Shiowshuh Sheen

发表

Critical Evaluation of Crispy and Crunchy Textures: A Review

Michael H. Tunick, John G. Phillips, Charles I. Onwulata, 2013 .

Lethality of thermal processes for food in anomalous-shaped plastic containers

Shiowshuh Sheen, D. B. Lund, Chao-Hsiang Tong, 1993 .

Parametric Analysis for the Freezing of Spheroidal or Finitely Cylindrical Objects with Volumetric Changes

Shiowshuh Sheen, Kan-Ichi Hayakawa, 1991 .

Survival of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella spp. on catfish fillets exposed to microwave heating in a continuous mode.

Lihan Huang, Shiowshuh Sheen, S. Sheen, 2012, Journal of food science.

QUANTITATIVE ANALYSIS OF VERTICAL TRANSLOCATION AND LATERAL CROSS‐CONTAMINATION OF ESCHERICHIA COLI O157:H7 DURING MECHANICAL TENDERIZATION OF BEEF

Lihan Huang, Shiowshuh Sheen, S. Sheen, 2011 .

Mathematical modeling the cross-contamination of Escherichia coli O157:H7 on the surface of ready-to-eat meat product while slicing.

Cheng-An Hwang, Shiowshuh Sheen, S. Sheen, 2010, Food microbiology.

Growth behavior prediction of fresh catfish fillet with Pseudomonas aeruginosa under stresses of allyl isothiocyanate, temperature and modified atmosphere

Li Zhang, Kit L. Yam, Shiowshuh Sheen, 2015 .

Cooling of cookd ready-to-eat meats and computer simulation

Lihan Huang, Shiowshuh Sheen, S. Sheen, 2010 .

Instrumental Textural Perception of Food and Comparative Biomaterials

Michael H. Tunick, John G. Phillips, Audrey E. Thomas, 2013 .

Parametric Analysis for Thawing Frozen Spheroidal (Prolate and Oblate) or Finitely Cylindrical Food

Shiowshuh Sheen, Kan-Ichi Hayakawa, 1992 .