Sang-Soon Kim
Sang-Soon Kim
Assistant Professor, Department of Food Engineering, Dankook Univeristy
dankook.ac.kr의 이메일 확인됨 - 홈페이지
제목
인용
인용
연도
Effect of pH for inactivation of Escherichia coli O157: H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice by ohmic heating
JY Lee, SS Kim, DH Kang
LWT-Food Science and Technology 62 (1), 83-88, 2015
412015
Inactivation dynamics of 222 nm krypton-chlorine excilamp irradiation on Gram-positive and Gram-negative foodborne pathogenic bacteria
JW Kang, SS Kim, DH Kang
Food research international 109, 325-333, 2018
382018
Application of low frequency pulsed ohmic heating for inactivation of foodborne pathogens and MS-2 phage in buffered peptone water and tomato juice
SS Kim, W Choi, DH Kang
Food microbiology 63, 22-27, 2017
352017
Effect of milk fat content on the performance of ohmic heating for inactivation of Escherichia coli O157: H7, Salmonella enterica Serovar Typhimurium and Listeria monocytogenes
SS Kim, DH Kang
Journal of applied microbiology 119 (2), 475-486, 2015
342015
Combination treatment of ohmic heating with various essential oil components for inactivation of food-borne pathogens in buffered peptone water and salsa
SS Kim, DH Kang
Food Control 80, 29-36, 2017
322017
Synergistic effect of carvacrol and ohmic heating for inactivation of E. coli O157: H7, S. Typhimurium, L. monocytogenes, and MS-2 bacteriophage in salsa
SS Kim, DH Kang
Food control 73, 300-305, 2017
262017
Comparison of pH effects on ohmic heating and conventional heating for inactivation of Escherichia coli O157: H7, Salmonella enterica Serovar Typhimurium and Listeria …
SS Kim, DH Kang
LWT-Food Science and Technology 64 (2), 860-866, 2015
222015
Comparative effects of ohmic and conventional heating for inactivation of Escherichia coli O157: H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes in skim …
SS Kim, DH Kang
Journal of food protection 78 (6), 1208-1214, 2015
202015
Application of continuous-type pulsed ohmic heating system for inactivation of foodborne pathogens in buffered peptone water and tomato juice
SS Kim, SH Park, DH Kang
Lwt 93, 316-322, 2018
152018
Combined inhibitory effect of milk fat and lactose for inactivation of foodborne pathogens by ohmic heating
SS Kim, Y Jo, DH Kang
LWT 86, 159-165, 2017
132017
Susceptibility of Escherichia coli O157: H7 grown at low temperatures to the krypton-chlorine excilamp
JI Lee, SS Kim, DH Kang
Scientific reports 9 (1), 1-9, 2019
112019
Effect of power levels on inactivation of Escherichia coli O157: H7, Salmonella Typhimurium, and Listeria monocytogenes in tomato paste using 915-megahertz microwave and ohmic …
SS Kim, HJ Sung, HS Kwak, IS Joo, JS Lee, G Ko, DH Kang
Journal of food protection 79 (9), 1616-1622, 2016
112016
Synergistic effect of ohmic heating and UV-C irradiation for inactivation of Escherichia coli O157: H7, Salmonella Typhimurium and Listeria monocytogenes in buffered peptone …
SS Kim, SH Park, SH Kim, DH Kang
Food Control 102, 69-75, 2019
102019
Inactivation of Bacillus cereus Spores on Stainless Steel by Combined Superheated Steam and UV-C Irradiation Treatment
SS Kim, SH Kim, SH Park, DH Kang
Journal of food protection 83 (1), 13-16, 2020
82020
Application of the 222 nm krypton-chlorine excilamp and 280 nm UVC light-emitting diode for the inactivation of Listeria monocytogenes and Salmonella Typhimurium in water with …
SS Kim, M Shin, JW Kang, DK Kim, DH Kang
LWT 117, 108458, 2020
72020
Resistance of Escherichia coli O157: H7 ATCC 35150 to ohmic heating as influenced by growth temperature and sodium chloride concentration in salsa
SS Kim, JI Lee, DH Kang
Food control 103, 119-125, 2019
62019
Combined treatment with a 222-nm krypton-chlorine excilamp and a 280-nm LED-UVC for inactivation of Salmonella Typhimurium and Listeria monocytogenes
M Shin, SS Kim, DH Kang
LWT 131, 109715, 2020
52020
Reactive-oxygen-species-mediated mechanism for photoinduced antibacterial and antiviral activities of Ag 3 PO 4
Y Seo, K Park, Y Hong, ES Lee, SS Kim, YT Jung, H Park, C Kwon, ...
Journal of Analytical Science and Technology 11 (1), 1-6, 2020
42020
Numerical analysis of rectangular type batch ohmic heater to identify the cold point
W Choi, SS Kim, SH Park, JB Ahn, DH Kang
Food science & nutrition 8 (1), 648-658, 2020
42020
Inactivation of Staphylococcus aureus Biofilms on Food Contact Surfaces by Superheated Steam Treatment
SH Kim, SH Park, SS Kim, DH Kang
Journal of food protection 82 (9), 1496-1500, 2019
42019
현재 시스템이 작동되지 않습니다. 나중에 다시 시도해 주세요.
학술자료 1–20