Seguir
Yawei Lin
Yawei Lin
Dirección de correo verificada de msu.edu
Título
Citado por
Citado por
Año
Impact of chlorinated water on pathogen inactivation during wheat tempering and resulting flour quality
Y Lin, S Simsek, TM Bergholz
Journal of Food Protection 85 (8), 1210-1220, 2022
92022
Sustainable and eco-friendly poly (Lactic acid)/cellulose nanocrystal nanocomposite films for the preservation of oxygen-sensitive food
D Wongthanaroj, LA Jessmore, Y Lin, TM Bergholz, NM Stark, RC Sabo, ...
Applied Food Research 2 (2), 100222, 2022
62022
Fate of salmonella and shiga-toxin producing Escherichia coli on wheat grain during tempering
Y Lin, S Simsek, TM Bergholz
Food Microbiology 111, 104194, 2023
22023
Quantitative modeling of school cafeteria share tables predicts reduced food waste and manageable norovirus-related food safety risk
GA Reyes, J Zagorsky, Y Lin, MP Prescott, MJ Stasiewicz
Microbial Risk Analysis 22, 100229, 2022
22022
Inactivation of Salmonella and Shiga-toxin producing Escherichia coli on soft wheat kernels using vacuum steam pasteurization
Y Lin, Q Suehr, K Dolan, S Simsek, TM Bergholz
International Journal of Food Microbiology 406, 110375, 2023
2023
Modeling and Optimum Experimental Design of Salmonella Inactivation in Inoculated Wheat Flour
K Nelson, I Klug, Y Lin, D Wongthanaroj, Y Chen, K Dolan, TM Bergholz, ...
IAFP 2023, 2023
2023
Inoculum Growth Method Impacts the Survival Kinetics of Salmonella and Shiga-Toxin Producing Escherichia coli inoculated onto Wheat Grain
Y Lin, C Peterson, TM Bergholz
IAFP 2023, 2023
2023
Factors Influencing Desiccation Tolerance of Salmonella and Enterohemorrhagic E. coli
A Deaton, J Lauer, Y Lin, TM Bergholz
IAFP 2022, 2022
2022
Behavior of Enteric Pathogens on Wheat Grains During Tempering and Evaluation of Inactivation Methods Prior to Milling
Y Lin
Michigan State University, 2022
2022
Fate of Salmonella and Shiga Toxin-producing E. coli (STEC) on Soft Wheat Kernels during Tempering
Y Lin, S Simsek, T Bergholz
IAFP 2021, 2021
2021
El sistema no puede realizar la operación en estos momentos. Inténtalo de nuevo más tarde.
Artículos 1–10