ScholarWorks@Sookmyung Women's University: Yoon, Yo Han

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Yoon, Yo Han (윤요한)

Human Ecology (Department of Food & Nutrition)

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Tel 02-2077-7585
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Listeria monocytogenes:23||Staphylococcus aureus:18||Salmonella:14||Escherichia coli:13||NaCl:12||Bacillus cereus:9||Clostridium perfringens:8||probiotics:8||predictive model:8||NaNO2:7||Predictive model:7||Campylobacter jejuni:6||Campylobacter:6||gut microbiota:6||Dynamic model:5||Foodborne illness:5||Kimchi:5||Risk assessment:5||heat resistance:4||Vibrio vulnificus:4||foodborne illness:4||Irradiation:4||cheese:4||antibiotic resistance:4||microbial risk assessment:4||Vibrio parahaemolyticus:4||Antimicrobial:4||Vibrio cholerae:3||Detection:3||dietary fiber:3||PCR:3||Escherichia coli O157:H7:3||mathematical model:3||Pseudomonas aeruginosa:3||Cheese:3||quantitative microbial risk assessment:3||Food safety:3||lactic acid bacteria:3||Gut microbiome:3||kimchi:3||antibiotics:3||bioconversion:3||gut health:2||selective media:2||ham:2||decontamination:2||NaClhabituation:2||Gut microbiota:2||L. monocytogenes:2||Lactic acid bacteria:2||E. coli O157:H7:2||Nonintact beef:2||aflatoxin:2||Lactobacillus:2||drying:2||irradiation:2||dynamic model:2||electron beam:2||kinetic model:2||lactic acid:2||emulsion stability:2||thermal inactivation:2||S. aureus:2||Hazard analysis:2||tomato:2||Pathogenicity:2||Salmonella Typhimurium:2||exposure assessment:2||microbial quality:2||antibiotic susceptibility:2||βglucan:2||Foodborne pathogen:2||농산물우수관리제도:2||Sea squirt:2||milk:2||Seafood:2||model systems:2||위해요소:2||Perilla leaves:2||Periodontitis:2||Enrichment:2||Enrichment broth:2||Cooking method:2||mushroom:2||fermented milk:2||Mathematical model:2||nonthermal technology:2||biofilm:2||Predictive Model:2||Gamma irradiation:2||obesity:2||pasteurization:2||periodontal disease:2||Caco2 cell:2||periodontitis:2||pet food:2||Strawberry:2||Goat meat:2||Probiotics:2||poultry:2||chicken:2||Fermentation:2||chicken emulsion:2||Cudrania tricuspidata:2||gamma ray:2||prevalence:2||probabilistic model:2||probiotic:2||gammairradiation:2||Good agricultural practices(GAP):2||processed meat products:2||citrus peel fiber:2||Microbial risk assessment:2||Caco2 cell line:2||Bacterial growth:2||Quantitative Microbial Risk Assessment:2||Debaryomyces hansenii:2||goat meat:2||Artemisia herbaalba:2||readytoheat sauces:2||realtime PCR:2||resistance:2||risk assessment:2||safety:2||Quantitative microbial risk assessment (QMRA):2||Heat penetration:1||Hepatitis A virus:1||High pressure:1||Highly pathogenic Vibrio spp:1||Human health:1||Hydrogel:1||Hydrophobic filtration:1||Hygiene Products:1||IBD:1||Immune enhancement:1||Immunological activity:1||In vitro digestion model:1||Index:1||Injured cell:1||Interferon regulatory factors:1||Intestinal microbiota:1||Invasion:1||Isolates:1||Japanese Occupation Period:1||Jeotgal:1||Jerky:1||Kinetic model:1||Korean fermented food:1||Lactiplantibacillus plantarum:1||Lactobacillus curvatus:1||Lactobacillus fermentum:1||Lactobacillus gasseri:1||Lactobacillus rhamnosus GG:1||Land Survey Book:1||Land Survey Decree:1||Lettuce:1||Light emitting diode:1||Livestock Industry:1||Longterm preservation:1||Lung disease:1||MPNPCR:1||Marination:1||Meat product:1||Meat