Vibrio parahaemolyticus: A concern of seafood safety von Su, Yi-Cheng, Liu, Chengchu

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Pilot Scale Assessment of High-Pressure Processing (HPP) to Enhance Microbiological Quality and Shelf Life of Fresh Ready-to-Eat (RTE) Blue Crab Meat von Gilstrap, Olivia, Liu, Chengchu, Nindo, Caleb, Parveen, Salina

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Biochemical and morphological alteration of Listeria monocytogenes under environmental stress caused by chloramine-T and sodium hypochlorite von Gao, He, Liu, Chengchu

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Controlled Recirculating Wet Storage Purging V. parahaemolyticus in Oysters von Mu, Ruojun, Liu, Chengchu, Parveen, Salina, Webster, Donald, Pang, Jie

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Effects of Flash Freezing, Followed by Frozen Storage, on Reducing Vibrio parahaemolyticus in Pacific Raw Oysters (Crassostrea gigas) von Liu, Chengchu, Lu, Jianzhang, Su, Yi-Cheng

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Behavior of Salmonella and Listeria monocytogenes in Raw Yellowfin Tuna during Cold Storage von Liu, Chengchu, Mou, Jing, Su, Yi-Cheng

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Effect of temperature on uptake and survival of Vibrio parahaemolyticus in oysters ( Crassostrea plicatula) von Shen, Xiaosheng, Cai, Youqiong, Liu, Chengchu, Liu, Wenwei, Hui, Yunhua, Su, Yi-Cheng

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Recent advances in understanding the fitness and survival mechanisms of Vibrio parahaemolyticus von Liu, Zhuosheng, Zhou, Yi, Wang, Hongye, Liu, Chengchu, Wang, Luxin

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Efficiency of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing gloves von Liu, Chengchu, Su, Yi-Cheng

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Effects of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing surfaces von Liu, Chengchu, Duan, Jingyun, Su, Yi-Cheng

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Efficacy of Vibrio parahaemolyticus depuration in oysters (Crassostrea gigas) von Shen, Xiaoye, Su, Yi-Cheng, Liu, Chengchu, Oscar, Tom, DePaola, Angelo

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Bactericidal effects of wine on Vibrio parahaemolyticus in oysters von CHENGCHU LIU, RUIYING CHEN, SU, Yi-Cheng

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Vibrio parahaemolyticus in granulated ark shell clam (Tegillarca granosas): accumulation from water and survival during cold storage and thermal process von Liu, Wenwei, Shen, Xiaosheng, Liu, Chengchu, Su, Yi-Cheng

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Effects of Superheated Steam Pretreatment on Muscle Release and Meat Quality of Shucked Tropical Oyster (Crassostrea iredalei) von Cheng, Wei Ping, Patar, Azim, Wong, Yong Foo, Zulfigar, Siti Balqis, Rozalli, Norazatul Hanim Mohd, Liu, Chengchu, Zulkurnain, Musfirah

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Pilot Scale Assessment of High-Pressure Processing Blue Crab Meat von Gilstrap, Olivia, Liu, Chengchu, Nindo, Caleb, Parveen, Salina

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Efficacy of Vibrio parahaemolyticus depuration in oysters (vol 79, pg 35, 2019) von Shen, Xiaoye, Hou, Yishu, Su, Yi-Cheng, Liu, Chengchu, Oscar, Tom, DePaola, Angelo

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Corrigendum to “Efficacy of Vibrio parahaemolyticus depuration in oysters” [Food Microbiol. 79 (2019) 35–40] von Shen, Xiaoye, Su, Yi-Cheng, Liu, Chengchu, Oscar, Tom, DePaola, Angelo

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A GC-MS-based metabolomics investigation on scallop (Chlamys farreri) during semi-anhydrous living-preservation von Chen, Shanqiao, Zhang, Chunhua, Xiong, Yuefeng, Tian, Xiaoqing, Liu, Chengchu, Jeevithan, Elango, Wu, Wenhui

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Effects of green tea extract on reducing Vibrio parahaemolyticus and increasing shelf life of oyster meats von Xi, Dunyu, Liu, Chengchu, Su, Yi-Cheng

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Genetic parameter estimates and genotype by environment interaction analyses for early growth traits in grass carp (Ctenopharyngodon idella) von Fu, Jianjun, Shen, Yubang, Xu, Xiaoyan, Liu, Chengchu, Li, Jiale

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