Microbial modeling in quantitative risk assessment for the hazard analysis and critical control point (HACCP) system: a review.
Min SC, Choi YJ
Food Science and Biotechnology, 2009
62
Tensile and moisture barrier properties of whey protein-beeswax layered composite films.
Min SC, Janjarasskul T, Krochta JM
Journal of the Science of Food and Agriculture, 2009
63
Antimicrobial and sustainable biopolymer films for food packaging.
Min SC
Food and Machinery, 2009
64
Diffusion of the antimicrobial lysozyme from a whey protein coating on smoked salmon.
Min SC, Krochta JM, Rumsey TR
Journal of Food Engineering, 2008
65
Coating of peanuts with edible whey protein film containing α-tocopherol and ascorbyl palmitate.
Han JH, Hwang HM, Min SC, Krochta JM
Journal of Food Science, 2008
66
Pulsed electric fields (PEF): processing system, microbial and enzyme inactivation, and shelf life extension of foods.
Min SC, Evrendilek GA, Zhang HQ
IEEE Transactions on Plasma Sciences, 2007
67
Ascorbic acid-containing whey protein film-coatings for control of peanut oxidation.
Min SC, Krochta JM
Journal of Agriculture and Food Chemistry, 2007
68
Diffusions of thiocyanate and hypothiocyanite in whey protein films incorporating the lacto peroxidase system.
Min SC, Krochta JM, Rumsey TR
Journal of Food Engineering, 2007
69
The hazard analysis and critical control point (HACCP) system and its implementation in an aseptic thermal juice processing scheme: a review.
Min SC, Min DB
Food Science and Biotechnology, 2006
70
Inhibition of Salmonella enterica and Escherichia coli O157:H7 on roasted turkey by edible whey protein coatings incorporating the lactoperoxidase system.