Zobrazeno 1 - 10
of 94
pro vyhledávání: '"Se-Ri Kim"'
Autor:
Sosoo Kim, Seul Gi Baek, Nguyen Bao Hung, Se-Ri Kim, Ja Yeong Jang, Jeomsoon Kim, Theresa Lee
Publikováno v:
Research in Plant Disease, Vol 27, Iss 4, Pp 155-163 (2021)
Dried red peppers are frequently contaminated with mycotoxins during storage. To determine the effect of storage environments on fungal occurrence and subsequent mycotoxin accumulation in dried red peppers, we monitored red pepper powder and whole fr
Externí odkaz:
https://doaj.org/article/0d4a53108b8f483cb80690004d43c14a
Autor:
Nagendran Rajalingam, Hyo-Bin Chae, Hyeon-Jin Chu, Se-Ri Kim, Injun Hwang, Jeong-Eun Hyun, Song-Yi Choi
Publikováno v:
Foods, Vol 10, Iss 9, p 2135 (2021)
Contamination by Listeria monocytogenes in packaged produce is a major concern. The purpose of this study was to find natural and affordable sanitizers to reduce L. monocytogenes contamination in agricultural products. Organic acids, ultraviolet-C (U
Externí odkaz:
https://doaj.org/article/8209a4099f3f43e5abf078210c82fb45
Autor:
Jeong-Eun Hyun, Su-Bin Lee, Do-Young Jung, Hyo-Bin Chae, Song-Yi Choi, Injun Hwang, Se-Ri Kim
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 52:307-314
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5670dbec25f32f6577e14581c2af9354
https://doi.org/10.3746/jkfn.2023.52.3.307
https://doi.org/10.3746/jkfn.2023.52.3.307
Publikováno v:
Korean Journal of Food Preservation. 29:1047-1058
Due to their high nutritional value and functional content, barley sprouts are commonly ground into powder for human use. This study investigated the effect of drying methods, viz., hot-air drying (HAD), freeze-drying (FD), and infrared drying (IRD),
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::47ea96d566b15b40342205da20cb4f3c
https://doi.org/10.11002/kjfp.2022.29.7.1047
https://doi.org/10.11002/kjfp.2022.29.7.1047
Publikováno v:
Korean Journal of Food Preservation. 29:1079-1090
This study aimed to investigate the contamination sources of button mushrooms by assessing the microbial load on the mushrooms and in the agricultural inputs that come into contact with the mushroom. A total of 234 samples including mushrooms, compos
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9227338f79489207f9f7a22f7f4d167c
https://doi.org/10.11002/kjfp.2022.29.7.1079
https://doi.org/10.11002/kjfp.2022.29.7.1079
Publikováno v:
Food Science and Biotechnology. 32:111-120
Fresh food products can be contaminated with pathogenic bacteria in various agricultural environments. Potting soil is sterilized by heat sterilization and then reused. This study evaluated the effects of three sterilization methods (non-sterilized,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd6df778a3d5398980d6b61f7b39b859
https://doi.org/10.1007/s10068-022-01173-1
https://doi.org/10.1007/s10068-022-01173-1
Autor:
Se-Ri Kim, Wan-Jeong Lee
Publikováno v:
The Korean Journal of the Human Development. 29:89-111
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2d24e609e3ccd4003865280d52a14c98
https://doi.org/10.15284/kjhd.2022.29.3.89
https://doi.org/10.15284/kjhd.2022.29.3.89
Publikováno v:
Korean Journal of Food Preservation. 29:509-520
Recently, consumers demand for healthy and fresh foods, including fresh ginseng and ginseng sprouts has increased. However, evaluation of microbial safety for ginseng sprouts have not been intensively conducted. The purpose of this study was to inves
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f37d2d6e1f6ee27114c452fe245fcc1c
https://doi.org/10.11002/kjfp.2022.29.3.509
https://doi.org/10.11002/kjfp.2022.29.3.509
Publikováno v:
Food Microbiology. 114:104307
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4308ee6b184c23165a08c3d616184152
https://doi.org/10.1016/j.fm.2023.104307
https://doi.org/10.1016/j.fm.2023.104307
Autor:
Se Ri Kim, Eun Sang Cho
Publikováno v:
Korean Association Of Bibliotherapy. 13:27-51
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::83f16d38b7747f9ccfba9b05fa4a8f9b
https://doi.org/10.35398/job.2021.13.2.27
https://doi.org/10.35398/job.2021.13.2.27