Yingchang Han, Ph.D.
Affiliations: | 2000 | Purdue University, West Lafayette, IN, United States |
Area:
Food Science and Technology AgricultureGoogle:
"Yingchang Han"Mean distance: (not calculated yet)
Parents
Sign in to add mentor| Suzanne S. Nielsen | grad student | 2000 | Purdue | |
| (Chlorine dioxide gas and ozone: Novel surface sanitizers for green peppers.) | ||||
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Publications
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| Han Y, Selby TL, Schultze KK, et al. (2004) Decontamination of strawberries using batch and continuous chlorine dioxide gas treatments. Journal of Food Protection. 67: 2450-5 |
| Han Y, Linton RH. (2004) Fate of Escherichia coli O157:H7 and Listeria monocytogenes in strawberry juice and acidified media at different pH values and temperatures. Journal of Food Protection. 67: 2443-9 |
| Han Y, Linton RH, Nelson PE. (2004) Effects of recovery, plating, and inoculation methods on quantification of Escherichia coli O157:H7 and Listeria monocytogenes from strawberries. Journal of Food Protection. 67: 2436-42 |
| Du J, Han Y, Linton RH. (2003) Efficacy of chlorine dioxide gas in reducing Escherichia coli O157:H7 on apple surfaces Food Microbiology. 20: 583-591 |
| Han Y, Floros JD, Linton RH, et al. (2002) Response surface modeling for the inactivation of Escherichia coli O157:H7 on green peppers (Capsicum annuum) by ozone gas treatment Journal of Food Science. 67: 1188-1193 |
| Du J, Han Y, Linton RH. (2002) Inactivation by chlorine dioxide gas (ClO2) of Listeria monocytogenes spotted onto different apple surfaces Food Microbiology. 19: 481-490 |
| Han Y, Linton RH, Nielsen SS, et al. (2002) A comparison of methods for recovery of chlorine dioxide-injured Escherichia coli O157:H7 and Listeria monocytogenes Food Microbiology. 19: 201-210 |
| Han Y, Linton RH, Nielsen SS, et al. (2001) Reduction of listeria monocytogenes on green peppers (Capsicum annuum L.) by gaseous and aqueous chlorine dioxide and water washing and its growth at 7 degrees C. Journal of Food Protection. 64: 1730-8 |
| Han Y, Floros JD, Linton RH, et al. (2001) Response surface modeling for the inactivation of Escherichia coli O157:H7 on green peppers (Capsicum annuum L.) by chlorine dioxide gas treatments. Journal of Food Protection. 64: 1128-33 |
| Han Y, Linton RH, Nielsen SS, et al. (2000) Inactivation of Escherichia coli O157:H7 on surface-uninjured and -injured green pepper (Capsicum annuum L.) by chlorine dioxide gas as demonstrated by confocal laser scanning microscopy Food Microbiology. 17: 643-655 |