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Recent (2011-2017) foodborne outbreak cases in the Republic of Korea compared to the United States: a review,
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Inactivation of Bacillus cereus ATCC 14579 Spore on Garlic with Combination Treatments of Germinant Compounds and Superheated Steam,
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Use of superheated steam to inactivate Salmonella enterica serovars Typhimurium and Enteritidis contamination on black peppercorns, pecans, and almonds,
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Effects of freezing rate and terminal freezing temperature on frozen croissant dough quality,
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Optimization of Homogenization-Evaporation Process for Lycopene Nanoemulsion Production and Its Beverage Applications,
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Firmware development process for food refrigeration system,
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Infrared Sensor-Based Aerosol Sanitization System for Controlling Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on Fresh Produce,
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Optimization of Enzymatic Treatment for Compound K Production from White Ginseng Extract by Response Surface Methodology,
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Combined effects of ultrasound and surfactants to reduce Bacillus cereus spores on lettuce and carrots,
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Spray Method for Recovery of Heat-Injured Salmonella Typhimurium and Listeria monocytogenes,
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Synergistic effect of steam and lactic acid against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes biofilms on polyvinyl chloride and stainless steel,
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Optimization of various extraction methods for quercetin from onion skin using response surface methodology,
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Internet Monitoring and Control of Agricultural Storage Facility,
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200008
