Spectral solutions of the Yang–Baxter matrix equation von Ding, J., Rhee, N.H.

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Commuting solutions of the Yang–Baxter matrix equation von Ding, J., Zhang, C., Rhee, N.H.

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A numerical method for calculating minimum distance to Near Earth Objects von Besse, I.M., Rhee, N.H.

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Piecewise linear least squares approximations of Frobenius–Perron operators von Ding, J., Rhee, N.H.

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A modified piecewise linear Markov approximation of Markov operators von Ding, J., Rhee, N.H.

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Integral and nonnegativity preserving approximations of functions von Ding, J., Eifler, Larry, Rhee, N.H.

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Approximations of Frobenius–Perron operators via interpolation von Ding, J., Rhee, N.H.

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A quadratically convergent Bernoulli-like algorithm for solving matrix polynomial equations in Markov chains von He, C, Meini, B, Rhee, N.H, Sohraby, K

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Enhanced bactericidal action of acidified sodium chlorite caused by the saturation of reactants von Kim, N.H, Park, T.H, Rhee, M.S

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Continuous ohmic heating of commercially processed apple juice using five sequential electric fields results in rapid inactivation of Alicyclobacillus acidoterrestris spores von Kim, N.H., Ryang, J.H., Lee, B.S., Kim, C.T., Rhee, M.S.

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Survival of foodborne pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Vibrio parahaemolyticus) in raw ready-to-eat c... von Cho, T.J., Kim, N.H., Kim, S.A., Song, J.H., Rhee, M.S.

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Inactivation of Bacillus cereus spores in a tsuyu sauce using continuous ohmic heating with five sequential elbow‐type electrodes von Ryang, J.H, Kim, N.H, Lee, B.S, Kim, C.T, Lee, S.H, Hwang, I.G, Rhee, M.S

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Prevalence and classification of toxigenic Staphylococcus aureus isolated from refrigerated ready‐to‐eat foods (sushi, kimbab and California rolls) in Korea von Kim, N.H, Yun, A.‐R, Rhee, M.S

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Survival of Foodborne Pathogenic Bacteria (Bacillus cereus, Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, Staphylococcus aureus, and Listeria monocytogenes) an... von KIM, S. A, KIM, N. H, LEE, S. H, HWANG, I. G, RHEE, M. S

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Destruction of Bacillus cereus spores in a thick soy bean paste (doenjang) by continuous ohmic heating with five sequential electrodes von Ryang, J.H., Kim, N.H., Lee, B.S., Kim, C.T., Rhee, M.S.

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Factors Affecting Microbiological Quality of Vegetable- and Meat-Based Meals Served at Cafeterias in the Republic of Korea von Kim, H W, Kim, N H, Cho, T J, Park, S M, Kim, S H, Rhee, M S

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Factors that determine the microbiological quality of ready-to-use salted napa cabbage (Brassica pekinensis): Season and distribution temperature von Kim, H.W., Jang, J.J., Kim, N.H., Lee, N.Y., Cho, T.J., Kim, S.H., Rhee, M.S.

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Optimization of low‐temperature blanching combined with calcium treatment to inactivate Escherichia coli O157:H7 on fresh‐cut spinach von Kim, N.H., Lee, N.Y., Kim, S.H., Lee, H.J., Kim, Y., Ryu, J.H., Rhee, M.S.

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Microbial composition of turbid rice wine (Makgeolli) at different stages of production in a real processing line von Kim, S.A., Yun, S.J., Jeon, S.H., Kim, N.H., Kim, H.W., Cho, T.J., Lee, S.H., Hwang, I.G., Rhee, M.S.

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Changes in the Microbial Composition of Microbrewed Beer during the Process in the Actual Manufacturing Line von Kim, S A, Jeon, S H, Kim, N H, Kim, H W, Lee, N Y, Cho, T J, Jung, Y M, Lee, S H, Hwang, I G, Rhee, M S

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