ScholarWorks@Korea University: Cho, Tae Jin

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Cho, Tae Jin (조태진)

Graduate School (Department of Food and Biotechnology)

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Tel 044-860-1433
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Powdered infant formula:3||Food safety:3||Bacillus cereus:3||Microbiological quality:3||Pork:2||combined treatment:2||healthy food consumption:2||Fukushima nuclear accident:2||consumer survey:2||food safety:2||Risk communication:2||risk perception:2||cultural consumer context:2||Poultry:2||microbiological risk:2||Virulence gene:2||emulsion:1||raw laver:1||processing technology:1||omicsbased technology:1||Standards and regulation:1||crab marinated in soy sauce:1||manufacturing plant:1||Intervention:1||Marination:1||Microbial composition:1||labonachip:1||ecological model:1||fruit quality:1||Enterotoxin:1||health:1||disinfectant:1||Beef:1||Leafy vegetable:1||nutritional value:1||Cafeteria meal:1||Pathogens:1||microbiological analysis:1||Pathogenic Escherichia coli:1||Postharvest:1||Preharvest:1||Makgeolli:1||bacterial coculture:1||microbial interaction:1||climacteric fruit:1||Molecular diagnosis:1||food trend:1||convenience:1||antibacterial complex:1||antibacterial antagonism:1||Geobacillus:1||Leafy green:1||Processing line:1||Sporeforming bacteria:1||Synergistic antibacterial effect:1||Acidadaptation:1||Coliforms:1||Consumer survey:1||Brining:1||Fate:1||Microbiological food safety:1||Saltcuring:1||Salting:1||Antimicrobial techniques:1||Fermented alcoholic beverage:1||Toxin gene:1||food hygiene:1||Microfluidic channel:1||food preparation behavior:1||food purchase:1||antimicrobial effect:1||Enterococcus spp.:1||health functionality:1||Obligate thermophile:1||Readytouse agricultural products:1||Focus group interview:1||bacterial hazard:1||Foodborne pathogens:1||Turbid rice wine:1||stone fruit:1||Cronobacter:1||antiinfectious effect:1||antibacterial modeofaction:1||edible seaweed:1||Carvacrol:1||Market status:1||Qualitative research:1||Marinating:1||Survival:1||probiotics:1||dietmicrobiota relationship:1||productivity:1||fungal infection:1||food handling:1||consumer behavior:1||transport time:1||microbial risk:1||Nitrite:1||Escherichia coli:1||Food processing step:1||Thymol:1||critical control point:1||Soy sauce:1||Bacterial survival:1||Rice wine production:1||Risk perception:1||synthetic gut microbiome:1||commensal bacteria:1||pathogens:1||Dual heatingblock:1||antibacterial synergism:1||chemical risk:1||Foodborne pathogen:1||Educational book:1||Bacterial response:1||Pickling:1||Sodium chloride:1||Ganjanggejang:1||fruit ripening:1||Cereulide:1||Labchip:1||natural antimicrobial agent:1||processed laver product:1||functional substance:1||Sporeforming bacilli:1||Arcobacter:1||Coliform bacteria:1||Salted napa cabbage:1||Citrus fruit extract:1||Commercially processed cheese:1||Raw readytoeat seafood:1||Consumer:1||longterm fruit storage:1||microbial safety:1||

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