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Journal of Food Science|June 1, 2011
Use of organic acids to inactivate Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on organic fresh apples and lettuceSang-Hyun Park, Mi-Ran Choi, Jeong-Woong Park, et al.International Journal of Food Microbiology|January 24, 2012
Inactivation of biofilm cells of foodborne pathogen by aerosolized sanitizersSang-Hyun Park, Ho-Lyeong Cheon, Ki-Hwan Park, et al.Journal of Food Science|January 15, 2013
Insect-resistant food packaging film development using cinnamon oil and microencapsulation technologiesIn-Hah Kim, Jaejoon Han, Ja Hyun Na, et al.Journal of Food Science|April 19, 2012
Development of predictive models for the growth of Escherichia coli O157:H7 on cabbage in KoreaTian Ding, Jun Wang, Fereidoun Forghani, et al.Journal of Food Science|June 20, 2017
Bactericidal Effect of Calcium Oxide (Scallop-Shell Powder) Against Pseudomonas aeruginosa Biofilm on Quail Egg Shell, Stainless Steel, Plastic, and RubberSoo-Jin Jung, Shin Young Park, Seh Eun Kim, et al.International Journal of Food Microbiology|January 8, 2013
Combined effects of ultrasound and surfactants to reduce Bacillus cereus spores on lettuce and carrotsHun-Gu Sagong, Ho-Lyeong Cheon, Sang-Oh Kim, et al.Food Science & Nutrition|September 5, 2020
Effect of washing, soaking, and cooking methods on perfluorinated compounds in mackerel (<i>Scomber japonicus</i>)Min-Joo Kim, Jihyun Park, Li Luo, et al.Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|February 25, 2019
Comparing levels of perfluorinated compounds in processed marine productsYu-Jin Jeong, Sunah Bang, Jihyun Kim, et al.Pageof 3