ScholarWorks@Korea University: Rhee, Min Suk

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Rhee, Min Suk (이민석)

Graduate School (Department of Biotechnology)

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Tel 02-3290-3058
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Escherichia coli O157:H7:10||Bacillus cereus:8||Food safety:7||food safety:6||Caprylic acid:5||Cronobacter spp.:5||Thymol:5||Supercritical carbon dioxide:4||Powdered infant formula:4||Carvacrol:4||microbial contamination:4||Biofilm:4||Sodium chloride:4||Escherichia coli:4||Combined treatment:3||Vibrio parahaemolyticus:3||Oyster:3||Bactericidal effect:3||Makgeolli:3||Microbiological quality:3||Pork:3||Control:3||Foodborne pathogens:3||Synergistic effect:3||Foodborne pathogenic bacteria:3||Response surface methodology:3||Salmonella Typhimurium:3||foodborne pathogens:3||Salted napa cabbage:3||Microbiome:3||supercritical carbon dioxide:3||Microbial composition:2||Drying:2||Poultry:2||Microbiota:2||Nitriteproducing bacteria:2||Bacterial infection:2||Heat and relative humidity:2||Sporeforming bacteria:2||Consumer survey:2||Seed decontamination:2||foodborne pathogenic bacteria:2||adenovirus:2||Turbid rice wine:2||Apple juice:2||Selective and differential medium:2||16S rRNA sequencing:2||healthy food consumption:2||caprylic acid:2||L. monocytogenes:2||High throughput sequencing:2||consumer survey:2||Quantitative microbial risk assessment:2||Virulence gene:2||Listeria monocytogenes:2||Soy sauce:2||Phytic acid:2||Citric acid:2||Risk perception:2||Cronobacter sakazakii:2||foodborne virus:2||risk perception:2||cultural consumer context:2||Foodborne pathogen:2||Risk communication:2||acetic acid:2||Fermented ethanol:2||Infant formula:2||Consumer:2||Fukushima nuclear accident:2||microbiological risk:2||Mild heat pasteurization:1||emulsion:1||Predictive model:1||raw laver:1||processing technology:1||omicsbased technology:1||Advanced glycation endproducts:1||uropathogenic Escherichia coli:1||Synergistic antifungal activity:1||Bacterial growth:1||Shelf life:1||Standards and regulation:1||Alicyclobacillus acidoterrestris:1||crab marinated in soy sauce:1||manufacturing plant:1||market survey:1||Intervention:1||Marination:1||Hand soap:1||Pork Loin Tenderness:1||Natural antimicrobial:1||Essential oil:1||S. Typhimurium:1||Bacillus:1||Shigella sonnei:1||Act on origin labeling of agriculture and fishery products:1||원산지 표시제도:1||Freshcut produce:1||acidified sodium chlorite:1||Korean turbid rice wine:1||Rice quality:1||Car trunk:1||Weather conditions:1||Muscle fiber characteristics:1||dehydrated powdered infant formula:1||Protein denaturation:1||enrichment broth:1||Radish:1||Aeromonas hydrophila:1||Virulence:1||Blastocystis sp:1||Molecular subtyping:1||pig:1||chicken:1||Temperature sensing:1||Ruminant meat:1||Foodborne illness:1||Simulation:1||Gastric acid:1||Fresh salmon:1||Enterotoxin:1||health:1||MRSA:1||disinfectant:1||Beef:1||Leafy vegetable:1||nutritional value:1||Uropathogenic E. coli:1||Glycation:1||biofilms:1||cranberry:1||urinary tract infections:1||Escherichia coil O157:H7:1||apoptosis:1||Cafeteria meal:1||Genetically modified organisms:1||Pathogens:1||natural products:1||microbiological analysis:1||readytoeat:1||Pathogenic Escherichia coli:1||Postharvest:1||Preharvest:1||XGal:1||Parent:1||Multigrain soymilk:1||Calcium ascorbate:1||meat quality:1||cheap and junk food:1||Porcine carcass:1||Yoghurt:1||staphylococci:1||Germination