Peer Reviewed Journal)
|
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
- (Proceedings)
|
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
- (Peer Reviewed Journal)
|
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
- (Peer Reviewed Journal)
|
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
- (Proceedings)
|
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
- (Abstract Only)
|
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
- (Peer Reviewed Journal)
|
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
- (Peer Reviewed Journal)
|
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
- (Peer Reviewed Journal)
|
|
|
AUTOMATIC CONTROL OF MICROWAVE HEATING FOR IN-PACKAGE PASTEURIZATION OF BEEF FRANKFURTERS
- (Peer Reviewed Journal)
|
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
- (Abstract Only)
|
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
- (Peer Reviewed Journal)
|
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
- (Peer Reviewed Journal)
|
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
- (Book / Chapter)
|
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
- (Peer Reviewed Journal)
|
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
- (Abstract Only)
|
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
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DYNAMIC MEASUREMENT AND MATHEMATICAL MODELING OF THE TEMPERATURE HISTORY ON HOT DOG SURFACES DURING VACUUM-STEAM-VACUUM PROCESSES
- (Peer Reviewed Journal)
|
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
- (Peer Reviewed Journal)
|
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
- (Peer Reviewed Journal)
|
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
- (Abstract Only)
|
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
- (Peer Reviewed Journal)
|
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.
|
|
NUMERICAL ANALYSIS OF THE GROWTH OF CLOSTRIDIUM PERFRINGENS IN COOKED BEEF UNDER ISOTHERMAL AND DYNAMIC CONDITIONS
- (Peer Reviewed Journal)
|
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.
|
|
KINETIC ANALYSIS OF MICROBIAL GROWTH IN FOOD SYSTEMS UNDER ISOTHERMAL CONDITIONS
- (Peer Reviewed Journal)
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|
|
MATHEMATICAL MODELING OF GROWTH OF CLOSTRIDIUM PERFRINGENS IN COOKED BEEF
- (Peer Reviewed Journal)
|
HUANG, L. MATHEMATICAL MODELING OF GROWTH OF CLOSTRIDIUM PERFRINGENS IN COOKED BEEF. JOURNAL OF APPLIED MICROBIOLOGY. 2003. V. 23. P. 91-105.
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|
DYNAMIC COMPUTER SIMULATION OF THE MULTIPLICATION OF CLOSTRIDIUM PERFRINGENS IN COOKED GROUND BEEF
- (Peer Reviewed Journal)
|
HUANG, L. DYNAMIC COMPUTER SIMULATION OF CLOSTRIDIUM PERFRINGENS IN COOKED GROUND BEEF. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2003. V. 87. P. 217-227.
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|
ESTIMATATION OF GROWTH OF CLOSTRIDIUM PERFRINGENS IN COOKED BEEF UNDER FLUCTUATING TEMPERATURE CONDITIONS
- (Peer Reviewed Journal)
|
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.
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THERMAL INACTIVATION OF E. COLI O157:H7 IN GROUND BEEF: EFFECT OF SODIUM LACTATE AND COMPARISON OF DIFFERENT PREDICTIVE MODELS
- (Peer Reviewed Journal)
|
|
|
DESCRIPTION OF GROWTH OF CLOSTRIDIUM PERFRINGENS IN COOKED BEEF WITH MULTIPLE LINEAR MODELS
- (Peer Reviewed Journal)
|
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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