Location: Microbial and Chemical Food Safety
Publications
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Numerical simulation of heat transfer during meat ball cooking and microbial food safety enhancement
- (Peer Reviewed Journal)
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. 1-10. https://doi.org/10.1111/1750-3841.16949.
Growth Kinetics of Bacillus cytotoxicus in Liquid Egg Yolk during Treatment with Phospholipase A2 – A Dynamic Analysis
- (Peer Reviewed Journal)
Shelf-life boundaries of listeria monocytogenes in cold smoked salmon during refrigerated storage and temperature abuse
- (Peer Reviewed Journal)
Dynamic heating temperature simulation using numerical analysis with iPMP applications for thermal lethality evaluation of foodborne pathogens in meats
- (Abstract Only)
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.
Inactivation of pathogenic Escherichia coli in ground chicken meat affected by high-pressure, process time, temperature, allyl isothiocyanate, and acetic acid
- (Abstract Only)
Survival of pathogenic Escherichia coli in ground chicken with acetic acid and allyl Isothiocyanate subjected to high hydrostatic pressure
- (Peer Reviewed Journal)
Sheen, S., Huang, C., Chuang, S. 2022. Survival of pathogenic Escherichia coli in ground chicken with acetic acid and allyl Isothiocyanate subjected to high hydrostatic pressure. Journal of Food Science. 87(11):5042-5053. https://doi.org/10.1111/1750-3841.16346.
Efficacy of Gaseous Chlorine Dioxide Generated by Sodium Chlorite - Carbon Dioxide Reaction on Safety and Quality of Blueberries, Cherry Tomatoes, and Grapes
- (Peer Reviewed Journal)
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. https://doi.org/10.1016/j.foodcont.2022.109288.
Growth Competition between Lactic Acid Bacteria and Listeria monocytogenes during Meat Fermentation – A Mathematical Modeling
- (Peer Reviewed Journal)
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.
Combination of Ultrasound and Chlorogenic acid for Inactivation of planktonic and biofilm cells of Pseudomonas fluorescens
- (Peer Reviewed Journal)
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.
