Hye-Jung Sung

Inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in black pepper and red pepper by gamma irradiation.

D. Kang, S. Ryu, Kwang-Pyo Kim, 2014, International journal of food microbiology.

Combination effect of ozone and heat treatments for the inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in apple juice.

D. Kang, S. Ryu, Kwang-Pyo Kim, 2014, International journal of food microbiology.

Effect of a 915 MHz microwave system on inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in salsa

D. Kang, Hye-Jung Sung, 2014 .

Inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in apple juices with different soluble solids content by combining ozone treatment with mild heat

D. Kang, Hye-Jung Sung, W. Song, 2015, Journal of applied microbiology.

Effect of Power Levels on Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in Tomato Paste Using 915-Megahertz Microwave and Ohmic Heating.

D. Kang, H. Kwak, I. Joo, 2016, Journal of food protection.