Protective effects of biofilms on Bacillus cereus spores against wet and dry heat treatments

Alixande ,  Mattay Pawluk ,  Dabin Kim 외 2명

한국식품영양과학회 학술대회발표집

2021 .10

Pathogenicity of Ralstonia solanacearum Isolates from Major Cultivated Areas of Chili Peppers in Korea

Jin Hoon Lee ,  Jundae Lee ,  Dae-Geun Oh

한국원예학회 학술발표요지

2017 .05

Genotypic and Environmental Effects on the Vitamin Content in Commercial Red Peppers

Soyoung Lee ,  Eun-Ha Kim ,  Sooyun Pa 외 9명

한국식품영양과학회 학술대회발표집

2019 .10

Development of noble Biomarkers for Classification of Bacillus cereus group species

Byung-Jae Pa ,  k ,  Shuai Wei 외 14명

한국식품영양과학회 학술대회발표집

2015 .08

Intense pulsed light treatment for inactivation of Bacillus cereus spores in fruits for convenience infant foods

Hyeon min Ryu ,  Chan-Ick Cheigh

한국식품과학회지

2023 .10

Comparison Study of Three Varieties of Red Peppers in Terms of Total Polyphenol, Total Flavonoid Contents, and Antioxidant Activities

Woo Young Pa ,  k ,  Nak Yun Sung 외 1명

한국식품영양과학회 학술대회발표집

2016 .10

Development of Manufacturing Technology of Bacillus subtilis Spores for Long-term Storage

Jun-Gu Kwak ,  Hyunbin Seong ,  Nam Soo Han

한국식품영양과학회 학술대회발표집

2017 .10

Distribution and Identification of Spore-Forming Bacillus Species in Raw Milk

Won Seo Pa ,  k ,  Jayeon Yoo 외 5명

한국식품영양과학회 학술대회발표집

2016 .10

Effect of Red, Blue, and Far-red LED Inter-lighting on Fruit Quality of Greenhouse-grown Sweet Peppers

Inseok Ra ,  Dongpil Kim ,  Jungeek Son

한국원예학회 학술발표요지

2022 .05

Antimicrobial Activities of Combined Treatments of Gaseous Chlorine Dioxide and Mild Wet Heat against Acidovorax Citrulli on Cucurbitaceae Seeds

Xi Li ,  Woo ,  im Yeom 외 1명

한국식품영양과학회 학술대회발표집

2020 .10

Toxicity of Chlorine Dioxide (ClO₂) and Its Disinfection Efficiency to Live Feed Culture

Hyoungwon Seo ,  Jeonghwan Pa ,  k

한국수산과학회 양식분과 학술대회

2021 .04

국내 유통 건조 농산물 중 고구마 말랭이의 이산화황, 카로티노이드 함량 및 바실러스 세레우스오염 정도 조사

이현민 ,  박현지 ,  김지나 외 2명

한국식품위생안전성학회지

2017 .01

Stainless steel 표면의 Bacillus licheniformis biofilm 형성에 대한 aqueous chlorine dioxide와 UV-C의 제어 효과

천사아 ,  조종락 ,  오용채 외 1명

한국식품영양과학회 학술대회발표집

2022 .10

Pre-storage CO₂ Treatment as a Chilling Injury Reduction Mechanism in Sweet Peppers

Abiodun Samuel Afolabi ,  In-Lee Choi ,  Joo Hwan Lee 외 3명

한국원예학회 학술발표요지

2022 .11

INFLUENCE OF SODIUM CHLORIDE ON THE REDUCTION OF Bacillus cereus ON SHRIMP Jeotgal STORED AT 10 AND 20°C

Minhui Kim ,  Shin Young Pa ,  k 외 2명

한국수산과학회 양식분과 학술대회

2015 .05

Bacillus cereus가 선택적으로 제거된 볏짚유래 스타터를 이용한 청국장의 제조 및 품질특성

이은실 ,  송예지 ,  김광표 외 3명

한국식품위생안전성학회지

2015 .01

Hurdle Approach to Control of Bacillus cereus Biofilms on Stainless Steel

Min-Yeong Kwon ,  Mohammad Shakhawat Hussain ,  E 외 11명

한국식품영양과학회 학술대회발표집

2018 .10

Inactivation of Salmonella Typhimurium in Biofilm on a Stainless Steel Surface by Treatments with Gaseous Chlorine Dioxide and Formic Acid Vapor

Nayoung Kim ,  Songyi Kim ,  Huyong Lee 외 1명

한국식품영양과학회 학술대회발표집

2024 .10

Inhibitory Effect of Acid Treatment on the Growth of Bacillus cereus in Cooked Rice Cake

Won Byong Yoon ,  Timilehin Ma ,  tins Oyinloye 외 2명

한국식품영양과학회 학술대회발표집

2019 .10

Reduction of Plant Pathogens from Cabbage (Brassica oleracea var. capitata) Seeds using Sequential Treatment with Aqueous Chlorine Dioxide, Dry, and Dry-heat without Loss of Seed Viability

Seulgi Lee ,  Jee-Hoon Ryu

한국식품영양과학회 학술대회발표집

2017 .10