E. Moon

发表

Determination of Toxic Elements and Arsenic Species in Salted Foods and Sea Salt by ICP–MS and HPLC–ICP–MS

I. Hwang, Sung Hyun Kim, N. Khan, 2021, ACS omega.

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.

Effects of polyphenol and anthocyanin contents of Punica granatum fruit parts on their antioxidant and anticancer activities

E. Moon, S. Chon, Jung-Suk Park, 2016 .

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.

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

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

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.

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.

Quality properties of rice cake containing Artemisia annua L. powder

Mi-Kyung Lee, E. Moon, Jung-Suk Park, 2015 .

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.