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Frontiers in Microbiology|April 28, 2022
The Microbial Quality of Commercial Chopped Romaine Lettuce Before and After the "Use By" DateChao Liao, Luxin WangFoodborne Pathogens and Disease|June 20, 2018
Survival of Escherichia coli O157:H7, Salmonella spp., and Listeria monocytogenes on Fresh and Sliced Green and Golden KiwifruitsJing Yuan, Luxin WangCurrent Opinion in Biotechnology|February 25, 2023
Approaches for a more microbiologically and chemically safe dried fruit supply chainLina Sheng, Luxin WangCurrent Opinion in Biotechnology|January 23, 2023
Microbiological food safety considerations in shelf-life extension of fresh fruits and vegetablesLuxin Wang, Max TeplitskiCurrent Research in Food Science|February 23, 2026
Genomic insights into dominant lactic acid bacteria in spoiled plant-based meat analoguesXiran Li, Luxin WangJournal of Food Science|May 25, 2010
EMA-real-time PCR as a reliable method for detection of viable Salmonella in chicken and eggsLuxin Wang, Azlin MustaphaComprehensive Reviews in Food Science and Food Safety|December 16, 2020
The microbial safety of fish and fish products: Recent advances in understanding its significance, contamination sources, and control strategiesLina Sheng, Luxin WangMicrobiology Spectrum|March 6, 2024
Microbiome-based classification models for fresh produce safety and quality evaluationChao Liao, Luxin Wang, Gerald QuonMicrobiology Spectrum|November 14, 2023
Fitness and transcriptomic analysis of pathogenic Vibrio parahaemolyticus in seawater at different shellfish harvesting temperaturesZhuosheng Liu, Chao Liao, Luxin WangACS Applied Materials & Interfaces|July 10, 2023
Mechanisms and Performances of Physically and Chemically Crosslinked Gelatin-Based Hydrogels as Advanced Sustainable and Reusable "Jelly Ice Cube" CoolantsJiahan Zou, Luxin Wang, Gang SunPageof 8