products:1||Membrane fluidity:1||Metagenomic analysis:1||Microbial Contamination:1||Microbial Risk Assessment:1||Microbial Safety:1||Microbial composition:1||Microbial flora:1||Microbiome:1||Microbiota:1||Microorganism:1||Microorganisms:1||Molecular detection system:1||Monoclonal antibody:1||Multiplex PCR:1||Nanodots:1||Next generation sequencing:1||Nitrite:1||Nitritefree:1||Nitrogendoped carbon nanodots:1||Nonthermal decontamination method:1||O157 : H7:1||Obesity:1||Oral challenge:1||Osmoprotectant:1||Pasteurized milk cheese:1||Pathogenic bacteria:1||Pediococcus pentosaceus:1||Pediococcus pentosaceusLactobacillus plantarumGrowth performanceIntestinal pathogen bacteria:1||Perilla l.eaf.:1||Pig trotters:1||Pilaira anomala:1||Polymer:1||Polyphenol:1||Pork:1||Poultry:1||Predictive microbiology:1||Pretreatment Method:1||Procarcinogenic enzymes:1||Probabilistic:1||Probabilistic Model:1||Probabilistic model:1||Processed Meat:1||Produce:1||Protein hydrolysis:1||Pseudomonas fluorescens:1||Pseudomonas spp.:1||Pyruvate formate lyase:1||Quality Improvement:1||Quantitative cell count:1||Quantitative microbial risk assessment:1||RTE lunch box:1||Rancidity:1||Rapid detection:1||Raw beef:1||Raw beef offal:1||Raw food:1||Raw milk cheese:1||Raw oyster:1||Raw whiparm octopus:1||Readytoeat salads:1||Reference value:1||RepPCR:1||Repurchase intention:1||Resistance:1||Resorufin dye:1||Retort:1||Risk:1||Safety:1||Safety assessment:1||Safety factor:1||Sample preparation method:1||Sausages:1||Search frequency:1||Selective media:1||Sellbydate:1||Sensory evaluation:1||Sensory properties:1||Sensory property:1||Sensory quality:1||Simulation:1||Slaughterhouses:1||Smoked duck:1||Social network service:1||Socioeconomic cost:1||Soft soybean curds:1||Software:1||Spore:1||Staphylococcus aureus enterotoxin:1||Stress adaptation:1||Stresses:1||Substitute:1||Synbiotic:1||Takju:1||Temperature:1||Tenderizers:1||Texture:1||Thermal inactivation:1||Thermal resistance:1||Toxigenic genes:1||Usebydate:1||Variant pathogenicity:1||Vinegar:1||Virus:1||Viscosity:1||Weakly alkalic electrolyzed water:1||Weaning pigs:1||Weibull model:1||Wet Towels:1||Wet Wipes:1||Whole genome sequencing:1||Yeast:1||acetic acid:1||adsorption:1||agricultural products processing center:1||allergic diseases:1||allergic rhinitis:1||allergy:1||alphaglucosidase:1||alphatocopherol:1||animal products:1||animal products traceability system:1||antiinflammatory effect:1||antimuscular atrophy:1||antiobesity:1||antibacterial activity:1||antibiotic:1||antimicrobial:1||antimicrobial activity:1||apoptosis:1||asthma:1||atopic dermatitis:1||autoinducer2:1||bacterial isolates:1||beef jerky:1||beef microflora:1||beef quality:1||betaglucan:1||biochemical analysis:1||bioconverted milk:1||blanching:1||brain damage:1||brain disorder:1||bulgogi:1||caco2 cell:1||carbon footprint:1||carrots:1||cdt toxin:1||cell envelop damage:1||centrifugation:1||characteristics:1||chicken breast:1||chicken meat:1||cholesterol:1||citric acid:1||climate change:1||cohort study:1||coliform:1||collagen:1||colorectal cancer:1||combination treatments:1||comparative genomics:1||consumers’ awareness:1||cutting board:1||cytokine:1||cytotoxicity:1||dairy industry:1||dairy products:1||debaryomyces hansenii:1||degradation:1||dehydration:1||detection:1||detection system:1||development of microbial resources:1||diarrheal B. cereus:1||disinfectant