Showing results (1-10 of 21) with videos related to
Sort By:
Pageof 3
Food Science & Nutrition|May 30, 2019
Toxin gene profiles, genetic diversity, antimicrobial resistance, and coagulase type of <i>Staphylococcus aureus</i> from cream-filled bakery productsYong Sun Cho, Myung Ki Lee, Sun Hye HwangPharmacological Research|January 16, 2003
Effects of methyl methacrylate on Ca2+ uptake of cardiac sarcoplasmic reticulumYoung-Hoon Kim, Yong Sun Cho, Hae Won KimThe Journal of Bone and Joint Surgery. American Volume|March 3, 2005
Development of adjacent-level ossification in patients with an anterior cervical plateJong-Beom Park, Yong-Sun Cho, K Daniel RiewJournal of the American Chemical Society|July 18, 2025
Convergent Total Synthesis of Erchinines A and B and Their C20 EpimersYong Sun Cho, Joseph P Tuccinardi, John L WoodFood Science and Biotechnology|September 29, 2018
Prevalence of <i>Clostridium difficile</i> isolated from various raw meats in KoreaJoo Young Lee, Da Yeon Lee, Yong Sun ChoFood Chemistry|July 12, 2024
An update on the sample preparation and analytical methods for synthetic food colorants in food productsJuhee Park, Yong Sun Cho, Dong Won Seo, et al.Critical Reviews in Analytical Chemistry|May 7, 2026
Integrated Chiral Volatile Organic Compound, Gas Chromatography Mass Spectrometry, and Isotope Ratio Analyses with Interpretable Machine Learning for Flavor Authentication: A Critical Analytical ReviewJuhee Park, Jeong-Eun Lee, Yong Sun Cho, et al.Journal of Food Protection|October 31, 2025
Prevalence and Characterization of Listeria monocytogenes in Food Court Cold Noodles and Associated Contact Surfaces in KoreaJeong-Eun Lee, Min Joo Kim, Juhee Park, et al.Food Science and Biotechnology|September 29, 2018
Antimicrobial susceptibility and serotyping of <i>Listeria monocytogenes</i> isolated from ready-to-eat seafood and food processing environments in KoreaDa Yeon Lee, Jae Ho Ha, Myung Ki Lee, et al.Food Science & Nutrition|August 12, 2022
Changes in physicochemical properties and bacterial communities in aged Korean native cattle beef during cold storageSun Hye Hwang, JaeHwan Lee, Tae Gyu Nam, et al.Pageof 3