Found 18 results
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C
S. Phuvasate and Su, Y. - C., Comparison of Lactic Acid Bacteria Fermentation with Acid Treatments for Chitosan Production from Shrimp Waste, Journal of Aquatic Food Product Technology, vol. 1917771, no. 3-4, pp. 170 - 179, 2010.
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S. Phuvasate and Su, Y. - C., Effects of electrolyzed oxidizing water and ice treatments on reducing histamine-producing bacteria on fish skin and food contact surface, Food Control, vol. 21, no. 3, pp. 286 - 291, 2010.
C. Liu, Duan, J., and Su, Y. - C., Effects of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing surfaces., Int J Food Microbiol, vol. 106, no. 3, pp. 248-53, 2006.
T. Ren and Su, Y. - C., Effects of electrolyzed oxidizing water treatment on reducing Vibrio parahaemolyticus and Vibrio vulnificus in raw oysters., J Food Prot, vol. 69, no. 8, pp. 1829-34, 2006.
C. Liu, Lu, J., and Su, Y. - C., Effects of flash freezing, followed by frozen storage, on reducing Vibrio parahaemolyticus in Pacific raw oysters (Crassostrea gigas)., J Food Prot, vol. 72, no. 1, pp. 174-7, 2009.
Y. - P. Zhu, Yin, L. - J., Cheng, Y. - Q., Yamaki, K., Mori, Y., Su, Y. - C., and Li, L. - T., Effects of sources of carbon and nitrogen on production of α-glucosidase inhibitor by a newly isolated strain of Bacillus subtilis B2., Food Chem, vol. 109, no. 4, pp. 737-42, 2008.
S. Phuvasate and Su, Y. - C., Efficacy of low-temperature high hydrostatic pressure processing in inactivating Vibrio parahaemolyticus in culture suspension and oyster homogenate, International journal of food microbiology, vol. 196, pp. 11–15, 2015.
C. Liu and Su, Y. - C., Efficiency of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing gloves., Int J Food Microbiol, vol. 110, no. 2, pp. 149-54, 2006.
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Y. - C. Su and Liu, C., Vibrio parahaemolyticus: a concern of seafood safety., Food Microbiol, vol. 24, no. 6, pp. 549-58, 2007.
W. Liu, Shen, X., Liu, C., and Su, Y. - C., Vibrio parahaemolyticus in granulated ark shell clam (Tegillarca granosas): accumulation from water and survival during cold storage and thermal process, International Journal of Food Science & Technology, vol. 4519285669707065113441117722120351614246864123226, no. 4, pp. 670 - 675, 2010.