Yi-Cheng Su

Affiliations: 
Oregon State University, Corvallis, OR 
Area:
Food Science and Technology Agriculture, Microbiology Biology
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"Yi-Cheng Su"
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Publications

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Shen X, Su YC, Liu C, et al. (2019) Efficacy of Vibrio parahaemolyticus depuration in oysters (Crassostrea gigas). Food Microbiology. 79: 35-40
Ming Z, Su Y, DeWitt CM, et al. (2018) Impact of Feeding Status on the Efficacy of Depuration for Decontaminating Vibrio parahaemolyticus in Pacific Oysters (Crassostrea gigas) Journal of Aquatic Food Product Technology. 27: 627-634
Kung HF, Lee YC, Huang YL, et al. (2017) Degradation of Histamine by Lactobacillus plantarum Isolated from Miso Products. Journal of Food Protection. 1682-1688
Shen X, Su Y. (2017) Application of grape seed extract in depuration for decontaminating Vibrio parahaemolyticus in Pacific oysters (Crassostrea gigas) Food Control. 73: 601-605
Lin C, Lin T, Yu D, et al. (2016) Identification of Vibrio parahaemolyticus in Seafood by Multiplex PCR Journal of Aquatic Food Product Technology. 25: 1301-1310
Phuvasate S, Su YC. (2015) Efficacy of low-temperature high hydrostatic pressure processing in inactivating Vibrio parahaemolyticus in culture suspension and oyster homogenate. International Journal of Food Microbiology. 196: 11-5
Wu X, Su YC. (2014) Effects of frozen storage on survival of Staphylococcus aureus and enterotoxin production in precooked tuna meat. Journal of Food Science. 79: M1554-9
Xi D, Liu C, Su YC. (2014) Impacts of Lactobacillus plantarum in Depuration for Reducing Vibrio parahaemolyticus in Pacific Oysters (Crassostrea gigas) Journal of Aquatic Food Product Technology. 23: 165-174
Wu X, Su Y. (2014) Growth of Staphylococcus aureus and enterotoxin production in pre-cooked tuna meat Food Control. 42: 63-70
Phuvasate S, Su Y. (2013) Impact of water salinity and types of oysters on depuration for reducing Vibrio parahaemolyticus in Pacific oysters (Crassostrea gigas) Food Control. 32: 569-573
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