Ji-Hyoung Ha

发表

Effects of ultraviolet irradiation to reduce the numbers of food-borne pathogenic microorganisms on stainless steel chips

S. Ha, Ji-Hyoung Ha, Yu-Si Lee, 2009 .

A colorimetric sensor array for the discrimination of glucosinolates.

Hye-Young Seo, Ji-Hyoung Ha, Su-yeon Kim, 2020, Food chemistry.

Application of Atmospheric Pressure Photoionization H/D-exchange Mass Spectrometry for Speciation of Sulfur-containing Compounds

Sunghwan Kim, Donghwi Kim, Ji-Hyoung Ha, 2017, Journal of The American Society for Mass Spectrometry.

SYNERGISM OF COMBINED VITAMIN B1 AND NAOCL TREATMENT FOR THE REDUCTION OF MICROBIOLOGICAL CONTAMINATION IN HEAD LETTUCE

Ji-Young Lee, Jiyong Park, S. Ha, 2013 .

Human health risk assessment of toxic elements in South Korean cabbage, Kimchi, using Monte Carlo simulations

Ji-Hyoung Ha, I. Hwang, 2021 .

SYNERGISTIC EFFECT OF VITAMIN B1 ON SANITIZER AND DISINFECTANT TREATMENTS FOR REDUCTION OF BACILLUS CEREUS IN RICE

Min-Jeong Lee, S. Ha, Ji-Hyoung Ha, 2010 .

Viral community predicts the geographical origin of fermented vegetable foods more precisely than bacterial community.

Ji-Hyun Yun, M. Jung, J. Bae, 2018, Food microbiology.

Kinetic Modeling of Slightly Acidic Electrolyzed Water Decay Characteristics in Fresh Cabbage Disinfection Against Human Norovirus

Ji-Hyoung Ha, Boyeon Park, M. Kang, 2021, Frontiers in Microbiology.

Characterizing the effects of thermal treatment on human norovirus GII.4 viability using propidium monoazide combined with RT-qPCR and quality assessments in mussels

Hee-Jung Lee, Ji-Hyoung Ha, K. Ha, 2020 .

Pretreatment with propidium monoazide/sodium lauroyl sarcosinate improves discrimination of infectious waterborne virus by RT-qPCR combined with magnetic separation.

Ji-Hyoung Ha, Sung Hyun Kim, Hee-Min Lee, 2018, Environmental pollution.

Efficacy of chemical disinfectant compounds against human norovirus

Changsun Choi, S. Ha, Hee-Jung Lee, 2016 .

Chlorine treatment to inactivate norovirus on food contact surfaces.

Changsun Choi, S. Ha, Seok-Won Kim, 2012, Journal of food protection.

Maturation and survival of Cronobacter biofilms on silicone, polycarbonate, and stainless steel after UV light and ethanol immersion treatments.

S. Ha, Ji-Hyoung Ha, Seung-Bum Baek, 2010, Journal of food protection.

Reduction of Bacillus cereus contamination in biofilms on stainless steel surfaces by application of sanitizers and commercial detergent

S. Ha, J. Ryu, Ji-Hyoung Ha, 2009 .

Characterization of Kimchi by Ultra-Performance Liquid Chromatography (UPLC) and High-Resolution Mass Spectrometry (HR-MS) with Principal Component Analysis (PCA) and Partial Least Squares-Discriminant Analysis (PLS-DA)

Ji-Hyoung Ha, G. Bang, Hae-Won Lee, 2022, Analytical Letters.

Development of Isotope Dilution-Liquid Chromatography/Mass Spectrometry for the Accurate Determination of Capsaicinoids in Fermented Cabbage Kimchi

Hye-Young Seo, Ji-Hyoung Ha, Byungjoo Kim, 2020, Food Analytical Methods.

Use of RT-qPCR with combined intercalating dye and sodium lauroyl sarcosinate pretreatment to evaluate the virucidal activity of halophyte extracts against norovirus

Ji-Hyoung Ha, Sung Hyun Kim, Hee-Min Lee, 2019, Food Control.

Interpreting Chemical Structures of Compounds in Crude Oil Based on the Tandem Mass Spectra of Standard Compounds Obtained at the Same Normalized Collision Energy

Sunghwan Kim, Ji-Hyoung Ha, Eunji Cho, 2017 .

Optimization and comparison of headspace hot injection and trapping, headspace solid-phase microextraction, and static headspace sampling techniques with gas chromatography–mass spectrometry for the analysis of volatile compounds in kimchi

Ji-Hyoung Ha, Hae-Won Lee, Ji-Su Yang, 2020 .

