발행물

논문
특허
저서

전체 논문

114

61

Dietary intake assessment of macro, trace, and toxic elements via consumption of kimchi in South Korea
Hwang, IM (Hwang, In Min), Yang, JS (Yang, Ji-Su), Jung, JH (Jung, Ji-Hye), Lee, HW (Lee, Hae-Won), Lee, HM (Lee, Hee Min), Seo, HY (Seo, Hye-Young), Khan, N (Khan, Naeem), Jamila, N (Jamila, Nargis), Kim, KS (Kim, Kyong Su), Kim, SH (Kim, Sung Hyun)
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2019

62

Determination of Transfer Patterns of Pectobacterium carotovorum subsp. carotovorum Planktonic Cells and Biofilms During Mechanical Cutting of Kimchi Cabbage
Kang, M (Kang, Miran), Kim, SJ (Kim, Su-Ji), Yoon, SR (Yoon, So-Ra), Lee, HW (Lee, Hae-Won), Lee, JY (Lee, Jae Yong), Ha, JH (Ha, Ji-Hyoung)
JOURNAL OF FOOD SCIENCE, 2019

63

Characterization of Kimchi Flavor with Preconcentration by Head Space Solid-Phase Microextraction and Stir Bar Sorptive Extraction and Analysis by Gas Chromatography-Mass Spectrometry
Hwang, YS (Hwang, Ye-Seul), Lee, HW (Lee, Hae-Won), Chang, JY (Chang, Ji Yoon), Seo, HY (Seo, Hye Young)
ANALYTICAL LETTERS, 2019

64

Use of RT-qPCR with combined intercalating dye and sodium lauroyl sarcosinate pretreatment to evaluate the virucidal activity of halophyte extracts against norovirus
Lee, HW (Lee, Hae-Won), Yoon, SR (Yoon, So-Ra), Lee, HM (Lee, Hee-Min), Lee, JY (Lee, Jae Young), Kim, SH (Kim, Sung Hyun), Ha, JH (Ha, Ji-Hyoung)
FOOD CONTROL, 2019

65

Regression analysis for predicting the fermentation state of packaged Kimchi using a colorimetric indicator
Kim, SJ (Kim, Su-Ji), Lee, JY (Lee, Jae Yong), Yoon, SR (Yoon, So-Ra), Lee, HW (Lee, Hae-Won), Ha, JH (Ha, Ji-Hyoung)
JOURNAL OF FOOD ENGINEERING, 2019

66

Discrimination of Chili Powder Origin Using Inductively Coupled Plasma-Mass Spectrometry (ICP-MS), Inductively Coupled Plasma-Optical Emission Spectroscopy (ICP-OES), and Near Infrared (NIR) Spectroscopy
Hwang, IM (Hwang, In Min), Moon, EW (Moon, Eun Woo), Lee, HW (Lee, Hae-Won), Jamila, N (Jamila, Nargis), Kim, KS (Kim, Kyong Su), Ha, JH (Ha, Ji-Hyoung), Kim, SH (Kim, Sung Hyun)
ANALYTICAL LETTERS, 2019

67

Viral community predicts the geographical origin of fermented vegetable foods more precisely than bacterial community
Jung, MJ (Jung, Mi-Ja), Kim, MS (Kim, Min-Soo), Yun, JH (Yun, Ji-Hyun), Lee, JY (Lee, June-Young), Kim, PS (Kim, Pil Soo), Lee, HW (Lee, Hae-Won), Ha, JH (Ha, Ji-Hyoung), Roh, SW (Roh, Seong Woon), Bae, JW (Bae, Jin-Woo)
FOOD MICROBIOLOGY, 2018

68

Immunomagnetic separation combined with RT-qPCR for evaluating the effect of disinfectant treatments against norovirus on food contact surfaces
Lee, HM (Lee, Hee-Min), Yang, JS (Yang, Ji-Su), Yoon, SR (Yoon, So-Ra), Lee, JY (Lee, Jae Yong), Kim, SJ (Kim, Su-Ji), Lee, HW (Lee, Hae-Won), Kim, SH (Kim, Sung Hyun), Ha, JH (Ha, Ji-Hyoung)
LWT-FOOD SCIENCE AND TECHNOLOGY, 2018

69

Pretreatment with propidium monoazide/sodium lauroyl sarcosinate improves discrimination of infectious waterborne virus by RT-qPCR combined with magnetic separation
Lee H.-W., Lee H.-M., Yoon S.-R., Kim S.H., Ha J.-H.
Environmental Pollution, 2018

70

Efficacy of Combination Treatment with Sodium Metasilicate and Sodium Hypochlorite for Inactivation of Norovirus on Fresh Vegetables
Ha J.-H., Kim S.H., Lee H.-M., Kim S.-J., Lee H.-W.
Foodborne Pathogens and Disease, 2018