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Food Science and Biotechnology|October 12, 2020
Bacillus spores: a review of their properties and inactivation processing technologiesWon-Il Cho, Myong-Soo ChungFood Science and Biotechnology|January 25, 2020
Improving the quality of vegetable foodstuffs by microwave inactivationWon-Il Cho, Myong-Soo ChungFood Chemistry|May 9, 2015
Pilot-scale subcritical solvent extraction of curcuminoids from Curcuma long LHye-Lim Kwon, Myong-Soo ChungFood Science and Biotechnology|September 29, 2018
Antimicrobial effect of a combination of herb extract and organic acid against Bacillus subtilis sporesWon-Il Cho, Myong-Soo ChungFood Science and Biotechnology|November 1, 2021
Impact of factors affecting the efficacy of intense pulsed light for reducing Bacillus subtilis sporesHee-Jeong Hwang, Gyu-A Kim, Myong-Soo ChungFood Chemistry|October 27, 2019
Hydrolysis of beta-glucan in oat flour during subcritical-water extractionHa-Un Yoo, Min-Jung Ko, Myong-Soo ChungFood Science and Biotechnology|August 26, 2024
The impact of movement path of sesame seeds (Sesamum indicum L.) during treatment with intense pulsed light (IPL) using a continuous pilot-scale device on the reduction of indigenous microorganismsHee-Jeong Hwang, Min-Ji Ye, Myong-Soo ChungFood Chemistry|September 24, 2013
Relationship analysis between flavonoids structure and subcritical water extraction (SWE)Min-Jung Ko, Chan-Ick Cheigh, Myong-Soo ChungJournal of Agricultural and Food Chemistry|June 12, 2014
Optimization of subcritical water extraction of flavanols from green tea leavesMin-Jung Ko, Chan-Ick Cheigh, Myong-Soo ChungFood Science and Biotechnology|July 14, 2025
Preparation and characteristic evaluation of LDPE/clay nanocomposites for food packagingJi-Yoon Lee, Chan-Ick Cheigh, Myong-Soo ChungPageof 4