X-ray irradiation inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes on sliced cheese and its bactericidal mechanisms von Park, Ji-Sook, Ha, Jae-Won

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Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on stainless steel by synergistic effects of tap water-based neutral electrolyzed water... von Jee, Da-Young, Ha, Jae-Won

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Simultaneous Effects of UV-A and UV-B Irradiation on the Survival of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in Buffer Solution and Apple Juice von Jeong, Yoon-Jae, Ha, Jae-Won

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Growth-Inhibitory Effect of X-ray Irradiation on Gram-Negative and Gram-Positive Pathogens in Apple, Orange, and Tomato Juices von Lim, Jong-Seong, Ha, Jae-Won

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Synergistic Bactericidal Effect of Simultaneous Near-Infrared Radiant Heating and UV Radiation against Cronobacter sakazakii in Powdered Infant Formula von Ha, Jae-Won, Kang, Dong-Hyun

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Evaluation of low‐energy x‐rays as an alternative to chlorine washing to control internalized foodborne pathogens in lettuce von Jee, Da‐Young, Cha, Seung‐Yeon, Ha, Jae‐Won

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Erythrosine B (Red Dye No. 3): A potential photosensitizer for the photodynamic inactivation of foodborne pathogens in tomato juice von Cho, Ga‐Lam, Ha, Jae‐Won

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Investigation of optimum ohmic heating conditions for inactivation of Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes in apple juice von Park, Il-Kyu, Ha, Jae-Won, Kang, Dong-Hyun

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Simultaneous Near-Infrared Radiant Heating and UV Radiation for Inactivating Escherichia coli O157:H7 and Salmonella enterica Serovar Typhimurium in Powdered Red Pepper (Capsicum a... von HA, Jae-Won, KANG, Dong-Hyun

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Potato Chip Varietal Analysis: a Comparative Evaluation Based on Potato Cultivars von Khalil, Talha, Haroon, Muhammad, Miskeen, Sumaira, Sammi, Shehla, Jahangir, Muhammad, Najeeb, Sara, Nisar, Kainat, Khan, Arsalan, Liaquat, Muhammad, Khan, Imran, Ha, Jae-Won

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Microbial quality of reduced‐sodium napa cabbage kimchi and its processing von Song, Won‐Jae, Chung, Ha‐Yull, Kang, Dong‐Hyun, Ha, Jae‐Won

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Impact of salicylic acid and calcium chloride on quality attributes of peach stored at refrigeration temperature von Khalid, Nosheen, Sammi, Shehla, Miskeen, Sumaira, Khan, Imran, Inam-u-llah, Liaquat, Muhammad, Anwar, Khurshid, Khan, Adnan, Shah, Abdul Majeed, Shah, Abdul Sattar, Al-Judaibi, Awatif Abid Mohammed, Ha, Jae-Won, Jahangir, Muhammad

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Inactivation of Salmonella enterica serovar Typhimurium and Escherichia coli O157:H7 in peanut butter cracker sandwiches by radio-frequency heating von Ha, Jae-Won, Kim, Sung-Youn, Ryu, Sang-Ryeol, Kang, Dong-Hyun

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Ultrasound treatment combined with fumaric acid for inactivating food-borne pathogens in apple juice and its mechanisms von Park, Ji-Sook, Ha, Jae-Won

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Evaluation of Near-Infrared Pasteurization in Controlling Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes in Ready-To-Eat Sliced Ham von HA, Jae-Won, RYU, Sang-Ryeol, KANG, Dong-Hyun

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Bactericidal and synergistic effects of X-ray irradiation and gallic acid against foodborne pathogens on lettuce von Jeon, Min-Jin, Ha, Jae-Won

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Combined treatment of UV-A radiation and acetic acid to control foodborne pathogens on spinach and characterization of their synergistic bactericidal mechanisms von Jeong, Yoon-Jae, Ha, Jae-Won

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Application of a 222-nm krypton-chlorine excilamp to control foodborne pathogens on sliced cheese surfaces and characterization of the bactericidal mechanisms von Ha, Jae-Won, Lee, Jae-Ik, Kang, Dong-Hyun

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Synergistic effect of citric acid and xenon light for inactivating foodborne pathogens on spinach leaves von Cho, Ga-Lam, Ha, Jae-Won

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The synergistic bactericidal effect of simultaneous 222 nm krypton-chlorine excilamp and 307 nm UVB light treatment on sliced cheese and its mechanisms von Im, Yu-Hyun, Ha, Jae-Won

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