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Antibacterial activity of caprylic acid for potential application as an active antiseptic ingredient in consumer antiseptics

International journal of antimicrobial agents, 2016-12, Vol.48 (6), p.765-767

2016

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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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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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Insights into controversy over the effectiveness of antimicrobial soap: future prospects

The Journal of hospital infection, 2017-07, Vol.96 (3), p.299-300

2017

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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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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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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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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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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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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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Microbial diversity and prevalence of foodborne pathogens in cheap and junk foods consumed by primary schoolchildren

Letters in applied microbiology, 2013-07, Vol.57 (1), p.47-53

2013

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A combined intervention using fermented ethanol and supercritical carbon dioxide to control Bacillus cereus and Bacillus subtilis in rice

Food control, 2013-07, Vol.32 (1), p.93-98

2013

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Effects of supercritical carbon dioxide treatment against generic Escherichia coli, Listeria monocytogenes, Salmonella typhimurium, and E. coli O157:H7 in marinades and marinated pork

Meat science, 2009-08, Vol.82 (4), p.419-424

2009

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Changes in microbial contamination levels of porcine carcasses and fresh pork in slaughterhouses, processing lines, retail outlets, and local markets by commercial distribution

Research in veterinary science, 2013-06, Vol.94 (3), p.413-418

2013

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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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Combined effect of organic acids and supercritical carbon dioxide treatments against nonpathogenic Escherichia coli, Listeria monocytogenes, Salmonella typhimurium and E. coli O157:H7 in fresh pork

Letters in applied microbiology, 2009-10, Vol.49 (4), p.510-515

2009

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Protein solubility is related to myosin isoforms, muscle fiber types, meat quality traits, and postmortem protein changes in porcine longissimus dorsi muscle

Livestock science, 2010, Vol.127 (2), p.183-191

2010

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A new cost-effective, selective and differential medium for the isolation of Cronobacter spp

Journal of microbiological methods, 2011-05, Vol.85 (2), p.149-154

2011

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Highly enhanced bactericidal effects of medium chain fatty acids (caprylic, capric, and lauric acid) combined with edible plant essential oils (carvacrol, eugenol, β-resorcylic acid, trans-cinnamaldehyde, thymol, and vanillin) against Escherichia coli O157:H7

Food control, 2016-02, Vol.60, p.447-454

2016

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Effects of supercritical carbon dioxide treatment for sterilization purpose on meat quality of porcine longissimus dorsi muscle

Food science & technology, 2008-01, Vol.41 (2), p.317-322

2008

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Low-shear modeled microgravity impacts the acid stress response and post-thermal stress behavior of acid-resistant, adaptable, and sensitive Escherichia coli O157:H7 strains

Food control, 2021-03, Vol.121, p.107603, Article 107603

2021

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Microbicidal Effects of Plain Soap Versus Triclocarban-Based Antibacterial Soap

The Journal of hospital infection, 2016

2016

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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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Space food and bacterial infections: Realities of the risk and role of science

Trends in food science & technology, 2020-12, Vol.106, p.275-287

2020

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Antibacterial activity of caprylic acid for potential application as an active antiseptic ingredient in consumer antiseptics

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

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

Insights into controversy over the effectiveness of antimicrobial soap: future prospects

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

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

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

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

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

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

Microbial diversity and prevalence of foodborne pathogens in cheap and junk foods consumed by primary schoolchildren

A combined intervention using fermented ethanol and supercritical carbon dioxide to control Bacillus cereus and Bacillus subtilis in rice

Effects of supercritical carbon dioxide treatment against generic Escherichia coli, Listeria monocytogenes, Salmonella typhimurium, and E. coli O157:H7 in marinades and marinated pork

Changes in microbial contamination levels of porcine carcasses and fresh pork in slaughterhouses, processing lines, retail outlets, and local markets by commercial distribution

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

Combined effect of organic acids and supercritical carbon dioxide treatments against nonpathogenic Escherichia coli, Listeria monocytogenes, Salmonella typhimurium and E. coli O157:H7 in fresh pork

Protein solubility is related to myosin isoforms, muscle fiber types, meat quality traits, and postmortem protein changes in porcine longissimus dorsi muscle

A new cost-effective, selective and differential medium for the isolation of Cronobacter spp

Highly enhanced bactericidal effects of medium chain fatty acids (caprylic, capric, and lauric acid) combined with edible plant essential oils (carvacrol, eugenol, β-resorcylic acid, trans-cinnamaldehyde, thymol, and vanillin) against Escherichia coli O157:H7

Effects of supercritical carbon dioxide treatment for sterilization purpose on meat quality of porcine longissimus dorsi muscle

Low-shear modeled microgravity impacts the acid stress response and post-thermal stress behavior of acid-resistant, adaptable, and sensitive Escherichia coli O157:H7 strains

Microbicidal Effects of Plain Soap Versus Triclocarban-Based Antibacterial Soap

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]

Space food and bacterial infections: Realities of the risk and role of science

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