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Items: 19

1.

Risk Comparison of the Diarrheal and Emetic Type of Bacillus cereus in Tofu.

Kwon MJ, Lee CL, Yoon KS.

Microorganisms. 2019 Nov 7;7(11). pii: E536. doi: 10.3390/microorganisms7110536.

2.

Quantitative Microbial Risk Assessment for Campylobacter jejuni in Ground Meat Products in Korea.

Lee J, Lee H, Lee S, Kim S, Ha J, Choi Y, Oh H, Kim Y, Lee Y, Yoon KS, Seo K, Yoon Y.

Food Sci Anim Resour. 2019 Aug;39(4):565-575. doi: 10.5851/kosfa.2019.e39. Epub 2019 Aug 31.

3.

Quantitative prevalence and characterization of Campylobacter from chicken and duck carcasses from poultry slaughterhouses in South Korea.

Chon JW, Lee SK, Yoon Y, Yoon KS, Kwak HS, Joo IS, Seo KH.

Poult Sci. 2018 Aug 1;97(8):2909-2916. doi: 10.3382/ps/pey120.

PMID:
29757448
4.
5.

Effects of natural antimicrobials with modified atmosphere packaging on the growth kinetics of Listeria monocytogenes in ravioli at various temperatures.

Ro EY, Kim GS, Kwon DY, Park YM, Cho SW, Lee SY, Yeo IH, Yoon KS.

J Food Saf. 2018 Feb;38(1):e12392. doi: 10.1111/jfs.12392. Epub 2017 Aug 25.

6.

Efficacy Evaluation of Control Measures on the Reduction of Staphylococcus aureus in Salad and Bacillus cereus in Fried Rice Served at Restaurants.

Kim HS, Choi SJ, Yoon KS.

Foodborne Pathog Dis. 2018 Apr;15(4):198-209. doi: 10.1089/fpd.2017.2334. Epub 2017 Dec 21.

PMID:
29265878
7.

Antioxidant and Antimicrobial Activities of Quinoa (Chenopodium quinoa Willd.) Seeds Cultivated in Korea.

Park JH, Lee YJ, Kim YH, Yoon KS.

Prev Nutr Food Sci. 2017 Sep;22(3):195-202. doi: 10.3746/pnf.2017.22.3.195. Epub 2017 Sep 30.

8.

Survival of Staphylococcus aureus in dried fish products as a function of temperature.

Moon HJ, Min KJ, Park NY, Park HJ, Yoon KS.

Food Sci Biotechnol. 2017 Jun 15;26(3):823-828. doi: 10.1007/s10068-017-0096-0. eCollection 2017.

9.

Quantitative Microbial Risk Assessment for Campylobacter Foodborne Illness in Raw Beef Offal Consumption in South Korea.

Jeong J, Lee J, Lee H, Lee S, Kim S, Ha J, Yoon KS, Yoon Y.

J Food Prot. 2017 Apr;80(4):609-618. doi: 10.4315/0362-028X.JFP-16-159.

PMID:
28282225
10.

Effects of cooking methods and tea marinades on the formation of benzo[a]pyrene in grilled pork belly (Samgyeopsal).

Park KC, Pyo H, Kim W, Yoon KS.

Meat Sci. 2017 Jul;129:1-8. doi: 10.1016/j.meatsci.2017.02.012. Epub 2017 Feb 14.

PMID:
28222328
11.

Nitrite formation from vegetable sources and its use as a preservative in cooked sausage.

Ko YM, Park JH, Yoon KS.

J Sci Food Agric. 2017 Apr;97(6):1774-1783. doi: 10.1002/jsfa.7974. Epub 2016 Aug 25.

PMID:
27469979
12.

Survival and Risk Comparison of Campylobacter jejuni on Various Processed Meat Products.

Hong SH, Kim HS, Yoon KS.

Int J Environ Res Public Health. 2016 Jun 9;13(6). pii: E580. doi: 10.3390/ijerph13060580.

13.

The Antibiofilm Effect of Ginkgo biloba Extract Against Salmonella and Listeria Isolates from Poultry.

Wu Y, Park KC, Choi BG, Park JH, Yoon KS.

Foodborne Pathog Dis. 2016 May;13(5):229-38. doi: 10.1089/fpd.2015.2072. Epub 2016 Mar 8.

PMID:
26954614
14.

Survival of pathogenic enterohemorrhagic Escherichia coli (EHEC) and control with calcium oxide in frozen meat products.

Ro EY, Ko YM, Yoon KS.

Food Microbiol. 2015 Aug;49:203-10. doi: 10.1016/j.fm.2015.02.010. Epub 2015 Mar 5.

PMID:
25846932
15.

Effect of rooibos (Aspalathus linearis) on growth control of Clostridium perfringens and lipid oxidation of ready-to-eat Jokbal (pig's trotters).

Park HJ, Park KC, Yoon KS.

J Food Sci. 2014 Dec;79(12):M2507-15. doi: 10.1111/1750-3841.12701. Epub 2014 Nov 12.

PMID:
25394229
17.

Effects of Temperature and Packaging on the Growth Kinetics of Clostridium perfringens in Ready-to-eat Jokbal (Pig's Trotters).

Park HJ, Na YJ, Cho JI, Lee SH, Yoon KS.

Korean J Food Sci Anim Resour. 2014;34(1):80-7. doi: 10.5851/kosfa.2014.34.1.80. Epub 2014 Feb 28.

18.

Effect of temperature on growth of Vibrio parahaemolyticus [corrected] and Vibrio vulnificus in flounder, salmon sashimi and oyster meat.

Kim YW, Lee SH, Hwang IG, Yoon KS.

Int J Environ Res Public Health. 2012 Dec;9(12):4662-75. Erratum in: Int J Environ Res Public Health. 2013 Jul;10(7):3014.

19.

Efficacy of sodium hypochlorite and acidified sodium chlorite in preventing browning and microbial growth on fresh-cut produce.

Sun SH, Kim SJ, Kwak SJ, Yoon KS.

Prev Nutr Food Sci. 2012 Sep;17(3):210-6. doi: 10.3746/pnf.2012.17.3.210.

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