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Application of Melting Temperature in Melting Curve of qPCR to Determine Listeria monocytogenes Presence in Golden Needle Mushroom

Journal of food quality, 2022-04, Vol.2022, p.1-5

2022

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Alleviation of periodontal disease using Lactobacillus curvatus SMFM2016-NK

Journal of functional foods, 2021-08, Vol.83, p.104531, Article 104531

2021

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Anti-Inflammatory Effect of a Peptide Derived from the Synbiotics, Fermented Cudrania tricuspidata with Lactobacillus gasseri, on Inflammatory Bowel Disease

Mediators of inflammation, 2020, Vol.2020, p.1-8

2020

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Contamination of Clostridium perfringens in soy sauce, and quantitative microbial risk assessment for C. perfringens through soy sauce consumption

Food science & nutrition, 2021-04, Vol.9 (4), p.2139-2146

2021

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Quantitative microbial risk assessment for Clostridium perfringens foodborne illness following consumption of kimchi in South Korea

Food Science and Biotechnology, 2020, 29(8), , pp.1131-1139

2020

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Lactobacillus fermentum SMFM2017-NK4 Isolated from Kimchi Can Prevent Obesity by Inhibiting Fat Accumulation

Foods, 2021-04, Vol.10 (4), p.772

2021

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Quantitative microbial risk assessment indicates very low risk for Vibrio parahaemolyticus foodborne illness from Jeotgal in South Korea

Fisheries and Aquatic Sciences, 2022, 25(9), , pp.463-472

2022

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Development of Listeria monocytogenes detection technique in mushroom based on real-time quantitative PCR through improvement of enrichment medium

Food Science and Technology Research, 2021, Vol.27(6), pp.837-846

2021

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High Prevalence of Listeria monocytogenes in Smoked Duck: Antibiotic and Heat Resistance, Virulence, and Genetics of the Isolates

Food science of animal resources, 2021-03, Vol.41 (2), p.324-334

2021

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Influence of milk microbiota on Listeria monocytogenes survival during cheese ripening

Food science & nutrition, 2020-09, Vol.8 (9), p.5071-5076

2020

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Quantitative microbial risk assessment of Vibrio parahaemolyticus foodborne illness of sea squirt (Halocynthia roretzi) in South Korea

Fisheries and Aquatic Sciences, 2021, 24(2), , pp.78-88

2021

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Akkermansia muciniphila Prevents Fatty Liver Disease, Decreases Serum Triglycerides, and Maintains Gut Homeostasis

Applied and environmental microbiology, 2020-03, Vol.86 (7), p.1

2020

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Investigation Hanwoo beef distribution conditions with the animal products traceability system

Food and life, 2023-11, Vol.2023 (3), p.105-110

2023

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Identification of genetic variations related to pathogenicity by whole genome sequencing of Listeria monocytogenes SMFM2019‐FV16 isolated from enoki mushroom

Journal of food safety, 2023-12, Vol.43 (6)

2023

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Improvement of the detection efficiency of 3M™ molecular detection system for Campylobacter in poultry using nitrogen-doped carbon nanodots

Journal of microbiological methods, 2021-05, Vol.184, p.106211-106211, Article 106211

2021

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Minimum Inhibitory Concentration (MIC) of Propionic Acid, Sorbic Acid, and Benzoic Acid against Food Spoilage Microorganisms in Animal Products to Use MIC as Threshold for Natural Preservative Production

Food science of animal resources, 2023-03, Vol.43 (2), p.319-330

2023

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Development of antimicrobial hydrogel with edible formulations to control foodborne pathogens on food surfaces consumed raw

Innovative food science & emerging technologies, 2021-12, Vol.74, p.102845, Article 102845

2021

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Synthesis of nitrogen-doped carbon nanodots to destroy bacteria competing with Campylobacter jejuni in enrichment medium, and development of a monoclonal antibody to detect C. jejuni after enrichment

International journal of food microbiology, 2021-02, Vol.339, p.109014, Article 109014

2021

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Identification of Pathogenic Variations in Seafood Vibrio parahaemolyticus Isolates by Comparing Genome Sequences

Journal of food protection, 2021-07, Vol.84 (7), p.1141-1149

2021

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Effect of Starter Cultures on Quality of Fermented Sausages

