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The Science of the Total Environment|August 20, 2020
Photocatalytic inactivation of viral particles of human norovirus by Cu-doped TiO<sub>2</sub> non-woven fabric under UVA-LED wavelengthsEun Woo Moon, Hae-Won Lee, Jeong Hee Rok, et al.
Journal of Food Science|November 15, 2020
Application of colorimetric indicators to predict the fermentation stage of kimchiEun Woo Moon, Ji-Su Yang, So-Ra Yoon, et al.
International Journal of Environmental Research and Public Health|October 13, 2021
Optimizing Operating Parameters of Electric Ultra-Low Volume Sprayer with Slightly Acidic Electrolyzed Solution for Efficient Virucidal Activity on Environmental SurfacesHae-Won Lee, So-Ra Yoon, Hyeyeon Song, et al.
Journal of Microbiology and Biotechnology|September 3, 2019
Influence of Capsaicinoids Content on the Microbial Community during Kimchi FermentationBoyeon Park, Ji-Su Yang, Eun Woo Moon, et al.
Food Science and Biotechnology|January 21, 2022
Physicochemical stability and virucidal effect of diluted, slightly acidic electrolyzed water against human norovirusHae-Won Lee, Boyeon Park, So-Ra Yoon, et al.
Foodborne Pathogens and Disease|October 26, 2017
Efficacy of Combination Treatment with Sodium Metasilicate and Sodium Hypochlorite for Inactivation of Norovirus on Fresh VegetablesJi-Hyoung Ha, Sung Hyun Kim, Hee-Min Lee, et al.
Journal of the Science of Food and Agriculture|March 26, 2026
Comparative analysis of fungal microbiomes in Korean and Chinese chili pepper powdersJin-Hee Seo, Ji-Hyoung Ha, Su-Hyeon Cho, et al.
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