resistance:1||dissociation constant:1||distribution time:1||dogs:1||doseresponse:1||dried carrots:1||dry fermented sausage:1||dryaged beef:1||dryaging beef:1||dryfermented sausage:1||enoki mushroom:1||enrichment:1||enrichment broth:1||enrichment medium:1||enterotoxin gene:1||environment:1||exposure temperature:1||extract:1||farm to consumer:1||farmstead:1||farmstead cheese:1||farmstead cheeses:1||fat:1||fat content:1||fatty liver disease:1||feed additive:1||fermentation:1||fermentation temperature:1||fermented bean pastes:1||fermented clam:1||fermented meat products:1||fermented sausages:1||fiber:1||filtration:1||fishery auction market:1||flavor:1||food allergy:1||food authentication:1||food hygiene:1||food safety:1||food safety objective:1||food spoilage:1||foodborne pathogen:1||foodborne pathogen:1||frankfurters:1||fresh cut produce:1||fresh meat:1||freshcut lettuce:1||functionality:1||fungal growth:1||gastric fluid:1||gastroenteritis:1||gelatin:1||genetic analysis:1||genetic variation:1||genetically modified maize:1||genetically modified soybean:1||genotyping:1||glycemic control:1||gochujang:1||good agricultural practices(GAP):1||greenhouse gases:1||ground meat product:1||growth limit:1||growth pattern:1||growth phase:1||gut microbiota composition:1||healthfunctional food:1||heat:1||heat and acid:1||heat sensitivity:1||heatequivalent nonthermal technology:1||hepatitis A virus:1||herbal plant:1||high hydrostatic pressure:1||hygiene:1||hypochlorous acid water:1||iap gene:1||icaA:1||immunomodulatory effect:1||in vitro ileal disappearance:1||inflammatory bowel disease:1||injector:1||intestinal microorganisms:1||invasion:1||invasion gene:1||jerky:1||kinetic behavior:1||livestock farms:1||livestock industry:1||livestock products:1||low molecular weight:1||meat:1||meat consumption:1||meat spoilage:1||metabolic disorder:1||microbial population:1||microbiological food safety:1||microbiological hazard:1||microbiological quality:1||microbiome:1||microbiota:1||minced pork:1||minimum inhibitory concentration:1||modeling:1||modified Gompertz model:1||molecular subtyping:1||mouse:1||multiplex polymerase chain reaction (PCR):1||muscle atrophy:1||natural antimicrobials:1||natural production preservatives:1||nextgeneration sequencing:1||nonthermal processing:1||norovirus:1||nugget:1||nutrition labeling:1||oleanolic acied:1||pasteurized milk cheese:1||pathogen:1||pathogenicity:1||perilla leaf:1||periodontal pathogens:1||phytochemical:1||polymerase chain reaction:1||pork frankfurters:1||pork patties:1||postbiotics:1||poultry meat:1||prebiotic:1||predicted model:1||predictive modeling:1||preservatives:1||probioticsmediated bioconversion:1||processed cheese:1||processed ground meat product:1||processed meats:1||produce:1||pulsed field gel electrophoresis:1||quality control:1||quantitative microbial risk assessment (QMRA):1||quorum sensing:1||rapid detection:1||raw milk cheese:1||readytoeat SamgakKimbap:1||readytoeat meat:1||readytoeat meat products:1||risk characterization:1||safety evaluation:1||sample preparation:1||sample pretreatment:1||sauce:1||sausages:1||seafood:1||senescence:1||sensitivity:1||sensory properties:1||sensory quality:1||shelflife:1||siRNAs:1||side effect:1||simulated gastric fluid:1||skeletal muscle:1||skin:1||smoked duck:1||smoked ducks:1||sodium chloride:1||sodium diacetate:1||sodium lactate:1||soy sauce:1||space