Recovery of structurally intact norovirus from food-contact surfaces

Changsun Choi, S. Ha, Ji-Hyoung Ha, 2015 .

Nondestructive classification of soft rot disease in napa cabbage using hyperspectral imaging analysis

Ji-Hyoung Ha, I. Hwang, Y. Dang, 2022, Scientific Reports.

Photocatalytic inactivation of viral particles of human norovirus by Cu-doped TiO2 non-woven fabric under UVA-LED wavelengths.

Ji-Hyoung Ha, Hae-won Lee, E. Moon, 2020, The Science of the total environment.

Inactivation of Pectobacterium carotovorum subsp. carotovorum on Chinese cabbage (Brassica rapa L. subsp. pekinensis) by wash treatments with phenolic compounds

Miran Kang, Ji-Hyoung Ha, Sung Hyun Kim, 2018, LWT.

Metatranscriptomic and metataxonomic insights into the ultra-small microbiome of the Korean fermented vegetable, kimchi

Kil-Nam Kim, Ji-Hyun Yun, J. Bae, 2022, Frontiers in Microbiology.

Simultaneous Determination of Preservatives, Artificial Sweeteners, and Synthetic Dyes in Kimchi by Ultra-Performance Liquid Chromatography Electrospray Ionization Tandem Mass Spectrometry (UPLC-ESI-MS/MS)

Ji-Hyoung Ha, I. Hwang, Sung Hyun Kim, 2019, Analytical Letters.

Correlating Capsaicinoid Levels and Physicochemical Properties of Kimchi and Its Perceived Spiciness

Su-yeon Kim, Ji-Hyoung Ha, Y. Dang, 2021, Foods.

Determination of Transfer Patterns of Pectobacterium carotovorum subsp. carotovorum Planktonic Cells and Biofilms During Mechanical Cutting of Kimchi Cabbage.

Miran Kang, Ji-Hyoung Ha, Su-ji Kim, 2019, Journal of food science.

Synergistic effects of sodium hypochlorite and ultraviolet radiation in reducing the levels of selected foodborne pathogenic bacteria.

S. Ha, Ji-Hyoung Ha, 2011, Foodborne pathogens and disease.

Ultramicrobacteria in various fermented cabbages

Mi-Yong Kang, J. Bae, Ji-Hyoung Ha, 2022, bioRxiv.

Effect of Ultraviolet-C Light-Emitting Diode Treatment on Disinfection of Norovirus in Processing Water for Reuse of Brine Water

Ji-Hyoung Ha, Boyeon Park, Y. Dang, 2022, Frontiers in Microbiology.

Correlation between foodborne pathogens and murine contamination of red pepper powder

Ji-Hyoung Ha, Boyeon Park, Hee-Min Lee, 2021 .

Efficacy of Combination Treatment with Sodium Metasilicate and Sodium Hypochlorite for Inactivation of Norovirus on Fresh Vegetables.

Ji-Hyoung Ha, Sung Hyun Kim, Su-ji Kim, 2017, Foodborne pathogens and disease.

Recovery of intact human norovirus from cabbage Kimchi stored at 4 °C and 10 °C during fermentation

Ji-Hyun Lee, Ji-Hyoung Ha, J. Eun, 2017 .

Enrichment Broth for the Detection of Campylobacter jejuni and Campylobacter coli in Fresh Produce and Poultry.

Sun-Young Lee, Y. Yoon, Sang-Hyun Han, 2017, Journal of food protection.

Volatile Metabolic Markers for Monitoring Pectobacterium carotovorum subsp. carotovorum Using Headspace Solid-Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry

Ji-Hyoung Ha, Hae-Won Lee, Ji-Su Yang, 2020, Journal of microbiology and biotechnology.

Effect of fermentation stages on glucosinolate profiles in kimchi: Quantification of 14 intact glucosinolates using ultra-performance liquid chromatography-tandem mass spectrometry

Ji-Hyoung Ha, Y. Dang, Su-Yeon Kim, 2022, Food chemistry: X.

Distinguishing between long-term-stored and fresh chili pepper powder through fingerprinting of volatiles by headspace capillary-gas chromatography-ion mobility spectrometry.

Ji-Hyoung Ha, I. Hwang, Boyeon Park, 2020, Journal of food science.

