Multiple combination of slightly acidic electrolyzed water with chemical and physical treatment to improve the microbial quality and extend shelf life of fresh fruits during storage

Cha ,  les Nkufi Tango ,  Shuai Wei 외 14명

한국식품영양과학회 학술대회발표집

2016 .10

Enhancement effect of slightly acidic electrolyzed water by chemical and physical treatments against Escherichia coli O157:H7 on lettuce, spinach, and sprouts

Paul-F ,  ançois Ngnitcho Kounkeu ,  Cha 외 15명

한국식품영양과학회 학술대회발표집

2016 .10

Effect of Slightly Acidic Electrolyzed Water (SAEW) on Reduction of L. innocua Biofilm on Various Food Contact Surfaces

Hye Ri Jeon ,  Mi Jin Kwon ,  Hye Jin Moon 외 1명

한국식품영양과학회 학술대회발표집

2016 .10

Extending Shelf Life of Fresh Cut Ginger Rhizomes by Hot Water Treatment

Hyun-jin Choi ,  Yeoung-Seuk Bae ,  Jung-soo Lee 외 3명

한국원예학회 학술발표요지

2016 .05

Transcriptome Profiling Underlying the Effect of 1-methylcyclopropene to Sweet Bell Pepper Fruit during Shelf Life after Cold Storage

Si-Eun Byeon ,  Hnin Phyu Lwin ,  Jinhee Lee 외 3명

한국원예학회 학술발표요지

2022 .05

신선편의식품 포장기술

김지강

식품과학과 산업

2017 .06

신선편의 과일·채소의 소비자 구매행동 및 기대하는 맛 수준 연구

안지원 ,  이동민

산업식품공학

2023 .02

엑스선 조사처리된 신선편의 채소류의 미생물학적, 이화학적, 관능적 품질 평가

문병금 ,  송범석 ,  박종흠 외 6명

Food Science and Preservation

2017 .02

Estimating Leaf Area Index of Bell Pepper with Growth Stages by using Ray-tracing Simulation and Long Short-term Memory

Joonwoo Lee ,  Jung Eek Son

한국원예학회 학술발표요지

2019 .05

PCM을 장착한 열전소자 냉각시스템의 저장 중 피망의 품질 평가

성정민 ,  김소희 ,  김병삼 외 3명

Food Science and Preservation

2016 .08

Effect of Large, Medium, and Small Fruit Sizes on Quality, Shelf Life and Microbial Activity of Cherry Tomatoes

In-Lee Choi ,  Mohammad Zahi ,  ul Islam 외 4명

한국원예학회 학술발표요지

2019 .05

Bactericidal effect of Electrolyzed Activated Water (EAW) on Foodborne Pathogens

Jeong-Min Lee ,  Hyun-Jung Chung ,  Woo-Suk Bang

한국식품영양과학회 학술대회발표집

2015 .08

딥러닝 기술을 적용한 선별 모델 및 프로토타입 개발: 파프리카 중심으로

석승원 ,  전혜진 ,  김태곤

한국원예학회 학술발표요지

2022 .11

The Antimicrobial Activity of Electrolyzed Oxidizing Water against Biogenic Amine High Producing Bacteria

Seon Mi Shin ,  Hyang Rin Kang ,  Jang Woo Pa 외 2명

한국식품영양과학회 학술대회발표집

2015 .08

Effects of Antioxidant on the Shelf-life Extension of Wasabi during Storage at Room Temperature

Hyo-Kyung Lee ,  Do-Hee Kim ,  Eun-Jeong Jeong 외 1명

한국식품영양과학회 학술대회발표집

2015 .08

Dental Caries Associated Biofilms Exposure to Electrolyzed Water: Metagenomic and Metatranscriptomic Analysis

Xiuqin Chen ,  Deog-Hwan Oh

한국식품영양과학회 학술대회발표집

2022 .10

Fruit Combination Effective in Maintaining Quality of Fresh-cut

Min-Sun Chang ,  Hun-Joong Kweon ,  Ji Hyun Lee 외 2명

한국원예학회 학술발표요지

2022 .05

Estimating Fresh Weight of Sweet Pepper Plants with Convolution Neural Network

Taewon Moon ,  Junyoung Pa ,  k 외 1명

한국원예학회 학술발표요지

2020 .11

Effects of Organic Acid on the Shelf-life Extension of Wasabi during Storage at Room Temperature

Hyo-Kyung Lee ,  Ah-Yeong Lee ,  Eun-Jeong Jeong 외 1명

한국식품영양과학회 학술대회발표집

2015 .08

Quality characteristics of fresh cut apples during storage according to processing steps and browning inhibitor treatment

Hyunna Jung ,  Sun-Duk Cho ,  Min-Sun Chang 외 1명

Food Science and Preservation

2023 .06