Academic Profile : Faculty

IMG_5540 (1)_1_2_3.jpeg picture
Chen Lin
Assistant Professor, School of Chemistry, Chemical Engineering and Biotechnology
Journal Articles
(Not applicable to NIE
staff as info will be
pulled from PRDS)
Chen, L., Lee, W. J., Ma, Y., Jang, S. S., Fong, K., & Wang, S. (2022). The efficacy of different sanitizers against MS2 bacteriophage introduced onto plastic or stainless steel surfaces. Current Research in Food Science, 5, 175-181.

Chen, L., Zhao, X., Li, R., Yang, H. (2022). Integrated metabolomics and transcriptomics reveal the adaptive responses of Salmonella enterica serovar Typhimurium to thyme and cinnamon oils. Food Research International, 157, 111241.

Chen, L., Liu, Q., Zhao, X., Zhang, H., Pang, X., & Yang, H. (2022). Inactivation efficacies of lactic acid and mild heat treatments against Escherichia coli strains in organic broccoli sprouts. Food Control, 133, 108577.

Chen, L., Zhao, X., He, Y., & Yang, H. (2021). Cloning, purification and characterisation of cytosolic fructose-1,6-bisphosphatase from mung bean (Vigna radiata). Food Chemistry, 347, 128973.

Chen, L., Zhao, X., Wu, J. E., Liu, Q., Pang, X., & Yang, H. (2020). Metabolic characterisation of eight Escherichia coli strains including" Big Six" and acidic responses of selected strains revealed by NMR spectroscopy. Food Microbiology, 88, 103399.

Chen, L., Zhao, X., Wu, J. E., He, Y., & Yang, H. (2020). Metabolic analysis of salicylic acid-induced chilling tolerance of banana using NMR. Food Research International, 128, 108796.

Chen, L., Song, Z., Tan, S. Y., Zhang, H., & Yuk, H. G. (2020). Application of bacteriocins produced from lactic acid bacteria for microbiological food safety. Current Topics in Lactic Acid Bacteria and Probiotics, 6, 1-8.

Chen, L., Tan, J. T. G., Zhao, X., Yang, D., & Yang, H. (2019). Energy regulated enzyme and non-enzyme-based antioxidant properties of harvested organic mung bean sprouts (Vigna radiata). LWT-Food Science and Technology, 107, 228-235.

Chen, L., Zhang, H., Liu, Q., Pang, X., Zhao, X., & Yang, H. (2019). Sanitising efficacy of lactic acid combined with low-concentration sodium hypochlorite on Listeria innocua in organic broccoli sprouts. International Journal of Food Microbiology, 295, 41-48.

Chen, L., Wu, J. E., Li, Z., Liu, Q., Zhao, X., & Yang, H. (2019). Metabolomic analysis of energy regulated germination and sprouting of organic mung bean (Vigna radiata) using NMR spectroscopy. Food Chemistry, 286, 87-97.

Chen, L., Tan, G. J. T., Pang, X., Yuan, W., Lai, S., & Yang, H. (2018). Energy regulated nutritive and antioxidant properties during the germination and sprouting of broccoli sprouts (Brassica oleracea var. italica). Journal of Agricultural and Food Chemistry, 66(27), 6975-6985.

Chen, L., Zhou, Y., He, Z., Liu, Q., Lai, S., & Yang, H. (2018). Effect of exogenous ATP on the postharvest properties and pectin degradation of mung bean sprouts (Vigna radiata). Food Chemistry, 251, 9-17.

Chen, L., Yang, Y., Liu, C., Zheng, Y., Xu, M., Wu, N., Sheng, J., & Shen, L. (2015). Characterization of WRKY transcription factors in Solanum lycopersicum reveals collinearity and their expression patterns under cold treatment. Biochemical and Biophysical Research Communications, 464(3), 962-968.

Chen, L., Xu, M., Zheng, Y., Men, Y., Sheng, J., & Shen, L. (2014). Growth promotion and induction of antioxidant system of tomato seedlings (Solanum lycopersicum L.) by endophyte TPs-04 under low night temperature. Scientia Horticulturae, 176, 143-150.