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Results 1-10 of 16 (Search time: 0.282 seconds).

Rapid Detection of Escherichia coli in Fresh Foods Using a Combination of Enrichment and PCR AnalysisGo to Link

Choi, Yukyung; Lee, Sujung; Lee, Heeyoung; Lee, Soomin; Kim, Sejeong; Lee, Jeeyeon; Ha, Jimyeong; Oh, Hyemin; Lee, Yewon; Kim, Yujin, et al.

ArticleIssue Date2018CitationKOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.38, no.4, pp 829 - 834PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
Pathogenic Characteristics and Antibiotic Resistance of Bacterial Isolates from Farmstead CheesesGo to Link

Jang, Kyeonga; Lee, Jeeyeon; Lee, Heeyoung; Kim, Sejeong; Ha, Jimyeong; Choi, Yukyung; Oh, Hyemin; Yoon, Yohan; Lee, Soomin

ArticleIssue Date2018CitationKOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.38, no.1, pp 203 - 208PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
Application of Probabilistic Model to Calculate Probabilities of Escherichia coli O157:H7 Growth on Polyethylene Cutting BoardGo to Link

Lee, Joo-Yeon; Suk, Hee-Jin; Lee, Heeyoung; Lee, Soomin; Yoon, Yohan

ArticleIssue Date2012CitationKOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.32, no.1, pp 62 - 67PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
Prevalence and Genetic Characteristics of Meatborne Listeria monocytogenes Isolates from Livestock Farms in KoreaGo to Linkopen access

Oh, Hyemin; Kim, Sejeong; Lee, Soomin; Lee, Heeyoung; Ha, Jimyeong; Lee, Jeeyeon; Choi, Yukyung; Choi, Kyoung-Hee; Yoon, Yohan

ArticleIssue Date2016CitationKOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.36, no.6, pp 779 - 786PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
Kinetic Behavior of Salmonella on Low NaNO2 Sausages during Aerobic and Vacuum StorageGo to Linkopen access

Ha, Jimyeong; Gwak, Eunji; Oh, Mi-Hwa; Park, Beomyoung; Lee, Jeeyeon; Kim, Sejeong; Lee, Heeyoung; Lee, Soomin; Yoon, Yohan; Choi, Kyoung-Hee

ArticleIssue Date2016CitationKOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.36, no.2, pp 262 - 266PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
Identification of Pork Adulteration in Processed Meat Products Using the Developed Mitochondrial DNA-Based PrimersGo to Linkopen access

Ha, Jimyeong; Kim, Sejeong; Lee, Jeeyeon; Lee, Soomin; Lee, Heeyoung; Choi, Yukyung; Oh, Hyemin; Yoon, Yohan

ArticleIssue Date2017CitationKOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.37, no.3, pp 464 - 468PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
Evaluation on Antimicrobial Activity of Psoraleae semen Extract Controlling the Growth of Gram-Positive BacteriaGo to Linkopen access

Kim, Sejeong; Lee, Soomin; Lee, Heeyoung; Ha, Jimyeong; Lee, Jeeyeon; Choi, Yukyung; Oh, Hyemin; Hong, Joonbae; Yoon, Yohan; Choi, Kyoung-Hee

ArticleIssue Date2017CitationKOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.37, no.4, pp 502 - 510PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
Mathematical Model for Predicting the Growth Probability of Staphylococcus aureus in Combinations of NaCl and NaNO2 under Aerobic or Evacuated Storage ConditionsGo to Linkopen access

Lee, Jeeyeon; Gwak, Eunji; Ha, Jimyeong; Kim, Sejeong; Lee, Soomin; Lee, Heeyoung; Oh, Mi-Hwa; Park, Beom-Young; Oh, Nam Su; Choi, Kyoung-Hee, et al.

ArticleIssue Date2016CitationKOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.36, no.6, pp 752 - 759PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
Quantitative Microbial Risk Assessment for Campylobacter spp. on Ham in KoreaGo to Link

Lee, Jeeyeon; Ha, Jimyeong; Kim, Sejeong; Lee, Heeyoung; Lee, Soomin; Yoon, Yohan

ArticleIssue Date2015CitationKOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.35, no.5, pp 674 - 682PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
Probabilistic Models to Predict the Growth Initiation Time for Pseudomonas spp. in Processed Meats Formulated with NaCl and NaNO2Go to Linkopen access

Jo, Hyunji; Park, Beomyoung; Oh, Mihwa; Gwak, Eunji; Lee, Heeyoung; Lee, Soomin; Yoon, Yohan

ArticleIssue Date2014CitationKOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.34, no.6, pp 736 - 741PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
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