Ghent University Academic Bibliography

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Your filters: cql: author="Luo, Yaguang" or (type any "bookEditor journalEditor issueEditor" and editor="Luo, Yaguang")

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Survival of Salmonella enterica and shifts in the culturable mesophilic aerobic bacterial community as impacted by tomato wash water particulate size and chlorine treatment

Sam Van Haute (UGent) , Yaguang Luo, Samantha Bolten, Ganyu Gu, Xiangwu Nou and Patricia Millner

(2020) FOOD MICROBIOLOGY. 90.
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Salmonella inactivation and cross-contamination on cherry and grape tomatoes under simulated wash conditions

Samantha Bolten, Ganyu Gu, Yaguang Luo, Sam Van Haute (UGent) , Bin Zhou, Pat Millner, Shirley A Micallef and Xiangwu Nou

(2020) FOOD MICROBIOLOGY. 87.
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The use of redox potential to estimate free chlorine in fresh produce washing operations : possibilities and limitations

Sam Van Haute (UGent) , Bin Zhou, Yaguang Luo, Imca Sampers (UGent) , Martijn Vanhaverbeke (UGent) and Patricia Millner

(2019) POSTHARVEST BIOLOGY AND TECHNOLOGY. 156.
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Impacts and interactions of organic compounds with chlorine sanitizer in recirculated and reused produce processing water

Zi Teng, Sam Van Haute (UGent) , Bin Zhou, Cathleen J Hapeman, Patricia D Millner, Qin Wang and Yaguang Luo

(2018) PLOS ONE. 13(12).
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Association between bacterial survival and free chlorine concentration during commercial fresh-cut produce wash operation

Yaguang Luo, Bin Zhou, Sam Van Haute (UGent) , Xiangwu Nou, Boce Zhang, Zi Teng, Ellen R Turner, Qin Wang and Patricia D Millner

(2018) FOOD MICROBIOLOGY. 70. p.120-128

Academic Bibliography

Survival of Salmonella enterica and shifts in the culturable mesophilic aerobic bacterial community as impacted by tomato wash water particulate size and chlorine treatment

Salmonella inactivation and cross-contamination on cherry and grape tomatoes under simulated wash conditions

The use of redox potential to estimate free chlorine in fresh produce washing operations : possibilities and limitations

Impacts and interactions of organic compounds with chlorine sanitizer in recirculated and reused produce processing water

Association between bacterial survival and free chlorine concentration during commercial fresh-cut produce wash operation

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