전해수 생성온도에 따른 그람양성균과 그람음성균의 살균 효과

이정민 ,  정현정 ,  방우석

한국식품영양과학회지

2016 .08

Dynamic Models to Control Foodborne Pathogens in Food Service

Yohan Yoon

한국식품영양과학회 학술대회발표집

2018 .10

Monitoring of the Contamination Levels of Foodborne pathogens in Agricultural Products

Sung-Youn Kim ,  Kyong-Suk Hong ,  Jae-Min An 외 5명

한국식품영양과학회 학술대회발표집

2016 .10

Identification of Microbial Communities focused on Foodborne Pathogens in Kimchi Manufacturing Process using Culture Independent and Dependent Analysis

Hae-Won Lee ,  So-Ra Yoon ,  Jae Yong Lee 외 2명

한국식품영양과학회 학술대회발표집

2016 .10

Evaluation of Enzymatic Time Temperature Integrator (TTI) for Safety Management of Foodborne Bacterial Pathogens

Seung-Jo Baek ,  Hyun-Jun Kim ,  Han-Seung Shin

한국식품영양과학회 학술대회발표집

2024 .10

식중독 사고 발생과 식품 안전 관련 검색어 빈도와의 상관성 분석 연구

이희영 ,  조희경 ,  김경미 외 2명

한국식품위생안전성학회지

2017 .01

The Antimicrobial Activity of Electrolyzed Oxidizing Water against Biogenic Amine High Producing Bacteria

Seon Mi Shin ,  Hyang Rin Kang ,  Jang Woo Pa 외 2명

한국식품영양과학회 학술대회발표집

2015 .08

Multiple combination of slightly acidic electrolyzed water with chemical and physical treatment to improve the microbial quality and extend shelf life of fresh fruits during storage

Cha ,  les Nkufi Tango ,  Shuai Wei 외 14명

한국식품영양과학회 학술대회발표집

2016 .10

Dental Caries Associated Biofilms Exposure to Electrolyzed Water: Metagenomic and Metatranscriptomic Analysis

Xiuqin Chen ,  Deog-Hwan Oh

한국식품영양과학회 학술대회발표집

2022 .10

Factors Affecting the Inactivation of Foodborne Pathogens by High-Pressure Processing (HPP) and Its Mechanistic Insights

Min-Ju Kim ,  Sang-Hyun Pa ,  k.

한국식품영양과학회 학술대회발표집

2024 .10

Characterization of the Bacterial Susceptibility of Foodborne and Waterborne Pathogens under Sub-lethal Heat, Acid, and Oxidative Stress Conditions

Ju Yeon Song ,  Hea Yeon Han ,  Tae Jin Cho

한국식품영양과학회 학술대회발표집

2024 .10

유제품 중 식중독균 안전관리기술

이은선 ,  오미화

축산식품과학과 산업

2019 .01

Enhancement effect of slightly acidic electrolyzed water by chemical and physical treatments against Escherichia coli O157:H7 on lettuce, spinach, and sprouts

Paul-F ,  ançois Ngnitcho Kounkeu ,  Cha 외 15명

한국식품영양과학회 학술대회발표집

2016 .10

Bactericidal Efficacy of a Fumigation Disinfectant Containing Paraformaldehyde Against Salmonella Typhimurium

Cha ,  Chun-Nam ,  Son 외 12명

한국식품위생안전성학회지

2016 .01

Effect of Slightly Acidic Electrolyzed Water (SAEW) on Reduction of L. innocua Biofilm on Various Food Contact Surfaces

Hye Ri Jeon ,  Mi Jin Kwon ,  Hye Jin Moon 외 1명

한국식품영양과학회 학술대회발표집

2016 .10

Antimicrobial properties of extracellular vesicles derived from heterofermentative lactic acid bacteria against foodborne pathogens

Hye Rin Kim ,  Wu Jin Lee ,  Yeong Ji Oh

한국식품영양과학회 학술대회발표집

2024 .10

A Hurdle Technology of Slightly Acidic Electrolyzed Water for Establishment of Microbial Safety and Shelf Life Extension of Fresh-cut Bell Pepper

Ke Luo ,  Deog-Hwan Oh

한국식품영양과학회 학술대회발표집

2015 .08

Current Status and Future Strategies for Research and Development Investments on Foodborne Virus Safety in South Korea

Beom Chang Baek ,  Sun Min Pa ,  k 외 1명

한국식품영양과학회 학술대회발표집

2021 .10

Field Study on Major Foodborne Bacteria at the Fruit Juice Processing Stage

Dong Hoon Kwak ,  Ha ,  y Yu 외 1명

한국식품영양과학회 학술대회발표집

2023 .10

Comprehensive Analysis of Pathogenic Genes in Foodborne Bacteria Isolated from Clinical Samples

Ha ,  y Yu ,  Min Suk Rhee

한국식품영양과학회 학술대회발표집

2024 .10