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114

51

Comparison of inactivation kinetics of<i> Yersinia</i><i> enterocolitica</i> in vegan and non-vegan kimchi during fermentation
하지형, 문은우, 송혜연, 이재용, 이해원, 김수지
HELIYON, 2023

52

Inactivation of bacteria causing soft rot disease in fresh cut cabbage using slightly acidic electrolyzed water
Song, H (Song, Hyeyeon), Lee, JY (Lee, Jae Yung), Lee, HW (Lee, Hae-Won), Ha, JH (Ha, Ji-Hyoung)
FOOD CONTROL, 2021

53

Determination of Toxic Elements and Arsenic Species in Salted Foods and Sea Salt by ICP-MS and HPLC-ICP-MS
Hwang, IM (Hwang, In Min), Lee, HM (Lee, Hee Min), Lee, HW (Lee, Hae-Won), Jung, JH (Jung, Ji-Hye), Moon, EW (Moon, Eun Woo), Khan, N (Khan, Naeem), Kim, SH (Kim, Sung Hyun)
ACS OMEGA, 2021

54

Proteomic evaluation of kimchi, a traditional Korean fermented vegetable, and comparison of kimchi manufactured in China and Korea
Lee, HW (Lee, Hae-Won), Yoon, SR (Yoon, So-Ra), Yang, JS (Yang, Ji-Su), Lee, HM (Lee, Hee Min), Kim, SJ (Kim, Su-Ji), Lee, JY (Lee, Jae Yong), Hwang, IM (Hwang, In Min), You, SY (You, Su-Yeon), Ha, JH (Ha, Ji-Hyoung)
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2021

55

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 (Hwang, Ye-Seul), Yang, JS (Yang, Ji-Su), Lee, HW (Lee, Hae-Won), Ha, JH (Ha, Ji-Hyoung)
LWT-FOOD SCIENCE AND TECHNOLOGY, 2020

56

Photocatalytic inactivation of viral particles of human norovirus by Cu-doped TiO2 non-woven fabric under UVA-LED wavelengths
Moon, EW (Moon, Eun Woo), Lee, HW (Lee, Hae-Won), Rok, JH (Rok, Jeong Hee), Ha, JH (Ha, Ji-Hyoung)
SCIENCE OF THE TOTAL ENVIRONMENT, 2020

57

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 (Kim, Mi-Ju), Lee, HW (Lee, Hae-Won), Kim, JY (Kim, Joon Yong), Kang, SE (Kang, Seong Eun), Roh, SW (Roh, Seong Woon), Hong, SW (Hong, Sung Wook), Yoo, SR (Yoo, Seung Ran), Kim, TW (Kim, Tae-Woon)
FOOD RESEARCH INTERNATIONAL, 2020

58

Rapid and Simultaneous Quantification of Five Quinolizidine Alkaloids in Lupinus angustifolius L. and Its Processed Foods by UPLC-MS/MS
Hwang, IM (Hwang, In Min), Lee, HW (Lee, Hae-Won), Lee, HM (Lee, Hee Min), Yang, JS (Yang, Ji-Su), Seo, HY (Seo, Hye Young), Chung, YJ (Chung, Yun-Jo), Kim, SH (Kim, Sung Hyun)
ACS OMEGA, 2020

59

Validation and Determination of Quinolizidine Alkaloids (QAs) in Lupin Products by Gas Chromatography with Flame Ionization Detection (GC-FID)
Lee, HW (Lee, Hae-Won), Hwang, IM (Hwang, In-Min), Lee, HM (Lee, Hee Min), Yang, JS (Yang, Ji-Su), Park, EJ (Park, Eun Jin), Choi, JW (Choi, Jae Won), Seo, HY (Seo, Hye Young), Kim, SH (Kim, Sung Hyun)
ANALYTICAL LETTERS, 2020

60

Simultaneous Determination of Preservatives, Artificial Sweeteners, and Synthetic Dyes in Kimchi by Ultra-Performance Liquid Chromatography Electrospray Ionization Tandem Mass Spectrometry (UPLC-ESI-MS/MS)
Lee, HM (Lee, Hee Min), Yang, JS (Yang, Ji-Su), Lee, HW (Lee, Hae-Won), Hwang, IM (Hwang, In Min), Hwang, YS (Hwang, Ye Seul), You, SY (You, Su-Yeon), Ha, JH (Ha, Ji-Hyoung), Kim, SH (Kim, Sung Hyun)
ANALYTICAL LETTERS, 2019