Biblio

Y. Hou and Su, Y. - C., “Impact of Environmental pH Change on Survival and Growth of Vibrio parahaemolyticus”, IFT Annual Meeting . 2014.

S. Phuvasate and Su, Y. - C., “Impacts of Water Salinity and Type and Size of Oysters on Depuration for Reducing Vibrio parahaemolyticus in Raw Pacific Oyster (Crassostrea gigas)”, IFT Annual Meeting & Food Expo . 2012.

Y. Hou and Su, Y. - C., “Survival and Growth of Clinical and Environmental isolates of Vibrio parahaemolyticus at various pH values”, Pacific Fisheries Technologist Meeting . 2014.

C. Liu, Chen, R., and Su, Y. - C., “Bactericidal effects of wine on Vibrio parahaemolyticus in oysters.”, J Food Prot, vol. 69, no. 8, pp. 1823-8, 2006.

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.

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.

Z. Liu, Oliveira, A. C. M., and Su, Y. - C., “Purification and Characterization of Pepsin-Solubilized Collagen from Skin and Connective Tissue of Giant Red Sea Cucumber (Parastichopus californicus)”, Journal of Agricultural and Food Chemistry, vol. 58, no. 2, pp. 1270 - 1274, 2010.

Y. - C. Su and Morrissey, M. T., “Reducing levels of Listeria monocytogenes contamination on raw salmon with acidified sodium chlorite.”, J Food Prot, vol. 66, no. 5, pp. 812-8, 2003.

Y. - C. Su, YANG, Q. I. A. N. R. U., and ÄSE, C. L. A. U. D. I. A., “Refrigerated Seawater Depuration for Reducing Vibrio parahaemolyticus Contamination in Pacific Oyster (Crassostrea gigas)”, Journal of Food Protection, vol. 732414474855568566670651131677235355172423, no. 6, pp. 1111 - 1115, 2010.

Y. - C. Su, Duan, J., and Wu, W. - H., “Selectivity and specificity of a chromogenic medium for detecting Vibrio parahaemolyticust.”, J Food Prot, vol. 68, no. 7, pp. 1454-6, 2005.

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.