| Effect of high pressure processing, allyl isothiocyanate, and acetic acid stresses on Salmonella survivals, storage, and appearance color in raw ground chicken meat HE Chai, S Sheen Food Control 123, 107784, 2021 | 43 | 2021 |
| Feasibility and efficacy of using gaseous chlorine dioxide generated by sodium chlorite-acid reaction for decontamination of foodborne pathogens on produce HE Chai, CA Hwang, L Huang, VCH Wu, LY Sheen Food Control 108, 106839, 2020 | 30 | 2020 |
| Efficacy of gaseous chlorine dioxide for decontamination of Salmonella, Shiga toxin-producing Escherichia coli, and Listeria monocytogenes on almonds and peppercorns HE Chai, CA Hwang, L Huang, VCH Wu, LY Sheen Food control 132, 108556, 2022 | 11 | 2022 |
| Combination effect of papaya extract and high pressure processing on Salmonella inactivation on raw chicken breast meat and meat quality assessment YA Chen, HY Hsu, HE Chai, J Uknalis, S Sheen Food Control 133, 108637, 2022 | 9 | 2022 |
| Decontamination of Pathogens on Produce Using Chlorine Dioxide Gas Generated by Sodium Chlorite Acid Reaction HE Chai, CA Hwang, L Huang, VCH Wu, LY Sheen IAFP 2019 Annual Meeting, 2019 | | 2019 |
| Microbiological Risk Assessment of Staphylococcus aureus in Ready-to-Eat Lettuce in Taiwan HE Chai, KH Lu, TP Huang, CL Cheng, L Huang, CA Hwang, S Sheen, ... IAFP 2019 Annual Meeting, 2019 | | 2019 |
| Modeling the Effect of Temperature on the Growth of Staphylococcus aureus in Fresh-cut Lettuce HE Chai, KH Lu, TP Huang, CL Cheng, L Huang, CA Hwang, S Sheen, ... IAFP 2018 Annual Meeting, 2018 | | 2018 |
