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                    U.S. DEPARTMENT OF AGRICULTURE
 Microbial and Chemical Food Safety: Wyndmoor, PA
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ARS Home Northeast Area Wyndmoor, Pennsylvania Eastern Regional Research Center Microbial and Chemical Food Safety People & Locations







Lihan  Huang
                        Microbial and Chemical Food Safety

                        




                        
                        Research Leader
                        Phone: (215) 233-6621
                        
                        
                        Fax: (Employee information on this page comes from the REE Directory. Please contact your front office staff to update the REE Directory.)
                            ProjectsAdvanced Methods for Predictive Modeling of Bacterial Growth and Survival in Foods
                                                    In-House Appropriated
                                                                    (D)Accession Number: 440376**Publications**
                                                (Clicking on the reprint icon
                                                    Reprint Icon
                                                    will take you to the publication reprint.)Modeling the Growth Probability of Clostridium Perfringens in Cooked Meat as Affected by Sodium Chloride and Sodium Tripolyphosphate
                                                        

- (Peer Reviewed Journal)Hwang, C., Huang, L., Sheen, S. 2024. Modeling the Growth Probability of Clostridium Perfringens in Cooked Meat as Affected by Sodium Chloride and Sodium Tripolyphosphate. Microbial Risk Analysis. https://doi.org/10.1016/j.mran.2024.100296.Numerical simulation of heat transfer during meat ball cooking and microbial food safety enhancement
                                                        

- (Peer Reviewed Journal)Sheen, S., Huang, L., Hwang, C. 2024. Numerical simulation of heat transfer during meat ball cooking and microbial food safety enhancement. Journal of Food Science. 1-10.  https://doi.org/10.1111/1750-3841.16949.One-step analysis of growth kinetics of mesophilic Bacillus cereus in liquid egg yolk during treatment with Phospholipase A2: Model
development and validation

- (Peer Reviewed Journal)Ahmad, N., Huang, L., Juneja, V.K. 2023. One-step analysis of growth kinetics of mesophilic Bacillus cereus in liquid egg yolk during treatment with Phospholipase A2: Model development and validation. Food Research International. 176. https://doi.org/10.1016/j.foodres.2023.113786.Whole genome sequencing and characterization of Escherichia coli human isolate DP033
                                                        

- (Peer Reviewed Journal)Liu, Y., Kanrar, S., Elder, J., Ream, A.R., Huang, L., Gehring, A.G., Uhlich, G.A., Clabots, C., Johnson, J.R. 2023. Whole genome sequencing and characterization of Escherichia coli human isolate DP033. Microbiology Resource Announcements. Available online: January 2024 13 Issue 1. https://doi.org/10.1128/mra.00792-23.Growth kinetics of Bacillus cytotoxicus in liquid egg yolk during treatment with phospholipase A2 – A one-step global dynamic analysis
                                                        

- (Peer Reviewed Journal)Huang, L., Ahmad, N., Juneja, V.K., Stapp-Kamotani, E., Gabiola, J., Minocha, U., Phillips, R., Hooker, M., Walls, I., Cook, K., Lindsay, J. 2023. Growth kinetics of Bacillus cytotoxicus in liquid egg yolk during treatment with phospholipase A2 – A one-step global dynamic analysis. Food Microbiology. 118:104420. https://doi.org/10.1016/j.fm.2023.104420.Shelf-life boundaries of listeria monocytogenes in cold smoked salmon during refrigerated storage and temperature abuse
                                                        

- (Peer Reviewed Journal)Huang, L., Hwang, C., Sheen, S. 2023. Shelf-life boundaries of listeria monocytogenes in cold smoked salmon during refrigerated storage and temperature abuse. Food Research International. 173:113362. https://doi.org/10.1016/j.foodres.2023.113362.Dynamic heating temperature simulation using numerical analysis with iPMP applications for thermal lethality evaluation of foodborne pathogens in meats
                                                        

- (Abstract Only)Sheen, S., Huang, L. 2023. Dynamic heating temperature simulation using numerical analysis with iPMP applications for thermal lethality evaluation of foodborne pathogens in meats. Meeting Abstract. V19(2) 361-371. https://doi.org/10.1002/aic.690180219.Vibrio parahaemolyticus in seafood: Recent progress in understanding influential factors at harvest and food-safety intervention approaches
                                                        

- (Peer Reviewed Journal)Ndraha, N., Huang, L., Wu, V.C., Hsiao, H. 2022. Vibrio parahaemolyticus in seafood: Recent progress in understanding influential factors at harvest and food-safety intervention approaches. Current Opinion in Food Science. 48. Article 100927. https://doi.org/10.1016/j.cofs.2022.100927.Efficacy of Gaseous Chlorine Dioxide Generated by Sodium Chlorite - Carbon Dioxide Reaction on Safety and Quality of Blueberries, Cherry Tomatoes, and Grapes
                                                        

- (Peer Reviewed Journal)Jiang, T., Guo, F., Fang, T., Hwang, C., Huang, L. 2022. Efficacy of Gaseous Chlorine Dioxide Generated by Sodium Chlorite - Carbon Dioxide Reaction on Safety and Quality of Blueberries, Cherry Tomatoes, and Grapes. Food Control. 143. https://doi.org/10.1016/j.foodcont.2022.109288.Growth Competition between Lactic Acid Bacteria and Listeria monocytogenes during Meat Fermentation – A Mathematical Modeling
                                                        

- (Peer Reviewed Journal)Huang, L., Hwang, C., Liu, Y., Renye Jr, J.A., Jia, Z. 2022. Growth competition between lactic acid bacteria and Listeria monocytogenes during meat fermentation – A Mathematical Modeling. Food Control. 158(2022):111553. https://doi.org/10.1016/j.foodres.2022.111553.Combination of Ultrasound and Chlorogenic acid for Inactivation of planktonic and biofilm cells of Pseudomonas fluorescens
                                                        

- (Peer Reviewed Journal)Sun, J., Huang, L., Sun, Z., Wang, D., Liu, F., Du, L., Wang, D. 2022. Combination of Ultrasound and Chlorogenic acid for Inactivation of planktonic and biofilm cells of Pseudomonas fluorescens. Food Control. 155. https://doi.org/10.1016/j.foodres.2022.111009.Growth and No-Growth Boundary of Listeria monocytogenes in Beef – A Logistic Modeling
                                                        

- (Peer Reviewed Journal)Huang, L., Jia, Z., Hwang, C. 2021. Growth and No-Growth Boundary of Listeria monocytogenes in Beef – A Logistic Modeling. Food Research International. 152. https://doi.org/10.1016/j.foodres.2021.110919.One-Step Dynamic Analysis of Growth Kinetics of Bacillus cereus from Spores in Egg Fried Rice – Model Development, Validation, and Marko Chain Monte Carlo Simulation
                                                        

