61. Tae-Sung Kim, Hye-Rim Park, Ji-In Noh, Youngjae Shin* , Sang-Soon Kim,* . 2024.12. Antibacterial effect of parsnip (Pastinaca sativa) against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes . Korean Journal of Food Science and Technology. 56: 808-813
60. Ji-Yeon Lee, Eun-Ae Kwon, Sang-Soon Kim*. 2024.06. Inactivation of Cronobacter sakazakii in powdered infant formula with probiotics and metagenomic analysis. Food Science and Biotechnology. 33:1985-1996
59. Jun Hee Leem, Sang-Oh Kim, Sang-Soon Kim*. 2024.04. Impact of COVID-19 restrictions on incidence of foodborne diseases in South Korea, Mini-review. Korean Journal of Food Science and Technology. 56: 142-147
58. Jae-Ik Lee, Sang-Soon Kim*, Dong-Hyun Kang*. 2024.04. Evaluation of the bactericidal efficacy of gallic acid activated by vacuum-UV amalgam lamp. Food and Bioprocess Technology. 17: 917-924
57. Hyeonjun Moon, Chul-Woo Joo, Sang-Oh Kim, Sang-Soon Kim*. 2023.12.Investigation of the foodborne pathogen inactivation efficacy of commercial baby bottle and knife sterilizer. Korean Journal of Food Science and Technology. 55(6): 657-662
56. Su-Min Park, Sang-Oh Kim, Sang-Soon Kim*. 2023.12. Inactivation of Escherichia coli O157:H7 inoculated on various type spoons using multipurpose sterilizer. Korean Journal of Food Science and Technology. 55(6): 677-680
55. Jae-Ik Lee, Sang-Soon Kim, Dong-Hyun Kang*. 2023.12. Enhanced Inactivation of Cronobacter sakazakii on Various Surfaces through Bubble Water Assisted 405 nm Light and Folic Acid Treatment. Food Bioscience. 56: 103080
54. Jae-Ik Lee, Sang-Soon Kim, Dong-Hyun Kang*. 2023. 12. Characteristics of Staphylococcus aureus biofilm matured in tryptic soy broth, low-fat milk, or whole milk samples along with inactivation by 405 nm light combined with folic acid. Food Microbiology. 116: 104350
53. Jin-Joo Lee, Sang-Oh Kim*, Sang-Soon Kim,*. 2023.08. Microbiota analysis of 14 cheese samples imported to South Korea. Korean Journal of Food Science and Technology. 55(4): 370-377
52. Hwa-Young Lee, Sang-Soon Kim. 2023. 06. Antimicrobial Characteristics of pomegranates pericarp and quality Characteristics of pomegranates pericarp salt. Safe Food. 18(1): 13-21.
51. Jin-Joo Lee, Sang-Oh Kim*, Sang-Soon Kim,*. 2023.06. Microbiological safety and physicochemical analyses of cheese samples imported to South Korea
. Korean Journal of Food Science and Technology. 55:266-270
50. Hyeonjun Moon, Jaehoon Jung*, Sang-Soon Kim,*. 2023.04. Complete genome sequence of Paenibacillus macerans isolated from red pepper powder . Korean Journal of Food Science and Technology. 55:187−191
49. Jin-Joo Lee, Sang-Soon Kim*,Sang-Oh Kim*. 2023.04. Analysis of recent (2015-2020) imported food data in South Korea with recall cases . Korean Journal of Food Science and Technology. 55:183−186
48. Jae-Ik Lee, Sang-Soon Kim, Kang, D.H.*. 2023.01. Transcriptomic and phenotypic changes of Cronobacter sakazakii ATCC 29544 grown under desiccation stress. LWT-Food Science and Technology . 173. 114279.
47. Hyorin Yoo, Sang-Oh Kim, Sang-Soon Kim.*. 2022.12. Inactivation trends of Bacillus cereus and Listeria monocytogenes grown in tryptic soy broth to the early stationary phase and subjected to ultraviolet irradiation. Korean Journal of Food Science and Technology. 54(6). 671-675.
46. Jae-Ik Lee, Sang-Soon Kim, Kang, D.H.*. 2022.12. Stress response of Salmonella Montevideo adapted to red pepper powders at various humidities and resistance to near-infrared heating. Food Research International. 162. 111972.
45. Jae-Ik Lee, Sang-Soon Kim, Jeong-Woong Park, Kang, D.H.*. 2022.08. Detection of Salmonella enterica serovar Montevideo in food products using specific PCR primers developed by comparative genomics. LWT-Food Science and Technology. 165. 113677.
