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Showing results 1 to 14 of 14

Issue Date	Title / Author(s) / Citation	File	Altmetrics
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
2018-09	UVC LED irradiation effectively inactivates aerosolized viruses, bacteria, and fungi in a chamber-type air disinfection system Kim, Do-Kyun; Kang, Dong-Hyun Applied and Environmental Microbiology, Vol.84 No.17, p. e00944-18	DOI
2018-10	Elevated inactivation efficacy of a pulsed UVC light-emitting diode system for foodborne pathogens on selective media and food surfaces Kim, Do-Kyun; Kang, Dong-Hyun Applied and Environmental Microbiology, Vol.84 No.20, p. UNSP e01340-18	DOI
2020-01	Application of the 222 nm krypton-chlorine excilamp and 280 nm UVC light-emitting diode for the inactivation of Listeria monocytogenes and Salmonella Typhimurium in water with various turbidities Kim, Sang-Soon; Shin, Minjung; Kang, Jun-Won; Kim, Do-Kyun; Kang, Dong-Hyun LWT - Food Science and Technology, Vol.117, p. 108458	DOI
2020-02	Effect of surface characteristics on the bactericidal efficacy of UVC LEDs Kim, Do-kyun; Kang, Dong-Hyun Food Control, Vol.108, p. 106869	DOI
2020-08	Inactivation efficacy of a sixteen UVC LED module to control foodborne pathogens on selective media and sliced deli meat and spinach surfaces Kim, Do-Kyun; Kang, Dong-Hyun LWT - Food Science and Technology, Vol.130, p. 109422	DOI
2021-01	Investigation of a new UVC LEDs array continuous type water disinfection system for inactivating Escherichia coli O157:H7 according to flow rate and electrical energy efficiency analysis Kim, Do-Kyun; Kang, Dong-Hyun Food Control, Vol.119, p. 107470	DOI
2021-03	Efficacy of light-emitting diodes emitting 395, 405, 415, and 425 nm blue light for bacterial inactivation and the microbicidal mechanism Kim, Do-Kyun; Kang, Dong-Hyun Food Research International, Vol.141, p. 110105	DOI
2021-05	Blue light promotes bactericidal action of plasma-activated water against Staphylococcus aureus on stainless steel surfaces Baek, Ki Ho; Kim, Hyun-Jun; Kang, Taemin; Lee, Yee Eun; Kim, Do-Kyun; Kang, Dong-Hyun; Jo, Cheorun Innovative Food Science and Emerging Technologies, Vol.69, p. 102663	DOI
2022-06	Inactivation efficacy of combination treatment of blue light-emitting diodes (LEDs) and riboflavin to control E. coli O157:H7 and S. Typhimurium in apple juice Kim, Do-Kyun; Shin, Minjung; Kim, Hyun-Sik; Kang, Dong-Hyun Innovative Food Science and Emerging Technologies, Vol.78, p. 103014	DOI

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