- (Peer Reviewed Journal)Huang, L., Hwang, C. 2021. One-Step Dynamic Analysis of Growth Kinetics of Bacillus cereus from Spores in Egg Fried Rice – Model Development, Validation, and Marko Chain Monte Carlo Simulation. Food Microbiology. 103. https://doi.org/10.1016/j.fm.2021.103935.A pilot-scale evaluation of using gaseous chlorine dioxide for decontamination of foodborne pathogens on produce and low-moisture foods
                                                        

- (Peer Reviewed Journal)Tan, J.N., Hwang, C., Huang, L., Wu, V.C., Hsiao, H. 2021. A pilot-scale evaluation of using gaseous chlorine dioxide for decontamination of foodborne pathogens on produce and low-moisture foods. Journal of Food Safety. http://doi.org/10.1111/jfs.12937.Efficacy of gaseous chlorine dioxide for decontamination of Salmonella, Shiga toxin-producing Escherichia coli, and Listeria monocytogenes on almonds and peppercorns
                                                        

- (Peer Reviewed Journal)Chai, H., Hwang, C., Huang, L., Wu, V.C., Sheen, L. 2021. Efficacy of gaseous chlorine dioxide for decontamination of Salmonella, Shiga toxin-producing Escherichia coli, and Listeria monocytogenes on almonds and peppercorns. Food Control. https://doi.org/10.1016/j.foodcont.2021.108556.Effect of Water Activity on Inactivation of Listeria monocytogenes Using Gaseous Chlorine Dioxide – A Kinetic Analysis
                                                        

- (Peer Reviewed Journal)Hyeon-Woo, P., Chen, G., Hwang, C., Huang, L. 2020. Effect of water activity on inactivation of listeria monocytogenes using gaseous chlorine dioxide – A kinetic analysis. Food Microbiology. 95:103707. https://doi.org/10.1016/j.fm.2020.103707.Dynamic kinetic analysis of growth of Listeria monocytogenes in milk
                                                        

- (Peer Reviewed Journal)Jia, Z., Huang, L., Wei, Z., Yao, Y., Fang, T., Li, C. 2020. Dynamic kinetic analysis of growth of Listeria monocytogenes in milk. Journal of Dairy Science. 104:2654-2667. https://doi.org/10.3168/jds.2020-19442.Growth Kinetics of Staphylococcus aureus and Background Microorganisms in Camel Milk
                                                        

- (Peer Reviewed Journal)Xie, Z., Peng, Y., Li, C., Luo, X., Wei, Z., Li, X., Yao, Y., Fang, T., Huang, L. 2020. Growth kinetics of Staphylococcus aureus and background microorganisms in camel milk. Journal of Dairy Science. 103/11. https://doi.org/10.3168/jds.2020-18616.Effect of combination of oxyrase and sodium thioglycolate on growth of Clostridium perfringens under aerobic incubation
                                                        

- (Peer Reviewed Journal)Jia, Z., Liu, Y., Hwang, C., Huang, L. 2020. Effect of combination of oxyrase and sodium thioglycolate on growth of Clostridium perfringens under aerobic incubation. Food Microbiology. 89:103413. https://doi.org/10.1016/j.fm.2020.103413.Effect of temperature on the growth of Staphylococcus aureus in ready-to-eat cooked rice with pork floss
                                                        

- (Peer Reviewed Journal)Lu, K., Sheen, Y., Huang, T., Kao, S., Cheng, C., Hwang, C., Sheen, S., Huang, L., Sheen, L. 2019. Effect of temperature on the growth of Staphylococcus aureus in ready-to-eat cooked rice with pork floss. Food Microbiology. 89:103. https://doi.org/10.1016/j.fm.2019.103374.In-situ generation of chlorine dioxide for decontamination of whole cantaloupes and sprout seeds
                                                        

- (Peer Reviewed Journal)Tan, J., Hwang, C., Huang, L., Wu, V.C., Hsiap, H. 2020. In-situ generation of chlorine dioxide for decontamination of whole cantaloupes and sprout seeds. Journal of Food Protection. 83:287-284. https://doi.org/10.4315/0362-028X.JFP-19-434.Dynamic analysis of growth of Salmonella spp. in raw ground beef – estimation of kinetic parameters, sensitivity analysis, and markov chain Monte Carlo simulation
                                                        

- (Peer Reviewed Journal)Huang, L. 2019. Dynamic analysis of growth of Salmonella spp. in raw ground beef – estimation of kinetic parameters, sensitivity analysis, and markov chain Monte Carlo simulation. International Journal of Food Microbiology. 108:106878. https://doi.org/10.1016/j.foodcont.2019.106878.Feasibility and efficacy of using gaseous chlorine dioxide generated by sodium chlorite-acid reaction for pilot-scale decontamination of foodborne pathogens on produce
                                                        

- (Peer Reviewed Journal)Chai, H., Hwang, C., Huang, L., Wu, V.C., Sheen, L. 2019. Feasibility and efficacy of using gaseous chlorine dioxide generated by sodium chlorite-acid reaction for pilot-scale decontamination of foodborne pathogens on produce. Food Control. 108:106839. https://doi.org/10.1016/j.foodcont.2019.106839.Growth of clostridium perfringens in roasted chicken and braised beef during cooling-one step dynamic analysis and modeling
                                                        

- (Peer Reviewed Journal)Li, M., Huang, L., Zhu, Y., Wei, Q. 2019. Growth of clostridium perfringens in roasted chicken and braised beef during cooling-one step dynamic analysis and modeling. International Journal of Food Microbiology. https://doi.org/10.1016/j.foodcont.2019.106739.Reconciliation of the D/z model and the arrhenius model: the effect of temperature on thermal inactivation of microorganisms
                                                        

- (Peer Reviewed Journal)Huang, L. 2019. Reconciliation of the D/z model and the arrhenius model: the effect of temperature on thermal inactivation of microorganisms. Journal of Food Science. 295:499-504. https://doi.org/10.1016/j.foodchem.2019.05.150.Thermal resistance of listeria monocytogenes and Enterococcus faecium unsalted and 10% salted liquid egg yolk
                                                        

- (Peer Reviewed Journal)Huang, L. 2019. Thermal resistance of listeria monocytogenes and Enterococcus faecium unsalted and 10% salted liquid egg yolk. Journal of Food Safety. Available:https://onlinelibrary.wiley.com/doi/10.1111/jfs.12665.Kinetic analysis and dynamic prediction of growth of Vibrio parahaemolyticus in raw white shrimp at refrigerated and abuse temperature
                                                        

- (Peer Reviewed Journal)Chen, Y., Hwang, C., Wu, V.C., Huang, L., Hsiao, H. 2019. Kinetic analysis and dynamic prediction of growth of Vibrio parahaemolyticus in raw white shrimp at refrigerated and abuse temperature. Food Control. 100:204-211. https://doi.org/10.1016/j.foodcont.2019.01.013.Growth and survival of bacillus cereus from spores in cooked rice-one-step dynamic analysis and predictive modeling
                                                        

