Improvement of oxidation and emulsion stability of model salad dressing by glucose oxidase-catalase.

Commercial-scale pulsed electric field processing of orange juice.

Commercial scale pulsed electric field processing of tomato juice.

Changes of volatile compounds, lactic acid bacteria, pH, and headspace gases in Kimchi, a traditional korean fermented vegetable product.

Off-odor study with γ -irradiated orange juice using sensory and volatile compound analyses.

Water activity and the inactivation of Enterobacter cloacae inoculated in chocolate liquor and a model system by pulsed electric field treatment.

Inactivation of *Salmonella* in steamed fish cake using an in-package combined treatment of cold plasma and ultraviolet-activated zinc oxide.

Development of a dual-system freshness indicator and mobile application for determining beef freshness using a colorimetric system

Microbial decontamination of fresh-cut celery using simultaneous ultrasound and plasma-activated water treatment

Effects of Ag ion substitution in zeolite and use of citric acid on the efficacy of antimicrobial properties of EVA-PE composite films