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Distinguishing between long‐term‐stored and fresh chili pepper powder through fingerprinting of volatiles by headspace capillary‐gas chromatography‐ion mobility spectrometry

Journal of food science, 2020-12, Vol.85 (12), p.4359-4366

2020

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Application of Atmospheric Pressure Photoionization H/D-exchange Mass Spectrometry for Speciation of Sulfur-containing Compounds

Journal of the American Society for Mass Spectrometry, 2017-08, Vol.28 (8), p.1687-1695

2017

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Assessment of human norovirus inhibition in cabbage kimchi by electron beam irradiation using RT‐qPCR combined with immunomagnetic separation

Journal of food science, 2021-02, Vol.86 (2), p.505-512

2021

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Application of colorimetric indicators to predict the fermentation stage of kimchi

Journal of food science, 2020-12, Vol.85 (12), p.4170-4179

2020

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Kinetic Modeling of Slightly Acidic Electrolyzed Water Decay Characteristics in Fresh Cabbage Disinfection Against Human Norovirus

Frontiers in microbiology, 2021-07, Vol.12, p.616297-616297

2021

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Evaluation of Virucidal Efficacy of Human Norovirus Using Combined Sprayed Slightly Acidic Electrolyzed Water and Ultraviolet C-Light-Emitting Diode Irradiation Treatment Based on Optimized Capture Assay for Quantitative RT-qPCR

Frontiers in microbiology, 2022-04, Vol.13, p.841108-841108

2022

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Nondestructive classification of soft rot disease in napa cabbage using hyperspectral imaging analysis

Scientific reports, 2022-08, Vol.12 (1), p.14707-14707, Article 14707

2022

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Determination of Transfer Patterns of Pectobacterium carotovorum subsp. carotovorum Planktonic Cells and Biofilms During Mechanical Cutting of Kimchi Cabbage

Journal of food science, 2019-09, Vol.84 (9), p.2603-2609

2019

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A novel method to rapidly distinguish the geographical origin of traditional fermented-salted vegetables by mass fingerprinting

PloS one, 2017-11, Vol.12 (11), p.e0188217-e0188217

2017

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Optimizing Operating Parameters of Electric Ultra-Low Volume Sprayer with Slightly Acidic Electrolyzed Solution for Efficient Virucidal Activity on Environmental Surfaces

International journal of environmental research and public health, 2021-09, Vol.18 (19), p.10183

2021

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Elimination microplastic particles in brine process water for ensuring the safety of brined cabbage

Heliyon, 2024-02, Vol.10 (4), p.e25984, Article e25984

2024

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Metatranscriptomic and metataxonomic insights into the ultra-small microbiome of the Korean fermented vegetable, kimchi

Frontiers in microbiology, 2022-10, Vol.13, p.1026513-1026513

2022

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Application of Response Surface Methodology Based on a Box-Behnken Design to Determine Optimal Parameters to Produce Brined Cabbage Used in Kimchi

Foods, 2021-08, Vol.10 (8), p.1935

2021

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Effect of Ultraviolet-C Light-Emitting Diode Treatment on Disinfection of Norovirus in Processing Water for Reuse of Brine Water

Frontiers in microbiology, 2022-05, Vol.13, p.885413-885413

2022

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Human health risk assessment of toxic elements in South Korean cabbage, Kimchi, using Monte Carlo simulations

Journal of food composition and analysis, 2021-09, Vol.102, p.104046, Article 104046

2021

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Effects of slightly acidic electrolysed water spraying and ultraviolet C light-emitting diode irradiation combination on the inactivation kinetics of Escherichia coli biofilms on food contact surfaces

Food control, 2023-10, Vol.152, p.109879, Article 109879

2023

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Photocatalytic inactivation of viral particles of human norovirus by Cu-doped TiO2 non-woven fabric under UVA-LED wavelengths

The Science of the total environment, 2020-12, Vol.749, p.141574-141574, Article 141574

2020

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Enrichment Broth for the Detection of Campylobacter jejuni and Campylobacter coli in Fresh Produce and Poultry

Journal of food protection, 2017-11, Vol.80 (11), p.1842-1850

2017

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Effect of various seasoning ingredients on the accumulation of biogenic amines in kimchi during fermentation

Food chemistry, 2022-06, Vol.380, p.132214-132214, Article 132214

2022

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Physicochemical stability and virucidal effect of diluted, slightly acidic electrolyzed water against human norovirus

Food Science and Biotechnology, 2022, 31(1), , pp.131-138

2022

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Efficacy of chemical disinfectant compounds against human norovirus

