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List of works by Ki Sun Yoon

A risk assessment study of Bacillus cereus in packaged tofu at a retail market in Korea

scientific article published on 29 August 2019

Analysis of saponin composition and comparison of the antioxidant activity of various parts of the quinoa plant (Chenopodium quinoa Willd.).

scientific article published on 19 December 2019

Antioxidant and Antimicrobial Activities of Quinoa (Chenopodium quinoa Willd.) Seeds Cultivated in Korea

scientific article published on 30 September 2017

Control of Listeria innocua Biofilms on Food Contact Surfaces with Slightly Acidic Electrolyzed Water and the Risk of Biofilm Cells Transfer to Duck Meat

scientific article published on 8 March 2018

Control of growth and survival of Listeria monocytogenes on smoked salmon by combined potassium lactate and sodium diacetate and freezing stress during refrigeration and frozen storage.

scientific article published in November 2004

Development and validation of a predictive model for foodborne pathogens in ready-to-eat pork as a function of temperature and a mixture of potassium lactate and sodium diacetate.

scientific article published on September 2010

Development of predictive models for the survival of Campylobacter jejuni (ATCC 43051) on cooked chicken breast patties and in broth as a function of temperature

scientific article published on 01 January 2004

Effect of Sanitization on Risk Reduction of Staphylococcus aureus and Pathogenic Escherichia coli on Leaf and Stem Vegetables

scientific article published in 2017

Effect of Temperature on the Behavior of Enterohemorrhagic <i>Escherichia coli</i> and Risk Probability of Foodborne Disease from Cheese and Butter Consumption

scientific article published in 2022

Effect of rooibos (Aspalathus linearis) on growth control of Clostridium perfringens and lipid oxidation of ready-to-eat Jokbal (pig's trotters).

scientific article published on 12 November 2014

Effect of temperature on growth of Vibrio parahaemolyticus [corrected] and Vibrio vulnificus in flounder, salmon sashimi and oyster meat.

scientific article published on December 2012

Effects of Combined Aerosolization with Ultraviolet C Light-Emitting Diode on Enterohemorrhagic Escherichia coli and Staphylococcus aureus Attached to Soft Fresh Produce

scientific article published in 2021

Effects of Temperature and Packaging on the Growth Kinetics of Clostridium perfringens in Ready-to-eat Jokbal (Pig's Trotters).

scientific article published on 28 February 2014

Effects of commercial marinade seasoning and a natural blend of cultured sugar and vinegar on Campylobacter jejuni and Salmonella Typhimurium and the texture of chicken breasts

scientific article published in March 2014

Effects of cooking methods and tea marinades on the formation of benzo[a]pyrene in grilled pork belly (Samgyeopsal).

scientific article published on 14 February 2017

Effects of natural antimicrobials with modified atmosphere packaging on the growth kinetics of Listeria monocytogenes in ravioli at various temperatures.

scientific article

Effects of pH and agitation on the growth of Listeria monocytogenes Scott A in brain heart infusion broth containing combined potassium lactate and sodium diacetate during storage at 4 or 10 degrees C.

scientific article published in August 2003

Efficacy Evaluation of Control Measures on the Reduction of Staphylococcus aureus in Salad and Bacillus cereus in Fried Rice Served at Restaurants

scientific article

Efficacy of sodium hypochlorite and acidified sodium chlorite in preventing browning and microbial growth on fresh-cut produce.

scientific article published on September 2012

Evaluation of models describing the growth of nalidixic acid-resistant E. coli O157:H7 in blanched spinach and Iceberg lettuce as a function of temperature.

scientific article published on 09 July 2013

Lactic acid bacteria starter in combination with sodium chloride controls pathogenic Escherichia coli (EPEC, ETEC, and EHEC) in kimchi

scientific article published in 2021

Nitrite formation from vegetable sources and its use as a preservative in cooked sausage.

scientific article

Quantitative Microbial Risk Assessment for Campylobacter jejuni in Ground Meat Products in Korea

scientific article published on 31 August 2019

Quantitative Microbial Risk Assessment of Listeria monocytogenes and Enterohemorrhagic Escherichia coli in Yogurt

scientific article published in 2022

Risk Comparison of the Diarrheal and Emetic Type of Bacillus cereus in Tofu

scientific article published on 07 November 2019

Survival and Risk Comparison of Campylobacter jejuni on Various Processed Meat Products

scientific article published on 9 June 2016

Survival of Staphylococcus aureus in dried fish products as a function of temperature

scientific article published on 15 June 2017

Survival of pathogenic enterohemorrhagic Escherichia coli (EHEC) and control with calcium oxide in frozen meat products.

scientific article published on 5 March 2015

Texture and microstructure properties of frozen chicken breasts pretreated with salt and phosphate solutions

scientific article published on 01 December 2002

The Antibiofilm Effect of Ginkgo biloba Extract Against Salmonella and Listeria Isolates from Poultry.

scientific article published on 8 March 2016

Thermal syneresis affected by heating schedule and moisture level in surimi gels.

scientific article published in March 2008

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