Research Publications

From IFSE Activities

MICROBIOLOGY/SAFETY

Su, X.L., and Y. Li. 2004. A self-assembled monolayer-based piezoelectric immunosensor for rapid detection of Escherichia coli O157:H7. Biosensors & Bioelectronics 19(6):563-574.

Su, X.L. and Y. Li. 2004. Quantum dot and magnetic bead based immunosensor for rapid detection of Escherichia coli O157:H7. Analytical Chemistry 76(16):4086-4810.

Su, X.-L., and Y. Li. 2005. Surface plasmon resonance and quartz crystal microbalance immunosensors for detection of Escherichia coli O157:H7. Transactions of the ASAE 48(1):405-413.

Wang, H., Y. Li and M. Slavik. 2001. Efficacy of cetylpyridinium chloride in immersion treatment for reducing populations of pathogenic bacteria on fresh-cut vegetables. J. of Food Protection 64(12):2071-2074.

Wolfe, R.E., C.L. Griffis, Y. Li and M.F. Slavik. 1999. A flow-through system for elimination of bacteria in poultry scalding water. Applied Engineering in Agriculture 15(5):535-537.

Xiong, R., G. Xie, A.S. Edmonson and J-F. Meullenet. 2002. Neural network modeling of the fate of Salmonella enteritidis PT4 in home-made mayonnaise prepared with citric Acid. Food Control 13:525-533.

Xiong, H., Y. Li, M.F. Slavik and J.T. Walker. 1998. Chemical spray conditions for reducing bacteria on chicken skin. J. Food Sci. 63(4):699-701.

Xiong, H., Y. Li, M.F. Slavik and J.T. Walker. 1998. Spraying chicken skin with selected chemicals to reduce attached Salmonella typhimurium. J. Food Protection. 61(7):272-275.

Yang, H.,Y. Li and M.G. Johnson. 2001. Survival and death of Salmonella typhimurium and Campylobacter jejuni in processing water and on chicken skin during poultry scalding and chilling. J. Food Protection 64(6):770-776.

Yang, H., S. Wang, Y. Li and M.G. Johnson. 2002. Predictive models for the survival/death of Campylobacter jejuni and Salmonella typhimurium in poultry scalding and chilling. J. of Food Sci. 67(5):1836-1843.

Yang, Z., Y. Li and M.F. Slavik. 1998. Use of antimicrobial spray applied with an inside/outside birdwasher to reduce bacterial contamination on pre-chill chicken carcasses. J. Food Protection. 61(7):829-832.

Yang, Z., Y. Li and M.F. Slavik. 1999. Antibacterial efficacy of electrochemically activated solution for poultry spraying and chilling. J. Food Sci. 64(3):469-472.

Yang, Z., Y. Li, C. Balagtas, M.F. Slavik and D. Paul. 1998 Immonoelectrochemical assay in combination with homogeneous enzyme-labeled antibody conjugation for rapid detection of Salmonella. ElectroAnalysis. 10:913-916.

Yang, Z., Y. Li and M.F. Slavik. 1998. Antibacterial efficacy of electrochemically activated solution applied in inside/outside spraying and chilling processes. J. Food Sci. 63(4):469-472.

Ye, J., H. Yang, H-K. Kim and Y. Li. 2001. Inactivation of Listeria monocytogenes in recirculated brine for chilling thermally processed bacons using an electrochemical treatment system. J. of Food Sci. 66(5):729-733.