Yicheng Su
Yicheng Su
Adresse e-mail validée de oregonstate.edu
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< i> Vibrio parahaemolyticus</i>: A concern of seafood safety
YC Su, C Liu
Food Microbiology 24 (6), 549-558, 2007
8452007
Identification and purification of a new staphylococcal enterotoxin, H.
YC Su, AC Wong
Applied and environmental microbiology 61 (4), 1438-1443, 1995
2871995
Current perspectives on detection of staphylococcal enterotoxins
YC Su, AC Lee Wong
Journal of Food Protection® 60 (2), 195-202, 1997
1331997
Purification and characterization of pepsin-solubilized collagen from skin and connective tissue of giant red sea cucumber (Parastichopus californicus)
Z Liu, ACM Oliveira, YC Su
Journal of agricultural and food chemistry 58 (2), 1270-1274, 2009
1022009
Effects of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing surfaces
C Liu, J Duan, YC Su
International Journal of Food Microbiology 106 (3), 248-253, 2006
952006
Occurrence of Vibrio parahaemolyticus in Two Oregon Oyster‐growing Bays
J Duan, YC Su
Journal of food science 70 (1), M58-M63, 2005
852005
Effects of electrolyzed oxidizing water and ice treatments on reducing histamine-producing bacteria on fish skin and food contact surface
S Phuvasate, YC Su
Food control 21 (3), 286-291, 2010
782010
Effects of electrolyzed oxidizing water treatment on reducing Vibrio parahaemolyticus and Vibrio vulnificus in raw oysters
T Ren, YC Su
Journal of Food Protection® 69 (8), 1829-1834, 2006
722006
Temperature effects on the depuration of Vibrio parahaemolyticus and Vibrio vulnificus from the American oyster (Crassostrea virginica)
MJ Chae, D Cheney, YC Su
Journal of food science 74 (2), M62-M66, 2009
692009
Validation of high pressure processing for inactivating Vibrio parahaemolyticus in Pacific oysters (Crassostrea gigas)
L Ma, YC Su
International journal of food microbiology 144 (3), 469-474, 2011
662011
Effects of sources of carbon and nitrogen on production of α-glucosidase inhibitor by a newly isolated strain of Bacillus subtilis B2
YP Zhu, LJ Yin, YQ Cheng, K Yamaki, Y Mori, YC Su, LT Li
Food Chemistry 109 (4), 737-742, 2008
652008
Effects of flash freezing, followed by frozen storage, on reducing Vibrio parahaemolyticus in Pacific raw oysters (Crassostrea gigas)
C Liu, J Lu, YC Su
Journal of Food Protection® 72 (1), 174-177, 2009
592009
Survival of Salmonella typhimurium and Escherichia coli O157: H7 in cheese brines
SC Ingham, YC Su, DS Spangenberg
International journal of food microbiology 61 (1), 73-79, 2000
552000
Reducing levels of Listeria monocytogenes contamination on raw salmon with acidified sodium chlorite
YC Su, MT Morrissey
Journal of Food Protection® 66 (5), 812-818, 2003
522003
Efficiency of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing gloves
C Liu, YC Su
International Journal of Food Microbiology 110 (2), 149-154, 2006
482006
Effect of temperature on uptake and survival of Vibrio parahaemolyticus in oysters (Crassostrea plicatula)
X Shen, Y Cai, C Liu, W Liu, Y Hui, YC Su
International journal of food microbiology 136 (1), 129-132, 2009
472009
Influence of milk centrifugation, brining and ripening conditions in preventing gas formation by Clostridium spp. in Gouda cheese
YC Su, SC Ingham
International journal of food microbiology 54 (3), 147-154, 2000
472000
Effects of green tea extract on reducing Vibrio parahaemolyticus and increasing shelf life of oyster meats
D Xi, C Liu, YC Su
Food Control 25 (1), 368-373, 2012
462012
Reduction of Pesticide Residues on Fresh Vegetables with Electrolyzed Water Treatment
J Hao, H Liu, T Chen, Y Zhou, YC Su, L Li
Journal of food science 76 (4), C520-C524, 2011
462011
Molecular detection of a histamine former, Morganella morganii, in albacore, mackerel, sardine, and a processing plant
SH Kim, H An, CI Wei, W Visessanguan, S Benjakul, MT Morrissey, YC Su, ...
Journal of food science 68 (2), 453-457, 2003
432003
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