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Instant inactivation of aerosolized SARS-CoV-2 by dielectric filter discharge

PloS one, 2022-05, Vol.17 (5), p.e0268049

2022

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Effect of plasma-activated acetic acid on inactivation of Salmonella Typhimurium and quality traits on chicken meats

Poultry science, 2022-05, Vol.101 (5), p.101793-101793, Article 101793

2022

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Effect of plasma-activated organic acids on different chicken cuts inoculated with Salmonella Typhimurium and Campylobacter jejuni and their antioxidant activity

Poultry science, 2023-12, Vol.102 (12), p.103126-103126, Article 103126

2023

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The inactivation efficacy of plasma‐activated acetic acid against Salmonella Typhimurium cells and biofilm

Journal of applied microbiology, 2022-11, Vol.133 (5), p.3007-3019

2022

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Characteristic Metabolic Changes of the Crust from Dry-Aged Beef Using 2D NMR Spectroscopy

Molecules (Basel, Switzerland), 2020-07, Vol.25 (13), p.3087

2020

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Development of high durability plasma filter for air circulating disinfection system

Current Applied Physics, 2022, 41(0), , pp.100-110

2022

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Sustainable Antibacterial and Antiviral High-Performance Copper-Coated Filter Produced via Ion Beam Treatment

Polymers, 2022-03, Vol.14 (5), p.1007

2022

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Effects of Replacing Pork Back Fat with Canola and Flaxseed Oils on Physicochemical Properties of Emulsion Sausages from Spent Layer Meat

Animal Bioscience, 2016, 29(6), , pp.865-871

2016

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Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket

Animal Bioscience, 2018, 31(2), , pp.293-300

2018

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Using 2D qNMR analysis to distinguish between frozen and frozen/thawed chicken meat and evaluate freshness

NPJ science of food, 2022-09, Vol.6 (1), p.44-44, Article 44

2022

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Effects of high-pressure processing on taste-related ATP breakdown compounds and aroma volatiles in grass-fed beef during vacuum aging

Animal Bioscience, 2018, 31(8), , pp.1336-1344

2018

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High pressure processing for dark-firm-dry beef: effect on physical properties and oxidative deterioration during refrigerated storage

Animal Bioscience, 2017, 30(3), , pp.424-431

2017

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An Effective Sanitizer for Fresh Produce Production: In Situ Plasma-Activated Water Treatment Inactivates Pathogenic Bacteria and Maintains the Quality of Cucurbit Fruit

Microbiology spectrum, 2023-08, Vol.11 (4), p.e0003423-e0003423

2023

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Comparative Meat Qualities of Boston Butt Muscles (M. subscapularis) from Different Pig Breeds Available in Korean Market

Food science of animal resources, 2021-01, Vol.41 (1), p.71-84

2021

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Effects of Searing Cooking on Sensory and Physicochemical Properties of Beef Steak

Food science of animal resources, 2020-01, Vol.40 (1), p.44-54

2020

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Synergistic bactericidal effect of clove oil and encapsulated atmospheric pressure plasma against Escherichia coli O157:H7 and Staphylococcus aureus and its mechanism of action

Food microbiology, 2021-02, Vol.93, p.103611, Article 103611

2021

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Colorimetric sensor to monitor the temperature with in situ synthesized silver nanoparticles embedded in carboxymethyl cellulose metallogel

Journal of materials science, 2024-07, Vol.59 (26), p.11970-11982

2024

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Effect of inkjet-printed flexible dielectric barrier discharge plasma on reduction of pathogen and quality changes on sliced cheese

Food science & technology, 2021-05, Vol.143, p.111128, Article 111128

2021

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No mutagenicity and oral toxicity of winter mushroom powder treated with atmospheric non-thermal plasma

Food chemistry, 2021-02, Vol.338, p.127826, Article 127826

2021

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Influence of atmospheric-pressure cold plasma-induced oxidation on the structure and functional properties of egg white protein

Innovative food science & emerging technologies, 2021-12, Vol.74, p.102869, Article 102869

2021

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Plasma-Polymerized Phlorotannins and Their Enhanced Biological Activities

Journal of agricultural and food chemistry, 2020-02, Vol.68 (8), p.2357-2365

2020

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Enrichment of nitrite in onion powder using atmospheric pressure plasma and egg whites for meat curing

Food science & technology, 2021-01, Vol.135, p.110050, Article 110050

2021

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Development of high durability plasma filter for air circulating disinfection system

Current applied physics, 2022-09, p.100-110

2022

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Blue light promotes bactericidal action of plasma-activated water against Staphylococcus aureus on stainless steel surfaces

Innovative food science & emerging technologies, 2021-05, Vol.69, p.102663, Article 102663

2021

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Estimation of inactivation effects against Escherichia coli O157:H7 biofilm by different plasma-treated solutions and post-treatment storage

Applied physics letters, 2019-02, Vol.114 (7)

2019

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Instant inactivation of aerosolized SARS-CoV-2 by dielectric filter discharge

Effect of plasma-activated acetic acid on inactivation of Salmonella Typhimurium and quality traits on chicken meats

Effect of plasma-activated organic acids on different chicken cuts inoculated with Salmonella Typhimurium and Campylobacter jejuni and their antioxidant activity

The inactivation efficacy of plasma‐activated acetic acid against Salmonella Typhimurium cells and biofilm

Characteristic Metabolic Changes of the Crust from Dry-Aged Beef Using 2D NMR Spectroscopy

Development of high durability plasma filter for air circulating disinfection system

Sustainable Antibacterial and Antiviral High-Performance Copper-Coated Filter Produced via Ion Beam Treatment

Effects of Replacing Pork Back Fat with Canola and Flaxseed Oils on Physicochemical Properties of Emulsion Sausages from Spent Layer Meat

Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket

Using 2D qNMR analysis to distinguish between frozen and frozen/thawed chicken meat and evaluate freshness

Effects of high-pressure processing on taste-related ATP breakdown compounds and aroma volatiles in grass-fed beef during vacuum aging

High pressure processing for dark-firm-dry beef: effect on physical properties and oxidative deterioration during refrigerated storage

An Effective Sanitizer for Fresh Produce Production: In Situ Plasma-Activated Water Treatment Inactivates Pathogenic Bacteria and Maintains the Quality of Cucurbit Fruit

Comparative Meat Qualities of Boston Butt Muscles (M. subscapularis) from Different Pig Breeds Available in Korean Market

Effects of Searing Cooking on Sensory and Physicochemical Properties of Beef Steak

Synergistic bactericidal effect of clove oil and encapsulated atmospheric pressure plasma against Escherichia coli O157:H7 and Staphylococcus aureus and its mechanism of action

Colorimetric sensor to monitor the temperature with in situ synthesized silver nanoparticles embedded in carboxymethyl cellulose metallogel

Effect of inkjet-printed flexible dielectric barrier discharge plasma on reduction of pathogen and quality changes on sliced cheese

No mutagenicity and oral toxicity of winter mushroom powder treated with atmospheric non-thermal plasma

Influence of atmospheric-pressure cold plasma-induced oxidation on the structure and functional properties of egg white protein

Plasma-Polymerized Phlorotannins and Their Enhanced Biological Activities

Enrichment of nitrite in onion powder using atmospheric pressure plasma and egg whites for meat curing

Development of high durability plasma filter for air circulating disinfection system

Blue light promotes bactericidal action of plasma-activated water against Staphylococcus aureus on stainless steel surfaces

Estimation of inactivation effects against Escherichia coli O157:H7 biofilm by different plasma-treated solutions and post-treatment storage

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