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Journal of Food Science|January 8, 2020
Investigating the antimicrobial and antibiofilm effects of cinnamaldehyde against Campylobacter spp. using cell surface characteristicsHwan Hee Yu, Ye Ji Song, Hyung-Seok Yu, et al.
Journal of Food Protection|October 24, 2019
Antibacterial Effect of a Mixed Natural Preservative against Listeria monocytogenes on Lettuce and Raw Pork LoinHwan Hee Yu, Myung Wook Song, Ye Ji Song, et al.
Foods (Basel, Switzerland)|August 28, 2025
Changes in Physicochemical Properties and Antioxidant Activities of Persimmon Wine During FermentationSo-Won Jang, Hwan Hee Yu, Da-Sol Jung, et al.
Microorganisms|January 25, 2025
Optimization of Medium Composition and Fluidized Bed Drying Conditions for Efficient Production of Dry YeastHyun-Jin Kang, Hwan Hee Yu, Chang-Won Cho, et al.
Food Science of Animal Resources|March 13, 2023
The Effect of Gelatin Coating and Sonication on the Quality Properties of Wet-Aging Pork LoinsYea-Ji Kim, Tae-Jun Jung, Tae-Kyung Kim, et al.
Korean Journal for Food Science of Animal Resources|May 29, 2018
Effect of Various Packaging Methods on Small-Scale Hanwoo (Korean Native Cattle) during Refrigerated StorageHwan Hee Yu, Myung Wook Song, Tae-Kyung Kim, et al.
Meat Science|June 26, 2020
Application of mixed natural preservatives to improve the quality of vacuum skin packaged beef during refrigerated storageHwan Hee Yu, Yeon Jin Kim, Yeong Jin Park, et al.
Meat Science|March 18, 2020
Predictive model of growth kinetics for Staphylococcus aureus in raw beef under various packaging systemsHwan Hee Yu, Ye Ji Song, Yeon Jin Kim, et al.
Food Chemistry|May 4, 2024
Variation of volatile compounds and sensory profile for Protaetia brevitarsis larvae fermented with lactic acid bacteria and yeastJi Yoon Cha, Jaejoon Han, JeongAe Heo, et al.
Foods (Basel, Switzerland)|September 28, 2021
Antimicrobial and Antibiofilm Effect of ε-Polylysine against Salmonella Enteritidis, Listeria monocytogenes, and Escherichia coli in Tryptic Soy Broth and Chicken JuiceDo-Un Lee, Yeong Jin Park, Hwan Hee Yu, et al.
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