- (Peer Reviewed Journal)Hwang, C., Huang, L. 2018. Growth and survival of bacillus cereus from spores in cooked rice-one-step dynamic analysis and predictive modeling. Food Control. 96:403-409. https://doi.org/10.1016/j.foodcont.2018.09.036.Improved estimation of thermal resistance of Escherichia coli 0157:H7 salmonella spp., and Listeria monocytogenes in meat and poultry-a global analysis
                                                        

- (Peer Reviewed Journal)Huang, L., Hwang, C., Fang, T. 2019. Improved estimation of thermal resistance of Escherichia coli 0157:H7 salmonella spp., and Listeria monocytogenes in meat and poultry-a global analysis. Food Control. 96:2938. https://doi.org/10.1016/j.foodcont.2018.08.026.Dynamic analysis of competitive growth of escherichia coli 0157:H7 in raw ground beef
                                                        

- (Peer Reviewed Journal)Hwang, C., Huang, L. 2018. Dynamic analysis of competitive growth of escherichia coli 0157:H7 in raw ground beef. Food Control. 93:251-259. https://doi.org/10.1016/j.foodcont.2018.06.017.Growth of non-toxigenic clostridium botulinum mutant LNT01 in cooked beef: one-step kinetic analysis and comparison with C. sporogenes and C. perfringens

- (Peer Reviewed Journal)Huang, L. 2018. Growth of non-toxigenic clostridium botulinum mutant LNT01 in cooked beef: one-step kinetic analysis and comparison with C. sporogenes and C. perfringens. Food Research International. 107:248-256.Growth and no-growth boundary of Clostridium perfringens in cooked meat: a probabilistic anaylysis

- (Peer Reviewed Journal)Huang, L., Li, C., Hwang, C. 2017. Growth and no-growth boundary of Clostridium perfringens in cooked meat: a probabilistic anaylysis. International Journal of Food Microbiology. 107:248-256.Growth modeling of uropathogenic Escherichia coli in ground chicken meat

- (Peer Reviewed Journal)Sommers, C.H., Huang, C., Sheen, L., Sheen, S., Huang, L. 2018. Growth modeling of uropathogenic Escherichia coli in ground chicken meat. Food Control. 86:397-402.The risk of Vibrio parahaemolyticus infections associated with consumption of raw oysters as affected by processing and distribution conditions in Taiwan

- (Peer Reviewed Journal)Huang, Y., Hwang, C., Huang, L., Wu, V.C., Hsiao, H. 2017. The risk of Vibrio parahaemolyticus infections associated with consumption of raw oysters as affected by processing and distribution conditions in Taiwan. Food Control. 86:101-109.IPMP Global Fit – A one-step direct data analysis tool for predictive microbiology

- (Peer Reviewed Journal)Huang, L. 2017. IPMP Global Fit – A one-step direct data analysis tool for predictive microbiology. International Journal of Food Microbiology. 263:38-48.LMOf2365_0442 encoding for a fructose specific PTS permease IIA may be required for virulence in L. monocytogenes Strain F2365

- (Peer Reviewed Journal)Liu, Y., Yoo, B., Hwang, C., Suo, Y., Sheen, S., Khosravi, P., Huang, L. 2017. LMOf2365_0442 encoding for a fructose specific PTS permease IIA may be required for virulence in L. monocytogenes Strain F2365. Frontiers in Microbiology. 8:01611.Dynamic analysis of growth of Salmonella Enteritidis in liquid egg whites

- (Peer Reviewed Journal)Huang, L., Hwang, C. 2017. Dynamic analysis of growth of Salmonella Enteritidis in liquid egg whites. Food Control. 80:125-130. doi: 10.1016/j.foodcont.2017.04.044.Growth of Salmonella Enteritidis in liquid egg whites during refrigerated storage and temperature abuse: A one-step dynamic analysis

- (Abstract Only)Huang, L. 2017. Growth of Salmonella Enteritidis in liquid egg whites during refrigerated storage and temperature abuse: A one-step dynamic analysis. Meeting Abstract. IAFP [abstract].Effect of environmental stresses on the survival and cytotoxicity of Shiga toxin-producing Escherichia coli

- (Peer Reviewed Journal)Yoo, B.K., Liu, Y., Juneja, V.K., Huang, L., Hwang, C. 2017. Effect of environmental stresses on the survival and cytotoxicity of Shiga toxin-producing Escherichia coli. Food Quality and Safety. 1(2):139-146.  doi: 10.1093/fqsafe/fyx010.Dynamic identification of growth and survival kinetic parameters of microorganisms in foods

- (Review Article)Huang, L. 2017. Dynamic identification of growth and survival kinetic parameters of microorganisms in foods. Current Opinion in Food Science. 14:85-92.In-situ generation of chlorine dioxide for surface decontamination of produce

- (Peer Reviewed Journal)Hwang, C., Huang, L., Wu, V.C. 2017. In-situ generation of chlorine dioxide for surface decontamination of produce. Journal of Food Protection. 80(4):567-572.Growth and survival of Salmonella Paratyphi A in roasted marinated chicken during refrigerated storage: Effect of temperature abuse and computer simulation for cold chain management

- (Peer Reviewed Journal)Li, M., Huang, L., Yuan, Q. 2016. Growth and survival of Salmonella Paratyphi A in roasted marinated chicken during refrigerated storage: Effect of temperature abuse and computer simulation for cold chain management. International Journal of Food Microbiology. doi: 10.1016/j.foodcont.2016.11.023.Inactivation of Toxoplasma gondii on blueberries using low dose irradiation without affecting quality
                                                        

- (Peer Reviewed Journal)Lacombe, A.C., Breard, A., Hwang, C., Hill, D.E., Fan, X., Huang, L., Yoo, B.K., Niemira, B.A., Gurtler, J., Wu, V.C. 2016. Inactivation of Toxoplasma gondii on blueberries using low dose irradiation without affecting quality. Journal of Food Protection. 73:981-985. https://doi.org/10.1016/j.foodcont.2016.10.011Inactivation of Toxoplasma gondii on blueberries using low dose irradiation without affecting quality

- (Peer Reviewed Journal)Lacombe, A.C., Beard, A., Hwang, C., Hill, D., Fan, X., Huang, L., Yoo, B.K., Niemira, B.A., Gurtler, J., Wu, V.C. 2016. Inactivation of Toxoplasma gondii on blueberries using low dose irradiation without affecting quality. Food Control. 73(2017):981-985.Effect of temperature and salt on thermal inactivation of Listeria monocytogenes in Salmon Roe

- (Peer Reviewed Journal)Li, C., Huang, L., Hwang, C. 2016. Effect of temperature and salt on thermal inactivation of Listeria monocytogenes in Salmon Roe. Food Control. doi: 10.1016/j.foodcont.2016.08.027.Dynamic kinetic analysis of growth of Listeria monocytogenes in a simulated comminuted, non-cured cooked pork product

