| Assessment of vitamin and carotenoid concentrations of emerging food products: edible microgreens Z Xiao, GE Lester, Y Luo, Q Wang Journal of agricultural and Food Chemistry 60 (31), 7644-7651, 2012 | 586 | 2012 |
| Antioxidant and antimicrobial properties of essential oils encapsulated in zein nanoparticles prepared by liquid–liquid dispersion method Y Wu, Y Luo, Q Wang LWT-Food Science and Technology 48 (2), 283-290, 2012 | 380 | 2012 |
| Effectiveness of two-sided UV-C treatments in inhibiting natural microflora and extending the shelf-life of minimally processed ‘Red Oak Leaf’lettuce A Allende, JL McEvoy, Y Luo, F Artes, CY Wang Food microbiology 23 (3), 241-249, 2006 | 321 | 2006 |
| Microbial and quality changes in minimally processed baby spinach leaves stored under super atmospheric oxygen and modified atmosphere conditions A Allende, Y Luo, JL McEvoy, F Artés, CY Wang Postharvest Biology and Technology 33 (1), 51-59, 2004 | 246 | 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 A Allende, J McEvoy, Y Tao, Y Luo Food Control 20 (3), 230-234, 2009 | 233 | 2009 |
| Determination of free chlorine concentrations needed to prevent Escherichia coli O157: H7 cross-contamination during fresh-cut produce wash Y Luo, X Nou, Y Yang, I Alegre, E Turner, H Feng, M Abadias, W Conway Journal of food protection 74 (3), 352-358, 2011 | 206 | 2011 |
| Microbial reduction and storage quality of fresh-cut cilantro washed with acidic electrolyzed water and aqueous ozone H Wang, H Feng, Y Luo Food research international 37 (10), 949-956, 2004 | 205 | 2004 |
| Efficacy of sanitizers to inactivate Escherichia coli O157: H7 on fresh-cut carrot shreds under simulated process water conditions RJ Gonzalez, Y Luo, S Ruiz-Cruz, JL Mcevoy Journal of food protection 67 (11), 2375-2380, 2004 | 195 | 2004 |
| Microgreen nutrition, food safety, and shelf life: A review ER Turner, Y Luo, RL Buchanan Journal of food science 85 (4), 870-882, 2020 | 180 | 2020 |
| Microgreens of Brassicaceae: Mineral composition and content of 30 varieties Z Xiao, EE Codling, Y Luo, X Nou, GE Lester, Q Wang Journal of Food Composition and Analysis 49, 87-93, 2016 | 178 | 2016 |
| Guidelines to validate control of cross-contamination during washing of fresh-cut leafy vegetables D Gombas, Y Luo, J Brennan, G Shergill, R Petran, R Walsh, H Hau, ... Journal of Food Protection 80 (2), 312-330, 2017 | 177 | 2017 |
| 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, V Malyarchuk Journal of food science 74 (1), E8-E15, 2009 | 172 | 2009 |
| Evaluation and correlation of sensory attributes and chemical compositions of emerging fresh produce: Microgreens Z Xiao, GE Lester, E Park, RA Saftner, Y Luo, Q Wang Postharvest Biology and Technology 110, 140-148, 2015 | 160 | 2015 |
| Enzymatic browning and its control in fresh-cut produce. Q He, Y Luo | 148 | 2007 |
| Efficacy of sodium chlorite as an inhibitor of enzymatic browning in apple slices S Lu, Y Luo, E Turner, H Feng Food Chemistry 104 (2), 824-829, 2007 | 147 | 2007 |
| Ultrasound Enhanced Sanitizer Efficacy in Reduction of Escherichia coli O157 : H7 Population on Spinach Leaves B Zhou, H Feng, Y Luo Journal of food science 74 (6), M308-M313, 2009 | 146 | 2009 |
| A pilot plant scale evaluation of a new process aid for enhancing chlorine efficacy against pathogen survival and cross-contamination during produce wash Y Luo, X Nou, P Millner, B Zhou, C Shen, Y Yang, Y Wu, Q Wang, H Feng, ... International Journal of Food Microbiology 158 (2), 133-139, 2012 | 143 | 2012 |
| Dynamic effects of free chlorine concentration, organic load, and exposure time on the inactivation of Salmonella, Escherichia coli O157: H7, and non-O157 Shiga toxin–producing … C Shen, Y Luo, X Nou, Q Wang, P Millner Journal of Food Protection 76 (3), 386-393, 2013 | 125 | 2013 |
| Effect of light exposure on sensorial quality, concentrations of bioactive compounds and antioxidant capacity of radish microgreens during low temperature storage Z Xiao, GE Lester, Y Luo, ZK Xie, LL Yu, Q Wang Food chemistry 151, 472-479, 2014 | 123 | 2014 |
| Combined effects of sodium chlorite dip treatment and chitosan coatings on the quality of fresh-cut d’Anjou pears Z Xiao, Y Luo, Y Luo, Q Wang Postharvest Biology and Technology 62 (3), 319-326, 2011 | 123 | 2011 |
Qin WangUniversity of MarylandVerified email at umd.edu
