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| 1 |
Emerging Foodborne Diseases: What we know so far
Mensah, Dylis-Judith Fafa;Ofosu, Fred Kwame;
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The Korean Society of Food Hygiene and Safety
, v.35, no.1, pp.1-5,
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| 2 |
Prevalence of Toxin Genes and Profiles of Antibitoc Resistance in Vibrio vulnificus Isolates from Fish, Fish Tanks, and Patients
Yoon, Yeon-Hee;Park, Sook;Kim, Jin Young;Lee, Ye Ju;Jeon, Doo-Young;Choi, Gyeong Cheol;Park, Jong Soo;Kim, Jung-Beom;
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The Korean Society of Food Hygiene and Safety
, v.35, no.1, pp.6-12,
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| 3 |
Survey on Fusarium Mycotoxin Contamination in Oat, Sorghum, Adlay, and Proso Millet during the Harvest Season in Korea
Lee, Mi Jeong;Wee, Chi-Do;Ham, Hyenheui;Choi, Jung-Hye;Baek, Ji Sun;Lim, Soo Bin;Lee, Theresa;Kim, Jeom-Soon;Jang, Ja Yeong;
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The Korean Society of Food Hygiene and Safety
, v.35, no.1, pp.13-22,
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| 4 |
Monitoring of Heavy Metals Migrated from Glassware, Ceramics, Enamelware, and Earthenware
Cho, Kyung Chul;Jo, Ye-Eun;Park, So-Yeon;Park, Yongchjun;Park, Se-Jong;Lee, Hye Young;
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The Korean Society of Food Hygiene and Safety
, v.35, no.1, pp.23-30,
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| 5 |
Evaluation of Artificial Radionuclides in Berries
Kim, Ji-eun;Kim, Dae-hwan;Lee, Sung-nam;Moon, Su-kyong;Park, Yong-bae;Yoon, Mi-Hye;
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The Korean Society of Food Hygiene and Safety
, v.35, no.1, pp.31-36,
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| 6 |
Microbial Risk Assessment of High Risk Vibrio Foodborne Illness Through Raw Oyster Consumption
Ha, Jimyeong;Lee, Jeeyeon;Oh, Hyemin;Shin, Il-Shik;Kim, Young-Mog;Park, Kwon-Sam;Yoon, Yohan;
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The Korean Society of Food Hygiene and Safety
, v.35, no.1, pp.37-44,
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| 7 |
Monitoring of Commercial Products Sold on Sushi Buffet Restaurants in South Korea using DNA Barcode Information
Kang, Tae Sun;
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The Korean Society of Food Hygiene and Safety
, v.35, no.1, pp.45-50,
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| 8 |
Quantitative Microbial Risk Assessment of Pathogenic Vibrio through Sea Squirt Consumption in Korea
Ha, Jimyeong;Lee, Jeeyeon;Oh, Hyemin;Shin, Il-Shik;Kim, Young-Mog;Park, Kwon-Sam;Yoon, Yohan;
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The Korean Society of Food Hygiene and Safety
, v.35, no.1, pp.51-59,
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| 9 |
Prevention of Microbial Contamination Through Monitoring of the Harvesting, Sorting, and Distribution Stages of Fresh Hot Pepper
Kim, Sol-A;Lee, Jeong-Eun;Park, Hyun-Jin;Lee, Sang-Dae;Moon, Hyo-Yeong;Shim, Won-Bo;
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The Korean Society of Food Hygiene and Safety
, v.35, no.1, pp.60-67,
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| 10 |
Combined Effects of Low-Temperature Heating and Atmospheric Plasma on the Populations of Escherichia coli and Sensorial Quality of Red Pepper Powder
Jeon, Eun Bi;Choi, Man-Seok;Kim, Ji Yoon;Park, Shin Young;
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The Korean Society of Food Hygiene and Safety
, v.35, no.1, pp.68-74,
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| 11 |
Extraction and Quality Stability of Products Containing Lilium Bulb and Lespedeza cuneata G. Don Extracts
Kim, Seung Tae;Heo, Chang Hoe;Kim, Sung Hoon;Lee, Won Jong;
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The Korean Society of Food Hygiene and Safety
, v.35, no.1, pp.75-82,
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| 12 |
Optimum Conditions of Enzymatic Reactions for Production of Isomaltooligosaccharides from Rice Flour
Park, Ji-in;Shin, Jiyoung;Yang, Ji-young;
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The Korean Society of Food Hygiene and Safety
, v.35, no.1, pp.83-92,
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| 13 |
Inhibitory Effect of Purple Corn 'Seakso 1' Husk and Cob Extracts on Lipid Accumulation in Oleic Acid- Induced Non-Alcoholic Fatty Liver Disease HepG2 Model
Lee, Ki Yeon;Kim, Tae hee;Kim, Jai Eun;Bae, Son wha;Park, A-Reum;Lee, Hyo Young;Choi, Sun jin;Park, Jong yeol;Kwon, Soon bae;Kim, Hee Yeon;
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The Korean Society of Food Hygiene and Safety
, v.35, no.1, pp.93-101,
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