Inactivation of bacteria causing soft rot disease in fresh cut cabbage using slightly acidic electrolyzed water.
Song H§, Lee JY§, Lee HW, Ha JH*
Food Control, 2021
22
Volatile metabolic markers for monitoring Pectobacterium carotovorum subsp. carotovorum using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry.
Yang JS§, Lee HW§, Song H, Ha JH*
Journal of Microbiology and Biotechnology, 2021
23
Proteomic evaluation of kimchi, a traditional Korean fermented vegetable, and comparison of kimchi manufactured in China and Korea.
Lee HW§, Yoon SR§, Yang JS§, Lee HM, Kim SJ, Lee JY, Hwang IM, You SY, Ha JH*
Journal of Food Science and Technology, 2021
24
Optimization and comparison of headspace hot injection and trapping, headspace solid phase microextraction, and static headspace sampling techniques with gas chromatography–mass spectrometry for the analysis of volatile compounds in kimchi.
Hwang YS, Yang JS, Lee HW*, Ha JH*
LWT-Food Science and Technology, 2020
25
Rapid and Simultaneous Quantification of Five Quinolizidine Alkaloids in Lupinus angustifolius L. and Its Processed Foods by UPLC-MS/MS.
Hwang IM, Lee HW, Lee HM, Yang JS, Seo HY, Chung YJ, Kim SH*
ACS Omega, 2020
26
Photocatalytic inactivation of viral particles of human norovirus by Cu-doped TiO2 non-woven fabric under UVA-LED wavelengths.
Moon EW, Lee HW, Rok JH, Ha JH*
Science of the Total Environment, 2020
27
Impact of fermentation conditions on the diversity of white colony-forming yeast and analysis of metabolite changes by white colony-forming yeast in kimchi.
Kim MJ, Lee HW, Kim JY, Kang SE, Roh SW, Hong SW, Yoo SR, Kim TW*
Food Research International, 2020
28
Validation and Determination of Quinolizidine Alkaloids (QAs) in Lupin Products by Gas Chromatography with Flame Ionization Detection (GC-FID).
Lee HW§, Hwang IM§, Lee HM, Yang JS, Park EJ, Choi JW, Seo HY, Kim SH*
Analytical Letters, 2020
29
Determination of Transfer Patterns of Pectobacterium carotovorum subsp. carotovorum Planktonic Cells and Biofilm During Mechanical Cutting of Kimchi Cabbage.
Kang M, Kim SJ, Yoon SR, Lee HW, Lee JY, Ha JH*
Journal of Food Science, 2019
30
Dietary intake assessment of macro, trace, and toxic elements via consumption of kimchi in South Korea.
Hwang IM, Yang JS, Jung JH, Lee HW, Lee HM, Seo HY, Khan N, Jamila N, Kim KS, Kim SH*
Journal of the Science of Food and Agriculture, 2019