| Inactivation dynamics of 222 nm krypton-chlorine excilamp irradiation on Gram-positive and Gram-negative foodborne pathogenic bacteria JW Kang, SS Kim, DH Kang Food research international 109, 325-333, 2018 | 82 | 2018 |
| Effect of pH for inactivation of Escherichia coli O157: H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice by ohmic heating JY Lee, SS Kim, DH Kang LWT-Food Science and Technology 62 (1), 83-88, 2015 | 62 | 2015 |
| Effect of milk fat content on the performance of ohmic heating for inactivation of Escherichia coli O157: H7, Salmonella enterica Serovar Typhimurium and Listeria monocytogenes SS Kim, DH Kang Journal of applied microbiology 119 (2), 475-486, 2015 | 55 | 2015 |
| Combination treatment of ohmic heating with various essential oil components for inactivation of food-borne pathogens in buffered peptone water and salsa SS Kim, DH Kang Food Control 80, 29-36, 2017 | 49 | 2017 |
| Application of low frequency pulsed ohmic heating for inactivation of foodborne pathogens and MS-2 phage in buffered peptone water and tomato juice SS Kim, W Choi, DH Kang Food microbiology 63, 22-27, 2017 | 49 | 2017 |
| Bacterial pathogen detection by conventional culture‐based and recent alternative (polymerase chain reaction, isothermal amplification, enzyme linked immunosorbent assay … SO Kim, SS Kim Journal of Food Safety 41 (1), e12870, 2021 | 41 | 2021 |
| Synergistic effect of ohmic heating and UV-C irradiation for inactivation of Escherichia coli O157: H7, Salmonella Typhimurium and Listeria monocytogenes in buffered peptone … SS Kim, SH Park, SH Kim, DH Kang Food Control 102, 69-75, 2019 | 40 | 2019 |
| Synergistic effect of carvacrol and ohmic heating for inactivation of E. coli O157: H7, S. Typhimurium, L. monocytogenes, and MS-2 bacteriophage in salsa SS Kim, DH Kang Food Control 73, 300-305, 2017 | 40 | 2017 |
| Comparison of pH effects on ohmic heating and conventional heating for inactivation of Escherichia coli O157: H7, Salmonella enterica Serovar Typhimurium and Listeria … SS Kim, DH Kang LWT-Food Science and Technology 64 (2), 860-866, 2015 | 39 | 2015 |
| Comparative effects of ohmic and conventional heating for inactivation of Escherichia coli O157: H7, Salmonella enterica serovar typhimurium, and Listeria monocytogenes in skim … SS Kim, DH Kang Journal of food protection 78 (6), 1208-1214, 2015 | 28 | 2015 |
| Susceptibility of Escherichia coli O157:H7 grown at low temperatures to the krypton-chlorine excilamp JI Lee, SS Kim, DH Kang Scientific reports 9 (1), 563, 2019 | 25 | 2019 |
| Application of continuous-type pulsed ohmic heating system for inactivation of foodborne pathogens in buffered peptone water and tomato juice SS Kim, SH Park, DH Kang Lwt 93, 316-322, 2018 | 25 | 2018 |
| Outbreaks, germination, and inactivation of Bacillus cereus in food products: A review W Choi, SS Kim Journal of Food Protection 83 (9), 1480-1487, 2020 | 24 | 2020 |
| Inactivation of Bacillus cereus spores on stainless steel by combined superheated steam and UV-C irradiation treatment SS Kim, SH Kim, SH Park, DH Kang Journal of food protection 83 (1), 13-16, 2020 | 22 | 2020 |
| Application of the 222 nm krypton-chlorine excilamp and 280 nm UVC light-emitting diode for the inactivation of Listeria monocytogenes and Salmonella Typhimurium in water with … SS Kim, M Shin, JW Kang, DK Kim, DH Kang Lwt 117, 108458, 2020 | 22 | 2020 |
| Combined inhibitory effect of milk fat and lactose for inactivation of foodborne pathogens by ohmic heating SS Kim, Y Jo, DH Kang LWT 86, 159-165, 2017 | 22 | 2017 |
| Combined treatment with a 222-nm krypton-chlorine excilamp and a 280-nm LED-UVC for inactivation of Salmonella Typhimurium and Listeria monocytogenes M Shin, SS Kim, DH Kang Lwt 131, 109715, 2020 | 19 | 2020 |
| Inactivation of Staphylococcus aureus biofilms on food contact surfaces by superheated steam treatment SH Kim, SH Park, SS Kim, DH Kang Journal of food protection 82 (9), 1496-1500, 2019 | 19 | 2019 |
| Resistance of Escherichia coli O157: H7 ATCC 35150 to ohmic heating as influenced by growth temperature and sodium chloride concentration in salsa SS Kim, JI Lee, DH Kang Food Control 103, 119-125, 2019 | 18 | 2019 |
| Effect of power levels on inactivation of Escherichia coli O157: H7, Salmonella Typhimurium, and Listeria monocytogenes in tomato paste using 915-megahertz microwave and ohmic … SS Kim, HJ Sung, HS Kwak, IS Joo, JS Lee, G Ko, DH Kang Journal of food protection 79 (9), 1616-1622, 2016 | 17 | 2016 |
Dong-Hyun KangProfessor, Dept. Food Science, Seoul National UniversityVerified email at snu.ac.kr
