Yuk HG - Search Results

1

A review on recent advances in LED-based non-thermal technique for food safety: current applications and future trends.

Yu X, Zheng P, Zou Y, Ye Z, Wei T, Lin J, Guo L, Yuk HG, Zheng Q. Yu X, et al. Among authors: yuk hg. Crit Rev Food Sci Nutr. 2023;63(25):7692-7707. doi: 10.1080/10408398.2022.2049201. Epub 2022 Apr 4. Crit Rev Food Sci Nutr. 2023. PMID: 35369810 Review.

2

Comparison of enrichment broths for the recovery of healthy and heat-injured Salmonella typhimurium on raw duck wings.

Zheng Q, Bustandi C, Yang Y, Schneider KR, Yuk HG. Zheng Q, et al. Among authors: yuk hg. J Food Prot. 2013 Nov;76(11):1963-8. doi: 10.4315/0362-028X.JFP-13-041. J Food Prot. 2013. PMID: 24215702 Free article.

3

Growth temperature alters Salmonella Enteritidis heat/acid resistance, membrane lipid composition and stress/virulence related gene expression.

Yang Y, Khoo WJ, Zheng Q, Chung HJ, Yuk HG. Yang Y, et al. Among authors: yuk hg. Int J Food Microbiol. 2014 Feb 17;172:102-9. doi: 10.1016/j.ijfoodmicro.2013.12.006. Epub 2013 Dec 11. Int J Food Microbiol. 2014. PMID: 24368153

4

Real-time PCR method combined with immunomagnetic separation for detecting healthy and heat-injured Salmonella Typhimurium on raw duck wings.

Zheng Q, Mikš-Krajnik M, Yang Y, Xu W, Yuk HG. Zheng Q, et al. Among authors: yuk hg. Int J Food Microbiol. 2014 Sep 1;186:6-13. doi: 10.1016/j.ijfoodmicro.2014.06.005. Epub 2014 Jun 13. Int J Food Microbiol. 2014. PMID: 24974274

5

Membrane lipid composition and stress/virulence related gene expression of Salmonella Enteritidis cells adapted to lactic acid and trisodium phosphate and their resistance to lethal heat and acid stress.

Yang Y, Kadim MI, Khoo WJ, Zheng Q, Setyawati MI, Shin YJ, Lee SC, Yuk HG. Yang Y, et al. Among authors: yuk hg. Int J Food Microbiol. 2014 Nov 17;191:24-31. doi: 10.1016/j.ijfoodmicro.2014.08.034. Epub 2014 Aug 30. Int J Food Microbiol. 2014. PMID: 25217722

6

Preacclimation alters Salmonella Enteritidis surface properties and its initial attachment to food contact surfaces.

Yang Y, Kumar A, Zheng Q, Yuk HG. Yang Y, et al. Among authors: yuk hg. Colloids Surf B Biointerfaces. 2015 Apr 1;128:577-585. doi: 10.1016/j.colsurfb.2015.03.011. Epub 2015 Mar 9. Colloids Surf B Biointerfaces. 2015. PMID: 25800356

7

Evaluation of commercial kit based on loop-mediated isothermal amplification for rapid detection of low levels of uninjured and injured Salmonella on duck meat, bean sprouts, and fishballs in Singapore.

Lim HS, Zheng Q, Miks-Krajnik M, Turner M, Yuk HG. Lim HS, et al. Among authors: yuk hg. J Food Prot. 2015 Jun;78(6):1203-7. doi: 10.4315/0362-028X.JFP-14-535. J Food Prot. 2015. PMID: 26038914 Free article.

8

Growth of healthy and sanitizer-injured Salmonella cells on mung bean sprouts in different commercial enrichment broths.

Zheng Q, Mikš-Krajnik M, D'Souza C, Yang Y, Heo DJ, Kim SK, Lee SC, Yuk HG. Zheng Q, et al. Among authors: yuk hg. Food Microbiol. 2015 Dec;52:159-68. doi: 10.1016/j.fm.2015.07.013. Epub 2015 Jul 22. Food Microbiol. 2015. PMID: 26338131

9

Evaluation of real-time PCR coupled with immunomagnetic separation or centrifugation for the detection of healthy and sanitizer-injured Salmonella spp. on mung bean sprouts.

Zheng Q, Mikš-Krajnik M, Yang Y, Lee SM, Lee SC, Yuk HG. Zheng Q, et al. Among authors: yuk hg. Int J Food Microbiol. 2016 Apr 2;222:48-55. doi: 10.1016/j.ijfoodmicro.2016.01.013. Epub 2016 Jan 23. Int J Food Microbiol. 2016. PMID: 26848949

10

Development of an Effective Two-Step Enrichment Process to Enhance Bax System Detection of Healthy and Injured Salmonella Enteritidis in Liquid Whole Egg and Egg Yolk.

Huang S, Hui TB, Yuk HG, Zheng Q. Huang S, et al. Among authors: yuk hg. J Food Prot. 2020 Mar 1;83(3):397-404. doi: 10.4315/0362-028X.JFP-19-280. J Food Prot. 2020. PMID: 32050033 Free article.

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