Effect of cold atmospheric pressure plasma-activated water on the microbial safety of Korean rice cake.
Han JY, Song WJ, Kang JH, Min SC, Eom S, Hong EJ, Ryu S, Kim SB, Cho S, Kang DH
LWT – Food Science and Technology, 2020
42
Improvement of the antioxidant activity, water solubility, and dispersion stability of prickly pear cactus fruit extracts using argon cold plasma treatment.
Kim SY, Lee SY, Min SC
Journal of Food Science, 2019
43
Development of a microbial decontamination system combining washing with highly activated calcium oxide solution and antimicrobial coating for improvement of mandarin storability.
Choi HY, Bang IH, Kang JH, Min SC
Journal of Food Science, 2019
44
Inactivation of potato polyphenol oxidase using microwave cold plasma treatment.
Kang JH, Roh SH, Min SC
Journal of Food Science, 2019
45
Effects of the treatment parameters on the efficacy of the inactivation of Salmonella contaminating boiled chicken breast by in-package atmospheric cold plasma treatment.
Roh SH, Lee SY, Park HH, Lee ES, Min SC
International Journal of Food Microbiology, 2019
46
Preservation of red pepper flakes using microwave combined cold plasma treatment.
Kim JE, Oh YJ, Min SC
Journal of the Science of Food and Agriculture, 2019
47
Effects of packaging parameters on the inactivation of Salmonella contaminating mixed vegetables in plastic packages using atmospheric dielectric barrier discharge cold plasma treatment.
Kim SY, Bang IH, Min SC
Journal of Food Engineering, 2019
48
Development of a gulfweed‐based edible coating using high‐pressure homogenization and its application to smoked salmon.
Kim SY, Kang JH, Jo JH, Min SC
Journal of Food Science, 2018
49
Coating Satsuma mandarin using grapefruit seed extract–incorporated carnauba wax for its preservation.
Won MY, Min SC
Food Science and Biotechnology, 2018
50
Microbial decontamination of black pepper powder using a commercial-scale intervention system combining ultraviolet-C and plasma treatments.