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Results 1-6 of 6 (Search time: 1.191 seconds).

Effect of ultraviolet radiation on the reduction of major food spoilage molds and sensory quality of the surface of dried filefish (Stephanolepis cirrhifer) fillets

Park, Shin Young; Lee, Na-Young; Kim, Soon-Han; Cho, Joon-I; Lee, Hee-Jung; Ha, Sang-Do

ArticleIssue Date2014CitationFOOD RESEARCH INTERNATIONAL, v.62, pp 1108 - 1112PublisherELSEVIER SCIENCE BV
Influence of NaCl on the inactivation of murine norovirus-1 and hepatitis A virus in the Korean traditional salted oyster product "Eoriguljeot" during storage

Park, Shin Young; Ha, Sang-Do

ArticleIssue Date2014CitationFOOD RESEARCH INTERNATIONAL, v.62, pp 382 - 387PublisherELSEVIER SCIENCE BV
Reduction effect of the selected chemical and physical treatments to reduce L-monocytogenes biofilms formed on lettuce and cabbage

Srey, Sokunrotanak; Park, Shin Young; Jahid, Iqbal Kabir; Ha, Sang-Do

ArticleIssue Date2014CitationFOOD RESEARCH INTERNATIONAL, v.62, pp 484 - 491PublisherELSEVIER SCIENCE BV
Comparison of the murine norovirus-1 inactivation in cabbage Kimchi with two different salinities during storage

Kang, Sujin; Kim, Su-ji; Kim, Sung Hyun; Lee, Ji-Hyun; Park, Shin Young; Ha, Sang-Do

ArticleIssue Date2016CitationFOOD RESEARCH INTERNATIONAL, v.84, pp 96 - 101PublisherELSEVIER SCIENCE BV
Synergistic effect of X-ray irradiation and sodium hypochlorite against Salmonella enterica serovar Typhimurium biofilms on quail eggshells

Jung, Soo-Jin; Park, Shin Young; Ha, Sang-Do

ArticleIssue Date2018CitationFOOD RESEARCH INTERNATIONAL, v.107, pp 496 - 502PublisherELSEVIER SCIENCE BV
Application of gamma radiation for the reduction of norovirus and the quality stability in optimally ripened cabbage kimchi

Park, Shin Young; Ha, Sang-Do

ArticleIssue Date2017CitationFOOD RESEARCH INTERNATIONAL, v.100, pp 277 - 281PublisherELSEVIER SCIENCE BV
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