Papers 1 페이지 | 고려대 식품미생물학 연구실

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Korea University Food Microbiology Laboratory

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2012

3

Development of an antimicrobial sachet containing encapsulated allyl isothiocyanate to inactivate Escherichia coli O157:H7 on spinach leaves Seo, H.-S., J. Bang, H. Kim, L.R. Beuchat, S.Y. Cho*, and J.-H. Ryu*. 2012. (2012) Int J. Food Microbiol. 159: 136-143 (IF : 3.327) (*co-corresponding) 　

2

Controlled fermentation of kimchi using naturally occurring antimicrobial agents: a review Kim, J., J. Bang, L.R. Beuhat, H. Kim*, and J.-H. Ryu*. 2012. (2012) Food Microbiol. 32: 20-31 (IF : 3.283) (*co-corresponding) 　

1

Reduction of Bacillus cereus spores in sikhye, a traditional Korean rice beverage, by modified tyndallization processes with and without carbon dioxide injection Kim, H., H. Kim, J. Bang, Y. Kim, L.R. Beuchat, J.-H. Ryu. 2012. (2012) Lett. Appl. Microbiol. 55: 218-223 (IF :1.622) 　

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