Food science of animal resources, 2023-01, Vol.43 (1), p.1-9

2023

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Minimum Inhibitory Concentration (MIC) of Propionic Acid, Sorbic Acid, and Benzoic Acid against Food Spoilage Microorganisms in Animal Products to Use MIC as Threshold for Natural Preservative Production

Food science of animal resources, 2023-03, Vol.43 (2), p.319-330

2023

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Risk and socio-economic impact for Staphylococcus aureus foodborne illness by ready-to-eat salad consumption

Microbial risk analysis, 2022-08, Vol.21, p.100219, Article 100219

2022

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Effect of Starter Cultures on Quality of Fermented Sausages

Food science of animal resources, 2023-01, Vol.43 (1), p.1-9

2023

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Dynamic model to describe kinetic behavior of Listeria monocytogenes in smoked salmon

Journal of food safety, 2021-10, Vol.41 (5), p.n/a

2021

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High Prevalence of Listeria monocytogenes in Smoked Duck: Antibiotic and Heat Resistance, Virulence, and Genetics of the Isolates

한국축산식품학회지, 2021, 41(2), , pp.324-334

2021

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Application of Melting Temperature in Melting Curve of qPCR to Determine Listeria monocytogenes Presence in Golden Needle Mushroom

Alleviation of periodontal disease using Lactobacillus curvatus SMFM2016-NK

Anti-Inflammatory Effect of a Peptide Derived from the Synbiotics, Fermented Cudrania tricuspidata with Lactobacillus gasseri, on Inflammatory Bowel Disease

Contamination of Clostridium perfringens in soy sauce, and quantitative microbial risk assessment for C. perfringens through soy sauce consumption

Quantitative microbial risk assessment for Clostridium perfringens foodborne illness following consumption of kimchi in South Korea

Lactobacillus fermentum SMFM2017-NK4 Isolated from Kimchi Can Prevent Obesity by Inhibiting Fat Accumulation

Quantitative microbial risk assessment indicates very low risk for Vibrio parahaemolyticus foodborne illness from Jeotgal in South Korea

Development of Listeria monocytogenes detection technique in mushroom based on real-time quantitative PCR through improvement of enrichment medium

High Prevalence of Listeria monocytogenes in Smoked Duck: Antibiotic and Heat Resistance, Virulence, and Genetics of the Isolates

Influence of milk microbiota on Listeria monocytogenes survival during cheese ripening

Quantitative microbial risk assessment of Vibrio parahaemolyticus foodborne illness of sea squirt (Halocynthia roretzi) in South Korea

Akkermansia muciniphila Prevents Fatty Liver Disease, Decreases Serum Triglycerides, and Maintains Gut Homeostasis

Investigation Hanwoo beef distribution conditions with the animal products traceability system

Identification of genetic variations related to pathogenicity by whole genome sequencing of Listeria monocytogenes SMFM2019‐FV16 isolated from enoki mushroom

Improvement of the detection efficiency of 3M™ molecular detection system for Campylobacter in poultry using nitrogen-doped carbon nanodots

Minimum Inhibitory Concentration (MIC) of Propionic Acid, Sorbic Acid, and Benzoic Acid against Food Spoilage Microorganisms in Animal Products to Use MIC as Threshold for Natural Preservative Production

Development of antimicrobial hydrogel with edible formulations to control foodborne pathogens on food surfaces consumed raw

Synthesis of nitrogen-doped carbon nanodots to destroy bacteria competing with Campylobacter jejuni in enrichment medium, and development of a monoclonal antibody to detect C. jejuni after enrichment

Identification of Pathogenic Variations in Seafood Vibrio parahaemolyticus Isolates by Comparing Genome Sequences

Effect of Starter Cultures on Quality of Fermented Sausages

Minimum Inhibitory Concentration (MIC) of Propionic Acid, Sorbic Acid, and Benzoic Acid against Food Spoilage Microorganisms in Animal Products to Use MIC as Threshold for Natural Preservative Production

Risk and socio-economic impact for Staphylococcus aureus foodborne illness by ready-to-eat salad consumption

Effect of Starter Cultures on Quality of Fermented Sausages

Dynamic model to describe kinetic behavior of Listeria monocytogenes in smoked salmon

High Prevalence of Listeria monocytogenes in Smoked Duck: Antibiotic and Heat Resistance, Virulence, and Genetics of the Isolates

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