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Showing results 1 to 13 of 13

SCISCIESCOPUS
Changes in the Microbial Composition of Microbrewed Beer during the Process in the Actual Manufacturing Line

Kim, S. A.; Jeon, S. H.; Kim, N. H.; Kim, H. W.; Lee, N. Y.; Cho, T. J.; Jung, Y. M.; Lee, S. H.; Hwang, I. G.; Rhee, M. S.

ArticleIssue Date2015CitationJOURNAL OF FOOD PROTECTION, v.78, no.12, pp 2233 - 2239PublisherINT ASSOC FOOD PROTECTION
SCISCIESCOPUS
Continuous ohmic heating of commercially processed apple juice using five sequential electric fields results in rapid inactivation of Alicyclobacillus acidoterrestris spores

Kim, N. H.; Ryang, J. H.; Lee, B. S.; Kim, C. T.; Rhee, M. S.

ArticleIssue Date2017CitationINTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, v.246, pp 80 - 84PublisherELSEVIER SCIENCE BV
SCISCIESCOPUS
Crosslinking behaviors and mechanical properties of curable PDMS and PEG films with various contents of glycidyl methacrylate

Kim, N. H.; Yoon, S.; Jung, K. I.; Lee, D. G.; Bang, J.; Jung, H. W.

ArticleIssue Date2019CitationJOURNAL OF APPLIED POLYMER SCIENCE, v.136, no.7PublisherWILEY
SCISCIESCOPUS
Destruction of Bacillus cereus spores in a thick soy bean paste (doenjang) by continuous ohmic heating with five sequential electrodes

Ryang, J. H.; Kim, N. H.; Lee, B. S.; Kim, C. T.; Rhee, M. S.

ArticleIssue Date2016CitationLETTERS IN APPLIED MICROBIOLOGY, v.63, no.1, pp 66 - 73PublisherWILEY
SCISCIESCOPUS
Enhanced bactericidal action of acidified sodium chlorite caused by the saturation of reactants

Kim, N. H.; Park, T. H.; Rhee, M. S.

ArticleIssue Date2014CitationJOURNAL OF APPLIED MICROBIOLOGY, v.116, no.6, pp 1447 - 1457PublisherWILEY
SCISCIESCOPUS
Factors Affecting Microbiological Quality of Vegetable- and Meat-Based Meals Served at Cafeterias in the Republic of Korea

Kim, H. W.; Kim, N. H.; Cho, T. J.; Park, S. M.; Kim, S. H.; Rhee, M. S.

ArticleIssue Date2018CitationJOURNAL OF FOOD PROTECTION, v.81, no.11, pp 1838 - 1843PublisherINT ASSOC FOOD PROTECTION
SCISCIESCOPUS
Factors that determine the microbiological quality of ready-to-use salted napa cabbage (Brassica pekinensis): Season and distribution temperature

Kim, H. W.; Jang, J. J.; Kim, N. H.; Lee, N. Y.; Cho, T. J.; Kim, S. H.; Rhee, M. S.

ArticleIssue Date2018CitationFOOD CONTROL, v.87, pp 1 - 8PublisherELSEVIER SCI LTD
SCISCIESCOPUS
Inactivation of Bacillus cereus spores in a tsuyu sauce using continuous ohmic heating with five sequential elbow-type electrodes

Ryang, J. H.; Kim, N. H.; Lee, B. S.; Kim, C. T.; Lee, S. H.; Hwang, I. G.; Rhee, M. S.

ArticleIssue Date2016CitationJOURNAL OF APPLIED MICROBIOLOGY, v.120, no.1, pp 175 - 184PublisherWILEY
SCISCIESCOPUS
Microbial composition of turbid rice wine (Makgeolli) at different stages of production in a real processing line

Kim, S. A.; Yun, S. J.; Jeon, S. H.; Kim, N. H.; Kim, H. W.; Cho, T. J.; Lee, S. H.; Hwang, I. G.; Rhee, M. S.

ArticleIssue Date2015CitationFOOD CONTROL, v.53, pp 1 - 8PublisherELSEVIER SCI LTD
SCISCIESCOPUS
Optimization of low-temperature blanching combined with calcium treatment to inactivate Escherichia coli O157:H7 on fresh-cut spinach

Kim, N. H.; Lee, N. Y.; Kim, S. H.; Lee, H. J.; Kim, Y.; Ryu, J. H.; Rhee, M. S.

ArticleIssue Date2015CitationJOURNAL OF APPLIED MICROBIOLOGY, v.119, no.1, pp 139 - 148PublisherWILEY-BLACKWELL
SCISCIESCOPUS
Prevalence and classification of toxigenic Staphylococcus aureus isolated from refrigerated ready-to-eat foods (sushi, kimbab and California rolls) in Korea

Kim, N. H.; Yun, A. -R.; Rhee, M. S.

ArticleIssue Date2011CitationJOURNAL OF APPLIED MICROBIOLOGY, v.111, no.6, pp 1456 - 1464PublisherWILEY
SCISCIESCOPUS
Survival of Foodborne Pathogenic Bacteria (Bacillus cereus, Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, Staphylococcus aureus, and Listeria monocytogenes) and Bacillus cereus Spores in Fermented Alcoholic Beverages (Beer and Refined Rice Wine)

Kim, S. A.; Kim, N. H.; Lee, S. H.; Hwang, I. G.; Rhee, M. S.

ArticleIssue Date2014CitationJOURNAL OF FOOD PROTECTION, v.77, no.3, pp 419 - 426PublisherINT ASSOC FOOD PROTECTION
SCISCIESCOPUS
Survival of foodborne pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Vibrio parahaemolyticus) in raw ready-to-eat crab marinated in soy sauce

Cho, T. J.; Kim, N. H.; Kim, S. A.; Song, J. H.; Rhee, M. S.

ArticleIssue Date2016CitationINTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, v.238, pp 50 - 55PublisherELSEVIER
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