Sanghyup Jeong, Ph.D.
Affiliations: | Michigan State University, East Lansing, MI |
Area:
Biosystems EngineeringGoogle:
"Sanghyup Jeong"Mean distance: 20.48 (cluster 2)
Parents
Sign in to add mentor| Bradley P. Marks | grad student | 2005 | Michigan State | |
| (Process optimization for moist air impingement cooking of meat patties.) | ||||
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Publications
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| Steinbrunner P, Marks BP, Ryser ET, et al. (2020) Fate of Salmonella and Enterococcus faecium During Pilot-Scale Spray Drying of Soy Protein Isolate. Journal of Food Protection |
| Steinbrunner PJ, Limcharoenchat P, Suehr QJ, et al. (2019) Effect of Food Structure, Water Activity, and Long-Term Storage on X-Ray Irradiation for Inactivating Enteritidis PT30 in Low-Moisture Foods. Journal of Food Protection. 1405-1411 |
| Jayeola V, Jeong S, Almenar E, et al. (2019) Predicting the Growth of Listeria monocytogenes and Salmonella Typhimurium in Diced Celery, Onions, and Tomatoes during Simulated Commercial Transport, Retail Storage, and Display. Journal of Food Protection. 287-300 |
| Jeong S, Marks BP, James MK. (2017) Comparing Thermal Process Validation Methods for Salmonella Inactivation on Almond Kernels. Journal of Food Protection. 80: 169-176 |
| Garces-Vega F, Jeong S, Dolan K, et al. (2016) Modeling Salmonella Inactivation in Low Moisture Foods: Using Parameter Estimation to Improve Model Performance Procedia Food Science. 7: 41-46 |
| Benoit AN, Marks BP, Ryser ET, et al. (2015) Image analysis of a fluorescent physical surrogate for quantifying listeria monocytogenes transfer between delicatessen meats and product contact surfaces Applied Engineering in Agriculture. 31: 939-948 |
| Zeng W, Vorst K, Brown W, et al. (2014) Growth of Escherichia coli O157:H7 and Listeria monocytogenes in packaged fresh-cut romaine mix at fluctuating temperatures during commercial transport, retail storage, and display. Journal of Food Protection. 77: 197-206 |
| Moosekian SR, Jeong S, Ryser ET. (2014) Inactivation of sanitizer-injured Escherichia coli O157: H7 on baby spinach using X-ray irradiation Food Control. 36: 243-247 |
| Aleid SM, Dolan K, Siddiq M, et al. (2013) Effect of low-energy X-ray irradiation on physical, chemical, textural and sensory properties of Dates International Journal of Food Science and Technology. 48: 1453-1459 |
| Jeong S, Marks BP, Ryser ET, et al. (2012) The effect of X-ray irradiation on Salmonella inactivation and sensory quality of almonds and walnuts as a function of water activity. International Journal of Food Microbiology. 153: 365-71 |