rate:1||Alicyclobacillus acidoterrestris spores:1||Inactivation:1||thermal stress:1||Oserogroup:1||Rapeseed:1||Clostridium perfringens:1||quantitative microbial risk assessment:1||Season:1||Microbial risk assessment:1||Antiinflammation:1||Anticarcinogenesis:1||enterovirus:1||Object detection:1||Surface roughness:1||veterinary:1||vegetables:1||16S rRNA gene sequencing:1||Potential hazards:1||Molecular diagnosis:1||food trend:1||convenience:1||antibacterial complex:1||antibacterial antagonism:1||Retail market:1||Cranberry:1||Geobacillus:1||Leafy green:1||Efflux pump:1||cellular mechanism:1||Correlation:1||Processing line:1||Synergistic antibacterial effect:1||Acidadaptation:1||Coliforms:1||biofilm eradication:1||Brining:1||Fate:1||Microbiological food safety:1||Saltcuring:1||Salting:1||Antimicrobial techniques:1||Antibacterial soap:1||Optimization:1||E. coli O157:H7:1||disinfection:1||EHEC (enterohaemorrhagic E:1||Children:1||Foodcontact surface:1||Chlorine dioxide:1||Air bubble:1||foodborne pathogen:1||Foods temperature:1||Temperature increase:1||sprout manufacturing process:1||Isolation:1||Marinade:1||@risk:1||Seafood:1||C. perfringens:1||Diarrheal B. cereus:1||phylogenetic analysis:1||Oyster mushroom:1||Distribution channel:1||Enoki mushroom:1||Adaptation:1||Raw ingredient:1||One Health:1||Intestinal adhesion:1||growth:1||Sea squirt:1||Bacterial profile:1||Contamination:1||Fermented alcoholic beverage:1||Toxin gene:1||food hygiene:1||Microfluidic channel:1||food preparation behavior:1||food purchase:1||antimicrobial effect:1||combined treatment:1||Enterococcus spp.:1||health functionality:1||Membrane disruption:1||space environment:1||Sprout seeds:1||Obligate thermophile:1||Readytouse agricultural products:1||Antimicrobial mixtures:1||optimization modeling:1||Focus group interview:1||Teriyaki sauce:1||Ohmic heating:1||bacterial hazard:1||Texture Profile Analysis:1||Medium chain fatty acid:1||bacterial spores:1||thermal processes:1||intrinsic organic acid:1||Indigenous microbial community:1||Relative humidity (RH):1||Bacterial reduction:1||initial concentration of reactants:1||Potassium lactate:1||Frankfurter:1||Bacillus subtilis:1||children's food:1||Pork quality traits:1||Syneresis:1||Pork quality:1||pH:1||enrichment efficiency:1||ground pork:1||Confocal laser scanning microscopy:1||On the spot:1||predictive model:1||Processed fish:1||RTE lunch box:1||Growth model:1||enteric virus:1||Q fever:1||DNA purification:1||Nitrate reduction:1||Phylogeny:1||Bile salt:1||Microbial transmission:1||Cronobacter:1||Synergy:1||antiinfectious effect:1||antibacterial modeofaction:1||Packaged tofu:1||edible seaweed:1||thymol:1||Knowledge:1||Predictive modeling:1||Market status:1||Qualitative research:1||Synergism:1||seafood:1||Marinating:1||Survival:1||destruction:1||doenjang:1||bactericidal effect:1||coli):1||Teacher:1||sanitizer:1||Color difference:1||Decontamination efficacy:1||Sodium chloride substitute:1||Rice:1||Stepwise monitoring:1||Pig breeds:1||Multiple regression analysis:1||Poly?glutamic acid:1||Salicin:1||cucumber:1||Pressure:1||lactic acid:1||pork:1||Multiplex PCR:1||doseresponse:1||Nitratenitrite metabolism:1||Nitrite profile:1||Reconstituted infant formula:1||Machine learning:1||Crosscontamination:1||Mushroom cultivation process:1||Coxiella burnetii:1||Dried foods:1||infectious disease:1||Smoked salmon:1||Distribution product:1||food handling:1||consumer