Jin-Gab Kim

Inactivation of Escherichia coli O1 57:H7, Listeria monocytogenes, and Lactobacillus leichmannii by combinations of ozone and pulsed electric field.

A. Yousef, R. Unal, Jin-Gab Kim, 2001, Journal of food protection.

Ozone and its current and future application in the food industry.

A. Yousef, Jin-Gab Kim, M. Khadre, 2003, Advances in food and nutrition research.

INHIBITION OF SURFACE GROWTH OF TOXIGENIC AND NONTOXIGENIC ASPERGILLI AND PENICILLIA BY EUGENOL, ISOEUGENOL AND MONOLAURIN

A. Yousef, Jin-Gab Kim, N. Mansour, 1996 .

Microbiological aspects of Ozone applications in food: A review

A. Yousef, Jin-Gab Kim, M. Khadre, 2001 .

Use of ozone to inactivate microorganisms on lettuce

Ahmed E. Yousef, A. Yousef, G. Chism, 1999 .

Ozone, as an antimicrobial agent in minimally processed foods

Jin-Gab Kim, 1998 .

Application of ozone for enhancing the microbiological safety and quality of foods: a review.

A. Yousef, A E Yousef, J G Kim, 1999, Journal of food protection.