Cheng–I Wei - Concepedia

Author

Cheng–I Wei

University of Florida ORCID

Also Known As

C I Wei, C WEI, C Wei, C-I Wei, C. -I. Wei, C. I. WEI, C. I. Wei, C. Wei, C.-I. WEI, C.-I. Wei

300

Publications

12.9K

Citations

H-Index

202

Concepts

All Affiliations

University of Florida University of Maryland, College Park Auburn University Oklahoma State University University of California, Davis

About

Cheng–I Wei is an author at University of Florida specializing in microbiology, medicine, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	34	57	4.3K
2	Engineering	29	49	2.7K
3	Education	5	5	82
4	Language Studies	1	1	59
5	Management	1	1	30

Cheng–I Wei

169

Publications

10.2K

Citations

H-Index

Page 1

	Year	Citations
Antibacterial activity of some essential oil components against five foodborne pathogens Jeong‐Mok Kim, Maurice R. Marshall, Cheng–I Wei Journal of Agricultural and Food Chemistry Antibacterial ActivityAltmetric Attention ScoreFood ContaminantFood Processing FacilitiesChemical Contaminant	1995	887
Are tannins a double-edged sword in biology and health? King‐Thom Chung, Cheng–I Wei, Michael G. Johnson Trends in Food Science & Technology TanninMedicineDouble-edged SwordPhytopharmacologyToxicology	1998	301
Antibacterial Mechanism of Allyl Isothiocyanate Chia‐Min Lin, James F. Preston, Cheng–I Wei Journal of Food Protection Bioorganic ChemistryAllyl IsothiocyanateAntibacterial AgentAntimicrobial ChemotherapyAntimicrobial Compound	2000	294
Antibacterial Activity of Carvacrol, Citral, and Geraniol against <i>Salmonella typhimurium</i> in Culture Medium and on Fish Cubes Jeong‐Mok Kim, John A. Cornell, James F. Preston, Journal of Food Science Antibacterial ActivityAntimicrobial ChemotherapyCulture MediumAntimicrobial StewardshipFood Microbiology	1995	264
Detoxification of Aflatoxins in Foods and Feeds by Physical and Chemical Methods U. Samarajeewa, Asok C. Sen, Mitchell D. Cohen, Journal of Food Protection Food ChemistryBiochemistryMycotoxin FormationFood ContaminantChemical Methods	1990	263
Inhibition mechanism of kojic acid on polyphenol oxidase Jon S. Chen, Cheng–I Wei, Marty R. Marshall Journal of Agricultural and Food Chemistry Food ChemistryAgricultural ChemistryFood PreservativesEngineeringBiochemistry	1991	246
Growth and Survival of Salmonella montevideo on Tomatoes and Disinfection with Chlorinated Water Cheng–I Wei, Tien-Yu Huang, J.M. Kim, Journal of Food Protection EngineeringMicrobial ContaminationEnvironmental EngineeringFoodborne IllnessFood Microbiology	1995	218
Cultivar, Maturity, and Heat Treatment on Lycopene Content in Tomatoes Khalil Thompson, Maurice R. Marshall, Charles A. Sims, Journal of Food Science Plant AnalysisEngineeringBotanyTomato Surface HueGenetics	2000	197
Bactericidal Activity of Isothiocyanate against Pathogens on Fresh Produce Chia‐Min Lin, Jeong‐Mok Kim, Wen‐Xian Du, Journal of Food Protection Foodborne PathogensFood MicrobiologyAntibacterial AgentMicrobiologyAntimicrobial Compound	2000	197
Inhibitory effect of kojic acid on some plant and crustacean polyphenol oxidases Jon S. Chen, Cheng–I Wei, R. S. Rolle, Journal of Agricultural and Food Chemistry Kojic AcidMedicineAltmetric Attention ScoreSecondary MetaboliteSocial Media Presence	1991	182

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