behavior:1||transport time:1||Orange juice, naturally derived antimicrobials:1||microbial risk:1||Naturally derived antimicrobial:1||Nitrite:1||Essential oil component:1||antibiotic test:1||Food processing step:1||Storage temperature:1||Marinated beef:1||critical control point:1||Bacterial survival:1||ohmic heating:1||Desirability function:1||food processing:1||Natural food preservatives:1||Sorbitol:1||Xylose:1||infection:1||Rice wine production:1||Central composite design:1||농수산물의 원산지 표시에 관한 법률:1||프랜차이즈 식품:1||Thermal resistance:1||raw food materials:1||pathogenic E. coli:1||Neutral electrolyzed water:1||bactericidal action:1||Bacterial fate:1||primary schoolchildren:1||simple and rapid method:1||rapeseed:1||Decontamination:1||Thermoultrasound:1||salt:1||low pH:1||dry stress:1||Enterobacter sakazakii:1||water activity:1||cell suspension:1||Mild heat:1||Regulation:1||Alfalfa:1||Sashimi:1||Risk:1||influenza A virus:1||Washing disinfectant:1||Raw fish:1||Surface topography:1||minimally processed vegetables:1||Halocynthia roretzi:1||Seasonal variation:1||Dual heatingblock:1||antibacterial synergism:1||chemical risk:1||Spray drying:1||Shiga toxin gene:1||TNFalpha:1||Food:1||Perception:1||Educational book:1||Antibacterial activity:1||Spore:1||microbiological quality:1||Bacterial response:1||Pickling:1||Ganjanggejang:1||Triclocarban:1||Bacillus cereus spores:1||Disinfection:1||apple juice:1||Unpasteurized carrot juice:1||Radish seeds:1||Four variables:1||Model equation:1||Food origin labeling policy:1||Franchise enterprise:1||persistence:1||Caenorhabditis elegans:1||Plant scale evaluation:1||marinated pork:1||sensory evaluation:1||Vanillin:1||Cronobacter spp:1||estimation:1||screening:1||alfalfa:1||toxigenicity:1||Celery:1||Calcium propionate:1||Response Surface Methodology:1||infant foods:1||inactivation:1||combination treatment:1||Myosin isoforms:1||hemolysis:1||Alfalfa seeds:1||Campylobacter jejuni:1||Flow cytometry:1||Nextgeneration sequencing:1||Sushi:1||Food safety objective:1||Fermented Maillard reaction products:1||emerging virus:1||Mushroom cultivation:1||poultry processing plant:1||Sample preparation:1||Water activity:1||High nitrate vegetable:1||Infant methemoglobinemia:1||Space food:1||Cereulide:1||Labchip:1||Eradication:1||Salmonella:1||natural antimicrobial agent:1||processed laver product:1||functional substance:1||Sporeforming bacilli:1||Arcobacter:1||Candida albicans:1||Microbial community:1||Pasteurization:1||Probiotics:1||colitis:1||Coliform bacteria:1||Citrus fruit extract:1||Commercially processed cheese:1||uropathogenic:1||Raw readytoeat seafood:1||Antiseptic active ingredient:1||five sequential electrodes:1||WarnerBratzler Shear Force:1||Sensory Evaluation:1||Lactose:1||antimicrobials:1||postharvest:1||Heat:1||Retort food product:1||preparation procedure:1||Physicochemical and sensory quality:1||Salmonella enterica serovar Typhimurium:1||tofu:1||Eating quality traits:1||Acceptability:1||Muscle fiber types:1||Postmortem protein changes:1||biofilm:1||Heat treatment:1||Prevalence:1||Fresh meat:1||Marinated pork:1||Customized cosmetics:1||soy sauce:1||Antimicrobial:1||Risk factor:1||South Korea:1||Mesophile:1||Cultivation method:1||Sapovirus:1||Nested RTPCR:1||Washing method:1||Button mushroom:1||Matrixtargeted detection:1||Jeotgal:1||Risk assessment:1||Processed food:1||zoonosis:1||Processing plant:1||

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