ScholarWorks@Korea University: Ryu, Jee Hoon

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Ryu, Jee Hoon (류지훈)

Graduate School (Department of Biotechnology)

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Tel 02-3290-3409
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Escherichia coli O157:H7:13||Bacillus cereus:9||Salmonella enterica:9||Chlorine dioxide:8||Listeria monocytogenes:7||Biofilm:6||Gaseous chlorine dioxide:5||Temperature:4||Antimicrobial activity:4||Drying:4||Relative humidity:4||biofilm:3||Aspergillus flavus:3||Stainless steel surface:3||sanitizer:3||Rice:3||Acidovorax citrulli:3||Radish sprouts:3||Radish seed:3||chlorine dioxide:3||Staphylococcus aureus:3||Cucurbitaceae seeds:2||Gaseous essential oil:2||seed decontamination:2||Minimal lethal concentration:2||Fermentation:2||Mesophilic aerobic bacteria:2||Seed decontamination:2||Tomato juice:2||High relative humidity:2||Foodcontact surface:2||Stainless steel:2||Organic acid:2||Organic acid vapor:2||Minimal inhibitory concentration:2||Synergistic effect:2||Naturally occurring antimicrobial agents:2||Cronobacter sakazakii:2||High temperature:2||Eggshells:2||Milling:2||Paenibacillus polymyxa:2||Kimchi:2||Desiccation:2||Chili pepper:2||Sanitizer:2||Xanthomonas campestris:2||Synergistic antilisterial activity:2||Salmonella:2||antimicrobials:2||conventionally grown produce:1||fresh produce:1||microbiological quality:1||Cronobacter spp:1||Random genomic DNA fragment:1||Milk:1||Hurdle technology:1||spinach:1||radish seed:1||Foodborne pathogen:1||Heat treatment at high relative humidity:1||Radish seeds:1||H7:1||Essential oil vapor:1||essential oil vapour:1||antimicrobial activity:1||Iceberg lettuce:1||Enoki mushrooms:1||Lemongrass essential oil vapor:1||Blueberry:1||Organic acid vapors:1||Acetic acid vapor:1||Propionic acid vapor:1||Oregano essential oil:1||Synergistic antimicrobial activity:1||Edible film:1||Beef Jerky:1||Pediococcus acidilactici:1||Antimicrobial:1||Salted napa cabbage:1||postharvest:1||Spinach:1||tyndallization:1||DNA microarray chip:1||DNA chip:1||Infant formula:1||Salmonella enteritidis:1||Heat:1||Cabbage:1||Cinnamon bark EO vapor:1||Mold:1||Sensory evaluation:1||Rapid and simultaneous detection:1||Plant extract:1||sour kimchi:1||Lactobacillus buchneri:1||identification:1||organic seed:1||pH:1||temperature:1||Coffee bean:1||Foam disinfectant:1||Salmonella Newport:1||Thyme thymol essential oil:1||Organic food:1||Antimicrobial film:1||Green coffee bean:1||stainless steel surface:1||Carvacrol:1||Synergism:1||Eggshell:1||Competitiveexclusion microorganisms:1||coli):1||DNA microarray:1||endospores:1||rice beverages:1||sikhye:1||Yersinia enterocolitica:1||Organic foods:1||Thyme thymol:1||Surfactant:1||Yuba:1||desiccation:1||Pseudomonas veronii:1||spores:1||Marinated beef:1||Thymol:1||Phytic acid:1||infection:1||raw food materials:1||pathogenic E. coli:1||(Enterobacter sakazakii):1||Infant rice cereal:1||dryheat treatment:1||Crosshybridization:1||Multiplexed detection:1||gammaaminobutyric acid:1||lactic acid bacteria:1||Dryheat treatment:1||Enterobacter sakazakii:1||Cabbage seeds:1||Escherichia coli O157:1||Chlorine dioxide gas:1||sodium chloride:1||sequential treatment:1||Intermediatemoisture food:1||Synergistic antifungal effect:1||halloysite:1||Antibacterial activity:1||Disinfection:1||Sodium chloride:1||Chicken feces:1||persistence:1||Caenorhabditis elegans:1||Attachment:1||Stainlesssteel surface:1||Shelf life:1||Fresh produce:1||Xerophilic mold:1||Total aerobic bacteria:1||Antagonistic bacteria:1||thyme essential oil:1||sodium hypochlorite:1||zvalue:1||Spores:1||Molds and yeasts:1||Antimicrobial packaging:1||randomly fragmented genomic DNA:1||Foodborne illness:1||Dried black peppercorns:1||Radish:1||Oregano:1||Formic acid:1||bacterial fruit blotch:1||Streptomyces spp.:1||Essential oil vapours:1||Penicillium corylophilum:1||antagonistic bacteria:1||Biocontrol:1||nanocapsule:1||Dvalue:1||Pak choi seeds:1||Sequential treatment:1||Gaseous essential oils:1||food safety:1||Fusarium graminearum:1||Bacillus thuringiensis:1||Enterotoxin:1||organic produce:1||Degree of milling:1||competitive exclusion:1||Allyl isothiocyanate:1||carbon dioxide:1||Nonsequenced genomic DNA probes:1||biofilms:1||magnesium oxide:1||Hydrogen peroxide:1||Meat preservation:1||chilli peppers:1||Galactooligosaccharide:1||EHEC (enterohaemorrhagic E:1||mesophilic aerobic bacteria:1||moulds and yeasts:1||drying:1||stainless steel:1||Almond:1||Combination of EO vapors:1||Essential oils:1||E. coli O157:H7:1||Diluent:1||Leuconostoc citreum:1||Concentration of sodium chlorite:1||release behavior:1||Teriyaki sauce:1||Antimicrobial surface:1||Sprout seeds:1||Dryheat:1||environment friendly:1||Competitiveexclusion:1||attachment:1||

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