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International Journal of Food Microbiology
|
September 18, 2022
Bacterial microbiota profiling of oyster mushrooms (Pleurotus ostreatus) based on cultivation methods and distribution channels using high-throughput sequencing
Ga-Hee Ban, Bo-Kyeong Kim, Se-Ri Kim, et al.
Meat Science
|
March 13, 2017
Teriyaki sauce with carvacrol or thymol effectively controls Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, and indigenous flora in marinated beef and marinade
Hyeree Moon, Nam Hee Kim, Soon Han Kim, et al.
International Journal of Food Microbiology
|
September 28, 2014
Inactivation of Escherichia coli O157:H7 in biofilm on food-contact surfaces by sequential treatments of aqueous chlorine dioxide and drying
Jihyun Bang, Ayoung Hong, Hoikyung Kim, et al.
Food Research International (Ottawa, Ont.)
|
November 30, 2024
Microbial consortia in commercial salmon products: A comparative study using cultivation-dependent and high-throughput sequencing approaches
Eunjin Choi, Yeo Min Kim, Young Hoon Lee, et al.
Foods (Basel, Switzerland)
|
November 13, 2025
Isolation of Biofilm-Forming Bacteria from Food Processing Equipment Surfaces and the Biofilm-Degrading Activity of <i>Bacillus licheniformis</i> YJE5
Duna Yu, Jeong-Eun Lee, Min-Suk Rhee, et al.
Journal of Virological Methods
|
August 26, 2022
Improvement of nested reverse transcription-polymerase chain reaction (RT-PCR) with high specificity and sensitivity detection of sapovirus in food matrix
Soontag Jung, Daseul Yeo, Zhaoqi Wang, et al.
Food Science & Nutrition
|
April 12, 2021
Contamination of <i>Clostridium perfringens</i> in soy sauce, and quantitative microbial risk assessment for <i>C. perfringens</i> through soy sauce consumption
Yeongeun Seo, Yewon Lee, Sejeong Kim, et al.
International Journal of Food Microbiology
|
July 27, 2015
Use of phytic acid and hyper-salting to eliminate Escherichia coli O157:H7 from napa cabbage for kimchi production in a commercial plant
Nam Hee Kim, Seong Ho Jang, Soon Han Kim, et al.
Food Microbiology
|
December 1, 2018
Prevalence of pathogenic Arcobacter species in South Korea: Comparison of two protocols for isolating the bacteria from foods and examination of nine putative virulence genes
Nam Hee Kim, Sun Min Park, Hye Won Kim, et al.
Food Research International (Ottawa, Ont.)
|
March 13, 2023
Efficacy of combined caprylic acid and thymol treatments for inactivation of Listeria monocytogenes on enoki mushrooms in household and food-service establishments
Seo Young Chung, Tae Jin Cho, Hary Yu, et al.
Page
of 8
Search research articles
Search
Showing results (51-60 of 75) with videos related to
Sort By:
Page
of 8
International Journal of Food Microbiology
|
September 18, 2022
Bacterial microbiota profiling of oyster mushrooms (Pleurotus ostreatus) based on cultivation methods and distribution channels using high-throughput sequencing
Ga-Hee Ban, Bo-Kyeong Kim, Se-Ri Kim, et al.
Meat Science
|
March 13, 2017
Teriyaki sauce with carvacrol or thymol effectively controls Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, and indigenous flora in marinated beef and marinade
Hyeree Moon, Nam Hee Kim, Soon Han Kim, et al.
International Journal of Food Microbiology
|
September 28, 2014
Inactivation of Escherichia coli O157:H7 in biofilm on food-contact surfaces by sequential treatments of aqueous chlorine dioxide and drying
Jihyun Bang, Ayoung Hong, Hoikyung Kim, et al.
Food Research International (Ottawa, Ont.)
|
November 30, 2024
Microbial consortia in commercial salmon products: A comparative study using cultivation-dependent and high-throughput sequencing approaches
Eunjin Choi, Yeo Min Kim, Young Hoon Lee, et al.
Foods (Basel, Switzerland)
|
November 13, 2025
Isolation of Biofilm-Forming Bacteria from Food Processing Equipment Surfaces and the Biofilm-Degrading Activity of <i>Bacillus licheniformis</i> YJE5
Duna Yu, Jeong-Eun Lee, Min-Suk Rhee, et al.
Journal of Virological Methods
|
August 26, 2022
Improvement of nested reverse transcription-polymerase chain reaction (RT-PCR) with high specificity and sensitivity detection of sapovirus in food matrix
Soontag Jung, Daseul Yeo, Zhaoqi Wang, et al.
Food Science & Nutrition
|
April 12, 2021
Contamination of <i>Clostridium perfringens</i> in soy sauce, and quantitative microbial risk assessment for <i>C. perfringens</i> through soy sauce consumption
Yeongeun Seo, Yewon Lee, Sejeong Kim, et al.
International Journal of Food Microbiology
|
July 27, 2015
Use of phytic acid and hyper-salting to eliminate Escherichia coli O157:H7 from napa cabbage for kimchi production in a commercial plant
Nam Hee Kim, Seong Ho Jang, Soon Han Kim, et al.
Food Microbiology
|
December 1, 2018
Prevalence of pathogenic Arcobacter species in South Korea: Comparison of two protocols for isolating the bacteria from foods and examination of nine putative virulence genes
Nam Hee Kim, Sun Min Park, Hye Won Kim, et al.
Food Research International (Ottawa, Ont.)
|
March 13, 2023
Efficacy of combined caprylic acid and thymol treatments for inactivation of Listeria monocytogenes on enoki mushrooms in household and food-service establishments
Seo Young Chung, Tae Jin Cho, Hary Yu, et al.
Page
of 8