1. Analysis of saponin composition and comparison of the antioxidant activity of various parts of the quinoa plant (Chenopodium quinoa Willd.). Issue 1 (19th December 2019) Authors: Lim, Jeong Gyu; Park, Hyun‐Mee; Yoon, Ki Sun Journal: Food science & nutrition Issue: Volume 8:Issue 1(2020) Page Start: 694 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Cellulose nanofiber/deacetylated quaternary chitosan composite packaging film for growth inhibition of Listeria monocytogenes in raw salmon. (March 2023) Authors: Kim, Yeon Ho; Kim, Hyun-Ji; Yoon, Ki Sun; Rhim, Jong-Whan Journal: Food packaging and shelf life Issue: Volume 35(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Comparative antibacterial and antifungal activities of sulfur nanoparticles capped with chitosan. (July 2020) Authors: Kim, Yeon Ho; Kim, Geun Hyang; Yoon, Ki Sun; Shankar, Shiv; Rhim, Jong-Whan Journal: Microbial pathogenesis Issue: Volume 144(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of Packaging and Temperature on Survival Kinetics of Campylobacter jejuni on Precooked Chicken Breast. Issue 4 (12th September 2014) Authors: Park, Na Yoon; Ro, Eun Young; Jo, Hye Jin; Park, Kun Sang; Yoon, Ki Sun Journal: Journal of food safety Issue: Volume 34:Issue 4(2014:Oct.) Page Start: 371 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of Rooibos (Aspalathus linearis) on Growth Control of Clostridium perfringens and Lipid Oxidation of Ready‐to‐Eat Jokbal (Pig's Trotters). Issue 12 (12th November 2014) Authors: Park, Hee Jin; Park, Keun‐Cheol; Yoon, Ki Sun Journal: Journal of food science Issue: Volume 79:Issue 12(2014) Page Start: M2507 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effects of cooking methods and tea marinades on the formation of benzo[a]pyrene in grilled pork belly (Samgyeopsal). (July 2017) Authors: Park, Keun-Cheol; Pyo, HeeSoo; Kim, WooSeok; Yoon, Ki Sun Journal: Meat science Issue: Volume 129(2017) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effects of natural antimicrobials with modified atmosphere packaging on the growth kinetics of Listeria monocytogenes in ravioli at various temperatures. Issue 1 (25th August 2017) Authors: Ro, Eun Young; Kim, Geun Su; Kwon, Do Young; Park, Young Min; Cho, Sang Woo; Lee, Sang Yun; Yeo, Ik Hyun; Yoon, Ki Sun Journal: Journal of food safety Issue: Volume 38:Issue 1(2018) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Inactivating effect of dielectric barrier discharge plasma on Escherichia coli O157:H7 and Staphylococcus aureus in various dried products. Issue 6 (7th October 2021) Authors: Lee, Yun Jin; Yoon, Ki Sun Journal: Journal of food safety Issue: Volume 41:Issue 6(2021) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Lactic acid bacteria starter in combination with sodium chloride controls pathogenic Escherichia coli (EPEC, ETEC, and EHEC) in kimchi. (December 2021) Authors: Choi, So Jeong; Yang, So Young; Yoon, Ki Sun Journal: Food microbiology Issue: Volume 100(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Nitrite formation from vegetable sources and its use as a preservative in cooked sausage. (25th August 2016) Authors: Ko, Young Mi; Park, Jin Hwa; Yoon, Ki Sun Journal: Journal of the science of food and agriculture Issue: Volume 97:Number 6(2017) Page Start: 1774 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