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Yohan Yoon

Showing results (51-60 of 150) with videos related to

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Journal of Food Protection|August 18, 2009
Heat and acid tolerance responses of Listeria monocytogenes as affected by sequential exposure to hurdles during growthPanagiotis N Skandamis, Jarret D Stopforth, Yohan Yoon, et al.
Korean Journal for Food Science of Animal Resources|September 26, 2017
Microbial Risk Assessment of Non-Enterohemorrhagic <i>Escherichia coli</i> in Natural and Processed Cheeses in KoreaKyungmi Kim, Heeyoung Lee, Soomin Lee, et al.
Journal of Food Protection|January 19, 2006
A predictive model for the effect of temperature and predrying treatments in reducing Listeria monocytogenes populations during drying of beef jerkyYohan Yoon, Panagiotis N Skandamis, Patricia A Kendall, et al.
Foods (Basel, Switzerland)|February 25, 2023
Quantitative Risk Assessment of Hepatitis a Virus Infection Arising from the Consumption of Fermented Clams in South KoreaYoonjeong Yoo, Miseon Sung, Jeongeun Hwang, et al.
Journal of Animal Science and Technology|November 16, 2023
Quantitative risk assessment of foodborne <i>Salmonella</i> illness by estimating cooking effect on eggs from retail marketsHyemin Oh, Yohan Yoon, Jang Won Yoon, et al.
Foods (Basel, Switzerland)|February 11, 2023
<i>Salmonella</i> Risk Assessment in Poultry Meat from Farm to Consumer in KoreaHyemin Oh, Yohan Yoon, Jang-Won Yoon, et al.
The Journal of Physical Chemistry. C, Nanomaterials and Interfaces|June 28, 2023
Nanoscale Characterization of Photocurrent and Photovoltage in Polycrystalline Solar CellsDongheon Ha, Yohan Yoon, Ik Jae Park, et al.
Food Microbiology|January 22, 2008
Heat and acid tolerance of Listeria monocytogenes after exposure to single and multiple sublethal stressesPanagiotis N Skandamis, Yohan Yoon, Jarret D Stopforth, et al.
Meat Science|April 7, 2019
Changes in microbial composition on the crust by different air flow velocities and their effect on sensory properties of dry-aged beefHyun Jung Lee, Ji Won Yoon, Minsu Kim, et al.
Foods (Basel, Switzerland)|January 8, 2023
Identification of Optimal Fermentation Temperature for Dry-Fermented Sausage Using Strains Isolated from Korean Fermented FoodsChang-Hwan Jeong, Sol-Hee Lee, Yohan Yoon, et al.
Pageof 15

Showing results (51-60 of 150) with videos related to

Sort By:
Pageof 15
Journal of Food Protection|August 18, 2009
Heat and acid tolerance responses of Listeria monocytogenes as affected by sequential exposure to hurdles during growthPanagiotis N Skandamis, Jarret D Stopforth, Yohan Yoon, et al.
Korean Journal for Food Science of Animal Resources|September 26, 2017
Microbial Risk Assessment of Non-Enterohemorrhagic <i>Escherichia coli</i> in Natural and Processed Cheeses in KoreaKyungmi Kim, Heeyoung Lee, Soomin Lee, et al.
Journal of Food Protection|January 19, 2006
A predictive model for the effect of temperature and predrying treatments in reducing Listeria monocytogenes populations during drying of beef jerkyYohan Yoon, Panagiotis N Skandamis, Patricia A Kendall, et al.
Foods (Basel, Switzerland)|February 25, 2023
Quantitative Risk Assessment of Hepatitis a Virus Infection Arising from the Consumption of Fermented Clams in South KoreaYoonjeong Yoo, Miseon Sung, Jeongeun Hwang, et al.
Journal of Animal Science and Technology|November 16, 2023
Quantitative risk assessment of foodborne <i>Salmonella</i> illness by estimating cooking effect on eggs from retail marketsHyemin Oh, Yohan Yoon, Jang Won Yoon, et al.
Foods (Basel, Switzerland)|February 11, 2023
<i>Salmonella</i> Risk Assessment in Poultry Meat from Farm to Consumer in KoreaHyemin Oh, Yohan Yoon, Jang-Won Yoon, et al.
The Journal of Physical Chemistry. C, Nanomaterials and Interfaces|June 28, 2023
Nanoscale Characterization of Photocurrent and Photovoltage in Polycrystalline Solar CellsDongheon Ha, Yohan Yoon, Ik Jae Park, et al.
Food Microbiology|January 22, 2008
Heat and acid tolerance of Listeria monocytogenes after exposure to single and multiple sublethal stressesPanagiotis N Skandamis, Yohan Yoon, Jarret D Stopforth, et al.
Meat Science|April 7, 2019
Changes in microbial composition on the crust by different air flow velocities and their effect on sensory properties of dry-aged beefHyun Jung Lee, Ji Won Yoon, Minsu Kim, et al.
Foods (Basel, Switzerland)|January 8, 2023
Identification of Optimal Fermentation Temperature for Dry-Fermented Sausage Using Strains Isolated from Korean Fermented FoodsChang-Hwan Jeong, Sol-Hee Lee, Yohan Yoon, et al.
Pageof 15