Publication

Korea University Food Microbiology Laboratory

Papers
2006
29 Evaluation of chlorine, chlorine dioxide, and a peroxyacetic acid-based sanitizer for their effectiveness in killing Bacillus cereus and Bacillus thuringiensis spores in suspensions, on stainless steel coupons, and on apples Kreske, A. C., J.-H. Ryu , and L. R. Beuchat. 2006 . (2006) J. Food Prot. 69(8): 1892 - 1903 (IF : 1.937) 　
28 Comparison of treatment of fresh-cut lettuce and diced tomatoes with sodium hypochlorite for effects on microbiological and sensory qualities Simmons, J. L., J-H. Ryu , and L.R. Beuchat. 2006. (2006) Food Prot. Trends 26:662-667 　
27 Death of Salmonella , Escherichia coli O157:H7, and Listeria monocytogenes in shelf-stable, dairy-based, pourable salad dressings Beuchat, L. R., J.-H. Ryu , B. B. Adler, and M. D. Harrison. 2006. (2006) J. Food Prot. 69(4): 801 - 814 (IF : 1.937) 　
2005년 이전
26 Attachment and biofilm formation by Escherichia coli O157:H7 on stainless steel as influenced by exopolysaccharide production, nutrient availability, and temperature Ryu, J.-H. , H. Kim, and L. R. Beuchat. 2004. (2005년 이전) J. Food Prot. 67: 2123-2131 　
25 Factors affecting production of extracellular carbohydrate complexes by Escherichia coli O157:H7 Ryu, J.-H. and L. R. Beuchat. 2004. (2005년 이전) Int. J. Food Microbiol. 95: 189-204 　
24 Development of method to quantify extracellular carbohydrate complexes produced by Escherichia coli O157:H7 Ryu, J.-H. and L. R. Beuchat. 2003. (2005년 이전) J. Appl. Microbiol. 95: 1304-1314 　
23 Tolerance of acid-adapted and unadapted Escherichia coli O157:H7 cells to reduced pH as affected by acidulant Deng, Y., J.-H. Ryu, and L. R. Beuchat. 1999. (2005년 이전) J. Appl. Microbiol. 86:203-210 　
22 Behavior of acid-adapted and unadapted Escherichia coli O157:H7 when exposed to reduced pH achieved with various organic acid. Ryu, J.-H. , Y. Deng, and L. R. Beuchat. 1999. (2005년 이전) J. Food Prot. 62:451-455 　
21 Survival of Escherichia coli O157:H7 in dried beef powder as affected by water activity, sodium chloride content, and temperature Ryu, J.-H , Y. Deng, and L. R. Beuchat. 1999. (2005년 이전) Food Microbiol. 16:309-316 　
20 Changes in heat tolerance of Escherichia coli O157:H7 after exposure to acidic environments Ryu, J.-H. and L. R. Beuchat. 1999. (2005년 이전) Food Microbiol. 16:317-324 　
19 Influence of temperature on survival of Escherichia coli O157:H7 in dry foods and growth in reconstituted infant rice cereal Deng, Y., J.-H. Ryu and L. R. Beuchat. 1998. (2005년 이전) Int. J. Food Microbiol. 45:173-184. 　
18 Influence of acid tolerance responses on survival, growth, and thermal cross protection of Escherichia coli O157:H7 in acidified media and fruit juices Ryu, J.-H. and L. R. Beuchat. 1998. (2005년 이전) Int. J. Food Microbiol. 45:185-193 　
17 Produce handling and processing practices Beuchat, L.R. and Ryu, J.-H. 1997. (2005년 이전) Emerg. Infect. Dis. 3: 459-465 　
2005
16 Biofilm formation and sporulation by Bacillus cereus on a stainless steel surface, and subsequent resistance of vegetative cells and spores to chlorine, chlorine dioxide, and peroxyacetic acid-based sanitizer Ryu, J.-H. , and L. R. Beuchat. 2005. (2005) J. Food Prot. 68(12): 2614 -2622 (IF : 1.937) 　
15 Spore formation by Bacillus cereus in broth as affected by temperature, nutrient availability, and manganese Ryu, J.-H. , H. Kim, and L. R. Beuchat. 2005. (2005) J. Food Prot. 68(8):1734 - 1738 (IF :1.937) 　
14 Inactivation of Escherichia coli O157:H7 in biofilm on stainless steel by treatment with an alkaline cleaner and a bacteriophage Sharma, M., J.-H. Ryu , and L. R. Beuchat. 2005. (2005) J. Appl. Microbiol. 99: 449 - 459 (IF :2.337) 　
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