Publication

Korea University Food Microbiology Laboratory

Papers
2017
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
69 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) 　
68 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. 　
67 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) 　
66 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) 　
2014
65 Inactivation of Escherichia coli O157:H7 in biofilm on food-contact surfaces by sequential treatments of aqueous chlorine dioxide and drying Bang, J., A. Hong, H. Kim, L. R. Beuchat, M. S. Rhee, Y. Kim, and J. –H. Ryu. 2014. (2014) Int. J. Food Microbiol. 191:129-134 (IF: 3.155) 　
64 Efficacy of gaseous chlorine dioxide in inactivating Bacillus cereus spores attached to and in a biofilm on stainless steel Nam, H¹., H. -S. Seo¹, J. Bang, H. Kim, L. R. Beuchat, and J. -H. Ryu. 2014. (2014) Int. J. Food Microbiol. 188:122-127 (IF: 3.155) (¹cofirst authors) submitted
63 Comparison of the microbiological quality of environmentally friendly and conventionally grown vegetables sold at retail markets in Korea Ryu, J.-H., M. Kim, E. -G. Kim, L. R. Beuchat, and H. Kim. 2014. (2014) J. Food Sci. 79: M1739–M1744 (IF: 1.791) submitted
62 Enhanced protection of pathogenic Escherichia coli ingested by a soil nematode Caenorhabditis elegans against sanitizer treatments Park, M.R., S. Oh, H. S. Yun, S. H. Kim, Y. H. Ko, J.-H. Ryu, M. S. Rhee, O. S. Shin, and Y. Kim. 2014. (2014) Biosci. Biotechnol. Biochem. 78:1917-1922 (IF:1.292) 　
게시물 검색
  • KOREA UNIVERSITY FOOD MICROBIOLOGY LABORATORY
  • 02-3290-3918 서울시 성북구 안암동5가 고려대학교 자연계캠퍼스 생명과학관 서관 l 201호
  • COPYRIGHT(C) 2012 LABORATORY ALL RIGHTS RESERVED.