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Yi-Cheng Su - Publications

Affiliations: 
Oregon State University, Corvallis, OR 
Area:
Food Science and Technology Agriculture, Microbiology Biology
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36 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2019 Shen X, Su YC, Liu C, Oscar T, DePaola A. Efficacy of Vibrio parahaemolyticus depuration in oysters (Crassostrea gigas). Food Microbiology. 79: 35-40. PMID 30621873 DOI: 10.1016/J.Fm.2018.10.005  0.364
2018 Ming Z, Su Y, DeWitt CM, Waite-Cusic J. 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. DOI: 10.1080/10498850.2018.1461725  0.41
2017 Kung HF, Lee YC, Huang YL, Huang YR, Su YC, Tsai YH. Degradation of Histamine by Lactobacillus plantarum Isolated from Miso Products. Journal of Food Protection. 1682-1688. PMID 28885051 DOI: 10.4315/0362-028X.Jfp-17-135  0.32
2017 Shen X, Su Y. Application of grape seed extract in depuration for decontaminating Vibrio parahaemolyticus in Pacific oysters (Crassostrea gigas) Food Control. 73: 601-605. DOI: 10.1016/J.Foodcont.2016.09.007  0.375
2016 Lin C, Lin T, Yu D, Su Y, Tsai Y. Identification of Vibrio parahaemolyticus in Seafood by Multiplex PCR Journal of Aquatic Food Product Technology. 25: 1301-1310. DOI: 10.1080/10498850.2015.1056864  0.407
2015 Phuvasate S, Su YC. 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. PMID 25498471 DOI: 10.1016/J.Ijfoodmicro.2014.11.018  0.365
2014 Wu X, Su YC. Effects of frozen storage on survival of Staphylococcus aureus and enterotoxin production in precooked tuna meat. Journal of Food Science. 79: M1554-9. PMID 25039601 DOI: 10.1111/1750-3841.12530  0.343
2014 Xi D, Liu C, Su YC. Impacts of Lactobacillus plantarum in Depuration for Reducing Vibrio parahaemolyticus in Pacific Oysters (Crassostrea gigas) Journal of Aquatic Food Product Technology. 23: 165-174. DOI: 10.1080/10498850.2012.701709  0.367
2014 Wu X, Su Y. Growth of Staphylococcus aureus and enterotoxin production in pre-cooked tuna meat Food Control. 42: 63-70. DOI: 10.1016/J.Foodcont.2014.01.039  0.359
2013 Phuvasate S, Su Y. Impact of water salinity and types of oysters on depuration for reducing Vibrio parahaemolyticus in Pacific oysters (Crassostrea gigas) Food Control. 32: 569-573. DOI: 10.1016/J.Foodcont.2013.01.025  0.394
2012 Phuvasate S, Chen MH, Su YC. Reductions of Vibrio parahaemolyticus in Pacific oysters (Crassostrea gigas) by depuration at various temperatures. Food Microbiology. 31: 51-6. PMID 22475942 DOI: 10.1016/J.Fm.2012.02.004  0.378
2012 Lin CM, Kung HF, Huang YL, Huang CY, Su YC, Tsai YH. Histamine production by Raoultella ornithinolytica in canned tuna meat at various storage temperatures Food Control. 25: 723-727. DOI: 10.1016/J.Foodcont.2011.12.019  0.322
2012 Xi D, Liu C, Su YC. Effects of green tea extract on reducing Vibrio parahaemolyticus and increasing shelf life of oyster meats Food Control. 25: 368-373. DOI: 10.1016/J.Foodcont.2011.11.002  0.382
2011 Ma L, Su YC. Validation of high pressure processing for inactivating Vibrio parahaemolyticus in Pacific oysters (Crassostrea gigas). International Journal of Food Microbiology. 144: 469-74. PMID 21106267 DOI: 10.1016/J.Ijfoodmicro.2010.10.037  0.369
2010 Su YC, Yang Q, Häse C. Refrigerated seawater depuration for reducing Vibrio parahaemolyticus contamination in pacific oyster (Crassostrea gigas). Journal of Food Protection. 73: 1111-5. PMID 20537269 DOI: 10.4315/0362-028X-73.6.1111  0.4
2010 Liu W, Shen X, Liu C, Su Y. 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. 45: 670-675. DOI: 10.1111/J.1365-2621.2009.02180.X  0.372
2010 Phuvasate S, Su Y. Effects of electrolyzed oxidizing water and ice treatments on reducing histamine-producing bacteria on fish skin and food contact surface Food Control. 21: 286-291. DOI: 10.1016/J.Foodcont.2009.06.007  0.322
2009 Shen X, Cai Y, Liu C, Liu W, Hui Y, Su YC. Effect of temperature on uptake and survival of Vibrio parahaemolyticus in oysters (Crassostrea plicatula). International Journal of Food Microbiology. 136: 129-32. PMID 19818520 DOI: 10.1016/J.Ijfoodmicro.2009.09.012  0.355
