Publication

Korea University Food Microbiology Laboratory

Papers
2019
85 Inhibition of Listeria monocytogenes using biofilms of non-pathogenic soil bacteria (Streptomyces spp.) on stainless steel under desiccated condition. kim, Y., Kim, H., Beuchat, L. R., & Ryu, J. H. (2019). (2019) Food Microbiology, 79, 61-65. (IF: 4.090) published
84 Synergistic antimicrobial activities of essential oil vapours against Penicillium corylophilum on a laboratory medium and beef jerky. Ji, H., Kim, H., Beuchat, L. R., & Ryu, J. H. (2019). (2019) International Journal of Food Microbiology, 291, 104-110. (IF: 4.006) published
2018
83 Inactivation of salmonella Typhimurium on red chili peppers by treatment with gaseous chlorine dioxide followed by drying. Lee, H., Beuchat, L. R., Ryu, J. H., & Kim. H. (2018). (2018) Food Microbiology, 76, 78-82. (IF: 4.090) published
82 Inhibition of Escherichia coli O157: H7 on stainless steel using Pseudomonas veronii biofilms. Kim, Y., Kim, H., Beuchat, L. R., & Ryu, J. H. (2018). (2018) Letters in applied microbiology,66, 394-399. published
81 Antimicrobial activities of gaseous essential oils against Listeria monocytogenes on a laboratory medium and radish sprouts. Lee, G., Kim, Y., Kim, H., Beuchat, L. R., & Ryu, J. H. (2018). (2018) International Journal of Food Microbiology, 265, 49-54. (IF: 3.451) published
80  Development of non-pathogenic bacterial biofilms on the surface of stainless steel which are inhibitory to Salmonella enterica. Kim, Y., Kim, H., Beuchat, L. R., & Ryu, J. H. (2018). (2018) Food Microbiology, 69, 136-142. (IF: 4.090) published
2017
79 Halloysite Nanocapsules Containing Thyme Essential Oil: Preparation, Characterization, and Application in Packaging Materials.  Jang, S. H., Jang, S. R., Lee, G. M., Ryu, J. H., Park, S. I., & Park, N. H. (2017). (2017) Journal of Food Science, 82(9), 2113-2120. published
78 Inactivation of Salmonella enterica in chicken feces on the surface of eggshells by simultaneous treatments with gaseous chlorine dioxide and mild wet heat.  Park, S., Beuchat, L. R., Kim, H., & Ryu, J. H. (2017). (2017) Food microbiology, 62, 202-206. (IF: 3.759) published
77 Teriyaki sauce with carvacrol or thymol effectively controls Escherichia coli O157: H7, Listeria monocytogenes, Salmonella Typhimurium, and indigenous flora in Moon, H., Kim, N. H., Kim, S. H., Kim, Y., Ryu, J. H., & Rhee, M. S. (2017). (2017) Meat Science, 129, 147-152. published
76 Heat Tolerances of Salmonella, Cronobacter sakazakii, and Pediococcus acidilactici Inoculated into Galactooligosaccharide. Bang, J., Choi, M., Jeong, H., Lee, S., Kim, Y., Ryu, J. H., & Kim, H. (2017). (2017) Journal of Food Protection, 80(7), 1123-1127. submitted
75 Inactivation of Bacillus cereus Spores on Red Chili Peppers Using a Combined Treatment of Aqueous Chlorine Dioxide and Hot‐Air Drying. Kim, S., Lee, H., Ryu, J. H., & Kim, H. (2017). (2017) Journal of Food Science, 82(8), 1892-1897. submitted
2016
74 Inhibition of Staphylococcus aureus by antimicrobial biofilms formed by competitive exclusion microorganisms on stainless steel  Son, H., Park, S., Beuchat, L. R., Kim, H., & Ryu, J. H. (2016) (2016) International Journal of Food Microbiology 238, 165-171 (IF: 3.445) in press
73 Sanitizing radish seeds by simultaneous treatments with gaseous chlorine dioxide, high relative humidity, and mild heat Bang, J., Choi, M., Son, H., Beuchat, L. R., Kim, Y., Kim, H., & Ryu, J. H. (2016) (2016) International Journal of Food Microbiology 237, 150-156. (IF 3.445) published
72 Viability of sprout seeds as affected by treatment with aqueous chlorine dioxide and dry heat, and reduction of Escherichia coli O157:H7 and Salmonella enterica on pak choi seeds by sequential treatment with chlorine dioxide, dryin Choi, S., Beuchat, L. R., Kim, H., & Ryu, J. H. (2016) (2016) Food Microbiology 54, 127-132 (IF: 3.682) published
2015
71 Development of an experimental apparatus and protocol for determining antimicrobial activities of gaseous plant essential oils Seo, H. -S., L R. Beuchat, H. Kim, and J. –H. Ryu. 2015. (2015) Int. J. Food Microbiol. 215: 95-100 (IF: 3.082) 　
70 Use of phytic acid and hyper-salting to eliminate Escherichia coli O157:H7 from napa cabbage for kimchi production in a commercial plant Kim, N. H., S. H. Jang, S. H. Kim, H. J. Lee, Y. Kim, J. -H. Ryu, and M. S. Rhee. 2015. (2015) Int. J. Food Microbiol. 214: 24-30. (IF: 3.082) in press
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