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Corrigendum to Synergistic antimicrobial activity of caprylic acid in combination with citric acid against both Escherichia coli O157:H7 and indigenous microflora in carrot juice [Food Microbiol. 49 (2015 Aug) 166–172]

Food microbiology, 2016-02, Vol.53, p.192-192

2016

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Combined treatment of β-resorcylic acid and capric acid enhances mild heat pasteurization for inactivating Salmonella Typhimurium in orange juice

International journal of food microbiology, 2020-07, Vol.324, p.108613-108613, Article 108613

2020

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Characterization of the nitrite production of mesophilic spore-forming bacteria during the handling of reconstituted infant formula

Food research international, 2022-06, Vol.156, p.111332-111332, Article 111332

2022

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Microbicidal effects of plain soap vs triclocarban-based antibacterial soap

The Journal of hospital infection, 2016-11, Vol.94 (3), p.276-280

2016

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Consumer Trend of Using Ready-to-Use Salted Napa Cabbage at Home: Current Consumer Behaviors, Beliefs, and Opinions about the Main Ingredient of Kimchi

Journal of food protection, 2022-12, Vol.85 (12), p.1883-1889

2022

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Continuous ohmic heating of commercially processed apple juice using five sequential electric fields results in rapid inactivation of Alicyclobacillus acidoterrestris spores

International journal of food microbiology, 2017-04, Vol.246, p.80-84

2017

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Survival of foodborne pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Vibrio parahaemolyticus) in raw ready-to-eat crab marinated in soy sauce

International journal of food microbiology, 2016-12, Vol.238, p.50-55

2016

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Synergistic antimicrobial activity of caprylic acid in combination with citric acid against both Escherichia coli O157:H7 and indigenous microflora in carrot juice

Food microbiology, 2015-08, Vol.49, p.166-172

2015

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Low-shear modeled microgravity affects metabolic networks of Escherichia coli O157:H7 EDL933: Further insights into space-microbiology consequences

Food research international, 2022-04, Vol.154, p.111013-111013, Article 111013

2022

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Predictive model and optimization of a combined treatment of caprylic acid and citric acid for the reduction of Escherichia coli O157:H7 using the response surface methodology

International journal of food microbiology, 2015-03, Vol.197, p.9-14

2015

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Synergistic cranberry juice combinations with natural‐borne antimicrobials for the eradication of uropathogenic Escherichia coli biofilm within a short time

Letters in applied microbiology, 2019-04, Vol.68 (4), p.321-328

2019

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Consumers’ lack of understanding of customized cosmetics made on the spot and implications for regulations and controls

Regulatory toxicology and pharmacology, 2021-08, Vol.124, p.104979, Article 104979

2021

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Predictive modeling of bacterial growth in ready-to-use salted napa cabbage (Brassica pekinensis) at different storage temperatures

Food microbiology, 2018-04, Vol.70, p.129-136

2018

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Raw ready‐to‐eat seafood safety: microbiological quality of the various seafood species available in fishery, hyper and online markets

Letters in applied microbiology, 2017-01, Vol.64 (1), p.27-34

2017

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A fast and effective alternative to a high-ethanol disinfectant: Low concentrations of fermented ethanol, caprylic acid, and citric acid synergistically eradicate biofilm-embedded methicillin-resistant Staphylococcus aureus

International journal of hygiene and environmental health, 2020-08, Vol.229, p.113586-113586, Article 113586

2020

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Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage

Meat science, 2014-01, Vol.96 (1), p.21-25

2014

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Optimization of heat and relative humidity conditions to reduce Escherichia coli O157:H7 contamination and maximize the germination of radish seeds

Food microbiology, 2016-06, Vol.56, p.14-20

2016

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New decontamination method based on caprylic acid in combination with citric acid or vanillin for eliminating Cronobacter sakazakii and Salmonella enterica serovar Typhimurium in reconstituted infant formula

International journal of food microbiology, 2013-09, Vol.166 (3), p.499-507

2013

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Variation in palatability and biochemical traits within and among eleven beef muscles

Journal of animal science, 2004-02, Vol.82 (2), p.534

2004

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Factors that determine the microbiological quality of ready-to-use salted napa cabbage (Brassica pekinensis): Season and distribution temperature

Food control, 2018-05, Vol.87, p.1-8

2018

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Survival of Foodborne Pathogenic Bacteria (Bacillus cereus, Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, Staphylococcus aureus, and Listeria monocytogenes) and Bacillus cereus Spores in Fermented Alcoholic Beverages (Beer and Refined Rice Wine)