food:1||specificity:1||starter culture:1||steam blanching:1||storage:1||stress resistance:1||stress response:1||structural equation model:1||survival:1||synbiotic:1||systemic inflammation:1||tenderizer:1||therapeutic herbal plants:1||thermal processing:1||tight junction:1||transcriptome:1||tumbler:1||ultraviolet lightemitting diode:1||virulence:1||vitamin E:1||volatiles:1||water activity:1||water blanching:1||wrappackaging:1||yogurt:1||αglucosidase inhibitory activity:1||γIrradiation:1||딸기:1||병원성 미생물:1||병합효과:1||사과:1||살균제:1||위해분석:1||일제강점기:1||임야조사령:1||임야조사부:1||재배단계:1||토지조사령:1||토지조사부:1||3M TM Petrifilm TM Staph Express Count Plate:1||포자:1||?Glucosidase:1||?Glucuronidase:1||@RISK simulation:1||@risk:1||Adaptation:1||Aerotolerance:1||Agricultural products:1||Air flow velocity:1||Airliquid interface:1||Akkermansia:1||Akkermansia muciniphila:1||Alcohol consumption:1||Amino acid:1||Anticarcinogenesis:1||Anticholesterol:1||Antiinflammation:1||Antiviral responses:1||Antibiotic susceptibility:1||Antimicrobial Effects:1||Antimicrobial effect:1||Antioxidant:1||Antioxidant activity:1||Apoptosis:1||Apple:1||Aspergillus flavus:1||Attachment:1||Autoclave:1||B. cereus:1||Bacteria detection:1||Bacterial infection:1||BairdParker Agar:1||Beef fabrication:1||Beef tartare:1||Big data:1||Bile acid synthesis:1||Bile salt hydrolase (BSH) activity:1||Bioaccumulation:1||Biofilm:1||Biofilms:1||Brie cheese:1||Bulgogi sauce:1||Burkholderia pseudomallei:1||Burkholderia thailandensis:1||C.perfringens:1||Caco2 cells:1||Camembert cheese:1||Campylobacter coli:1||Campylobacter spp.:1||Cancer:1||Cancer cell:1||Carbon Footprint:1||CarboxyMethylCellulose (CMC):1||Carcinogen:1||Carrageenan:1||Cell cycle:1||Chaga mushroom:1||Chemical tenderizers:1||Chemokines:1||Chicken cooking:1||Citrus fruits extract:1||Climate Change:1||Colorectal cancer:1||Combination effect:1||Corporate Social Responsibility:1||Corporate image:1||Cryoprotectant:1||DNA extraction buffer:1||Dakgalbi:1||Decolorization:1||Depolymerization:1||DesB:1||Desaturase B:1||Detection method:1||Detection of nitroreductase (NTR) activity:1||Diet restriction:1||Dietary sodium chloride:1||Dietary sodium nitrite:1||Doseresponse:1||Dry aged beef:1||Dryaged Beef:1||Dryaged beef:1||Dynamic Model:1||EcoCal ®:1||Edible hydrogel:1||Eggs:1||Emulsiontype Sausage:1||Emulsiontype sausage:1||Enrichment medium:1||Environment:1||Faecal microbiota transplantation:1||Fatty acid composition:1||Fermented Maillard Reaction Products:1||Fermented Maillard reaction products:1||Flavoring ingredients:1||Fluorescent offon probe:1||Food:1||Food Additive:1||Food incident:1||Food poisoning:1||Foodborne pathogen:1||Foodborne bacterial pathogens:1||Forestry Investigation Book:1||Forestry Investigation Decree:1||Freshcut cabbage:1||Freshcut vegetables:1||GAP:1||GF Bactostop ®:1||Genomic analysis:1||Ginsenoside Rb1:1||Glucose:1||Glycosidic bond:1||Good agricultural p.ractice.:1||Good agricultural practices (GAP):1||Grapefruit seed extract:1||Greenhouse Gases:1||Growing stage:1||Growth Pattern:1||HMR meat products stew:1||Halocynthia roretzi:1||Hamburgers and sandwiches:1||Hanwoo:1||Harvest stage:1||Hazard:1||Hazards:1||

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Sookmyung Women's University. Cheongpa-ro 47-gil 100 (Cheongpa-dong 2ga), Yongsan-gu, Seoul, 04310, Korea02-710-9127

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