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Marked Synergistic Bactericidal Effects and Mode of Action of Medium-Chain Fatty Acids in Combination with Organic Acids against Escherichia coli O157:H7

Applied and Environmental Microbiology, 2013-11, Vol.79 (21), p.6552-6560

2013

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Carbon dioxide increases with face masks but remains below short-term NIOSH limits

BMC infectious diseases, 2021-04, Vol.21 (1), p.354-354, Article 354

2021

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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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Resistance of Enterobacter sakazakii (Cronobacter spp.) to environmental stresses

Journal of applied microbiology, 2009-11, Vol.107 (5), p.1606-1614

2009

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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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Microgravity alters the physiological characteristics of Escherichia coli O157:H7 ATCC 35150, ATCC 43889, and ATCC 43895 under different nutrient conditions

Applied and Environmental Microbiology, 2014-04, Vol.80 (7), p.2270-2278

2014

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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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Changes in microbial contamination levels and prevalence of foodborne pathogens in alfalfa (Medicago sativa) and rapeseed (Brassica napus) during sprout production in manufacturing plants

Letters in applied microbiology, 2013-01, Vol.56 (1), p.30-36

2013

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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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The influence of pork quality traits and muscle fiber characteristics on the eating quality of pork from various breeds

Meat science, 2012-02, Vol.90 (2), p.284-291

2012

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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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Inactivation of Alicyclobacillus acidoterrestris spores in apple juice by supercritical carbon dioxide

International journal of food microbiology, 2009-11, Vol.136 (1), p.95-100

2009

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Investigation of the Interactions between Methadone and Elvitegravir-Cobicistat in Subjects Receiving Chronic Methadone Maintenance

Antimicrobial Agents and Chemotherapy, 2013-12, Vol.57 (12), p.6154-6157

2013

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Enhanced bactericidal action of acidified sodium chlorite caused by the saturation of reactants

Journal of applied microbiology, 2014-06, Vol.116 (6), p.1447-1457

2014

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Prevalence and classification of toxigenic Staphylococcus aureus isolated from refrigerated ready‐to‐eat foods (sushi, kimbab and California rolls) in Korea

Journal of applied microbiology, 2011-12, Vol.111 (6), p.1456-1464

2011

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Potential use of supercritical carbon dioxide to decontaminate Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella typhimurium in alfalfa sprouted seeds

International journal of food microbiology, 2009-11, Vol.136 (1), p.66-70

2009

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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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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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Use of caprylic acid to control pathogens (Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium) in apple juice at mild heat temperature

Journal of applied microbiology, 2015-11, Vol.119 (5), p.1317-1323

2015

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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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Microbial contamination of food products consumed by infants and babies in Korea

Letters in applied microbiology, 2011-11, Vol.53 (5), p.532-538

2011

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Antagonistic effect of acetic acid and salt for inactivating Escherichia coli O157:H7 in cucumber puree

Journal of applied microbiology, 2010-04, Vol.108 (4), p.1361-1368

2010

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Inactivation of Bacillus cereus spores in a tsuyu sauce using continuous ohmic heating with five sequential elbow‐type electrodes

Journal of applied microbiology, 2016-01, Vol.120 (1), p.175-184

2016

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Marked Synergistic Bactericidal Effects and Mode of Action of Medium-Chain Fatty Acids in Combination with Organic Acids against Escherichia coli O157:H7

Carbon dioxide increases with face masks but remains below short-term NIOSH limits

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

Resistance of Enterobacter sakazakii (Cronobacter spp.) to environmental stresses

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

Microgravity alters the physiological characteristics of Escherichia coli O157:H7 ATCC 35150, ATCC 43889, and ATCC 43895 under different nutrient conditions

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

Changes in microbial contamination levels and prevalence of foodborne pathogens in alfalfa (Medicago sativa) and rapeseed (Brassica napus) during sprout production in manufacturing plants

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

The influence of pork quality traits and muscle fiber characteristics on the eating quality of pork from various breeds

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

Inactivation of Alicyclobacillus acidoterrestris spores in apple juice by supercritical carbon dioxide

Investigation of the Interactions between Methadone and Elvitegravir-Cobicistat in Subjects Receiving Chronic Methadone Maintenance

Enhanced bactericidal action of acidified sodium chlorite caused by the saturation of reactants

Prevalence and classification of toxigenic Staphylococcus aureus isolated from refrigerated ready‐to‐eat foods (sushi, kimbab and California rolls) in Korea

Potential use of supercritical carbon dioxide to decontaminate Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella typhimurium in alfalfa sprouted seeds

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

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

Use of caprylic acid to control pathogens (Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium) in apple juice at mild heat 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)

Microbial contamination of food products consumed by infants and babies in Korea

Antagonistic effect of acetic acid and salt for inactivating Escherichia coli O157:H7 in cucumber puree

Inactivation of Bacillus cereus spores in a tsuyu sauce using continuous ohmic heating with five sequential elbow‐type electrodes

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