Yen-Con Hung Koehler-Ayres Professor Food Science & Technology
Portrait of Yen-Con Hung
Contact Information 770-412-4739

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Portrait of Yen-Con Hung

Click below for more information on the research topics:

Electrolyzed Water

Peanut Information Network System

Description of Research Interests

  • Develop advanced processing technologies to ensure the microbial safety of foods
  • Determination and modeling of pathogen inactivation using both thermal and non-thermal technologies
  • Development of and optimization of combined processing technologies to preserve food quality and extend shelf-life
  • Ensure safety and quality of foods using electrolyzed oxidizing water
  • Develop and optimize of water electrolysis
  • Develop postharvest technologies to ensure quality and extend shelf life of fresh produce
  • CA storage and food cold chain

Selected Publications

1.               Chen, Y., Y.-C. Hung, M. Chen, M. Lin, H. Lin.  2019.  Enhanced storability of blueberries by acidic electrolyzed oxidizing water application may be mediated by regulating ROS metabolism. Food Chem. 270:229-235.

2.               Gama, A.P., Y.-C. Hung and K. Adhikari. 2019.  Optimization of emulsifier and stabilizer concentrations in a model peanut-based beverage system: A mixture design approach.  Foods:116-126.

3.               Qi, H., Q. Huang, and Y.-C. Hung.  2019.  Efficacy of activated persulfate in pathogen inactivation: A further exploration.  Food Research International 120:425-431.

4.               Chintagari, S., R. Jadeja, Y.-C. Hung.  2019.  Resistance of various shiga-toxin producing Escherichia coli (STEC) strains and serogroups to infra-red and pulsed UV radiation and effect of nalidixic acid adaptation.  LWT- Food Sci. & Tech. 102:356-363.

5.               Lin, L., Y. Lin, H. Lin, M. Lin, M.A. Ritenour, Y. Chen, H. Wang, Y.-C. Hung, Y. Lin. 2019. Comparison between 'Fuyan' and 'Dongbi' longans in aril breakdown and respiration metabolism.  Postharvest Biology and Technology 153:176-182.

6.               Qi, H., and Y.-C. Hung.  2019.  Effectiveness of activated persulfate in removal of foodborne pathogens from romaine lettuce.  Food Control 106:106708.

7.               Thomas, C.L., Y.-C. Hung, M. Rigdon, R.W. Mckee, A.M. Stelzleni. 2019. The effects of antimicrobials on quality and sensory characteristics of blade tenderized beef strip loins.  LWT- Food Sci. & Tech. 110:126-131.

8.               Afari, G.K., H. Liu, Y.-C. Hung.  2019.  The effect of produce washing using electrolyzed water on the induction of the viable but non-culturable (VBNC) state in Listeria monocytogenes and Escherichia coli O157:H7. LWT- Food Sci. & Tech. 110:275-282.

9.               Li, L., S. Song, S. Nirasawa, Y.-C. Hung, Z. Jiang, H. Liu.  2019.  Slightly acidic electrolyzed water treatment enhances the main bioactive phytochemicals content in broccoli sprouts via changing metabolism.  J. Agri. Food Chem. 67:606-614.

10.            Qi, H., and Y.-C. Hung.  2019.  Inactivation mechanism of ferrous and alkaline activated persulfate on Escherichia coli O157:H7 and Listeria monocytogenes.  LWT- Food Sci. & Tech. 111:62-68.

11.            Zheng, R., T. Zhao, Y.-C. Hung, and K. Adhikari.  2019.  Evaluation of bactericidal effects of phenyllactic acid on Escherichia coli O157:H7 and Salmonella Typhimurium on beef meat.  J. Food Prot. 82:2015-2022.

12.            Chen, Y., J. Sun, H. Lin, M. Lin, Y. Lin, H. Wang, Y.-C. Hung.  2020.  Salicylic acid reduces the incidence of Phomopsis longanae Chi infection in harvested longan fruit by affecting the energy status and respiratory metabolism.  Postharvest Biology and Technology 160:111035.

13.            Zhang, C., X. Chen, X. Xia, B. Li and Y.-C. Hung.  2018.  Viability assay of E. coli O157:H7 treated with electrolyzed oxidizing water using flow cytometry.  Food Control. 88:47-53.

14.            Qi, H., Q. Huang and Y.-C. Hung.  2018.  Effectiveness of electrolyzed oxidizing water treatment in removing pesticide residues and its effect on produce quality.  Food Chem. 239:561-568.

15.            Sun, J., H. Lin, S. Zhang, Y. Lin, H. Wang, M. Lin, Y.-C. Hung and Y. Chen. 2018.  The roles of ROS production-scavenging system in Lasiodiplodia theobromae (Pat.) Griff. & Maubl.-induced pericarp browning and disease development of harvested longan fruit.  Food Chem. 247:16-22.

16.            Singh, P., Y.-C. Hung and H. Qi.  2018.  Efficacy of peracetic acid in inactivating foodborne pathogens on fresh produce surface.  J. Food Sci. 83:432-439.

17.            Ogawa, Y., M. Hashimoto, Y. Takiguchi,  T. Usami, P. Suthiluk, K. Yoshida, N. Yamamoto, and Y.-C. Hung. 2018.  Effect of decontamination treatment on vitamin C and potassium attributes of fresh-cut bell pepper at post-washing stage.  Food and Bioprocess Technology 11:1230–1235.

18.            Han, D., Y.-C. Hung, and L.Wang.  2018.  Evaluation of the antimicrobial efficacy of neutral electrolyzed water on pork products and the formation of viable but nonculturable (VBNC) pathogens.  Food Micro. 73:227-236.

19.            Chen, X. and Y.-C. Hung.  2018.  Development of a Chlorine Dosing Strategy for Fresh Produce Washing Process to Maintain Microbial Food Safety and Minimize Residual Chlorine.  J. Food Sci.  83:1701-1706.

20.            Afari, G. K. and Y.-C. Hung.  2018.  A meta-analysis on the eectiveness of electrolyzed water treatments inreducing foodborne pathogens on dierent foods.  Food Control 93:150-164.

21.            Afari, G. K. and Y.-C. Hung.  2018.  Detection and verification of the viable but nonculturable (VBNC) state of Escherichia coli O157:H7 and Listeria monocytogenes using flow cytometry and standard plating.  J. Food Sci.  83: 1913-1920.

22.            Qi, H., Q. Huang, and Y.-C. Hung.  2018.  Efficacy of activated persulfate in inactivating Escherichia  coli O157:H7 and Listeria  monocytogenes.  Int. J. Food Micro.  284:40-47.

23.            Xie, J.  and Y.-C. Hung.  2018.  UV-A activated TiO2 embedded biodegradable polymer film for antimicrobial food packaging application.  LWT- Food Sci. & Tech.  96:307-314.

24.            Lin, Y., M. Chen, H. Lin, M. Lin, Y.-C. Hung, Y. Lin, Y. Chen, H. Wang, M. A. Ritenour.  2018.  Phomopsis longanae-induced pericarp browning and disease development of longan fruit can be alleviated or aggravated by regulation of ATP-mediated membrane lipid metabolism.  Food Chem. 269:644-651.

25.            Zhang, C., X. Xia, B. Li, Y.-C. Hung.  2018.  Disinfection efficacy of electrolyzed oxidizing water on brown rice soaking and germination.  Food Control 89:38-45.