1. Jeong SG, Yang JE, Park JH, Ko SH, Choi IS, Kim HM, Chun HH, Kwon MJ, Park HW. 2020. Gamma irradiation improves the microbiological safety and shelf-life of kimchi seasoning mixture. LWT-Food Science and Technology. 134:110144.
2. Jeong SG, Kim SH. 2020. Application of commercial kits using DNA-based and immunochemical methods for determination of shrimp allergens in kimchi and its ingredients. Journal of Food Science. 85(10):3638-3643.
3. Kim HM, Jeong SG, Choi IS, Yang JE, Lee KH, Kim J, Kim JC, Kim JS, Park HW. 2020. Mechanisms of insecticidal action of Metarhizium anisopliae on adult Japanese pine sawyer beetles (Monochamus alternatus). ACS Omega. 5(39):25312-25318.
4. Choi IS, Ko SH, Kim HM, Yang JE, Jeong SG, Chang JY, Lee KH, Qi SB, Xin Q, Cui CB, Moon JH, Park HW. 2020. Coffee residue as a valorization bio-agent for shelf-life extension of lactic acid bacteria under cryopreservation. Waste Management. 118:585-590.
5. Jeong SG, Lee JY, Yoon SR, Moon EW, Ha JH. 2019. A quantitative PCR based method using propidium monoazide for specific and sensitive detection of Pectobacterium carotovorum ssp. carotovorum in kimchi cabbage (Brassica rapa L. subsp. pekinensis). LWT-Food Science and Technology. 113:108327.
6. Jeong SG, Ryu S, Kang DH. 2019. Salt content dependent dielectric properties of pistachios relevant to radio-frequency pasteurization. Scientific Reports. 9:2400
7. Choi IS, Ko SH, Kim HM, Chun HH, Lee KH, Yang JE, Jeong SG, Park HW. 2019. Shelf-life extension of freeze-dried Lactobacillus brevis WiKim0069 using supercooling pretreatment. LWT-Food Science and Technology. 112:108230
8. Kim HM, Choi IS, Lee S, Yang JE, Jeong SG, Park JH, Ko SH, Hwang IM, Chun HH, Wi SG, Kim JC, Park HW. 2019. Biorefining process of carbohydrate feedstock (agricultural onion waste) to acetic acid. ACS Omega. 4(27):22438-22444.
9. Jeong SG, Kang DH. 2017. Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in ready-to-bake cookie dough by gamma and electron beam irradiation. Food Microbiology. 64:172-178.
10. Jeong SG, Baik OD, Kang DH. 2017. Evaluation of radio-frequency heating in controlling Salmonella enterica in raw shelled almonds. International Journal of Food Microbiology. 254:54-61.
11. Choi MR*, Jeong SG*, Liu Q, Ban GH, Lee SY, Park JW, Kang DH. 2015. Effect of thiamine dilaurylsulfate against Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes and Bacillus cereus spores in custard cream. LWT-Food Science and Technology. 60:320-324. (*Co-first author)
12. Jeong SG, Kang DH. 2014. Influence of moisture content on inactivation of Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium in powdered red and black pepper spices by radio-frequency heating. International Journal of Food Microbiology. 176:15-22.
13. Kim YH*, Jeong SG*, Back KH, Park KH, Chung MS, Kang DH. 2013. Effect of various conditions on inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in fresh-cut lettuce using ultraviolet radiation. 166:349-355. (*Co-first author)
[연구성과 - 주요특허]
1. 제주산 방울 양배추 절임식품에서 유래한 락토바실러스 플란타룸 WiKim126 균주 및 이를 이용한 조성물 제조방법 (출원번호 10-2020-0162846)
2. 제주산 방울 양배추 절임식품에서 유래한 락토바실러스 플란타룸 WiKim127 균주 및 이를 이용한 조성물 제조방법 (출원번호 10-2020-0162847)
