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Journal of Food Protection|September 26, 2009
Reduction of Escherichia coli O157:H7 on produce by use of electrolyzed water under simulated food service operation conditionsPhilipus Pangloli, Yen-Con Hung, Larry R Beuchat, et al.Journal of Food Protection|April 1, 2014
Reductions of Shiga toxin-producing Escherichia coli and Salmonella typhimurium on beef trim by lactic acid, levulinic acid, and sodium dodecyl sulfate treatmentsTong Zhao, Ping Zhao, Dong Chen, et al.Food Chemistry: X|May 2, 2022
Acidic electrolyzed water treatment retards softening and retains cell wall polysaccharides in pulp of postharvest fresh longans and its possible mechanismJunzheng Sun, Hongbin Chen, Huilin Xie, et al.Journal of the Science of Food and Agriculture|October 6, 2016
Paper-based 1-MCP treatment suppresses cell wall metabolism and delays softening of Huanghua pears during storageYihui Chen, Junzheng Sun, Hetong Lin, et al.Food Chemistry|October 20, 2022
Acidic electrolyzed water treatment suppresses Phomopsis longanae Chi-induced the decreased storability and quality properties of fresh longans through modulating energy metabolismMeiling Li, Qin Lin, Yazhen Chen, et al.Applied and Environmental Microbiology|July 1, 2018
Formation of Sublethally Injured Yersinia enterocolitica, Escherichia coli O157:H7, and Salmonella enterica Serovar Enteritidis Cells after Neutral Electrolyzed Oxidizing Water TreatmentsDong Han, Yen-Con Hung, Christy L Bratcher, et al.Foods (Basel, Switzerland)|March 10, 2022
ε-Poly-l-Lysine Enhances Fruit Disease Resistance in Postharvest Longans (<i>Dimocarpus longan</i> Lour.) by Modulating Energy Status and ATPase ActivityJunzheng Sun, Hongbin Chen, Yihui Chen, et al.Journal of Food Protection|April 17, 2003
Reduction of Campylobacter jejuni on poultry by low-temperature treatmentTong Zhao, Gabriel O I Ezeike, Michael P Doyle, et al.International Journal of Molecular Sciences|July 14, 2023
Quantitative Proteomic Analysis on the Slightly Acidic Electrolyzed Water Triggered Viable but Non-Culturable <i>Listeria monocytogenes</i>Hsin-Yi Chang, Chin-Ying Gui, Tsui-Chin Huang, et al.Journal of Agricultural and Food Chemistry|January 5, 2002
Effects of storage conditions and pH on chlorine loss in electrolyzed oxidizing (EO) waterSoo-Voon Len, Yen-Con Hung, Donghwan Chung, et al.Pageof 7