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Cangliang Shen

Professor/Extension Specialist

West Virginia University

United States

Research Interests

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Professors in United States Professors in Food Science Food Science professors in United States

Articles (28)

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Collaborators (6)

Ryan Hansen

Teaching Assistant Professor

West Virginia University

UNITED STATES

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Kelley Wamsley Wamsley

Professor

Mississippi State University

UNITED STATES

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Md Shafiul Islam Rion

M.S. student & Graduate Teaching Assistant

West Virginia University

UNITED STATES

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Timothy Boltz

Assistant Professor

Mississippi State University

UNITED STATES

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Ana Claudia Sant'Anna

West Virginia University

UNITED STATES

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Christopher Ashwell

Associate Dean

West Virginia University

UNITED STATES

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Cangliang Shen

Research Interests

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Articles (28)

Modeling stage-specific predictors of food safety engagement along the Willing–Ready–Able (WRA) continuum among FSMA-exempt produce growers in West Virginia, USA

Validating the Willing–Ready–Able (WRA) Framework to Measure Food Safety Engagement Among FSMA-Exempt Produce Growers in West Virginia

Analyzing Salmonella, Campylobacter, and generic Escherichia coli in feed ingredients and poultry feed samples obtained from commercial and integrated feed mills

Electrostatic and garden spraying eugenol and trans-cinnamaldehyde for reducing Salmonella Typhimurium, Listeria monocytogenes, and Enterococcus faecium on cilantro

Dietary Gamma-aminobutyric acid (GABA) in glucose and lipids metabolism: A review of biosynthesis, mechanisms, and functional food applications

Development of a nutrient-dense snack bar: Sensory, nutritional, and physicochemical insights

Fate of Salmonella Typhimurium, Listeria monocytogenes, and Surrogates on butternut squash during aerobic storage

Modeling the thermal inactivation of non-pathogenic and avian-pathogenic Escherichia coli in broiler mash feed with high initial moisture content using a lab-based circulating water bath

Development and Validation of a Novel Classification Framework for Voluntary Food Safety Adoption Among Small-Scale Produce Growers: A Pilot Study

Food Safety Practices Among Small-Scale Produce Growers Exempt from Federal Regulations: A Systematic Literature Review

Evaluation of Apple Pomace as a Circular Feed Ingredient for Tenebrio molitor Larvae

Increasing food sustainability by utilization of biowaste to grow mealworms and their nutrient profile as human food

Enhancing optical non-destructive methods for food quality and safety assessments with machine learning techniques: A survey

A Preliminary Pilot Farmers’ Market Survey of the Triple-Wash Method: A West Virginia Farmers’ Market Survey of Very Small Produce Growers' Knowledge of Microbial Contamination and Their Perception of the Triple-Wash Method

Innovative E-beam technology for validation of Salmonella inactivation kinetics in fresh shell eggs: A predictive modeling approach

Microbial Analysis

Extraction of Lipids and Functional Properties of Defatted Egg Yolk Powder Obtained Using a One-Step Organic Solvent Lipid Extraction Process

Nutrification and fat reduction of deep-fried protein isolates

Comparison of the efficacy of hydrogen peroxide-peroxyacetic acid delivered by three methods against Listeria monocytogenes and the surrogate L. innocua on apples

Reduction of microbial populations and cross-contamination of Salmonella Typhimurium and the surrogate Enterococcus faecium on tomatoes during triple-wash using off-label concentrations of a combination of peroxyacetic acid and hydrogen peroxide

Inactivation of Staphylococcus aureus by Levulinic Acid Plus Sodium Dodecyl Sulfate and their Antibacterial Mechanisms on S. aureus Biofilms by Transcriptomic Analysis

Efficacy of triple-wash using a peroxyacetic acid and hydrogen peroxide solution at reducing populations and cross-contamination of Salmonella Typhimurium and the surrogate Enterococcus faecium on tomatoes

Evaluation of the efficacy of a mixer of hydrogen peroxide and peroxyacetic acid to mitigate microbial cross-contamination of Salmonella Typhimurium and the surrogate Enterococcus faecium during triple-washing of butternut squash

Literature review for applying peroxyacetic acid and/or hydrogen peroxide to control foodborne pathogens on food products

Antimicrobial Nonwoven Fabrics Incorporated with Levulinic Acid and Sodium Dodecyl Sulfate for Use in the Food Industry

Thermal inactivation of Salmonella Typhimurium and surrogate Enterococcus faecium in mash broiler feed in a laboratory scale circulated thermal bath

The Efficacy of Conventional Spray, Electrostatic Spray, and Dip with a Combination of Hydrogen Peroxide and Peroxyacetic Acid To Inactivate Listeria monocytogenes on Apples

Inactivation of foodborne pathogens (Salmonella and Listeria monocytogenes) on locally processed spinaches by three-step wash with antimicrobials

Collaborators (6)

Ryan Hansen

Kelley Wamsley Wamsley

Md Shafiul Islam Rion

Timothy Boltz

Ana Claudia Sant'Anna

Christopher Ashwell

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