Publication

Korea University Food Microbiology Laboratory

Papers
2013
53 Combined effects of plant extracts in inhibiting the growth of Bacillus cereus in reconstituted infant rice cereal Jun, H., J. Kim, J. Bang, H. Kim, L.R. Beuchat, and J.-H. Ryu. 2013. (2013) Int J. Food Microbiol. 160: 260-266 (IF: 3.327)  
2012
52 Development of an antimicrobial sachet containing encapsulated allyl isothiocyanate to inactivate Escherichia coli O157:H7 on spinach leaves Seo, H.-S., J. Bang, H. Kim, L.R. Beuchat, S.Y. Cho*, and J.-H. Ryu*. 2012. (2012) Int J. Food Microbiol. 159: 136-143 (IF : 3.327) (*co-corresponding)  
51 Controlled fermentation of kimchi using naturally occurring antimicrobial agents: a review Kim, J., J. Bang, L.R. Beuhat, H. Kim*, and J.-H. Ryu*. 2012. (2012) Food Microbiol. 32: 20-31 (IF : 3.283) (*co-corresponding)  
50 Reduction of Bacillus cereus spores in sikhye, a traditional Korean rice beverage, by modified tyndallization processes with and without carbon dioxide injection Kim, H., H. Kim, J. Bang, Y. Kim, L.R. Beuchat, J.-H. Ryu. 2012. (2012) Lett. Appl. Microbiol. 55: 218-223 (IF :1.622)  
2011
49 Survival and colonization of Escherichia coli O157:H7 on spinach leaves as affected by inoculum level and carrier, temperature, and relative humidity Choi, S., J. Bang, H. Kim, L. R. Beuchat, and J.-H. Ryu. 2011. (2011) J. Appl. Microbiol. 111: 1465-1472 (IF : 2.337)  
48 Reduction of Escherichia coli O157:H7 on radish seeds by sequential application of aqueous chlorine dioxide and dry-heat treatment Bang, J., H. Kim, H. Kim, L. R. Beuchat, and J.-H. Ryu. 2011. (2011) Lett. Appl. Microbiol. 53: 424-429 (IF : 1.622)  
47 Inactivation of Escherichia coli O157:H7 on radish seeds by sequential treatments with chlorine dioxide, drying, and dry heat without loss of seed viability Bang, J., H. Kim, H. Kim, L. R. Beuchat, and J.-H. Ryu . 2011. (2011) Appl. Environ. Microbiol. 77: 6680-6686 (IF : 3.829)  
46 Microbial examination of non-heated foods served in feeding programs of elementrary schools, Iksan City, Jeonbuk Province, Korea Ryu, J.-H. , J. Ko, H. Park, S. Yang, and H. Kim. 2011. (2011) J. Food Prot. 74: 1564-1568 (IF : 1.937)  
45 Detection of Alicyclobacillus species in fruit juice using a random genomic DNA microarray Chip Jang, J. H., S.-J. Kim, B. H. Yoon, J.-H. Ryu , M. B. Gu, and H.-I. Chang. 2011. (2011) J. Food Prot. 74: 933-938 (IF : 1.937)  
44 Production of high ϒ -aminobutyric acid (GABA) sour kimchi using lactic acid bacteria isolated from mukeunjee kimchi Cho, S. Y., M. J. Park, K. M. Kim, J.-H. Ryu , and H. J. Park. 2011. (2011) Food Sci. Biotech. 20: 403-408 (IF : 0.493)  
43 A subtractively optimized DNA microarray using non-sequenced genomic probes for the detection of food-borne pathogens Lee, J. Y., B. C. Kim, K. J. Chang, J.-M. Ahn, J.-H. Ryu , H.-I. Chang, and M. B. Gu. 2011. (2011) Appl. Biochem. Biotechnol. 164: 183-193 (IF : 1.943)  
42 Combined effects of chlorine dioxide, drying, and dry heat treatments in inactivating microorganisms on radish seeds Bang, J., H. Kim, H. Kim, L. R. Beuchat, J.-H. Ryu . 2011. (2011) Food Microbiol. 28: 114-118 (IF : 3.283)  
2010
41 Identification of Yersinia enterocolitica using a random genomic DNA microarray chip Bang, J., L. R. Beuchat, M. B. Gu, H.-I. Chang, and J.-H. Ryu. 2010. (2010) Lett. Appl. Microbiol. 51: 665-670 (IF : 1.622)  
40 Synergistic effect of chlorine dioxide and drying treatments in inactivating Escherichia coli O157:H7 on radish seeds Kim, H., H. Kim, J. Bang., L. R. Beuchat, and J.-H. Ryu. 2010. (2010) J. Food Prot. 73: 1225-1230 (IF : 1.937)  
39 Reduction of Bacillus cereus contamination in biofilms on stainless steel surfaces by application of sanitizers and commercial detergent Lee, M.-J., J.-H. Ha, Y.-S. Kim, J.-H. Ryu , and S.-D. Ha. 2010. (2010) J. Korean Soc. Appl. Biol. Chem. 53: 89-93 (IF : 0.365)  
2009
38 Cronobacter sakazakii in foods and factors affecting its survival, growth, and inactivation Beuchat, L. R., H. Kim, J. B. Gurtler, L. C. Lin, J.-H. Ryu , and G. M. Richards. 2009. (2009) Int. J. Food Microbiol. 136: 204-213 (IF : 3.327)  
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