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SCIESCOPUS
Optimization of heat and relative humidity conditions to reduce Escherichia coli O157:H7 contamination and maximize the germination of radish seeds

Song, M. K.; Kim, H. W.; Rhee, M. S.

ArticleIssue Date2016CitationFOOD MICROBIOLOGY, v.56, pp.14 - 20PublisherACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
SCIESCOPUS
Underrecognized niche of spore-forming bacilli as a nitrite-producer isolated from the processing lines and end-products of powdered infant formula

Cho, Tae Jin; Rhee, Min Suk

ArticleIssue Date2019CitationFOOD MICROBIOLOGY, v.80, pp.50 - 61PublisherACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
SCIESCOPUS
Citrus fruit extracts with carvacrol and thymol eliminated 7-log acid-adapted Escherichia coli 0157:H7, Salmonella typhimurium, and Listeria monocytogenes: A potential of effective natural antibacterial agents

Chung, Doohyun; Cho, Tae Jin; Rhee, Min Suk

ArticleIssue Date2018CitationFOOD RESEARCH INTERNATIONAL, v.107, pp.578 - 588PublisherELSEVIER SCIENCE BV
SCIESCOPUS
Sodium Chloride Does Not Ensure Microbiological Safety of Foods: Cases and Solutions

Kim, Nam Hee; Cho, Tae Jin; Rhee, Min Suk

ArticleIssue Date2017CitationADVANCES IN APPLIED MICROBIOLOGY, VOL 101, v.101, pp.1 - 47PublisherELSEVIER ACADEMIC PRESS INC
SCIESCOPUS
Current Interventions for Controlling Pathogenic Escherichia coli

Kim, Nam Hee; Cho, Tae Jin; Rhee, Min Suk

ArticleIssue Date2017CitationADVANCES IN APPLIED MICROBIOLOGY, VOL 100, v.100, pp.1 - 47PublisherELSEVIER ACADEMIC PRESS INC
SCIESCOPUS
Protein solubility is related to myosin isoforms, muscle fiber types, meat quality traits, and postmortem protein changes in porcine longissimus dorsi muscle

Choi, Y. M.; Lee, S. H.; Choe, J. H.; Rhee, M. S.; Lee, S. K.; Joo, S. T.; Kim, B. C.

ArticleIssue Date2010CitationLIVESTOCK SCIENCE, v.127, no.2-3, pp.183 - 191PublisherELSEVIER SCIENCE BV
SCIESCOPUS
Effects of supercritical carbon dioxide treatment for sterilization purpose on meat quality of porcine longissimus dorsi muscle

Choi, Y. M.; Ryu, Y. C.; Lee, S. H.; Go, G. W.; Shin, H. G.; Kim, K. H.; Rhee, M. S.; Kim, B. C.

ArticleIssue Date2008CitationLWT-FOOD SCIENCE AND TECHNOLOGY, v.41, no.2, pp.317 - 322PublisherELSEVIER
SCIESCOPUS
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
SCIESCOPUSKCI
Estimation of Sensory Pork Loin Tenderness Using Warner-Bratzler Shear Force and Texture Profile Analysis Measurements

Choe, Jee-Hwan; Choi, Mi-Hee; Rhee, Min-Suk; Kim, Byoung-Chul

ArticleIssue Date2016CitationASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, v.29, no.7, pp.1029 - 1036PublisherASIAN-AUSTRALASIAN ASSOC ANIMAL PRODUCTION SOC
SCIESCOPUS
Synergistic bactericidal action of phytic acid and sodium chloride against Escherichia coli O157:H7 cells protected by a biofilm

Kim, Nam Hee; Rhee, Min Suk

ArticleIssue Date2016CitationINTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, v.227, pp.17 - 21PublisherELSEVIER SCIENCE BV
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