Yanwen Shao - Concepedia

Author

Yanwen Shao

McGill University ORCID

Also Known As

Shao, Yihua, Y SHAO, Y Shao, Y. SHAO, Y. Shao, Yanwen Shao

Publications

407

Citations

H-Index

Concepts

All Affiliations

McGill University Agriculture and Agri-Food Canada Hong Kong Polytechnic University City University of Hong Kong, Shenzhen Research Institute City University of Hong Kong

About

Yanwen Shao is an author at McGill University specializing in microbiology, food microbiology, and public health.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Public Health	6	6	166
2	Engineering	5	5	173
3	Health Sciences	3	3	69
4	Medicine	3	3	93
5	Natural Sciences	1	1	10

Yanwen Shao

Publications

384

Citations

H-Index

Page 1

	Year	Citations
High-pressure destruction kinetics of Clostridium sporogenes spores in ground beef at elevated temperatures Fadia Naim, M. Marcotte, Hosahalli S. Ramaswamy, International Journal of Food Microbiology High-pressure Destruction KineticsHigh Hydrostatic PressureMicrobial HazardMicrobial ContaminationMicrobial Ecology	2008	65
Compression Heating and Temperature Control for High-Pressure Destruction of Bacterial Spores: An Experimental Method for Kinetics Evaluation Yanwen Shao, Songming Zhu, Hosahalli S. Ramaswamy, Food and Bioprocess Technology Temperature ControlCompression HeatingEngineeringHigh Hydrostatic PressureEnvironmental Microbiology	2008	51
High-pressure destruction kinetics of Clostridium sporogenes ATCC 11437 spores in milk at elevated quasi-isothermal conditions Hosahalli S. Ramaswamy, Yanwen Shao, Songming Zhu Journal of Food Engineering High-pressure Destruction KineticsEngineeringMicrobial ContaminationFood SpoilageExtremophile	2009	49
Clostridium sporogenes-ATCC 7955 Spore Destruction Kinetics in Milk Under High Pressure and Elevated Temperature Treatment Conditions Yanwen Shao, Hosahalli S. Ramaswamy Food and Bioprocess Technology Microbial ContaminationFood SpoilageHigh PressureFood MicrobiologyMicrobiology	2008	41
Evaluation of Thermal Properties of Food Materials at High Pressures Using a Dual‐Needle Line‐Heat‐Source Method Songming Zhu, Hosahalli S. Ramaswamy, M. Marcotte, Journal of Food Science EngineeringMechanical EngineeringFood MaterialsThermal ProcessingCalibration	2007	31
HIGH‐PRESSURE DESTRUCTION KINETICS OF SPOILAGE AND PATHOGENIC BACTERIA IN RAW MILK CHEESE Yanwen Shao, Hosahalli S. Ramaswamy, Songming Zhu Journal of Food Process Engineering Microbial InactivationHigh Hydrostatic PressureMicrobial ContaminationFood SpoilageFoodborne Pathogens	2007	27
Analysis of bacterial transcriptome and epitranscriptome using nanopore direct RNA sequencing Lu Tan, Zhihao Guo, Yanwen Shao, Nucleic Acids Research	2024	24
Evaluation and comparison of thermal conductivity of food materials at high pressure Songming Zhu, Michèle Marcotte, Hosahalli S. Ramaswamy, Food and Bioproducts Processing Materials ScienceEngineeringMechanical EngineeringHigh PressureFood Materials	2008	22
High Pressure Destruction Kinetics of<i>Clostridium Sporogenes</i>Spores in Salmon Slurry at Elevated Temperatures Hosahalli S. Ramaswamy, Yanwen Shao International Journal of Food Properties Spore BiologyElevated TemperaturesEngineeringMicrobial ContaminationMicrobial Hazard	2010	20
Screening of twelve Clostridium botulinum (group I) spores for high-pressure resistance at elevated-temperatures Hosahalli S. Ramaswamy, Yanwen Shao, Jeff Bussey, Food and Bioproducts Processing ExtremophileBacteriologyTwelve Clostridium BotulinumFood MicrobiologyHigh-pressure Resistance	2013	18

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