- (Peer Reviewed Journal)Huang, L. 2016. Dynamic kinetic analysis of growth of Listeria monocytogenes in a simulated comminuted, non-cured cooked pork product. Food Control. 71(2017):160-167.  DOI:10.1016/j.foodcont.2016.06.043.Mathematical modeling and Monte Carlo simulation of thermal inactivation of non-proteolytic Clostridium botulinum spores during continuous microwave-assisted pasteurization

- (Peer Reviewed Journal)Hong, Y., Huang, L., Yoon, W., Liu, F., Tang, J. 2016. Mathematical modeling and Monte Carlo simulation of thermal inactivation of non-proteolytic Clostridium botulinum spores during continuous microwave-assisted pasteurization. Journal of Food Engineering. 190(12):61-71.  doi: 10.1016/j.foodeng.2016.06.012.Evaluating the performance of a new model for predicting the growth of Clostridium perfringens in cooked, uncured meat and poultry products under isothermal, heating, and dynamically cooling conditions

- (Peer Reviewed Journal)Huang, L. 2016. Evaluating the performance of a new model for predicting the growth of Clostridium perfringens in cooked, uncured meat and poultry products under isothermal, heating, and dynamically cooling conditions. Journal of Food Science. 81(7):M1754-1765. doi: 10.1111/1750-3841.13356.Mathematical modeling and validation of growth of Salmonella Enteritidis and background microorganisms in potato salad – one-step kinetic analysis and model development

- (Peer Reviewed Journal)Huang, L. 2016. Mathematical modeling and validation of growth of Salmonella Enteritidis and background microorganisms in potato salad – one-step kinetic analysis and model development. Food Control. 68(10):69-76. doi: 10.1016/j.foodcont.2016.03.039.Effects of stresses on the growth and Cytotoxicity of Shiga-Toxin producing Escherichia coli in ground beef and spinach

- (Peer Reviewed Journal)Yoo, B.K., Liu, Y., Juneja, V.K., Huang, L., Hwang, C. 2016. Effects of stresses on the growth and Cytotoxicity of Shiga-Toxin producing Escherichia coli in ground beef and spinach. Journal of Food Science and Technology. 1:1-7.Direct dynamic kinetic analysis and computer simulation of growth of Clostridium perfringens in cooked turkey during cooling

- (Peer Reviewed Journal)Huang, L., Vinyard, B.T. 2016. Direct dynamic kinetic analysis and computer simulation of growth of Clostridium perfringens in cooked turkey during cooling. Journal of Food Science. 81(3):M692-701. doi: 10.1111/1750-3841.13202.Growth of Staphylococcus aureus in cooked potato and potato salad – A one-step kinetic analysis

- (Peer Reviewed Journal)Huang, L. 2015. Growth of Staphylococcus aureus in cooked potato and potato salad – A one-step kinetic analysis. Journal of Food Science. 80(12):M2837-44. doi: 10.1111/1750-3841.13110.Mathematical modeling and growth kinetics of Clostridium sporogenes in cooked beef

- (Peer Reviewed Journal)Hong, Y., Huang, L., Yoon, W. 2015. Mathematical modeling and growth kinetics of Clostridium sporogenes in cooked beef. Food Microbiology. 60:471-477.Effect of lag time distribution on the lag phase of bacterial growth - a Monte Carlo analysis

- (Peer Reviewed Journal)Growth of Listeria monocytogenes in Salmon Roe - a kinetic analysis
                                                        

- (Peer Reviewed Journal)Li, C., Huang, L., Hwang, C., Chen, J. 2015. Growth of Listeria monocytogenes in Salmon Roe - a kinetic analysis. Food Control. DOI:10.1016/j.foodcont.2015.06.016.Inactivation of Toxoplasma gondii on blueberries using low dose irradiation without affecting quality

- (Abstract Only)Lacombe, A.C., Breard, A., Hwang, C., Fan, X., Huang, L., Yoo, B.K., Niemira, B.A., Gurtler, J., Wu, V. 2015. Inactivation of Toxoplasma gondii on blueberries using low dose irradiation without affecting quality. Meeting Abstract. IAFP Annual Meeting. Portland, Oregon. July 25-28, 2015. Volume 1, Page 1.Direct construction of predictive models for describing growth Salmonella enteritidis in liquid eggs – a one-step approach
                                                        

- (Peer Reviewed Journal)Huang, L. 2015. Direct construction of predictive models for describing growth Salmonella enteritidis in liquid eggs – a one-step approach. Food Control. DOI: 10.1016j.foodcont.2015.03.051.Growth characteristics of Shiga toxin-producing Escherichia coli (STEC) stressed by chlorine, sodium chloride, acid, and starvation on lettuce and cantaloupe
                                                        

- (Peer Reviewed Journal)Yoo, B.K., Liu, Y., Juneja, V.K., Huang, L., Hwang, C. 2015. Growth characteristics of Shiga toxin-producing Escherichia coli (STEC) stressed by chlorine, sodium chloride, acid, and starvation on lettuce and cantaloupe. Food Control. 55:97-102.Effect of acidified sorbate solutions on the lag phase durations and growth rates of Listeria monocytogenes on meat surfaces
                                                        

- (Peer Reviewed Journal)Hwang, C., Juneja, V.K., Huang, L. 2015. Effect of acidified sorbate solutions on the lag phase durations and growth rates of Listeria monocytogenes on meat surfaces. Journal of Food Protection. 78(6):1154-1160.Inorganic arsenic in starchy roots, tubers, and plantain and assessment of cancer risk of sub-Saharan African populations
                                                        

- (Peer Reviewed Journal)Chen, T., Huang, L., Lai, G., Chen, G. 2015. Inorganic arsenic in starchy roots, tubers, and plantain and assessment of cancer risk of sub-Saharan African populations. Food Control. DOI: 10.1016/j.foodcont.2015.01.016.Mathematical modeling of growth Salmonella and spoilage microorganisms in raw oysters

- (Peer Reviewed Journal)Fang, T., Huang, L., Liu, L., Mei, F., Chen, J. 2015. Mathematical modeling of growth Salmonella and spoilage microorganisms in raw oysters. Food Control. DOI: 10.1016/j.foodcont.2014.12.036.Dynamic determination of kinetic parameters and computer simulation of growth of Clostridium perfringens in cooked beef
                                                        

- (Peer Reviewed Journal)Huang, L. 2014. Dynamic determination of kinetic parameters and computer simulation of growth of Clostridium perfringens in cooked beef. International Journal of Food Microbiology. DOI: 10.1016/j.ifoodmicro.2014.11.025.Survival and growth parameters of Escherichia coli 0157:H7, Salmonella Spp. and Listeria monocytogenes on cantaloupe fresh-cut pieces during storage

- (Peer Reviewed Journal)Ukuku, D.O., Huang, L., Sommers, C.H. 2014. Survival and growth parameters of Escherichia coli 0157:H7, Salmonella Spp. and Listeria monocytogenes on cantaloupe fresh-cut pieces during storage. Journal of Food Protection. 78:1288-1295.Comparative study of thermal inactivation kinetics of Salmonella spp. in peanut butter and peanut butter spread
                                                        

