So-Ra Yoon

发表

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.

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.

Inhibitory effect of polyphenols in Houttuynia cordata on advanced glycation end-products (AGEs) by trapping methylglyoxal

S. Shim, So-Ra Yoon, 2015 .

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.

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

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

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.

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.

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.

Multifunctional properties of Lactobacillus plantarum strains WiKim83 and WiKim87 as a starter culture for fermented food

Sung Hyun Kim, Su-ji Kim, Ji-Hye Jung, 2019, Food science & nutrition.

Fermentation of Smilax china root by Aspergillus usami and Saccharomyces cerevisiae promoted concentration of resveratrol and oxyresveratrol and the free-radical scavenging activity.

S. Yang, J. Suh, S. Shim, 2014, Journal of the science of food and agriculture.

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.

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.

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.

Water spinach (Ipomoea aquatic Forsk.) reduced the absorption of heavy metals in an in vitro bio-mimicking model system.

Ki-Hwan Park, Y. J. Kim, S. Shim, 2012, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

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

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

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.

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.

Presence of an ultra-small microbiome in fermented cabbages

Mi-Yong Kang, J. Bae, Y. Dang, 2023, PeerJ.

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.