Evaluation of Virucidal Efficacy of Human Norovirus Using Combined Sprayed Slightly Acidic Electrolyzed Water and Ultraviolet C-Light-Emitting Diode Irradiation Treatment Based on Optimized Capture Assay for Quantitative RT-qPCR

Ji-Hyoung Ha, Y. Dang, Sanghyun Ha, 2022, Frontiers in Microbiology.

Discrimination of Chili Powder Origin Using Inductively Coupled Plasma–Mass Spectrometry (ICP-MS), Inductively Coupled Plasma–Optical Emission Spectroscopy (ICP-OES), and Near Infrared (NIR) Spectroscopy

Nargis Jamila, Ji-Hyoung Ha, I. Hwang, 2018, Analytical Letters.

Immunomagnetic separation combined with RT-qPCR for evaluating the effect of disinfectant treatments against norovirus on food contact surfaces

Ji-Hyoung Ha, Sung Hyun Kim, Su-ji Kim, 2018, LWT.

Synergistic effects of combined disinfection using sanitizers and UV to reduce the levels of Staphylococcus aureus in oyster mushrooms

S. Jeong, S. Ha, Ji-Hyoung Ha, 2011 .

Synergistic effects of combined disinfecting treatments using sanitizers and UV to reduce levels of Bacillus cereus in oyster mushroom

S. Ha, J. Auh, Ji-Hyoung Ha, 2011 .

Antimicrobial Effects of Chlorine Dioxide Gas on Pathogenic Escherichia coli and Salmonella spp. Colonizing on Strawberries for Export

W. Shim, Ji-Hyoung Ha, Won-Il Kim, 2016 .

Quality Evaluation of Sliced and Pizza Cheeses Treated by Gamma and Electron Beam Irradiation

S. Ha, J. Ham, Ji-Hyoung Ha, 2010 .

Effect of various seasoning ingredients on the accumulation of biogenic amines in kimchi during fermentation.

Su-yeon Kim, Ji-Hyoung Ha, Y. Dang, 2022, Food chemistry.

Application of colorimetric indicators to predict the fermentation stage of kimchi.

Ji-Hyoung Ha, E. Moon, So-Ra Yoon, 2020, Journal of food science.

Identification of microbial communities, with a focus on foodborne pathogens, during kimchi manufacturing process using culture-independent and -dependent analyses

Ji-Hyun Lee, Ji-Hyoung Ha, Sung Hyun Kim, 2017 .

Physicochemical stability and virucidal effect of diluted, slightly acidic electrolyzed water against human norovirus

Ji-Hyoung Ha, Boyeon Park, Hae-Won Lee, 2021, Food Science and Biotechnology.

Bactericidal effects of diluted slightly acidic electrolyzed water in quantitative suspension and cabbage tests

Ji-Hyoung Ha, So-Ra Yoon, Ji-Su Yang, 2021 .

Optimizing Operating Parameters of Electric Ultra-Low Volume Sprayer with Slightly Acidic Electrolyzed Solution for Efficient Virucidal Activity on Environmental Surfaces

Ji-Hyoung Ha, Boyeon Park, Hae-Won Lee, 2021, International journal of environmental research and public health.

Effects of combined treatment of sodium hypochlorite/ionizing radiation and addition of vitamin B(1) on microbial flora of oyster and short-necked clam.

Jiyong Park, S. Ha, Seok-Won Kim, 2011, Foodborne pathogens and disease.

Voltage program-based MEKC with LIF detection for rapid quantification of native capsaicin and dihydrocapsaicin in foods.

S. Kang, Ji-Hyoung Ha, Boyeon Park, 2020, Food chemistry.

Application of Response Surface Methodology Based on a Box-Behnken Design to Determine Optimal Parameters to Produce Brined Cabbage Used in Kimchi

Ji-Hyoung Ha, E. Moon, Hyeyeon Song, 2021, Foods.

Effects of high hydrostatic pressure on the inactivation of norovirus and quality of cabbage Kimchi

S. Ha, Ji-Hyoung Ha, Sung Hyun Kim, 2017 .

Changes in the residual chlorine content of fresh-cut lettuce during storage

Gun-Hee Kim, Sun-Hee Park, S. Ha, 2010 .

Estimation of Shelf-Life of Commercially Sterilized Fried Rice Containing Meat

S. Jeong, S. Ha, Ji-Hyoung Ha, 2011 .

A quantitative PCR based method using propidium monoazide for specific and sensitive detection of Pectobacterium carotovorum ssp. carotovorum in kimchi cabbage (Brassica rapa L. subsp. pekinensis)

Ji-Hyoung Ha, E. Moon, Seul-Gi Jeong, 2019, LWT.