- (Peer Reviewed Journal)Li, C., Huang, L., Chen, J. 2014. Comparative study of thermal inactivation kinetics of Salmonella spp. in peanut butter and peanut butter spread. Food Control. 45:143-149 doi.org/10.1016/j.foodcont.2014.04.023.Predictive modeling for growth of non- and cold-adapted Listeria Monocytogenes on fresh-cut cantaloupe at different storage temperatures
                                                        

- (Peer Reviewed Journal)Hong, Y., Yoon, W., Huang, L., Yuk, H. 2014. Predictive modeling for growth of non- and cold-adapted Listeria Monocytogenes on fresh-cut cantaloupe at different storage temperatures. Journal of Food Science. doi:10.1111/1750.3841.12468.Effect of high pressure treatment on the survival of Shiga-Toxin producing Escherichia coli in strawberries
                                                        

- (Peer Reviewed Journal)Hsu, H., Sheen, S., Sites, J.E., Huang, L., Wu, J. 2013. Effect of high pressure treatment on the survival of Shiga-Toxin producing Escherichia coli in strawberries. Food Microbiology. 40:25-30.IPMP 2013 - A comprehensive data analysis tool for predictive microbiology
                                                        

- (Peer Reviewed Journal)Huang, L. 2014. IPMP 2013 - A comprehensive data analysis tool for predictive microbiology. International Journal of Food Microbiology. 171(2014)100-107.Thermal inactivation of Escherichia coli O157:H7 in strawberry puree and its effect on anthocyanins and color
                                                        

- (Peer Reviewed Journal)Hus, H., Huang, L., Wu, S. 2014. Thermal inactivation of Escherichia coli O157:H7 in strawberry puree and its effect on anthocyanins and color. Journal of Food Science. 79(1):74-80.Growth and survival kinetics of Listeria monocytogenes in cooked egg whites
                                                        

- (Peer Reviewed Journal)Fang, T., Huang, L. 2013. Growth and survival kinetics of Listeria monocytogenes in cooked egg whites. Food Control. doi: 10.1016/j.foodcont.2013.08.034.Survival and growth parameters of Escherichia Coli 0157:H7, Salmonella Spp. and Listeria Monocytogenes on fresh-cut pieces prepared from whole cantaloupe treated with Lovit sanitizer

- (Abstract Only)Ukuku, D.O., Huang, L. 2013. Survival and growth parameters of Escherichia Coli 0157:H7, Salmonella Spp. and Listeria Monocytogenes on fresh-cut pieces prepared from whole cantaloupe treated with Lovit sanitizer. Meeting Abstract. 2nd International Conference and Exhibition on Nutritional Science and Therapy, Philadelphia, PA., July 15-17, 2013., Volume 1, Page 1.Chilled storage of foods - principles

- (Book / Chapter)Hwang, C., Huang, L. 2014. Chilled storage of foods - principles. In: Batt, C.A., Tortorello, M.L. (Eds), Encyclopedia of Food Microbiology, vol 1. Elsevier Ltd, Academic Press, pp. 427-431.Determination of thermal inactivation kinetics of Listeria monocytogenes in chicken meat by isothermal and dynamic methods
                                                        

- (Peer Reviewed Journal)Huang, L. 2013. Determination of thermal inactivation kinetics of Listeria monocytogenes in chicken meat by isothermal and dynamic methods. Food Control. 33:484-488.The effect of potassium sorbate and pH on the growth of Listeria monocytogenes in ham salad

- (Peer Reviewed Journal)Gene expression profiling of a nisin-sensitive Listeria monocytogenes Scott A CtsR deletion mutant

- (Peer Reviewed Journal)Liu, Y., Morgan, S.L., Ream, A.R., Huang, L. 2012. Gene expression profiling of a nisin-sensitive Listeria monocytogenes Scott A CtsR deletion mutant. Journal of Industrial Microbiology and Biotechnology. 40(5):495-505.Optimization of a new mathematical model for bacterial growth

- (Peer Reviewed Journal)Huang, L. 2013. Optimization of a new mathematical model for bacterial growth. Journal of Applied Microbiology. 32:283-288.Mathematical modeling and numerical analysis of the growth of Non-O157 shiga toxin-producing Escherichia coli in spinach leaves

- (Peer Reviewed Journal)Huang, L. 2012. Mathematical modeling and numerical analysis of the growth of Non-O157 shiga toxin-producing Escherichia coli in spinach leaves. International Journal of Food Microbiology. p. 32-41. 10.1016/j.ijfoodmicro.2012.09.019.Growth kinetics of Listeria monocytogenes and spoilage microorganisms in fresh-cut cantaloupe

- (Peer Reviewed Journal)Fang, T., Liu, Y., Huang, L. 2013. Growth kinetics of Listeria monocytogenes and spoilage microorganisms in fresh-cut cantaloupe. Food Microbiology. http://dx.doi.org/10.1016/j.fm.2012.12.05.A simplified method for numerical simulation of gas grilling of non-intact beef steaks to elimate Escherichia coli O157:H7

- (Peer Reviewed Journal)Huang, L. 2012. A simplified method for numerical simulation of gas grilling of non-intact beef steaks to elimate Escherichia coli O157:H7. Journal of Food Engineering. 113:380-388.Growth kinetics and model comparison of cronobacter sakazakii in reconstituted powdered infant formula

- (Peer Reviewed Journal)Fang, T., Gurtler, J., Huang, L. 2012. Growth kinetics and model comparison of cronobacter sakazakii in reconstituted powdered infant formula. Journal of Food Science. 77(9):247-255.Survival of Listeria monocytogenes, E.coli 0157:H7 and Salmonella spp. on catfish fillets exposed to microwave heating in a continuous mode

- (Peer Reviewed Journal)Sheen, S., Huang, L., Sommers, C.H. 2012. Survival of Listeria monocytogenes, E.coli 0157:H7 and Salmonella spp. on catfish fillets exposed to microwave heating in a continuous mode. Journal of Food Science. 77(8):E209-E214.Effects of lactic acid on the growth characteristics of Listeria monocytogenes on cooked ham surfaces

- (Peer Reviewed Journal)Hwang, C., Huang, L., Sheen, S., Juneja, V.K. 2012. Effects of lactic acid on the growth characteristics of Listeria monocytogenes on cooked ham surfaces. Journal of Food Protection. 75(8)1404-1410.Genes that are involved in high hydrostatic pressure treatments in a Listeria monocytogenes Scott A ctsR deletion mutant

- (Peer Reviewed Journal)Liu, Y., Huang, L., Joerger, R.D., Gunther, N.W. 2012. Genes that are involved in high hydrostatic pressure treatments in a Listeria monocytogenes Scott A ctsR deletion mutant. Journal of Microbial and Biochemical Technology. 4:050-056.Mathematical modeling of growth of non-O157 Shiga Toxin-producing Escherichia coli in raw ground beef

