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Showing results 1 to 5 of 5

Issue Date	Title / Author(s) / Citation	File
2015-07	Comparison of a Four-Section Spindle and Stomacher for Efficacy of Detaching Microorganisms from Fresh Vegetables Kim, Do-Kyun; Kim, Soo-Ji; Kang, Dong-Hyun Journal of Food Protection, Vol.78 No.7, pp.1380-1386	DOI
2016-01	Fundamental characteristics of deep-UV light-emitting diodes and their application to control foodborne pathogens Shin, Joo-Yeon; Kim, Soo-Ji; Kim, Do-Kyun; Kang, Dong-Hyun Applied and Environmental Microbiology, Vol.82 No.1, pp.2-10	DOI
2016-01	Using UVC light-emitting diodes at wavelengths of 266 to 279 nanometers to inactivate foodborne pathogens and pasteurize sliced cheese Kim, Soo-Ji; Kim, Do-Kyun; Kang, Dong-Hyun Applied and Environmental Microbiology, Vol.82 No.1, pp.11-17	DOI
2017-01	Inactivation modeling of human enteric virus surrogates, MS2, Qβ, and ΦX174, in water using UVC-LEDs, a novel disinfecting system Kim, Do-Kyun; Kim, Soo-Ji; Kang, Dong-Hyun Food Research International, Vol.91, pp.115-123	DOI
2017-07	Bactericidal effect of 266 to 279 nm wavelength UVC-LEDs for inactivation of Gram positive and Gram negative foodborne pathogenic bacteria and yeasts Kim, Do-Kyun; Kim, Soo-Ji; Kang, Dong-Hyun Food Research International, Vol.97, pp.280-287	DOI