Journal of food protection, 2014-03, Vol.77 (3), p.419-426

2014

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Destruction of Bacillus cereus spores in a thick soy bean paste (doenjang) by continuous ohmic heating with five sequential electrodes

Letters in applied microbiology, 2016-07, Vol.63 (1), p.66-73

2016

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Factors Affecting Microbiological Quality of Vegetable- and Meat-Based Meals Served at Cafeterias in the Republic of Korea

Journal of food protection, 2018-11, Vol.81 (11), p.1838-1843

2018

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Development of selective and differential medium for Shigella sonnei using three carbohydrates (lactose, sorbitol, and xylose) and X-Gal

Journal of microbiological methods, 2015-08, Vol.115, p.34-41

2015

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Corrigendum to “Development of selective and differential medium for Shigella sonnei using three carbohydrates (lactose sorbitol xylose) X-Gal” [J. Microbiol. Methods 115 (2015) 35–41]

Journal of microbiological methods, 2015-11, Vol.118, p.190-190

2015

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Corrigendum to Synergistic antimicrobial activity of caprylic acid in combination with citric acid against both Escherichia coli O157:H7 and indigenous microflora in carrot juice [Food Microbiol. 49 (2015 Aug) 166–172]

Combined treatment of β-resorcylic acid and capric acid enhances mild heat pasteurization for inactivating Salmonella Typhimurium in orange juice

Characterization of the nitrite production of mesophilic spore-forming bacteria during the handling of reconstituted infant formula

Microbicidal effects of plain soap vs triclocarban-based antibacterial soap

Consumer Trend of Using Ready-to-Use Salted Napa Cabbage at Home: Current Consumer Behaviors, Beliefs, and Opinions about the Main Ingredient of Kimchi

Continuous ohmic heating of commercially processed apple juice using five sequential electric fields results in rapid inactivation of Alicyclobacillus acidoterrestris spores

Survival of foodborne pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Vibrio parahaemolyticus) in raw ready-to-eat crab marinated in soy sauce

Synergistic antimicrobial activity of caprylic acid in combination with citric acid against both Escherichia coli O157:H7 and indigenous microflora in carrot juice

Low-shear modeled microgravity affects metabolic networks of Escherichia coli O157:H7 EDL933: Further insights into space-microbiology consequences

Predictive model and optimization of a combined treatment of caprylic acid and citric acid for the reduction of Escherichia coli O157:H7 using the response surface methodology

Synergistic cranberry juice combinations with natural‐borne antimicrobials for the eradication of uropathogenic Escherichia coli biofilm within a short time

Consumers’ lack of understanding of customized cosmetics made on the spot and implications for regulations and controls

Predictive modeling of bacterial growth in ready-to-use salted napa cabbage (Brassica pekinensis) at different storage temperatures

Raw ready‐to‐eat seafood safety: microbiological quality of the various seafood species available in fishery, hyper and online markets

A fast and effective alternative to a high-ethanol disinfectant: Low concentrations of fermented ethanol, caprylic acid, and citric acid synergistically eradicate biofilm-embedded methicillin-resistant Staphylococcus aureus

Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage

Optimization of heat and relative humidity conditions to reduce Escherichia coli O157:H7 contamination and maximize the germination of radish seeds

New decontamination method based on caprylic acid in combination with citric acid or vanillin for eliminating Cronobacter sakazakii and Salmonella enterica serovar Typhimurium in reconstituted infant formula

Variation in palatability and biochemical traits within and among eleven beef muscles

Factors that determine the microbiological quality of ready-to-use salted napa cabbage (Brassica pekinensis): Season and distribution temperature

Survival of Foodborne Pathogenic Bacteria (Bacillus cereus, Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, Staphylococcus aureus, and Listeria monocytogenes) and Bacillus cereus Spores in Fermented Alcoholic Beverages (Beer and Refined Rice Wine)

Destruction of Bacillus cereus spores in a thick soy bean paste (doenjang) by continuous ohmic heating with five sequential electrodes

Factors Affecting Microbiological Quality of Vegetable- and Meat-Based Meals Served at Cafeterias in the Republic of Korea

Development of selective and differential medium for Shigella sonnei using three carbohydrates (lactose, sorbitol, and xylose) and X-Gal

Corrigendum to “Development of selective and differential medium for Shigella sonnei using three carbohydrates (lactose sorbitol xylose) X-Gal” [J. Microbiol. Methods 115 (2015) 35–41]

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