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Yohan Yoon

Showing results (31-40 of 150) with videos related to

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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.
Plos One|March 11, 2015
Antimicrobial action of oleanolic acid on Listeria monocytogenes, Enterococcus faecium, and Enterococcus faecalisSejeong Kim, Heeyoung Lee, Soomin Lee, et al.
Journal of Food Protection|December 17, 2005
Influence of blanching treatments on Salmonella during home-type dehydration and storage of potato slicesPatricia A DiPersio, Patricia A Kendall, Yohan Yoon, et al.
Journal of Food Protection|December 1, 2006
Growth and stress resistance variation in culture broth among Listeria monocytogenes strains of various serotypes and originsAlexandra Lianou, Jarret D Stopforth, Yohan Yoon, et al.
Korean Journal for Food Science of Animal Resources|January 14, 2016
Quantitative Microbial Risk Assessment for Campylobacter spp. on Ham in KoreaJeeyeon Lee, Jimyeong Ha, Sejeong Kim, et al.
Asian-Australasian Journal of Animal Sciences|March 9, 2016
Quantitative Microbial Risk Assessment for Clostridium perfringens in Natural and Processed CheesesHeeyoung Lee, Soomin Lee, Sejeong Kim, et al.
Food Science of Animal Resources|February 15, 2023
Effect of Starter Cultures on Quality of Fermented SausagesJungeun Hwang, Yujin Kim, Yeongeun Seo, et al.
Pageof 15

Showing results (31-40 of 150) with videos related to

Sort By:
Pageof 15
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.
Plos One|March 11, 2015
Antimicrobial action of oleanolic acid on Listeria monocytogenes, Enterococcus faecium, and Enterococcus faecalisSejeong Kim, Heeyoung Lee, Soomin Lee, et al.
Journal of Food Protection|December 17, 2005
Influence of blanching treatments on Salmonella during home-type dehydration and storage of potato slicesPatricia A DiPersio, Patricia A Kendall, Yohan Yoon, et al.
Journal of Food Protection|December 1, 2006
Growth and stress resistance variation in culture broth among Listeria monocytogenes strains of various serotypes and originsAlexandra Lianou, Jarret D Stopforth, Yohan Yoon, et al.
Korean Journal for Food Science of Animal Resources|January 14, 2016
Quantitative Microbial Risk Assessment for Campylobacter spp. on Ham in KoreaJeeyeon Lee, Jimyeong Ha, Sejeong Kim, et al.
Asian-Australasian Journal of Animal Sciences|March 9, 2016
Quantitative Microbial Risk Assessment for Clostridium perfringens in Natural and Processed CheesesHeeyoung Lee, Soomin Lee, Sejeong Kim, et al.
Food Science of Animal Resources|February 15, 2023
Effect of Starter Cultures on Quality of Fermented SausagesJungeun Hwang, Yujin Kim, Yeongeun Seo, et al.
Pageof 15