Y. Han

The effects of washing and chlorine dioxide gas on survival and attachment of Escherichia coli O157: H7 to green pepper surfaces

Y. Han, Debra M. Sherman, R.H. Linton et al. · Food Microbiology · 2000 · 191 citations

Dioxide Gas, Pepper Surfaces, Engineering +9

Reduction of Listeria monocytogenes on Green Peppers (Capsicum annuum L.) by Gaseous and Aqueous Chlorine Dioxide and Water Washing and Its Growth at 7°C

Y. Han, R.H. Linton, S. Suzanne Nielsen et al. · Journal of Food Protection · 2001 · 189 citations

Green Peppers, Microbial Contamination, Foodborne Illness +8

Inactivation by chlorine dioxide gas (ClO2) of Listeria monocytogenes spotted onto different apple surfaces

Jinhua Du, Y. Han, R.H. Linton · Food Microbiology · 2002 · 121 citations

Microbial Contamination, Different Apple Surfaces, Foodborne Illness +7

Decontamination of Strawberries Using Batch and Continuous Chlorine Dioxide Gas Treatments

Y. Han, T.L. Selby, K.K. Schultze et al. · Journal of Food Protection · 2004 · 113 citations

Chemical Engineering, Engineering, Decontamination +6

Efficacy of chlorine dioxide gas in reducing Escherichia coli O157:H7 on apple surfaces

Jinhua Du, Y. Han, R.H. Linton · Food Microbiology · 2003 · 111 citations

Apple Surfaces, Microbial Contamination, Foodborne Pathogens +9