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Effect of Probiotic Lactic Acid Bacteria (LAB) on the Quality and Safety of Greek Yogurt

Foods, 2022-11, Vol.11 (23), p.3799

2022

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Effect of Quinoa ( Chenopodium quinoa Willd.) Starch and Seeds on the Physicochemical and Textural and Sensory Properties of Chicken Meatballs during Frozen Storage

Foods, 2021-07, Vol.10 (7), p.1601

2021

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Combined Hurdle Technologies Using UVC Waterproof LED for Inactivating Foodborne Pathogens on Fresh-Cut Fruits

Foods, 2021-07, Vol.10 (8), p.1712

2021

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Growth and survival of Staphylococcus aureus on beef jerky as a function of temperature

Journal of food safety, 2018-10, Vol.38 (5), p.n/a

2018

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Effects of Combined Aerosolization with Ultraviolet C Light-Emitting Diode on Enterohemorrhagic Escherichia coli and Staphylococcus aureus Attached to Soft Fresh Produce

Foods, 2021-08, Vol.10 (8), p.1834

2021

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Synergistic effect of UV-C LED irradiation and PLA/PBAT-based antimicrobial packaging film on fresh-cut vegetables

Food control, 2022-08, Vol.138, p.109027, Article 109027

2022

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Survival of Staphylococcus aureus in dried fish products as a function of temperature

Food Science and Biotechnology, 2017, 26(3), , pp.823-828

2017

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Analysis of saponin composition and comparison of the antioxidant activity of various parts of the quinoa plant (Chenopodium quinoa Willd.)

Food science & nutrition, 2020-01, Vol.8 (1), p.694-702

2020

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Combined effects of UVC waterproof LED and slightly acidic electrolyzed water (SAEW) on the reduction of bacterial pathogens risk in fresh cabbage and mung bean sprouts

Food control, 2023-11, Vol.153, p.109890, Article 109890

2023

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Effects of natural antimicrobials with modified atmosphere packaging on the growth kinetics of Listeria monocytogenes in ravioli at various temperatures

Journal of food safety, 2018-02, Vol.38 (1), p.e12392-n/a

2018

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Inactivating effect of dielectric barrier discharge plasma on Escherichia coli O157:H7 and Staphylococcus aureus in various dried products

Journal of food safety, 2021-12, Vol.41 (6), p.n/a

2021

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Quantitative Microbial Risk Assessment for Campylobacter Foodborne Illness in Raw Beef Offal Consumption in South Korea

Journal of food protection, 2017-04, Vol.80 (4), p.609-618

2017

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Quantitative Microbial Risk Assessment of Listeria monocytogenes and Enterohemorrhagic Escherichia coli in Yogurt

Foods, 2022-03, Vol.11 (7), p.971

2022

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Quantitative prevalence and characterization of Campylobacter from chicken and duck carcasses from poultry slaughterhouses in South Korea

Poultry science, 2018-08, Vol.97 (8), p.2909-2916

2018

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A risk assessment study of Bacillus cereus in packaged tofu at a retail market in Korea

Food Science and Biotechnology, 2020, 29(3), , pp.339-350

2020

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Pine Needle (Pinus densiflora) Extract-Mediated Synthesis of Silver Nanoparticles and the Preparation of Carrageenan-Based Antimicrobial Packaging Films

Journal of nanomaterials, 2022, Vol.2022 (1)

2022

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Control Measures of Pathogenic Microorganisms and Shelf-Life Extension of Fresh-Cut Vegetables

Foods, 2021-03, Vol.10 (3), p.655

2021

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Effect of Temperature on the Production of Staphylococcal Enterotoxin and Thermal Inactivation Kinetics of Staphylococcus aureus in Selected Ready-to-Eat (RTE) Foods in Korea

Journal of food safety, 2013-02, Vol.33 (1), p.17-24

2013

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Efficacy of Sodium Hypochlorite and Acidified Sodium Chlorite in Preventing Browning and Microbial Growth on Fresh-Cut Produce

Preventive Nutrition and Food Science, 2012, 17(3), , pp.210-216

2012

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Modeling Behavior of Salmonella spp. and Listeria monocytogenes in Raw and Processed Vegetables

