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Foods (Basel, Switzerland)|November 13, 2025
Modeling the Influence of Macronutrients on the Heat Resistance of Salmonella in Milk PowderXinyao Wei, Yi Lian, Shuxiang Liu
Journal of Dairy Science|November 15, 2020
Evaluation of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella enterica in milk powders at different storage times and temperaturesXinyao Wei, Shantanu Agarwal, Jeyamkondan Subbiah
Journal of Dairy Science|June 28, 2021
Heating of milk powders at low water activity to 95°C for 15 minutes using hot air-assisted radio frequency processing achieved pasteurizationXinyao Wei, Shantanu Agarwal, Jeyamkondan Subbiah
International Journal of Food Microbiology|March 2, 2021
Evaluation of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella in ground black pepper at different water activitiesXinyao Wei, Sabrina Vasquez, Harshavardhan Thippareddi, et al.
Journal of Food Science|June 28, 2022
Thermal inactivation of Salmonella on chicken wings cooked in domestic convection and air fryer ovensCarmen Cano, Xinyao Wei, Cyril A Etaka, et al.
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.
Critical Reviews in Food Science and Nutrition|December 20, 2021
Recent developments in low-moisture foods: microbial validation studies of thermal pasteurization processesShuxiang Liu, Xinyao Wei, Juming Tang, et al.
Food Chemistry|August 16, 2023
Influence of pectin domains and protein on the viscosity and gelation properties of alkali-extracted pectin from green tea residueChen Zhang, Yue Wang, Yiming Lv, et al.
Food Research International (Ottawa, Ont.)|June 28, 2022
Thermal inactivation kinetics of Salmonella enterica and Enterococcus faecium NRRL B-2354 as a function of temperature and water activity in fine ground black pepperSurabhi Wason, Tushar Verma, Xinyao Wei, 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.
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