Woo-Suk Bang

Impact of Storage Temperature and Product pH on the Survival of Listeria monocytogenes in Vacuum-Packaged Souse

JOURNAL OF FOOD PROTECTION, 72(3), 637–643.

Effect of salt and sodium nitrite on growth and enterotoxin production of Staphylococcus aureus during the production of air-dried fresh pork sausage

JOURNAL OF FOOD PROTECTION, 71(1), 191–195.

Scanning electron microscopy studies of saccharomyces cerevisiae structural changes by high hydrostatic pressure treatment

Food Science and Biotechnology, 17(5), 1102–1105.

Effects of aqueous ozone combined with organic acids on microflora inactivation in the raw materials of saengsik

Food Science and Biotechnology, 16(6), 958–962.

Recovery and detection of Vibrio vulnificus during cold storage

FOOD MICROBIOLOGY, 24(6), 664–670.

Stress response of Escherichia coli

[Review of ]. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 5(3), 52–64.

Validation of a green fluorescent protein-labeled strain of Vibrio vulnificus for use in the evaluation of postharvest strategies for handling of raw oysters

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 72(11), 7205–7211.

Comparison of sensory, microbiological, and biochemical parameters of microwave versus indirect UHT fluid skim milk during storage

JOURNAL OF DAIRY SCIENCE, 88(12), 4172–4182.