| < i> Vibrio parahaemolyticus</i>: A concern of seafood safety YC Su, C Liu Food Microbiology 24 (6), 549-558, 2007 | 1035 | 2007 |
| Identification and purification of a new staphylococcal enterotoxin, H. YC Su, AC Wong Applied and environmental microbiology 61 (4), 1438-1443, 1995 | 318 | 1995 |
| Purification and characterization of pepsin-solubilized collagen from skin and connective tissue of giant red sea cucumber (Parastichopus californicus) Z Liu, ACM Oliveira, YC Su Journal of agricultural and food chemistry 58 (2), 1270-1274, 2009 | 140 | 2009 |
| Current perspectives on detection of staphylococcal enterotoxins YC Su, AC Lee Wong Journal of Food Protection® 60 (2), 195-202, 1997 | 138 | 1997 |
| Effects of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing surfaces C Liu, J Duan, YC Su International Journal of Food Microbiology 106 (3), 248-253, 2006 | 106 | 2006 |
| Effects of electrolyzed oxidizing water and ice treatments on reducing histamine-producing bacteria on fish skin and food contact surface S Phuvasate, YC Su Food control 21 (3), 286-291, 2010 | 101 | 2010 |
| Occurrence of Vibrio parahaemolyticus in Two Oregon Oyster‐growing Bays J Duan, YC Su Journal of food science 70 (1), M58-M63, 2005 | 99 | 2005 |
| Temperature effects on the depuration of Vibrio parahaemolyticus and Vibrio vulnificus from the American oyster (Crassostrea virginica) MJ Chae, D Cheney, YC Su Journal of food science 74 (2), M62-M66, 2009 | 85 | 2009 |
| Effects of electrolyzed oxidizing water treatment on reducing Vibrio parahaemolyticus and Vibrio vulnificus in raw oysters T Ren, YC Su Journal of Food Protection® 69 (8), 1829-1834, 2006 | 85 | 2006 |
| Validation of high pressure processing for inactivating Vibrio parahaemolyticus in Pacific oysters (Crassostrea gigas) L Ma, YC Su International journal of food microbiology 144 (3), 469-474, 2011 | 80 | 2011 |
| Effects of sources of carbon and nitrogen on production of α-glucosidase inhibitor by a newly isolated strain of Bacillus subtilis B2 YP Zhu, LJ Yin, YQ Cheng, K Yamaki, Y Mori, YC Su, LT Li Food Chemistry 109 (4), 737-742, 2008 | 78 | 2008 |
| Effects of flash freezing, followed by frozen storage, on reducing Vibrio parahaemolyticus in Pacific raw oysters (Crassostrea gigas) C Liu, J Lu, YC Su Journal of Food Protection® 72 (1), 174-177, 2009 | 73 | 2009 |
| Reduction of Pesticide Residues on Fresh Vegetables with Electrolyzed Water Treatment J Hao, H Liu, T Chen, Y Zhou, YC Su, L Li Journal of food science 76 (4), C520-C524, 2011 | 68 | 2011 |
| Effect of temperature on uptake and survival of Vibrio parahaemolyticus in oysters (Crassostrea plicatula) X Shen, Y Cai, C Liu, W Liu, Y Hui, YC Su International journal of food microbiology 136 (1), 129-132, 2009 | 65 | 2009 |
| Reductions of Vibrio parahaemolyticus in Pacific oysters (Crassostrea gigas) by depuration at various temperatures S Phuvasate, MH Chen, YC Su Food microbiology 31 (1), 51-56, 2012 | 63 | 2012 |
| Survival of Salmonella typhimurium and Escherichia coli O157: H7 in cheese brines SC Ingham, YC Su, DS Spangenberg International journal of food microbiology 61 (1), 73-79, 2000 | 62 | 2000 |
| Efficiency of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing gloves C Liu, YC Su International Journal of Food Microbiology 110 (2), 149-154, 2006 | 61 | 2006 |
| Effects of green tea extract on reducing Vibrio parahaemolyticus and increasing shelf life of oyster meats D Xi, C Liu, YC Su Food Control 25 (1), 368-373, 2012 | 59 | 2012 |
| Reducing levels of Listeria monocytogenes contamination on raw salmon with acidified sodium chlorite YC Su, MT Morrissey Journal of Food Protection® 66 (5), 812-818, 2003 | 58 | 2003 |
| Influence of milk centrifugation, brining and ripening conditions in preventing gas formation by Clostridium spp. in Gouda cheese YC Su, SC Ingham International journal of food microbiology 54 (3), 147-154, 2000 | 56 | 2000 |
Barakat S M MahmoudMississippi state UniversityVerified email at msstate.edu