Food control, 2016-01, Vol.59, p.524-529

2016

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Efficacy of Pectobacterium carotovorum subsp. carotovorum inactivation using ultraviolet C light-emitting diodes: Investigation of inactivation efficacy toward planktonic and biofilm cells on the stainless steel surfaces of cutting machines

Food science & technology, 2023-10, Vol.188, p.115441, Article 115441

2023

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Development of Isotope Dilution-Liquid Chromatography/Mass Spectrometry for the Accurate Determination of Capsaicinoids in Fermented Cabbage Kimchi

Food analytical methods, 2020-08, Vol.13 (8), p.1603-1612

2020

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Effect of ultraviolet-C light-emitting diode irradiation on inactivation of white colony-forming yeast in kimchi seasoning

Food control, 2022-10, Vol.140, p.109157, Article 109157

2022

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Voltage program-based MEKC with LIF detection for rapid quantification of native capsaicin and dihydrocapsaicin in foods

Food chemistry, 2020-09, Vol.323, p.126831-126831, Article 126831

2020

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Distinguishing between long‐term‐stored and fresh chili pepper powder through fingerprinting of volatiles by headspace capillary‐gas chromatography‐ion mobility spectrometry

Application of Atmospheric Pressure Photoionization H/D-exchange Mass Spectrometry for Speciation of Sulfur-containing Compounds

Assessment of human norovirus inhibition in cabbage kimchi by electron beam irradiation using RT‐qPCR combined with immunomagnetic separation

Application of colorimetric indicators to predict the fermentation stage of kimchi

Kinetic Modeling of Slightly Acidic Electrolyzed Water Decay Characteristics in Fresh Cabbage Disinfection Against Human Norovirus

Evaluation of Virucidal Efficacy of Human Norovirus Using Combined Sprayed Slightly Acidic Electrolyzed Water and Ultraviolet C-Light-Emitting Diode Irradiation Treatment Based on Optimized Capture Assay for Quantitative RT-qPCR

Nondestructive classification of soft rot disease in napa cabbage using hyperspectral imaging analysis

Determination of Transfer Patterns of Pectobacterium carotovorum subsp. carotovorum Planktonic Cells and Biofilms During Mechanical Cutting of Kimchi Cabbage

A novel method to rapidly distinguish the geographical origin of traditional fermented-salted vegetables by mass fingerprinting

Optimizing Operating Parameters of Electric Ultra-Low Volume Sprayer with Slightly Acidic Electrolyzed Solution for Efficient Virucidal Activity on Environmental Surfaces

Elimination microplastic particles in brine process water for ensuring the safety of brined cabbage

Metatranscriptomic and metataxonomic insights into the ultra-small microbiome of the Korean fermented vegetable, kimchi

Application of Response Surface Methodology Based on a Box-Behnken Design to Determine Optimal Parameters to Produce Brined Cabbage Used in Kimchi

Effect of Ultraviolet-C Light-Emitting Diode Treatment on Disinfection of Norovirus in Processing Water for Reuse of Brine Water

Human health risk assessment of toxic elements in South Korean cabbage, Kimchi, using Monte Carlo simulations

Effects of slightly acidic electrolysed water spraying and ultraviolet C light-emitting diode irradiation combination on the inactivation kinetics of Escherichia coli biofilms on food contact surfaces

Photocatalytic inactivation of viral particles of human norovirus by Cu-doped TiO2 non-woven fabric under UVA-LED wavelengths

Enrichment Broth for the Detection of Campylobacter jejuni and Campylobacter coli in Fresh Produce and Poultry

Effect of various seasoning ingredients on the accumulation of biogenic amines in kimchi during fermentation

Physicochemical stability and virucidal effect of diluted, slightly acidic electrolyzed water against human norovirus

Efficacy of chemical disinfectant compounds against human norovirus

Efficacy of Pectobacterium carotovorum subsp. carotovorum inactivation using ultraviolet C light-emitting diodes: Investigation of inactivation efficacy toward planktonic and biofilm cells on the stainless steel surfaces of cutting machines

Development of Isotope Dilution-Liquid Chromatography/Mass Spectrometry for the Accurate Determination of Capsaicinoids in Fermented Cabbage Kimchi

Effect of ultraviolet-C light-emitting diode irradiation on inactivation of white colony-forming yeast in kimchi seasoning

Voltage program-based MEKC with LIF detection for rapid quantification of native capsaicin and dihydrocapsaicin in foods

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