公開日期 | 標題 | 作者 | 來源出版物 | scopus | WOS | 全文 |
---|---|---|---|---|---|---|
2019 | Combination Effect of High-Pressure Processing and Essential Oil (Melissa officinalis Extracts) or Their Constituents for the Inactivation of Escherichia coli in Ground Beef (Article In Press) | Chien S.-Y.; Sheen S.; Sommers C.; LEE-YAN SHEEN | Food and Bioprocess Technology | 30 | 25 | |
2018 | Growth modeling of Uropathogenic Escherichia coli in ground chicken meat | Sommers C.; Huang C.-Y.; Sheen L.-Y. ; Sheen S.; Huang L. | Food Control | 15 | 12 | |
2017 | Modeling the inactivation of Escherichia coli O157:H7 and Uropathogenic E.?coli in ground beef by high pressure processing and citral | Chien S.-Y.; Sheen S.; Sommers C.; Sheen L.-Y. | Food Control | 33 | 27 | |
2018 | Modeling the survival of Escherichia coli O157:H7 under hydrostatic pressure, process temperature, time and allyl isothiocyanate stresses in ground chicken meat | Huang C.-Y.; Sheen S.; Sommers C.; Sheen L.-Y. | Frontiers in Microbiology | 13 | 12 |