Iksoon Kang

Valorization of Baby Carrot Processing Waste

Stéphanie Jung, A. Duval, S. Amin, 2021, Journal of Culinary Science & Technology.

Cold‐batter mincing of hot‐boned and crust‐freeze‐air‐chilled ham muscle reduced fat content in protein gels

R. Fernando, G. Strasburg, B. Marks, 2020, International Journal of Food Science & Technology.

Isolation and characterization of Salmonella spp. from food and food contact surfaces in a chicken processing factory

S. Ha, J. Yoon, Md. Furkanur Rahaman Mizan, 2021, Poultry science.

Combination treatment of peroxyacetic acid or lactic acid with UV-C to control Salmonella Enteritidis biofilms on food contact surface and chicken skin.

S. Ha, S. Park, Kye-Hwan Byun, 2022, Food microbiology.

Prophylactic efficacy of Lactobacillus curvatus B67-derived postbiotic and quercetin, separately and combined, against Listeria monocytogenes and Salmonella enterica ser. Typhimurium on processed meat sausage.

S. Ha, W. Shim, Sazzad Hossen Toushik, 2022, Meat Science.

Development of a novel sausage casing

R. Villalobos-Carvajal, E. Almenar, I. Kang, 2015 .

Effects of NaCl, glucose, and their combinations on biofilm formation on black tiger shrimp (Penaeus monodon) surfaces by Vibrio parahaemolyticus

S. Ha, Md. Furkanur Rahaman Mizan, I. Kang, 2017, Food Control.