S. Lau

发表

Ultimate pH effects on dry-aged beef quality.

C. Calkins, S. Fernando, J. Subbiah, 2020, Meat science.

An automatic system for measuring dielectric properties of foods: Albumen, yolk, and shell of fresh eggs

J. Subbiah, S. Lau, 2018 .

Radiofrequency Heating for Enhancing Microbial Safety of Shell Eggs Immersed in Deionized Water.

J. Subbiah, S. Lau, H. Thippareddi, 2017, Journal of Food Science.

Simulation and Validation of Radio Frequency Heating of Shell Eggs

S. Lau, 2015 .

A microbial challenge study for validating continuous radio-frequency assisted thermal processing pasteurization of egg white powder.

J. Subbiah, S. Lau, Xinyao Wei, 2020, Food microbiology.

A comparison between the open-ended coaxial probe method and the parallel plate method for measuring the dielectric properties of low-moisture foods

S. Ozturk, F. Kong, J. Subbiah, 2020 .

Radiofrequency pasteurization process for inactivation of Salmonella spp. and Enterococcus faecium NRRL B-2354 on ground black pepper.

J. Subbiah, S. Lau, Sibel Irmak, 2019, Food microbiology.

Modeling of radio frequency heating of egg white powder continuously moving on a conveyor belt

Sreenivasula Reddy Boreddy, J. Subbiah, S. Lau, 2019 .

HumidOSH: A self-contained environmental chamber with controls for relative humidity and fan speed

J. Subbiah, S. Lau, 2020, HardwareX.

Effect of water activity on the thermal inactivation kinetics of Salmonella in milk powders.

Mary-Grace C. Danao, J. Subbiah, S. Lau, 2020, Journal of dairy science.

Integration of ozone with co-immobilized microalgae-activated sludge bacterial symbiosis for efficient on-site treatment of meat processing wastewater.

Yulie E. Meneses, J. Subbiah, S. Lau, 2021, Journal of environmental management.

Evaluation of Enterococcus faecium NRRL B-2354 as a Surrogate for Salmonella During Extrusion of Low-Moisture Food.

K. Eskridge, J. Subbiah, S. Lau, 2018, Journal of food science.

Radio-Frequency Processing for Inactivation of Salmonella enterica and Enterococcus faecium NRRL B-2354 in Black Peppercorn.

J. Subbiah, S. Lau, Sibel Irmak, 2018, Journal of food protection.

Color and lipid stability of dry aged beef during retail display.

S. B. Pflanzer, C. Calkins, J. Subbiah, 2019, Meat science.

Modeling radio frequency heating of food moving on a conveyor belt

Shaojin Wang, Jeyamkondan Subbiah, Soon Kiat Lau, 2017 .

Response Surface Methodology for Salmonella Inactivation during Extrusion Processing of Oat Flour.

K. Eskridge, J. Subbiah, S. Lau, 2018, Journal of food protection.

Thermal Inactivation Kinetics of Salmonella and Enterococcus faecium NRRL-B2354 on whole chia seeds (Salvia hispanica L.).

C. Weller, J. Subbiah, S. Lau, 2021, Journal of food protection.

Interlaboratory Evaluation of Enterococcus faecium NRRL B-2354 as a Salmonella Surrogate for Validating Thermal Treatment of Multiple Low-Moisture Foods.

J. Subbiah, B. Marks, S. Lau, 2022, Journal of food protection.

A Comparison of Three Methods for Determining Thermal Inactivation Kinetics: A Case Study on Salmonellaenterica in Whole Milk Powder.

J. Subbiah, S. Lau, Xinyao Wei, 2020, Journal of food protection.

Modeling the Growth/No Growth Response of Non-O157 Shiga Toxin-Producing Escherichia coli to Temperature, pH and Water Activity

R. Phebus, J. Subbiah, S. Lau, 2024, LWT.

Challenges in Radiofrequency Pasteurization of Shell Eggs: Coagulation Rings.

David D. Jones, J. Subbiah, S. Lau, 2016, Journal of food science.