Siyun Wang

Associate Professor

Faculty of Land and Food Systems

Siyun's research goal is to contribute to novel food safety technologies that will help reduce national and global burden of foodborne illnesses. Recent advances in high-throughput OMICs and big data have led to considerable breakthroughs in microbial food safety research, and the impact of her work continues to be enhanced by the application of such technologies. Siyun uses comparative transcriptomics and genomics approaches to identify and characterize novel genetic factors associated with the persistence of foodborne pathogens in food supply systems.

BPI Publications

A Risk–Benefit Analysis of First Nation’s Traditional Smoked Fish Processing Foods, 2023
Cross-protective effect of acid adaptation on ethanol tolerance in Salmonella Enteritidis Food Science and Human Wellness, 2023
Engineering Morphology and Ni Substitution of NixCo3-xO4 Spinel Oxides to Promote Catalytic Combustion of Ethane: Elucidating the Influence of Oxygen Defects ACS Catalysis, 2023
Heightened variability observed in resistance and virulence genes across salmonella Kentucky isolates from poultry environments in British Columbia, Canada Food Microbiology, 2023
Insights into tissue-specific anthocyanin accumulation in Japanese plum (Prunus salicina L.) fruits: A comparative study of three cultivars Food Chemistry: Molecular Sciences, 2023
L-Tryptophan synergistically increased carotenoid accumulation with blue light in maize (Zea mays L.) sprouts Food Chemistry: Molecular Sciences, 2023
Lysine-Derived Maillard Reaction Products Inhibit the Growth of Salmonella enterica Serotype Typhimurium Pathogens, 2023
Microbiome and Physicochemical Features Associated with Differential Listeria monocytogenes Growth in Soft, Surface-Ripened Cheeses Applied and Environmental Microbiology, 2023
Recent advances in Penicillium expansum infection mechanisms and current methods in controlling P. expansum in postharvest apples Critical Reviews in Food Science and Nutrition, 2023
Reinforcement Learning with Partial Parametric Model Knowledge IFAC-PapersOnLine, 2023
Structural basis for Lewis antigen synthesis by the α1,3-fucosyltransferase FUT9 Nature Chemical Biology, 2023
The Effect of Oral Iron Supplementation on Gut Microbial Composition: a Secondary Analysis of a Double-Blind, Randomized Controlled Trial among Cambodian Women of Reproductive Age Microbiology Spectrum, 2023
Associations between Listeria monocytogenes genomic characteristics and adhesion to polystyrene at 8 °C Food Microbiology, 2022
Cellulose nanofibril/PVA/bamboo activated charcoal aerogel sheet with excellent capture for PM2.5 and thermal stability Carbohydrate Polymers, 2022
Characterization and application of bacteriophages for the biocontrol of Shiga-toxin producing Escherichia coli in Romaine lettuce Food Control, 2022
Consumer attitudes toward bacteriophage applications to pet food Frontiers in Veterinary Science, 2022
Effect of light qualities on volatiles metabolism in maize (Zea mays L.) sprouts Food Research International, 2022
Efficacy of Repeated Applications of Bacteriophages on Salmonella enterica-Infected Alfalfa Sprouts during Germination Pathogens, 2022
Ethanol at Subinhibitory Concentrations Enhances Biofilm Formation in Salmonella Enteritidis Foods, 2022
Prophage Diversity Across Salmonella and Verotoxin-Producing Escherichia coli in Agricultural Niches of British Columbia, Canada Frontiers in Microbiology, 2022
The efficacy of different sanitizers against MS2 bacteriophage introduced onto plastic or stainless steel surfaces Current Research in Food Science, 2022
The modulation of light quality on carotenoids in maize (Zea mays L.) sprouts Food Chemistry: Molecular Sciences, 2022
Antibiotic resistance in shiga toxigenic Escherichia coli isolates from surface waters and sediments in a mixed use urban agricultural landscape Antibiotics, 2021
Endogenous metabolites released by sanitized sprouting alfalfa seed inhibit the growth of salmonella enterica mSystems, 2021
How Broad Is Enough: The Host Range of Bacteriophages and Its Impact on the Agri-Food Sector PHAGE: Therapy, Applications, and Research, 2021
Meat juice contributes to the stability of ethanol adaptation in Salmonella enterica serovar Enteritidis Food Quality and Safety, 2021
Recent advances in Penicillium expansum infection mechanisms and current methods in controlling P. expansum in postharvest apples Critical Reviews in Food Science and Nutrition, 2021
The occurrence, growth, and biocontrol of Listeria monocytogenes in fresh and surface-ripened soft and semisoft cheeses Comprehensive Reviews in Food Science and Food Safety, 2021
Ethanol adaptation in foodborne bacterial pathogens Critical Reviews in Food Science and Nutrition, 2020
Evaluation of non-traditional visualization methods to detect surface attachment of biofilms Colloids and Surfaces B: Biointerfaces, 2020
The Class II KNOX genes KNAT3 and KNAT7 work cooperatively to influence deposition of secondary cell walls that provide mechanical support to Arabidopsis stems Plant Journal, 2020

Siyun Wang

BPI Publications

Bioproducts Institute

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