What is he best known for?
The fields of study he is best known for:
- Food science
- Botany
- Biochemistry
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.
His most cited work include:
- Antioxidant and antimicrobial properties of essential oils encapsulated in zein nanoparticles prepared by liquid–liquid dispersion method (204 citations)
- Effectiveness of two-sided UV-C treatments in inhibiting natural microflora and extending the shelf-life of minimally processed 'Red Oak Leaf' lettuce. (168 citations)
- Microbial and quality changes in minimally processed baby spinach leaves stored under super atmospheric oxygen and modified atmosphere conditions (143 citations)
What are the main themes of his work throughout his whole career to date?
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.
He most often published in these fields:
- Food science (40.82%)
- Chlorine (26.53%)
- Horticulture (17.69%)
What were the highlights of his more recent work (between 2019-2021)?
- Chlorine (26.53%)
- Environmental science (14.29%)
- Food science (40.82%)
In recent papers he was focusing on the following fields of study:
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.
Between 2019 and 2021, his most popular works were:
- Salmonella inactivation and cross-contamination on cherry and grape tomatoes under simulated wash conditions (11 citations)
- Microgreen nutrition, food safety, and shelf life: A review. (7 citations)
- Survival of Salmonella enterica and shifts in the culturable mesophilic aerobic bacterial community as impacted by tomato wash water particulate size and chlorine treatment. (4 citations)
In his most recent research, the most cited papers focused on:
- Botany
- Food science
- Biochemistry
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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