Quality Characteristics of Skate Sashimi Fermented by Pine Needles

Hyang-Gyeong Lee ,  Dong-Ok Chung ,  Sang-Ok Bae

한국식품영양과학회 학술대회발표집

2015 .08

한국 20~30대 성인에 있어 가정간편식의 이용실태와 식습관과의 관련성

박은선 ,  김미현 ,  최미경

대한영양사협회 학술지

2019 .01

Quantitative Microbial Risk Assessment of Listeria monocytogenes in Salmon Sashimi (SS) from Retail Market to Home

Ki Young Song ,  Eun Woo Lee ,  Ki Sun Yoon

한국식품영양과학회 학술대회발표집

2019 .10

Dynamic Models to Control Foodborne Pathogens in Food Service

Yohan Yoon

한국식품영양과학회 학술대회발표집

2018 .10

Combined Effects of Cell-free Supernatants Produced by Lactic Acid Bacteria and Grape Seed Extract for Inactivating Preexisting Microorganisms and Foodborne Pathogens Inoculated on Ready- to-eat Vegetables

Keon Jin Lee ,  Hae Woong Pa ,  k 외 2명

한국식품영양과학회 학술대회발표집

2016 .10

Folate Content of Ready-To-Eat Foods Consumed in Korea

Bomi Jeong ,  Min Sik Kim ,  Jiyeon Chun

한국식품영양과학회 학술대회발표집

2018 .10

Comparison of Cultural Method of Listeria monocytogenes in Salad, Salmon and Sashimi

Hae Ji Kim ,  Do Gyun Kim ,  Young Il Kim 외 6명

한국식품영양과학회 학술대회발표집

2021 .10

Field Study on Major Foodborne Bacteria at the Fruit Juice Processing Stage

Dong Hoon Kwak ,  Ha ,  y Yu 외 1명

한국식품영양과학회 학술대회발표집

2023 .10

Comprehensive Analysis of Pathogenic Genes in Foodborne Bacteria Isolated from Clinical Samples

Ha ,  y Yu ,  Min Suk Rhee

한국식품영양과학회 학술대회발표집

2024 .10

Monitoring of the Contamination Levels of Foodborne pathogens in Agricultural Products

Sung-Youn Kim ,  Kyong-Suk Hong ,  Jae-Min An 외 5명

한국식품영양과학회 학술대회발표집

2016 .10

식중독 사고 발생과 식품 안전 관련 검색어 빈도와의 상관성 분석 연구

이희영 ,  조희경 ,  김경미 외 2명

한국식품위생안전성학회지

2017 .01

Microbiological/Physicochemical Quality and Temperature Distribution of Lunch Boxes

Su Min Kim ,  Ha ,  y Yu 외 2명

한국식품영양과학회 학술대회발표집

2021 .10

Growth, Survival, and Death Patterns of Pathogenic Escherichia coli in Ready-to-eat Seafood Products

Ha ,  y Yu ,  Tae Jin Cho 외 2명

한국식품영양과학회 학술대회발표집

2022 .10

Prevalence of Potential Key Genes Contributing to Pathogenicity of Foodborne Bacteria Isolated from Fruit/Vegetable-related Sources

Ha ,  y Yu ,  Min Suk Rhee

한국식품영양과학회 학술대회발표집

2023 .10

Changes in Total Aerobic Bacteria in the Ingredients of Ready-to-Eat Kimbab during the Storage at Different Temperatures

Nu Ri Kim ,  Jae Cheol Kim ,  Si Chang Yang 외 2명

한국식품영양과학회 학술대회발표집

2016 .10

Implication from the food practices for the foodborne outbreak investigation supported by epidemiological technologies and whole genome analysis

Chan Min Lee ,  Ki Won Lee ,  Ji Seop Song 외 8명

한국식품영양과학회 학술대회발표집

2022 .10

Roles of Low Pathogenicity Foodborne Bacteria as Intestinal Microbiota

Yohan Yoon

한국식품영양과학회 학술대회발표집

2018 .10

Identification of Microbial Communities focused on Foodborne Pathogens in Kimchi Manufacturing Process using Culture Independent and Dependent Analysis

Hae-Won Lee ,  So-Ra Yoon ,  Jae Yong Lee 외 2명

한국식품영양과학회 학술대회발표집

2016 .10

Clinical Study of GTCollagen on Skin Wrinkle Improvement and Skin Moisturizing

Kyung Seok Kim

한국식품영양과학회 학술대회발표집

2021 .10

살모넬라 식중독의 위험성 및 지속적 검사의 필요성

최진호

식품산업과 영양

2023 .12