His scientific interests lie mostly in Food science, Chlorine, Microbiology, Bacterial growth and Sodium chlorite. His work on Modified atmosphere and Browning as part of general Food science research is frequently linked to Oxygen transmission rate, thereby connecting diverse disciplines of science. His studies in Chlorine integrate themes in fields like Organic matter, Chemical oxygen demand, Spinach, Food processing and Hand sanitizer.
In his work, Food contaminant and Enterobacteriaceae is strongly intertwined with Food microbiology, which is a subfield of Microbiology. The various areas that Yaguang Luo examines in his Bacterial growth study include Lactuca and Bacterial population. Yaguang Luo combines subjects such as Biochemistry, Citric acid and Sodium with his study of Sodium chlorite.
Yaguang Luo mostly deals with Food science, Chlorine, Horticulture, Hand sanitizer and Postharvest. Yaguang Luo has researched Food science in several fields, including Sodium chlorite, Biochemistry, Bacterial growth and Microbiology. His Sodium chlorite research incorporates elements of Sodium and Citric acid.
His research investigates the connection with Chlorine and areas like Pulp and paper industry which intersect with concerns in Water treatment and Iceberg lettuce. His work carried out in the field of Postharvest brings together such families of science as Shelf life, Field conditions, Breeding program, Yield and Fragaria. In the field of Shelf life, his study on Modified atmosphere overlaps with subjects such as Oxygen transmission rate.
His main research concerns Chlorine, Environmental science, Food science, Chromogenic and Salmonella. His Chlorine study combines topics in areas such as Wash water and Filtration. His Food science research is multidisciplinary, relying on both Salmonella enterica, Antimicrobial and Spinach.
His Chromogenic study integrates concerns from other disciplines, such as Terpene and Substrate. His research integrates issues of Microfiber, Inoculation, Horticulture and Sponge in his study of Salmonella. In his study, Microgreen and Food safety is strongly linked to Postharvest, which falls under the umbrella field of Hand sanitizer.
Yaguang Luo focuses on Chlorine, Food science, Horticulture, Inoculation and Salmonella. Yaguang Luo regularly ties together related areas like Salmonella enterica in his Chlorine studies. Yaguang Luo usually deals with Food science and limits it to topics linked to Spinach and Pseudomonas.
When carried out as part of a general Horticulture research project, his work on Cultivar is frequently linked to work in Preference, therefore connecting diverse disciplines of study. The concepts of his Inoculation study are interwoven with issues in Listeria monocytogenes, Rendering and Chlorinated water. The Salmonella study combines topics in areas such as Particulates, Aerobic bacteria, Filtration and Spore.
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Assessment of vitamin and carotenoid concentrations of emerging food products: edible microgreens.
Zhenlei Xiao;Gene E. Lester;Yaguang Luo;Qin Wang.
Journal of Agricultural and Food Chemistry (2012)
Antioxidant and antimicrobial properties of essential oils encapsulated in zein nanoparticles prepared by liquid–liquid dispersion method
Yunpeng Wu;Yaguang Luo;Qin Wang.
Lwt - Food Science and Technology (2012)
Effectiveness of two-sided UV-C treatments in inhibiting natural microflora and extending the shelf-life of minimally processed 'Red Oak Leaf' lettuce.
Ana Allende;James L. McEvoy;Yaguang Luo;Francisco Artes.
Food Microbiology (2006)
Microbial and quality changes in minimally processed baby spinach leaves stored under super atmospheric oxygen and modified atmosphere conditions
Ana Allende;Yaguang Luo;James L McEvoy;Francisco Artés.
Postharvest Biology and Technology (2004)
Antimicrobial effect of acidified sodium chlorite, sodium chlorite, sodium hypochlorite, and citric acid on Escherichia coli O157:H7 and natural microflora of fresh-cut cilantro
Ana Allende;James McEvoy;Yang Tao;Yaguang Luo.
Food Control (2009)
Microbial reduction and storage quality of fresh-cut cilantro washed with acidic electrolyzed water and aqueous ozone
Hua Wang;Hao Feng;Yaguang Luo.
Food Research International (2004)
Efficacy of sanitizers to inactivate Escherichia coli O157:H7 on fresh-cut carrot shreds under simulated process water conditions.
Rolando J. Gonzalez;Yaguang Luo;Saul Ruiz-Cruz;James L. McEVOY.
Journal of Food Protection (2004)
Determination of free chlorine concentrations needed to prevent Escherichia coli O157:H7 cross-contamination during fresh-cut produce wash.
Yaguang Luo;Xiangwu Nou;Yang Yang;Isabel Alegre.
Journal of Food Protection (2011)
Effect of surface roughness on retention and removal of Escherichia coli O157:H7 on surfaces of selected fruits.
H. Wang;H. Feng;W. Liang;Y. Luo.
Journal of Food Science (2009)
Efficacy of sodium chlorite as an inhibitor of enzymatic browning in apple slices
Shengmin Lu;Shengmin Lu;Yaguang Luo;Ellen Turner;Hao Feng.
Food Chemistry (2007)
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