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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