- (Peer Reviewed Journal)Huang, L., Tu, S., Phillips, J.G., Fratamico, P.M. 2012. Mathematical modeling of growth of non-O157 Shiga Toxin-producing Escherichia coli in raw ground beef. Journal of Food Science. 77(4)217-225.In-package pasteurization of ready-to-eat meat and poultry product

- (Book / Chapter)Huang, L., Hwang, C. 2012. In-package pasteurization of ready-to-eat meat and poultry product. In: Kerry, J.P., editor. In Advances in meat, poultry and seafood packaging. Philadelphia, PA: Woodhead Publishing Ltd. 313:320.Effect of temperature on microbial growth rate - thermodynamic analysis, the arrhenius and eyring-polanyi connection

- (Peer Reviewed Journal)Huang, L., Hwang, C., Phillips, J.G. 2011. Effect of temperature on microbial growth rate - thermodynamic analysis, the arrhenius and eyring-polanyi connection. Journal of Food Science. 76:553-560.Evaluating the effect of temperature on microbial growth rate - the Ratkowsky and a Belehrádek type models

- (Peer Reviewed Journal)Huang, L., Hwang, C., Phillips, J.G. 2011. Evaluating the effect of temperature on microbial growth rate - the Ratkowsky and a Belehrádek type models. Journal of Food Science. 76(8):547-557.Thermal inactivation of foodborne pathogens and the USDA pathogen modeling program

- (Peer Reviewed Journal)Juneja, V.K., Huang, L., Yan, X. 2011. Thermal inactivation of foodborne pathogens and the USDA pathogen modeling program. Journal of Thermal Analysis. 106(1):191-198.Survival of Listeria monocytogenes and Salmonella spp. on catfish exposed to microwave heating in a continuous mode

- (Abstract Only)Sheen, S., Huang, L., Sommers, C.H. 2011. Survival of Listeria monocytogenes and Salmonella spp. on catfish exposed to microwave heating in a continuous mode [abstract]. International Microwave Power Institute (IMPI). June 8-10, 2011, New Orleans, LA. 1:1.Comprehensive approaches for molecular biomarker discovery for the detection and identification of Cronobacter spp. (Enterobacter sakazakii), Salmonella, and other foodborne pathogens

- (Peer Reviewed Journal)Yan, X., Gurtler, J., Fratamico, P.M., Hu, J., Gunther, N.W., Juneja, V.K., Huang, L. 2011. Comprehensive approaches for molecular biomarker discovery for the detection and identification of Cronobacter spp. (Enterobacter sakazakii), Salmonella, and other foodborne pathogens. Applied and Environmental Microbiology. 77:1833-1843.Hazards associated with Clostridium perfringens in particular reference to predictive models applicable to cooling of cooked meat and poultry products

- (Proceedings)Juneja, V.K., Huang, L. 2010. Hazards associated with Clostridium perfringens in particular reference to predictive models applicable to cooling of cooked meat and poultry products [abstract]. Cold-Chain-Management. p. 93-99.Acids in combination with sodium dodecyl sulfate caused quality deterioration of fresh-cut iceburg lettuce during storage in modified atmosphere package

- (Peer Reviewed Journal)Guan, W., Huang, L., Fan, X. 2010. Acids in combination with sodium dodecyl sulfate caused quality deterioration of fresh-cut iceburg lettuce during storage in modified atmosphere package. Journal of Food Science. 75:S435-S440.Predictive model for growth of Clostridium perfringens during cooling of cooked uncured meat and poultry

- (Peer Reviewed Journal)Juneja, V.K., Marks, H.M., Huang, L., Thippareddi, H. 2011. Predictive model for growth of Clostridium perfringens during cooling of cooked uncured meat and poultry. Food Microbiology. 28:791-795.A new mechanistic growth model for simultaneous determination of lag phase duration and exponential growth rate and a new Belehdradek-type model for evaluating the effect of temperature on growth rate

- (Peer Reviewed Journal)Huang, L. 2010. A new mechanistic growth model for simultaneous determination of lag phase duration and exponential growth rate and a new Belehdradek-type model for evaluating the effect of temperature on growth rate. Food Microbiology. 28:770-776.Dynamic model for predicting growth of salmonella spp. in ground sterile pork

- (Peer Reviewed Journal)Velugoti, P.R., Bohra, L.K., Juneja, V.K., Huang, L., Subbiah, J., Wessling, A.L., Thippareddi, H. 2010. Dynamic model for predicting growth of salmonella spp. in ground sterile pork. Food Microbiology. 28:796-803.Sustainable wireless sensing technologies for imported foods inspection

- (Proceedings)Elimination of Salmonella in Microwaveable Non-Ready-to-Eat Meats by Power-Controlled Microwave Heating

- (Proceedings)Huang, L. 2010. Elimination of Salmonella in Microwaveable Non-Ready-to-Eat Meats by Power-Controlled Microwave Heating. Meeting Abstract. ISSN:1070-0129.pg.62-66.From ontology selection and semantic web to the integrated information system of food-borne diseases and food safety

- (Peer Reviewed Journal)Yan, X., Peng, Y., Meng, J., Rusante, J., Fratamico, P.M., Huang, L., Juneja, V.K., Needleman, D.S. 2011. From ontology selection and semantic web to the integrated information system of food-borne diseases and food safety. Software Tools and Algorithms for Biological Systems. 26-34.Quantitative analysis of vertical translocation and lateral cross-contamination of Escherichia coli O157:H7 during mechanical tenderization of beef

- (Peer Reviewed Journal)Huang, L., Sheen, S. 2011. Quantitative analysis of vertical translocation and lateral cross-contamination of Escherichia coli O157:H7 during mechanical tenderization of beef. Journal of Food Safety. 31:108-114.Growth kinetics of Escherchia coli O157:H7 in mechanically-tenderized beef

- (Peer Reviewed Journal)Huang, L. 2010. Growth kinetics of Escherchia coli O157:H7 in mechanically-tenderized beef. International Journal of Food Microbiology. 140:40-48.A New Automated Microwave Heating Process for Cooking and Pasteurization of Microwaveable Foods Containing Raw Meats

- (Peer Reviewed Journal)Huang, L., Sites, J.E. 2010. A New Automated Microwave Heating Process for Cooking and Pasteurization of Microwaveable Foods Containing Raw Meats. Journal of Food Science. 75:E110-E115.Near-Infrared Surface Pasteurization to Eliminate Listeria monocytogenes on Cooked Chicken Breast Meat Surfaces

- (Peer Reviewed Journal)Huang, L., Sites, J.E. 2012. Near-Infrared Surface Pasteurization to Eliminate Listeria monocytogenes on Cooked Chicken Breast Meat Surfaces. Journal of Food Process Engineering. 35:1-15.An integrated model for predictive microbiology and simultaneous determination of lag phase duration and exponential growth rate