2009 Liu C, Lu J, Su YC. Effects of flash freezing, followed by frozen storage, on reducing Vibrio parahaemolyticus in Pacific raw oysters (Crassostrea gigas). Journal of Food Protection. 72: 174-7. PMID 19205481 DOI: 10.4315/0362-028X-72.1.174  0.365
2007 Chiu TH, Duan J, Su YC. Characteristics of virulent vibrio parahaemolyticus isolated from Oregon and Washington. Journal of Food Protection. 70: 1011-6. PMID 17477276 DOI: 10.4315/0362-028X-70.4.1011  0.541
2007 Su YC, Liu C. Vibrio parahaemolyticus: a concern of seafood safety. Food Microbiology. 24: 549-58. PMID 17418305 DOI: 10.1016/J.Fm.2007.01.005  0.353
2006 Chiu TH, Duan J, Liu C, Su YC. Efficacy of electrolysed oxidizing water in inactivating Vibrio parahaemolyticus on kitchen cutting boards and food contact surfaces. Letters in Applied Microbiology. 43: 666-72. PMID 17083714 DOI: 10.1111/j.1472-765X.2006.02006.x  0.511
2006 Ren T, Su YC. Effects of electrolyzed oxidizing water treatment on reducing Vibrio parahaemolyticus and Vibrio vulnificus in raw oysters. Journal of Food Protection. 69: 1829-34. PMID 16924906 DOI: 10.4315/0362-028X-69.8.1829  0.425
2006 Liu C, Chen R, Su YC. Bactericidal effects of wine on Vibrio parahaemolyticus in oysters. Journal of Food Protection. 69: 1823-8. PMID 16924905 DOI: 10.4315/0362-028X-69.8.1823  0.38
2006 Liu C, Su YC. Efficiency of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing gloves. International Journal of Food Microbiology. 110: 149-54. PMID 16690154 DOI: 10.1016/J.Ijfoodmicro.2006.02.004  0.351
2006 Liu C, Duan J, Su YC. Effects of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing surfaces. International Journal of Food Microbiology. 106: 248-53. PMID 16219378 DOI: 10.1016/j.ijfoodmicro.2005.06.020  0.491
2006 Duan J, Liu C, Su Y. Evaluation of a Double Layer Agar Plate For Direct Enumeration of Vibrio parahaemolyticus Journal of Food Science. 71: M77-M82. DOI: 10.1111/J.1365-2621.2006.Tb08911.X  0.579
2005 Su YC, Duan J, Wu WH. Selectivity and specificity of a chromogenic medium for detecting Vibrio parahaemolyticust. Journal of Food Protection. 68: 1454-6. PMID 16013386 DOI: 10.4315/0362-028X-68.7.1454  0.601
2005 Duan J, Su Y. Occurrence of Vibrio parahaemolyticus in Two Oregon Oyster-growing Bays Journal of Food Science. 70: M58-M63. DOI: 10.1111/J.1365-2621.2005.Tb09047.X  0.552
2005 Duan J, Su Y. Comparison of a Chromogenic Medium with Thiosulfate-Citrate-Bile Salts-Sucrose Agar for DetectingVibrio parahaemolyticus Journal of Food Science. 70: M125-M128. DOI: 10.1111/J.1365-2621.2005.Tb07102.X  0.579
2004 Su Y, Duan J, Morrissey MT. Electron Beam Irradiation for ReducingListeria monocytogenesContamination on Cold-Smoked Salmon Journal of Aquatic Food Product Technology. 13: 3-11. DOI: 10.1300/J030V13N01_02  0.494
2003 Su YC, Morrissey MT. Reducing levels of Listeria monocytogenes contamination on raw salmon with acidified sodium chlorite. Journal of Food Protection. 66: 812-8. PMID 12747690 DOI: 10.4315/0362-028X-66.5.812  0.3
2001 Ingham SC, Su YC, Spangenberg DS. Survival of Salmonella typhimurium and Escherichia coli O157:H7 in cheese brines. International Journal of Food Microbiology. 61: 73-9. PMID 11028961 DOI: 10.1016/S0168-1605(00)00331-7  0.321
2000 Su YC, Ingham SC. Influence of milk centrifugation, brining and ripening conditions in preventing gas formation by Clostridium spp. in Gouda cheese. International Journal of Food Microbiology. 54: 147-54. PMID 10777064 DOI: 10.1016/S0168-1605(99)00199-3  0.336
1996 Su YC, Lee Wong AC. Detection of staphylococcal enterotoxin H by an enzyme-linked immunosorbent assay Journal of Food Protection. 59: 327-330. PMID 10463455 DOI: 10.4315/0362-028X-59.3.327  0.346
1993 Su YC, Wong ACL. Optimal Condition for the Production of Unidentified Staphylococcal Enterotoxins. Journal of Food Protection. 56: 313-316. PMID 31091622 DOI: 10.4315/0362-028X-56.4.313  0.33
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