Synergistic effect of ionizing radiation on chemical disinfectant treatments for reduction of natural microflora on seafood

S. Ha, Ji-Hyoung Ha, C. Jo, 2012 .

Synergistic effects of ethanol and UV radiation to reduce levels of selected foodborne pathogenic bacteria.

S. Ha, Ji-Hyoung Ha, 2010, Journal of food protection.

Evaluation for Efficacies of Commercial Sanitizers and Disinfectants against Bacillus cereus Strains

S. Ha, Il-Jin Kim, Keun-Sung Kim, 2009 .

Effect of combined radiation and NaOCl/ultrasonication on reduction of Bacillus cereus spores in rice

S. Ha, Ji-Hyoung Ha, Hyun‐Joo Kim, 2012 .

Evaluation of Immunomagnetic Separation Method for the Recovery of Hepatitis A Virus and GI.1 and GII.4 Norovirus Strains Seeded on Oyster and Mussel

Changsun Choi, S. Ha, Ji-Hyoung Ha, 2014, Food and Environmental Virology.

Capsaicinoids reduce the viability of a norovirus surrogate during kimchi fermentation

Changsun Choi, S. Ha, Ji-Hyoung Ha, 2019, LWT.

Comparison of Mcrobial and Physicochemical Properties between Pogi Kimchi and Mat Kimchi

Su-yeon Kim, Hye-Young Seo, Ji-Hyoung Ha, 2019 .

Prediction of the Shelf-life of Chilled Foods at Various Temperatures

Sun-Hee Park, S. Ha, Kyung Ryu, 2008 .

Proteomic evaluation of kimchi, a traditional Korean fermented vegetable, and comparison of kimchi manufactured in China and Korea

Ji-Hyoung Ha, I. Hwang, Su-ji Kim, 2020, Journal of Food Science and Technology.

Analysis on productivity and stability of introduced sweet corn hybrids

Jae-Heung Lee, Woong-Hyun Na, Hee-Bong Lee, 2013 .

Regression analysis for predicting the fermentation state of packaged Kimchi using a colorimetric indicator

Ji-Hyoung Ha, Su-ji Kim, Hae-Won Lee, 2019, Journal of Food Engineering.

Comparison of inactivation kinetics of Yersinia enterocolitica in vegan and non-vegan kimchi during fermentation.

Ji-Hyoung Ha, Su-ji Kim, Hae-Won Lee, 2023, Heliyon.

Combined Effects of Antibacterial Film and Storage Temperature on Shelf-life and Microbiological Safety of Pork Meat

S. Ha, S. Park, Ji-Hyoung Ha, 2008 .

Correlation among Petroleomics Data Obtained with High-Resolution Mass Spectrometry and Elemental and NMR Analyses of Maltene Fractions of Atmospheric Pressure Residues

Sunghwan Kim, Ji-Hyoung Ha, C. Moon, 2016 .

Effects of Small Scale Post-Harvest Facility and Hygiene Education on the Level of Microbial Safety in Korean Leeks Production

Ji-Hyoung Ha, Won-Il Kim, J. Ryu, 2015 .

Assessment of human norovirus inhibition in cabbage kimchi by electron beam irradiation using RT-qPCR combined with immunomagnetic separation.

Changsun Choi, S. Ha, Ji-Hyoung Ha, 2021, Journal of Food Science.

Analysis of Microbiological Contamination in Kimchi and Its Ingredients

Ji-Hyun Lee, Ji-Hyoung Ha, Sung Hyun Kim, 2018 .

Formation and speciation of hazardous trihalomethanes and haloacetic acids during chlorinated washing of brined kimchi cabbage in the presence of bromide.

Ji-Hyoung Ha, Su-Yeon Kim, 2023, Journal of hazardous materials.

Effects of slightly acidic electrolysed water spraying and ultraviolet C light-emitting diode irradiation combination on the inactivation kinetics of Escherichia coli biofilms on food contact surfaces

Ji-Hyoung Ha, So-Ra Yoon, Hyeyeon Song, 2023, Food Control.

Inactivation of bacteria causing soft rot disease in fresh cut cabbage using slightly acidic electrolyzed water

Ji-Hyoung Ha, Hae-Won Lee, Hyeyeon Song, 2021 .

Assessment of Microbial Contamination and Safety of Commercial Shrimp Jeotgal (Salt Fermented Shrimp)

S. Ha, Ji-Hyoung Ha, E. Moon, 2007 .