- (Proceedings)Microbial profiling, neural network and semantic web: an integrated information system for human pathogen risk management, prevention and surveillance in food safety

- (Proceedings)Yan, X., Peng, Y., Meng, J., Ruzante, J., Fratamico, P.M., Huang, L., Juneja, V.K. 2009. Microbial profiling, neural network and semantic web: an integrated information system for human pathogen risk management, prevention and surveillance in food safety. International Conference on Predictive Modeling in Foods. 1:11-12.Microwave Heating of TV-Dinner Type Products

- (Proceedings)Huang, L., Sites, J.E. 2009. Microwave Heating of TV-Dinner Type Products. In: Proceedings of International Microwave Power Institute’s 43rd Annual Symposium. July 8 – 10, 2009, Washington, DC. p. 72 – 77.Simultaneous Determination of Thermal Conductivity and Thermal Diffusivity of Food and Agricultural Materials Using a Transient Plane-Source Method

- (Peer Reviewed Journal)Huang, L., Liu, L.S. 2009. Simultaneous Determination of Thermal Conductivity and Thermal Diffusivity of Food and Agricultural Materials Using a Transient Plane-Source Method. Journal of Food Engineering. 95:179-185.Cooling of cooked RTE meats and computer simulation

- (Book / Chapter)Huang, L., Sheen, S. 2010. Cooling of cooked RTE meats and computer simulation. In: Hwang, A. and Huang. L., editors. Ready-to-Eat Foods, Microbial Concerns and Control Measures. Boca Raton, FL: CRC Press, Taylor & Francis Group. p.191-228.Translocation and thermal inactivation of Shiga-toxin producing Escherichia coli in non-intact beef

- (Abstract Only)Luchansky,J.,Huang,L.,Sommers,C.,Shoyer,B.,Call,J.,Porto-Fett,A. 2009. Translocation and thermal inactivation of Shiga-toxin producing Escherichia coli in non-intact beef [abstract].ProSafe Beef Conference.Dublin,Ireland.p.1.Improving Microbial Safety of Fresh Produce Using Thermal Treatment

- (Book / Chapter)Fan, X., Annous, B.A., Huang, L. 2009. Improving Microbial Safety of Fresh Produce Using Thermal Treatment. In: Fan, X., Niemira, B.A., Doona, C.J., Feeherry, F.E., Gravani, R.B., editors. Microbial Safety of Fresh Produce. Ames, IA: Willey-Blackwell. p. 241-262.Mathematical modeling of growth of Salmonella in raw ground beef under isothermal conditions from 10 to 45 Degree C

- (Peer Reviewed Journal)Juneja, V.K., Melendes, M., Huang, L., Subbiah, J., Thippareddi, H. 2009. Mathematical modeling of growth of Salmonella in raw ground beef under isothermal conditions from 10 to 45 Degree C. International Journal of Food Microbiology. 131:106-111.Growth parameters of escherichia coli O157:H7, salmonella and listeria monocytogenes and aerobic mesophilic bacteria of apple cider amended with nisin-EDTA

- (Peer Reviewed Journal)Ukuku, D.O., Zhang, H.Q., Huang, L. 2009. Growth parameters of escherichia coli O157:H7, salmonella and listeria monocytogenes and aerobic mesophilic bacteria of apple cider amended with nisin-EDTA. Foodborne Pathogens and Disease. 6(4):487-494.Factors Affecting Thermally Induced Furan Formation

- (Peer Reviewed Journal)Fan, X., Huang, L., Sokorai, K.J. 2008. Factors Affecting Thermally Induced Furan Formation. Journal of Agricultural and Food Chemistry. 56:9490-9494.Thermal Inactivation of Listeria Monocytogenes in Ground Beef Under Isothermal and Dynamic Temperature Conditions

- (Peer Reviewed Journal)Huang, L. 2008. Thermal Inactivation of Listeria Monocytogenes in Ground Beef Under Isothermal and Dynamic Temperature Conditions. Journal of Food Engineering. 90:380-387.Pasteurization of Ready-to-Eat Meats

- (Proceedings)Huang, L., Sites, J.E. 2008. Pasteurization of Ready-to-Eat Meats. In: International Microwave Power Institute's 42nd Annual Symposium, June 25-27, 2008, New Orleans, LA. 37-42.Growth Kinetics of Listeria monocytogenes in Broth and Beef Frankfurters– Determination of Lag Phase Duration and Exponential Growth Rate under Isothermal Conditions

- (Peer Reviewed Journal)Huang, L. 2008. Growth Kinetics of Listeria monocytogenes in Broth and Beef Frankfurters– Determination of Lag Phase Duration and Exponential Growth Rate under Isothermal Conditions. Journal of Food Science. 73(5):E235-E242.Elimination of Listeria monocytogenes on Hotdogs by Infrared Surface Treatment

- (Peer Reviewed Journal)Huang, L., Sites, J.E. 2008. Elimination of Listeria monocytogenes on Hotdogs by Infrared Surface Treatment. Journal of Food Science. 73:M27-M31.Predictive model for growth of Clostridium perfringens at temperatures applicable to cooling of cooked uncured beef and chicken

- (Proceedings)Juneja, V.K., Marks, H.M., Huang, L., Thippareddi, H. 2007. Predictive model for growth of Clostridium perfringens at temperatures applicable to cooling of cooked uncured beef and chicken. Meeting Abstract. PA7.PREDICTIVE MODEL FOR GROWTH OF CLOSTRIDIUM PERFRINGENS AT TEMPERATURES APPLICABLE TO COOLING OF COOKED UNCURED BEEF AND CHICKEN

- (Abstract Only)Juneja, V.K., Marks, H.M., Huang, L., Thippareddi, H. 2007. Predictive model for growth of clostridium perfringens at temperatures applicable to cooling of cooked uncured beef and chicken. Meeting Abstract.Numerical Analysis of Survival of Listeria monocytogenes during In- Package Pasteurization of Frankfurters by Hot Water Immersion

- (Peer Reviewed Journal)Huang, L. 2007. Numerical Analysis of Survival of Listeria monocytogenes during In- Package Pasteurization of Frankfurters by Hot Water Immersion. Journal of Food Science. 72(5):E285-E292.MODELING THE EFFECT OF TEMPERATURE ON GROWTH OF SALMONELLA IN CHICKEN

- (Peer Reviewed Journal)Juneja, V.K., Melendres, M.V., Huang, L., Gumudavelli, V., Subbia, J., Thippareddi, H. 2007. Modeling the effect of temperature on growth of salmonella in chicken. Food Microbiology. 24:328-335.COMPUTER SIMULATION OF HEAT TRANSFER DURING IN-PACKAGE PASTEURIZATION OF BEEF FRANKFURTERS BY HOT WATER IMMERSION

