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Hyun-Jung Chung, Ph.D. - Publications

Affiliations: 
2003 Ohio State University, Columbus, Columbus, OH 
Area:
Food Science and Technology Agriculture
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13 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2019 Pang X, Wong C, Chung H, Yuk H. Biofilm formation of Listeria monocytogenes and its resistance to quaternary ammonium compounds in a simulated salmon processing environment Food Control. 98: 200-208. DOI: 10.1016/J.Foodcont.2018.11.029  0.341
2017 Yang Y, Hoe YW, Zheng Q, Chung H, Yuk H. Biofilm formation by Salmonella Enteritidis in a simulated liquid egg processing environment and its sensitivity to chlorine and hot water treatment Food Control. 73: 595-600. DOI: 10.1016/J.Foodcont.2016.09.008  0.314
2016 Bang WS, Kim SH, Chung HJ. Effect of the ingredients on the microbial qualities of six varieties of Dasik during storage. Food Science and Biotechnology. 25: 1795-1800. PMID 30263477 DOI: 10.1007/S10068-016-0273-6  0.321
2016 Kim JH, Chung HJ, Choi SH, Eun JB. Effect of retort sterilization on microbial safety and quality characteristics of a rice cake, . Food Science and Biotechnology. 25: 1047-1052. PMID 30263373 DOI: 10.1007/S10068-016-0169-5  0.314
2014 Yang Y, Khoo WJ, Zheng Q, Chung HJ, Yuk HG. Growth temperature alters Salmonella Enteritidis heat/acid resistance, membrane lipid composition and stress/virulence related gene expression. International Journal of Food Microbiology. 172: 102-9. PMID 24368153 DOI: 10.1016/J.Ijfoodmicro.2013.12.006  0.305
2013 Kim J, Chung H, Cho J, Yoon K. Evaluation of models describing the growth of nalidixic acid-resistant E. coli O157:H7 in blanched spinach and Iceberg lettuce as a function of temperature. International Journal of Environmental Research and Public Health. 10: 2857-70. PMID 23839062 DOI: 10.3390/Ijerph10072857  0.362
2013 Yang Y, Meier F, Ann Lo J, Yuan W, Lee Pei Sze V, Chung H, Yuk H. Overview of Recent Events in the Microbiological Safety of Sprouts and New Intervention Technologies Comprehensive Reviews in Food Science and Food Safety. 12: 265-280. DOI: 10.1111/1541-4337.12010  0.349
2011 Kim YH, Chung HJ. The effects of Korean propolis against foodborne pathogens and transmission electron microscopic examination. New Biotechnology. 28: 713-8. PMID 21232643 DOI: 10.1016/J.Nbt.2010.12.006  0.339
2010 Chung HJ, Yousef AE. Inactivation of Escherichia coli in broth and sausage by combined high pressure and Lactobacillus casei cell extract. Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional. 16: 381-8. PMID 21339156 DOI: 10.1177/1082013210366883  0.551
2010 Chung HJ, Yousef AE. Synergistic effect of high pressure processing and Lactobacillus casei antimicrobial activity against pressure resistant Listeria monocytogenes. New Biotechnology. 27: 403-8. PMID 20450990 DOI: 10.1016/J.Nbt.2010.04.007  0.561
2010 Bang WS, Chung HJ. Effect of high hydrostatic pressure on the enzyme activities in Saccharomyces cerevisiae and Escherichia coli. New Biotechnology. 27: 440-4. PMID 20215005 DOI: 10.1016/J.Nbt.2010.03.001  0.331
2010 Chung H, Yousef AE. WITHDRAWN: Inactivation of pressure-resistant Escherichia coli O157 and Listeria monocytogenes by high pressure processing and Lactobacillus casei antimicrobial activity in culture and sausage Food Control. DOI: 10.1016/J.Foodcont.2010.02.007  0.561
2009 Chung HJ, Yousef AE. Screening of Lactobacilli derived from Fermented Foods and Partial Characterization of Lactobacillus casei OSY-LB6A for its antibacterial activity against foodborne pathogens Journal of Food Science and Nutrition. 14: 162-167. DOI: 10.3746/Jfn.2009.14.2.162  0.535
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