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Journal of Food Science|February 21, 2020
Efficacy of pulsed-ultraviolet light for inactivation of Salmonella spp on black peppercornsJing Xie, Yen-Con HungJournal of Food Science|February 23, 2012
Inactivation of E. coli O157:H7 on blueberries by electrolyzed water, ultraviolet light, and ozoneChyer Kim, Yen-Con HungJournal of Food Science|March 16, 2012
Efficacy of slightly acidic electrolyzed water in killing or reducing Escherichia coli O157:H7 on iceberg lettuce and tomatoes under simulated food service operation conditionsPhilipus Pangloli, Yen-Con HungJournal of Food Science|May 23, 2018
Development of a Chlorine Dosing Strategy for Fresh Produce Washing Process to Maintain Microbial Food Safety and Minimize Residual ChlorineXi Chen, Yen-Con HungFood Science & Nutrition|September 5, 2020
Effect of brewing conditions using a single-serve coffee maker on black tea (Lapsang Souchong) qualityChunhua Ma, Yen-Con HungJournal of Food Science|June 16, 2018
Detection and Verification of the Viable but Nonculturable (VBNC) State of Escherichia coli O157:H7 and Listeria monocytogenes Using Flow Cytometry and Standard PlatingGeorge Kwabena Afari, Yen-Con HungInternational Journal of Food Microbiology|April 12, 2015
Effect of food processing organic matter on photocatalytic bactericidal activity of titanium dioxide (TiO2)Veerachandra K Yemmireddy, Yen-Con HungComprehensive Reviews in Food Science and Food Safety|December 29, 2020
Using Photocatalyst Metal Oxides as Antimicrobial Surface Coatings to Ensure Food Safety-Opportunities and ChallengesVeerachandra K Yemmireddy, Yen-Con HungJournal of Food Science|June 16, 2016
Efficacy of Slightly Acidic Electrolyzed Water and UV-Ozonated Water Combination for Inactivating Escherichia Coli O157:H7 on Romaine and Iceberg Lettuce during Spray Washing ProcessYu-Hsin Pang, Yen-Con HungJournal of Food Science|March 14, 2014
The effect of pH and chloride concentration on the stability and antimicrobial activity of chlorine-based sanitizersBrian W Waters, Yen-Con HungPageof 7