College of Agricultural Sciences

C. Liu, Chen, R., and Su, Y. - C., “Bactericidal effects of wine on Vibrio parahaemolyticus in oysters.”, J Food Prot, vol. 69, no. 8, pp. 1823-8, 2006.

T. Ren and Su, Y. - C., “Effects of electrolyzed oxidizing water treatment on reducing Vibrio parahaemolyticus and Vibrio vulnificus in raw oysters.”, J Food Prot, vol. 69, no. 8, pp. 1829-34, 2006.

C. Liu, Lu, J., and Su, Y. - C., “Effects of flash freezing, followed by frozen storage, on reducing Vibrio parahaemolyticus in Pacific raw oysters (Crassostrea gigas).”, J Food Prot, vol. 72, no. 1, pp. 174-7, 2009.

Y. - C. Su, Duan, J., and Wu, W. - H., “Selectivity and specificity of a chromogenic medium for detecting Vibrio parahaemolyticust.”, J Food Prot, vol. 68, no. 7, pp. 1454-6, 2005.

M. J. Chae, Cheney, D., and Su, Y. - C., “Temperature effects on the depuration of Vibrio parahaemolyticus and Vibrio vulnificus from the American oyster (Crassostrea virginica).”, J Food Sci, vol. 74, no. 2, pp. M62-6, 2009.

Y. - C. Su and Liu, C., “Vibrio parahaemolyticus: a concern of seafood safety.”, Food Microbiol, vol. 24, no. 6, pp. 549-58, 2007.