Foods, 2024-09, Vol.13 (18), p.2972

2024

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Assessment of Hygiene Management Practices and Comparative Analysis of Regulatory Frameworks for Shared Kitchens across Different Countries

Foods, 2024-03, Vol.13 (6), p.918

2024

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Risk Comparison of the Diarrheal and Emetic Type of Bacillus cereus in Tofu

Microorganisms (Basel), 2019-11, Vol.7 (11), p.536

2019

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Survival and Risk Comparison of Campylobacter jejuni on Various Processed Meat Products

International journal of environmental research and public health, 2016-06, Vol.13 (6), p.580

2016

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Quantitative Microbial Risk Assessment for Campylobacter jejuni in Ground Meat Products in Korea

한국축산식품학회지, 2019, 39(4), , pp.565-575

2019

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Synthesis of Fully Deacetylated Quaternized Chitosan with Enhanced Antimicrobial Activity and Low Cytotoxicity

Antibiotics (Basel), 2022-11, Vol.11 (11), p.1644

2022

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Effect of Probiotic Lactic Acid Bacteria (LAB) on the Quality and Safety of Greek Yogurt

Effect of Quinoa ( Chenopodium quinoa Willd.) Starch and Seeds on the Physicochemical and Textural and Sensory Properties of Chicken Meatballs during Frozen Storage

Combined Hurdle Technologies Using UVC Waterproof LED for Inactivating Foodborne Pathogens on Fresh-Cut Fruits

Growth and survival of Staphylococcus aureus on beef jerky as a function of temperature

Effects of Combined Aerosolization with Ultraviolet C Light-Emitting Diode on Enterohemorrhagic Escherichia coli and Staphylococcus aureus Attached to Soft Fresh Produce

Synergistic effect of UV-C LED irradiation and PLA/PBAT-based antimicrobial packaging film on fresh-cut vegetables

Survival of Staphylococcus aureus in dried fish products as a function of temperature

Analysis of saponin composition and comparison of the antioxidant activity of various parts of the quinoa plant (Chenopodium quinoa Willd.)

Combined effects of UVC waterproof LED and slightly acidic electrolyzed water (SAEW) on the reduction of bacterial pathogens risk in fresh cabbage and mung bean sprouts

Effects of natural antimicrobials with modified atmosphere packaging on the growth kinetics of Listeria monocytogenes in ravioli at various temperatures

Inactivating effect of dielectric barrier discharge plasma on Escherichia coli O157:H7 and Staphylococcus aureus in various dried products

Quantitative Microbial Risk Assessment for Campylobacter Foodborne Illness in Raw Beef Offal Consumption in South Korea

Quantitative Microbial Risk Assessment of Listeria monocytogenes and Enterohemorrhagic Escherichia coli in Yogurt

Quantitative prevalence and characterization of Campylobacter from chicken and duck carcasses from poultry slaughterhouses in South Korea

A risk assessment study of Bacillus cereus in packaged tofu at a retail market in Korea

Pine Needle (Pinus densiflora) Extract-Mediated Synthesis of Silver Nanoparticles and the Preparation of Carrageenan-Based Antimicrobial Packaging Films

Control Measures of Pathogenic Microorganisms and Shelf-Life Extension of Fresh-Cut Vegetables

Effect of Temperature on the Production of Staphylococcal Enterotoxin and Thermal Inactivation Kinetics of Staphylococcus aureus in Selected Ready-to-Eat (RTE) Foods in Korea

Efficacy of Sodium Hypochlorite and Acidified Sodium Chlorite in Preventing Browning and Microbial Growth on Fresh-Cut Produce

Modeling Behavior of Salmonella spp. and Listeria monocytogenes in Raw and Processed Vegetables

Assessment of Hygiene Management Practices and Comparative Analysis of Regulatory Frameworks for Shared Kitchens across Different Countries

Risk Comparison of the Diarrheal and Emetic Type of Bacillus cereus in Tofu

Survival and Risk Comparison of Campylobacter jejuni on Various Processed Meat Products

Quantitative Microbial Risk Assessment for Campylobacter jejuni in Ground Meat Products in Korea

Synthesis of Fully Deacetylated Quaternized Chitosan with Enhanced Antimicrobial Activity and Low Cytotoxicity

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