Dengqun Shu

Efficacy of slightly acidic electrolyzed water on the microbial safety and shelf life of shelled eggs

Yitian Zang, Sh. Bing, Yaowei Li et al. · Poultry Science · 2019 · 53 citations · Full text

Effects of slightly acidic electrolyzed water on the microbial quality and shelf life extension of beef during refrigeration

Xiaowei Sheng, Dengqun Shu, Xiajun Tang et al. · Food Science & Nutrition · 2018 · 49 citations · Full text

Application of slightly acidic electrolyzed water and ultraviolet light for Salmonella enteritidis decontamination of cell suspensions and surfaces of artificially inoculated plastic poultry transport coops and other facility surfaces

Yitian Zang, Sh. Bing, Y.J. Li et al. · Poultry Science · 2019 · 32 citations · Full text

The synergistic effects of slightly acidic electrolyzed water and UV-C light on the inactivation of Salmonella enteritidis on contaminated eggshells

Sh. Bing, Yitian Zang, Y.J. Li et al. · Poultry Science · 2019 · 27 citations · Full text

Eggshell Surfaces, Contaminated Eggshells, Food Processing Facilities +21

A combined approach using slightly acidic electrolyzed water spraying and chitosan and pectin coating on the quality of the egg cuticle, prevention of bacterial invasion, and extension of shelf life of eggs during storage

Xingyun Yuan, Yanjiao Li, Qingnan Mo et al. · Food Chemistry · 2022 · 25 citations

Shelf Life, Edible Film, Edible Packaging +7