All Stories

  1. Factors Affecting Microbiological Quality of Vegetable- and Meat-Based Meals Served at Cafeterias in the Republic of Korea

    Article • Journal of Food Protection, October 2018, International Association for Food Protection

    Min Suk Rhee, Tae Jin Cho

  2. Response surface modeling of reductions in uropathogenic Escherichia coli biofilms on silicone by cranberry extract, caprylic acid, and thymol

    Article • Biofouling, July 2018, Taylor & Francis

    Min Suk Rhee

  3. Raw ready-to-eat seafood safety: microbiological quality of the various seafood species available in fishery, hyper and online markets

    Article • Letters in Applied Microbiology, December 2016, Wiley

    Min Suk Rhee

  4. Destruction ofBacillus cereusspores in a thick soy bean paste (doenjang) by continuous ohmic heating with five sequential electrodes

    Article • Letters in Applied Microbiology, June 2016, Wiley

    Min Suk Rhee

  5. Influence of Low-Shear Modeled Microgravity on Heat Resistance, Membrane Fatty Acid Composition, and Heat Stress-Related Gene Expression in Escherichia coli O157:H7 ATCC 35150, ATCC 43889, ATCC 43890, and ATCC 43895

    Article • Applied and Environmental Microbiology, March 2016, ASM Journals

    Min Suk Rhee

  6. Inactivation ofBacillus cereusspores in atsuyusauce using continuous ohmic heating with five sequential elbow-type electrodes

    Article • Journal of Applied Microbiology, December 2015, Wiley

    Min Suk Rhee

  7. Phytic Acid and Sodium Chloride Show Marked Synergistic Bactericidal Effects against Nonadapted and Acid-Adapted Escherichia coli O157:H7 Strains

    Article • Applied and Environmental Microbiology, December 2015, ASM Journals

    Min Suk Rhee

  8. Changes in the Microbial Composition of Microbrewed Beer during the Process in the Actual Manufacturing Line

    Article • Journal of Food Protection, December 2015, International Association for Food Protection

    Min Suk Rhee, Tae Jin Cho

  9. Use of caprylic acid to control pathogens (Escherichia coliO157:H7 andSalmonella entericaserovar Typhimurium) in apple juice at mild heat temperature

    Article • Journal of Applied Microbiology, September 2015, Wiley

    Min Suk Rhee

  10. Optimization of low-temperature blanching combined with calcium treatment to inactivateEscherichia coliO157:H7 on fresh-cut spinach

    Article • Journal of Applied Microbiology, April 2015, Wiley

    Min Suk Rhee

  11. Microbiological Diversity and Prevalence of Spoilage and Pathogenic Bacteria in Commercial Fermented Alcoholic Beverages (Beer, Fruit Wine, Refined Rice Wine, and Yakju)

    Article • Journal of Food Protection, April 2015, International Association for Food Protection

    Min Suk Rhee

  12. Enhanced bactericidal action of acidified sodium chlorite caused by the saturation of reactants

    Article • Journal of Applied Microbiology, March 2014, Oxford University Press (OUP)

    Min Suk Rhee

  13. Microgravity Alters the Physiological Characteristics of Escherichia coli O157:H7 ATCC 35150, ATCC 43889, and ATCC 43895 under Different Nutrient Conditions

    Article • Applied and Environmental Microbiology, January 2014, ASM Journals

    Min Suk Rhee

  14. Marked Synergistic Bactericidal Effects and Mode of Action of Medium-Chain Fatty Acids in Combination with Organic Acids against Escherichia coli O157:H7

    Article • Applied and Environmental Microbiology, August 2013, ASM Journals

    Min Suk Rhee