Analysis of saponin composition and comparison of the antioxidant activity of various parts of the quinoa plant (Chenopodium quinoa Willd.)

by Jeong Gyu Lim, Hyun‐Mee Park, Ki Sun Yoon
Published 2020-01-01

Survival and Risk Comparison of Campylobacter jejuni on Various Processed Meat Products

by Soo Hyeon Hong, Han Sol Kim, Ki Sun Yoon
Published 2016-06-01

Risk Comparison of the Diarrheal and Emetic Type of <i>Bacillus cereus</i> in Tofu

by Mi Jin Kwon, Chae Lim Lee, Ki Sun Yoon
Published 2019-11-01

Combined Hurdle Technologies Using UVC Waterproof LED for Inactivating Foodborne Pathogens on Fresh-Cut Fruits

by Geun-Hyang Kim, Chae-Lim Lee, Ki-Sun Yoon
Published 2021-07-01

Effects of Combined Aerosolization with Ultraviolet C Light-Emitting Diode on Enterohemorrhagic <i>Escherichia coli</i> and <i>Staphylococcus aureus</i> Attached to Soft Fresh Prod...

by Chae-Lim Lee, Geun-Hyang Kim, Ki-Sun Yoon
Published 2021-08-01

Control Measures of Pathogenic Microorganisms and Shelf-Life Extension of Fresh-Cut Vegetables

by Jeong Yeon Lee, So Young Yang, Ki Sun Yoon
Published 2021-03-01

Correction: Kim, Y.W.; Lee, S.H.; Hwang, I.G.; Yoon, K.S. Effect of Temperature on Growth of Vibrio parahaemolyticus and Vibrio vulnificus in Flounder, Salmon Sashimi and Oyster Me...

by Ki Sun Yoon, In Gun Hwang, Soon Ho Lee, Yoo Won Kim
Published 2013-07-01

Effect of Temperature on Growth of Vibrio paraphemolyticus and Vibrio vulnificus in Flounder, Salmon Sashimi and Oyster Meat

by Ki Sun Yoon, In Gun Hwang, Soon Ho Lee, Yoo Won Kim
Published 2012-12-01

Effect of Quinoa (<i>Chenopodium quinoa</i> Willd.) Starch and Seeds on the Physicochemical and Textural and Sensory Properties of Chicken Meatballs during Frozen Storage

by Jin-Hwa Park, Yun-Jin Lee, Jeong-Gyu Lim, Ji-Hye Jeon, Ki-Sun Yoon
Published 2021-07-01