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The Journal of Dairy Research|November 11, 2014
Kinetic behaviour of Staphylococcus aureus on cheese as a function of water activity and temperatureHeeyoung Lee, Kyungmi Kim, Soomin Lee, et al.Journal of Dairy Science|July 12, 2015
Quantitative microbial risk assessment for Staphylococcus aureus in natural and processed cheese in KoreaHeeyoung Lee, Kyunga Kim, Kyoung-Hee Choi, et al.Journal of Food Protection|March 29, 2023
siRNAs to Knockdown Antiviral Chemokine-related Genes in FRhK-4 CellsEunyoung Park, Yoonjeong Yoo, Sangeun Park, et al.Journal of Food Science|June 4, 2009
Modeling the effect of marination and temperature on Salmonella inactivation during drying of beef jerkyYohan Yoon, Ifigenia Geornaras, Patricia A Kendall, et al.The Journal of Dairy Research|April 16, 2014
Growth kinetics of Staphylococcus aureus on Brie and Camembert cheesesHeeyoung Lee, Kyungmi Kim, Soomin Lee, et al.Diabetes, Metabolic Syndrome and Obesity : Targets and Therapy|October 17, 2022
Weight Reduction Interventions Using Digital Health for Employees with Obesity: A Systematic ReviewYewon Lee, Na Young Lee, Hee Jeong Lim, et al.Food Microbiology|March 21, 2007
Influence of modified blanching treatments on inactivation of Salmonella during drying and storage of carrot slicesPatricia A Dipersio, Patricia A Kendall, Yohan Yoon, et al.Asian-Australasian Journal of Animal Sciences|March 8, 2016
Cheese Microbial Risk Assessments - A ReviewKyoung-Hee Choi, Heeyoung Lee, Soomin Lee, et al.Journal of Food Science|September 26, 2019
Identification of Microorganisms Associated with the Quality Improvement of Dry-Aged Beef Through Microbiome Analysis and DNA Sequencing, and Evaluation of Their Effects on Beef QualityHyemin Oh, Hyun Jung Lee, Jiyoung Lee, et al.Journal of Food Protection|July 24, 2004
Inactivation of Salmonella during drying and storage of Roma tomatoes exposed to predrying treatments including peeling, blanching, and dipping in organic acid solutionsYohan Yoon, Jarret D Stopforth, Patricia A Kendall, et al.Pageof 18