| 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 | 390 | 2011 |
| 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 | 331 | 2004 |
| 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 | 226 | 2018 |
| 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 | 214 | 2012 |
| 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 | 213 | 2000 |
| 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 | 209 | 2011 |
| 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 | 207 | 2016 |
| 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 | 189 | 2004 |
| 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 | 184 | 2013 |
| 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 | 177 | 2016 |
| Thin agar layer method for recovery of heat-injured Listeria monocytogenes DH Kang, DYC Fung Journal of Food Protection 62 (11), 1346-1349, 1999 | 176 | 1999 |
| 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 | 168 | 2012 |
| 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 | 163 | 2003 |
| 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 | 160 | 2017 |
| 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 | 151 | 2004 |
| 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 | 145 | 2002 |
| 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 | 142 | 2013 |
| Fundamental characteristics of deep-UV light-emitting diodes and their application to control foodborne pathogens JY Shin, SJ Kim, DK Kim, DH Kang Applied and environmental microbiology 82 (1), 2-10, 2016 | 140 | 2016 |
| 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 | 138 | 2010 |
| Biodegradable Poly(butylene adipate‐co‐terephthalate) Films Incorporated with Nisin: Characterization and Effectiveness against Listeria innocua L Bastarrachea, S Dhawan, SS Sablani, JH Mah, DH Kang, J Zhang, ... Journal of food science 75 (4), E215-E224, 2010 | 137 | 2010 |
Sangryeol RyuSeoul National UniversityVerified email at snu.ac.kr
