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Hardwarex|May 2, 2022
HumidOSH: A self-contained environmental chamber with controls for relative humidity and fan speedSoon Kiat Lau, Jeyamkondan Subbiah
Hardwarex|May 2, 2022
TDT Sandwich: An open source dry heat system for characterizing the thermal resistance of microorganismsSoon Kiat Lau, Jeyamkondan Subbiah
Journal of Food Science|November 3, 2017
Radiofrequency Heating for Enhancing Microbial Safety of Shell Eggs Immersed in Deionized WaterSoon Kiat Lau, Harshavardhan Thippareddi, Jeyamkondan Subbiah
Food Microbiology|September 11, 2019
A microbial challenge study for validating continuous radio-frequency assisted thermal processing pasteurization of egg white powderXinyao Wei, Soon Kiat Lau, Boreddy Sreenivasula Reddy, et al.
Food Microbiology|April 28, 2019
Radiofrequency pasteurization process for inactivation of Salmonella spp. and Enterococcus faecium NRRL B-2354 on ground black pepperXinyao Wei, Soon Kiat Lau, Jayne Stratton, et al.
Journal of Food Science|September 22, 2016
Challenges in Radiofrequency Pasteurization of Shell Eggs: Coagulation RingsSoon Kiat Lau, Harshavardhan Thippareddi, David Jones, et al.
Journal of Environmental Management|February 20, 2021
Integration of ozone with co-immobilized microalgae-activated sludge bacterial symbiosis for efficient on-site treatment of meat processing wastewaterXinjuan Hu, Yulie E Meneses, Jayne Stratton, et al.
Journal of Food Protection|September 20, 2018
Radio-Frequency Processing for Inactivation of Salmonella enterica and Enterococcus faecium NRRL B-2354 in Black PeppercornXinyao Wei, Soon Kiat Lau, Jayne Stratton, et al.
Journal of Food Protection|April 14, 2021
Thermal Inactivation Kinetics of Salmonella and Enterococcus faecium NRRL-B2354 on Whole Chia Seeds (Salvia hispanica L.)Soon Kiat Lau, Rajendra Panth, Byron D Chaves, et al.
Journal of Food Protection|November 7, 2020
A Comparison of Three Methods for Determining Thermal Inactivation Kinetics: A Case Study on Salmonella enterica in Whole Milk PowderSoon Kiat Lau, Xinyao Wei, Nina Kirezi, et al.
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