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Dong-Hyun Kang
Dong-Hyun Kang
Professor, Dept. Food Science, Seoul National University
Verified email at snu.ac.kr
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Cited by
Year
Combined effect of ultrasound and organic acids to reduce Escherichia coli O157: H7, Salmonella Typhimurium, and Listeria monocytogenes on organic fresh lettuce
HG Sagong, SY Lee, PS Chang, S Heu, S Ryu, YJ Choi, DH Kang
International journal of food microbiology 145 (1), 287-292, 2011
3762011
Alicyclobacillus spp. in the Fruit Juice Industry: History, Characteristics, and Current Isolation/Detection Procedures
SS Chang, DH Kang
Critical reviews in microbiology 30 (2), 55-74, 2004
3072004
Application of thin agar layer method for recovery of injured Salmonella typhimurium
DH Kang, DYC Fung
International Journal of Food Microbiology 54 (1-2), 127-132, 2000
2042000
Use of Organic Acids to Inactivate Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on Organic Fresh Apples and Lettuce
SH Park, MR Choi, JW Park, KH Park, MS Chung, S Ryu, DH Kang
Journal of Food Science 76 (6), M293-M298, 2011
2002011
Characterization and comparative genomic analysis of a novel bacteriophage, SFP10, simultaneously inhibiting both Salmonella enterica and Escherichia coli O157: H7
M Park, JH Lee, H Shin, M Kim, J Choi, DH Kang, S Heu, S Ryu
Applied and Environmental Microbiology 78 (1), 58-69, 2012
1922012
UVC LED irradiation effectively inactivates aerosolized viruses, bacteria, and fungi in a chamber-type air disinfection system
DK Kim, DH Kang
Applied and environmental microbiology 84 (17), e00944-18, 2018
1882018
Efficacy of chlorine dioxide gas as a sanitizer of lettuce leaves
SY Lee, M Costello, DH Kang
Journal of food protection 67 (7), 1371-1376, 2004
1852004
Effects of grilling procedures on levels of polycyclic aromatic hydrocarbons in grilled meats
JG Lee, SY Kim, JS Moon, SH Kim, DH Kang, HJ Yoon
Food Chemistry 199, 632-638, 2016
1812016
Thermal inactivation of Salmonella Enteritidis PT 30 in almond kernels as influenced by water activity
R Villa-Rojas, J Tang, S Wang, M Gao, DH Kang, JH Mah, P Gray, ...
Journal of food protection 76 (1), 26-32, 2013
1772013
Thin agar layer method for recovery of heat-injured Listeria monocytogenes
DH Kang, DYC Fung
Journal of Food Protection 62 (11), 1346-1349, 1999
1721999
Radio-frequency heating to inactivate Salmonella Typhimurium and Escherichia coli O157: H7 on black and red pepper spice
SY Kim, HG Sagong, SH Choi, S Ryu, DH Kang
International journal of food microbiology 153 (1-2), 171-175, 2012
1632012
Antimicrobial Effects of Mustard Flour and Acetic Acid against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica Serovar Typhimurium
MS Rhee, SY Lee, RH Dougherty, DH Kang
Applied and environmental microbiology 69 (5), 2959-2963, 2003
1562003
Using UVC light-emitting diodes at wavelengths of 266 to 279 nanometers to inactivate foodborne pathogens and pasteurize sliced cheese
SJ Kim, DK Kim, DH Kang
Applied and environmental microbiology 82 (1), 11-17, 2016
1532016
Discrimination of Intact and Injured Listeria monocytogenes by Fourier Transform Infrared Spectroscopy and Principal Component Analysis
M Lin, M Al-Holy, H Al-Qadiri, DH Kang, AG Cavinato, Y Huang, BA Rasco
Journal of agricultural and food chemistry 52 (19), 5769-5772, 2004
1472004
Inhibitory Effects of High Pressure and Heat on Alicyclobacillus acidoterrestris Spores in Apple Juice
SY Lee, RH Dougherty, DH Kang
Applied and Environmental Microbiology 68 (8), 4158-4161, 2002
1442002
Bactericidal effect of 266 to 279 nm wavelength UVC-LEDs for inactivation of Gram positive and Gram negative foodborne pathogenic bacteria and yeasts
DK Kim, SJ Kim, DH Kang
Food research international 97, 280-287, 2017
1362017
Microbial safety of pickled fruits and vegetables and hurdle technology
SY Lee, DH Kang
Internet Journal of food safety 4, 21-32, 2004
1302004
Control of foodborne pathogens on ready-to-eat roast beef slurry by ε-polylysine
SS Chang, WYW Lu, SH Park, DH Kang
International Journal of Food Microbiology 141 (3), 236-241, 2010
1292010
Influence of moisture content on inactivation of Escherichia coli O157: H7 and Salmonella enterica serovar Typhimurium in powdered red and black pepper spices by radio …
SG Jeong, DH Kang
International journal of food microbiology 176, 15-22, 2014
1252014
Effect of electropermeabilization by ohmic heating for inactivation of Escherichia coli O157: H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes in …
IK Park, DH Kang
Applied and environmental microbiology 79 (23), 7122-7129, 2013
1252013
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