Publication

Korea University Food Microbiology Laboratory

Papers
2015
6 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) 　
5 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
4 Reduction of Salmonella enterica on the surface of eggshells by sequential treatment with aqueous chlorine dioxide and drying Choi, S., S. Park, Y. Kim, B.-S. Kim, L. R. Beuchat, H. Kim, and J. –H. Ryu. 2015. (2015) Int. J. Food Microbiol. 210: 84-87 (IF: 3.082) 　
3 Optimization of low-temperature blanching combined with calcium treatment to inactivate Escherichia coli O157:H7 on fresh-cut spinach. Kim, N. H., N. Y. L.., S. H. Kim, H. J. Lee, J. -H. Ryu, and M. S. Rhee. 2015. (2015) J. Appl. Microbiol. 119: 139-148. 　
2 Fate of mesophilic aerobic bacteria and Salmonella enterica on the surface of eggs as affected by chicken feces, storage temperature, and relative humidity Park, S., S. Choi, H. Kim, Y. Kim, B.-S. Kim, L. R. Beuchat, and J. –H. Ryu. 2015. (2015) Food Microbiol. 48: 200-205 (IF: 3.374) 　
1 Behaviour of Aspergillus flavus and Fusarium graminearum on rice as affected by degree of milling, temperature, and relative humidity during storage Choi, S., H. Jun, J. Bang, S.-H. Chung, Y. Kim, B.-S. Kim, H. Kim, L. R. Beuchat, and J.-H. Ryu. 2015. (2015) Food Microbiol. 46: 307-313 (IF: 3.374) 　
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