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SCIESCOPUS
Combined treatment of beta-resorcylic acid and capric acid enhances mild heat pasteurization for inactivating Salmonella Typhimurium in orange juice

Kim, H. W.; Rhee, M. S.

ArticleIssue Date2020CitationINTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, v.324PublisherELSEVIER
SCIESCOPUS
Risk factors influencing contamination of customized cosmetics made on-the-spot: Evidence from the national pilot project for public health

Kim, Hye Won; Seok, Yae Sle; Cho, Tae Jin; Rhee, Min Suk

ArticleIssue Date2020CitationSCIENTIFIC REPORTS, v.10, no.1PublisherNATURE PUBLISHING GROUP
SCIESCOPUS
Virulence patterns and prevalence of seven Enterococcus species isolated from meats and leafy vegetables in South Korea

Kim, Nam Hee; Kim, Hye Won; Park, Sun Min; Seo, Go Hun; Cho, Tae Jin; Yu, Ha Ry; Kim, Soon Han; Hwang, Jin Hee; Choi, Changsun; Rhee, Min Suk

ArticleIssue Date2020CitationFOOD CONTROL, v.108PublisherELSEVIER SCI LTD
SCIESCOPUS
A fast and effective alternative to a high-ethanol disinfectant: Low concentrations of fermented ethanol, caprylic acid, and citric acid synergistically eradicate biofilm-embedded methicillin-resistant Staphylococcus aureus

Kim, H. W.; Lee, N. Y.; Park, S. M.; Rhee, M. S.

ArticleIssue Date2020CitationINTERNATIONAL JOURNAL OF HYGIENE AND ENVIRONMENTAL HEALTH, v.229PublisherELSEVIER GMBH
SCIESCOPUS
Cranberry extract with enhanced bactericidal activities against uropathogenic Escherichia coli within one minute of treatment

Kim, Sun Ae; Kim, Hye Won; Rhee, Min Suk

ArticleIssue Date2019CitationLWT-FOOD SCIENCE AND TECHNOLOGY, v.113PublisherELSEVIER
SCIESCOPUS
Synergistic antimicrobial activity of caprylic acid in combination with citric acid against both Escherichia coli O157:H7 and indigenous microflora in carrot juice

Kim, S. A.; Rhee, M. S.

ArticleIssue Date2015CitationFOOD MICROBIOLOGY, v.49, pp.166 - 172PublisherACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
SCIESCOPUS
Development of selective and differential medium for Shigella sonnei using three carbohydrates (lactose, sorbitol, and xylose) and X-Gal

Na, G. N.; Kim, S. A.; Kwon, O. C.; Rhee, M. S.

ArticleIssue Date2015CitationJOURNAL OF MICROBIOLOGICAL METHODS, v.115, pp.34 - 41PublisherELSEVIER SCIENCE BV
SCOPUSKCI
Thermal resistance characteristics of bacillus cereus, Escherichia coli O157:H7, and listeria monocytogenes in a multi-grain soy milk product

Kim, N.H.; Koo, J.M.; Rhee, M.S.

ArticleIssue Date2015CitationKorean Journal of Food Science and Technology, v.47, no.5, pp.593 - 598PublisherKorean Society of Food Science and Technology
SCIESCOPUS
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
SCIESCOPUS
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
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