All Stories

  1. Accelerating the Detection of Bacteria in Food Using Artificial Intelligence and Optical Imaging
  2. Role of multiscale leaf surface topography in antimicrobial efficacy of chlorine-based sanitizers
  3. Cell-based carriers incorporated antimicrobial coatings on diverse food contact surfaces for preventing cross-contamination of fresh produce
  4. Distribution of chlorine sanitizer in a flume tank: Numerical predictions and experimental validation
  5. Modeling framework for the rational design of better antimicrobials
  6. Improving chlorine to reach target pathogens better
  7. Antimicrobial N-Halamine incorporated Poly(Vinyl alcohol-co-ethylene) films for reducing cross-contamination of fresh produce
  8. Chlorine Rechargeable Biocidal N-Halamine Nanofibrous Membranes Incorporated with Bifunctional Zwitterionic Polymers for Efficient Water Disinfection Applications
  9. Quantitative analysis and influences of contact dynamics on bacterial cross-contamination from contaminated fresh produce
  10. Microbial inactivation and effects of interrelated factors of intense pulsed light (IPL) treatment for Pseudomonas aeruginosa
  11. Manufacture of low-benzo(a)pyrene sesame seed (Sesamum indicum L.) oil using a self-designed apparatus
  12. Pasteurization of fermented red pepper paste by ohmic heating
  13. Inactivation of bacteria and murine norovirus in untreated groundwater using a pilot-scale continuous-flow intense pulsed light (IPL) system
  14. Optimization of sterilization conditions for retorted meatballs based on prediction of heat penetration