- (Peer Reviewed Journal)AUTOMATIC CONTROL OF MICROWAVE HEATING FOR IN-PACKAGE PASTEURIZATION OF BEEF FRANKFURTERS

- (Peer Reviewed Journal)Huang, L., Sites, J.E. 2006. Automatic control of microwave heating for in-package pasteurization of beef frankfurters. Journal of Food Engineering. 80:226-233.ENSURING THE SAFETY OF FRANKFURTERS BY THERMAL PROCESSING

- (Abstract Only)Huang, L. 2006. Ensuring the safety of frankfurters by thermal processing . 2006 IFT Annual Meeting & Food Expo. Orlando, FL. 6/28/06. p. 1.PREDICTIVE MODEL FOR GROWTH OF CLOSTRIDIUM PERFRINGENS DURING COOLING OF COOKED CURED PORK

- (Peer Reviewed Journal)Juneja, V.K., Huang, L., Thippareddi, H. 2006. Predictive model for growth of clostridium perfringens during cooling of cooked cured pork. International Journal of Food Microbiology. 110:85-92.THERMAL INACTIVATION OF SALMONELLA ON CANTALOUPES USING HOT WATER

- (Peer Reviewed Journal)Solomon, E.B., Huang, L., Sites, J.E., Annous, B.A. 2006. Thermal inactivation of salmonella on cantaloupes using hot water. Journal of Food Science. 71(2): M25-M30.APPROACHES FOR MODELING THERMAL INACTIVATION OF FOODBORNE PATHOGENS

- (Book / Chapter)Juneja, V.K., Huang, L., Harry, M. 2006. Approaches for modeling thermal inactivation of foodborne pathogens. American Chemical Society Abstracts.COMPUTER-CONTROLLED MICROWAVE HEATING TO IN-PACKAGE PASTEURIZE BEEF FRANKFURTERS FOR ELIMINATION OF LISTERIA MONOCYTOGENES

- (Peer Reviewed Journal)Huang, L. 2005. Computer-controlled microwave heating to in-package pasteurize beef frankfurters for elimination of listeria monocytogenes. Journal of Food Process Engineering. 453-477.THERMAL INACTIVATION OF SALMONELLA ON CANTALOUPE USING HOT WATER

- (Abstract Only)Solomon, E.B., Sites, J.E., Huang, L., Annous, B.A. 2005. Thermal inactivation of salmonella on cantaloupe using hot water (abstract). Institute of Food Technologists. Available:http://ift.confex.com/ift/2005/techprogram/paper_30545.htmDYNAMIC MEASUREMENT AND MATHEMATICAL MODELING OF THE TEMPERATURE HISTORY ON HOT DOG SURFACES DURING VACUUM-STEAM-VACUUM PROCESSES

- (Peer Reviewed Journal)Huang, L. 2004. Dynamic measurement and mathematical modeling of the temperature history on hot dog surfaces during vacuum-steam-vacuum processes. Journal of Food Engineering. 71:109-118.NUMERICAL ANALYSIS OF HEAT TRANSFER DURING SURFACE PASTEURIZATION OF HOT DOGS WITH VACUUM-STEAM-VACUUM TECHNOLOGY

- (Peer Reviewed Journal)Huang, L. 2004. Numerical analysis of heat transfer during surface pasteurization of hot dogs with vacuum-steam-vacuum technology. Journal of Food Science. 69(9):E455-E464.INFRARED SURFACE PASTEURIZATION OF TURKEY FRANKFURTERS

- (Peer Reviewed Journal)Huang, L. 2004. Infrared surface pasteurization of turkey frankfurters. Innovative Food Science and Emerging Technologies. 5:345-351.ENGINEERING ANALYSIS OF VACUUM-STEAM-VACUUM SURFACE PASTEURIZATION PROCESSES

- (Abstract Only)Huang, L. 2004. Engineering analysis of vacuum-steam-vacuum surface pasteurization processes. Institute of Food Technologists. Paper No. 17H-23.THERMAL RESISTANCE OF LISTERIA MONOCYTOGENES, SALMONELLA HEIDELBERG, AND ESCHERICHIA COLI O157:H7 AT ELEVATED TEMPERATURES

- (Peer Reviewed Journal)Huang, L. 2004. Thermal resistance of listeria monocytogenes, salmonella heidelberg, and escherichia coli O157:h7 at elevated temperatures. Journal of Food Protection. 67(8):1666-1670.NUMERICAL ANALYSIS OF THE GROWTH OF CLOSTRIDIUM PERFRINGENS IN COOKED BEEF UNDER ISOTHERMAL AND DYNAMIC CONDITIONS

- (Peer Reviewed Journal)Huang, L. 2004. Numerical analysis of the growth of clostridium perfringens in cooked beef under isothermal and dynamic conditions. Journal of Food Safety. 24:53-70.KINETIC ANALYSIS OF MICROBIAL GROWTH IN FOOD SYSTEMS UNDER ISOTHERMAL CONDITIONS

- (Peer Reviewed Journal)MATHEMATICAL MODELING OF GROWTH OF CLOSTRIDIUM PERFRINGENS IN COOKED BEEF

- (Peer Reviewed Journal)HUANG, L. MATHEMATICAL MODELING OF GROWTH OF CLOSTRIDIUM PERFRINGENS IN COOKED BEEF. JOURNAL OF APPLIED MICROBIOLOGY. 2003. V. 23. P. 91-105.DYNAMIC COMPUTER SIMULATION OF THE MULTIPLICATION OF CLOSTRIDIUM PERFRINGENS IN COOKED GROUND BEEF

- (Peer Reviewed Journal)HUANG, L. DYNAMIC COMPUTER SIMULATION OF CLOSTRIDIUM PERFRINGENS IN COOKED GROUND BEEF. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2003. V. 87. P. 217-227.ESTIMATATION OF GROWTH OF CLOSTRIDIUM PERFRINGENS IN COOKED BEEF UNDER FLUCTUATING TEMPERATURE CONDITIONS

- (Peer Reviewed Journal)HUANG, L. ESTIMATATION OF GROWTH OF CLOSTRIDIUM PERFRINGENS IN COOKED BEEF UNDER FLUCTUATING TEMPERATURE CONDITIONS. APPLIED AND ENVIRONMENTAL MICROBIOLOGY. 2002. V. 20. P. 549-559.THERMAL INACTIVATION OF E. COLI O157:H7 IN GROUND BEEF: EFFECT OF SODIUM   LACTATE AND COMPARISON OF DIFFERENT PREDICTIVE MODELS

- (Peer Reviewed Journal)DESCRIPTION OF GROWTH OF CLOSTRIDIUM PERFRINGENS IN COOKED BEEF WITH MULTIPLE LINEAR MODELS

- (Peer Reviewed Journal)HUANG, L. DESCRIPTION OF GROWTH OF CLOSTRIDIUM PERFRINGENS IN COOKED BEEF WITH MULTIPLE LINEAR MODELS. FOOD MICROBIOLOGY. 2002. V. 19. P. 577-587.


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