44. Jae-Ik Lee, Sang-Soon Kim, Kang, D.H.*. 2022.07. The combined effect of folic acid and 365-405 nm light emitting diode for inactivation of foodborne pathogens and its bactericidal mechanisms. International Journal of Food Microbiology. 373. 109704.
43. Jae-Ik Lee, Sang-Soon Kim, Kang, D.H.*. 2022.07. Development of DNA probes to detect Cronobacter sakazakii based on comparative genomics and its application in food samples. Food Control. 137. 108853
42. Sang-Soon Kim, Sang-Oh Kim*. 2022.04. Impact and prospect of the fourth industrial revolution in food safety: mini-review. Food Science and Biotechnology. 31. 399-406.
41. Ki-Ok Jeong, Sang-Soon Kim, Sang-Hyun Park, Dong-Hyun Kang*. 2022.03. Inactivation of Salmonella enterica serovar Typhimurium and Staphylococcus aureus in rice by radio-frequency heating. Journal of Food Protection. 85(3). 380-383.
40. Seung-Wook Kwon, Eun-Ae Kwon, Yong-Gun Hong, Sang-Soon Kim*. 2022. 01. Germination of Bacillus cereus ATCC 14579 spore at various conditions and inactivation of the germinated cells with microwave heating and UVC treatment in milk samples. LWT-Food Science and Technology. 154. 112702
39. Yong-Gun Hong, Jin-Joo Lee, Sang-Soon Kim*. 2021.12. Development of improved selective media for differentiation of diarrheal- and emetic-type Bacillus cereus. Korean Journal of Food Science and Technology. 53(6). 815-818
38. Sang-Soon Kim, Seokwon Lim, Sang-Oh Kim*. 2021. 12. Real-time analysis and predictability of the health functional food market using big data. Food Science and Biotechnology. 30(13). 1667-1674.
37. Sang-Hyun Park, Sang-Soon Kim, Dong-Hyun Kang*. 2021.12. Development of sustained release formulations of chlorine dioxide gas for inactivation of foodborne pathogens on produce. Food Science and Technology International. 27(8): 726-733.
36. Eun-Ae Kown, Jae-Ik Lee, Jeong Woong Park, Sang-Soon Kim*. 2021.05. Application of comparative genomics in the development of DNA probes to detect Bacillus cereus and Bacillus subtilis. LWT-Food Science and Technology. 142. 110996.
35. Sang-Oh Kim, Sang-Soon Kim*. 2021.02. Recent (2011–2017) foodborne outbreak cases in the Republic of Korea compared to the United States: a review. Food Science and Biotechnology. 1-10.
34. Sang-Oh Kim, Sang-Soon Kim*. 2021.02. Bacterial pathogen detection by conventional culture based and recent alternative (PCR, isothermal amplification, ELISA, bacteriophage amplification, and gold nanoparticle aggregation) methods in food samples: A review. Journal of Food Safety. 41. e12870. (Top cited article 2021-2022)
33. Seung-Wook Kwon, Sang-Soon Kim*. 2021.02. Recent (2010-2019) foodborne outbreaks caused by viruses in the Republic of Korea along with their detection and inactivation methods. Korean Journal of Food Science and Technology. 53(1). 1-11.
32. 고지수, 김민재, 이준형, 임하연, 박수진, 김상순*. 2020.12. 석류를 첨가한 크림치즈의 항균력 및 품질특성. 식품저장과 가공산업 (식품저장유통학회 산업지) 19(2), 113-119.
31. Yong-Gun Hong, Jin-Joo Lee, Seung-Wook Kwon, Sang-Soon Kim*. 2020. 12. Biochemical property identification of 10 strains of Bacillus thuringiensis and 10 strains of Bacillus cereus (7 strains of non-emetic and 3 strains of emetic type) by API test . Korean Journal of Food Science and Technology 52(6), 678-684.
30. Minjung Shin, Sang-Soon Kim*, Dong-Hyun Kang*. 2020. 12. Application of ohmic heating for inactivation of microbiological hazards in food products (Review article) . Journal of Food Safety.40.e12787
29. Ki-Ok Jeong, Sang-Soon Kim, Sang-Hyun Park, Dong-Hyun Kang*. 2020. 11. Inactivation of Escherichia coli, Salmonella enterica serova Typhimurium, and Bacillus cereus in roasted grain powder by Radio Frequecy Heating. Journal of Applied Microbiology. 129. 1227-1237.
28. Minjung Shin, Sang-Soon Kim, Dong-Hyun Kang*. 2020.09. Combined treatment with a 222-nm krypton-chlorine excilamp and a 280-nm LED-UVC for inactivation of Salmonella Typhimurium and Listeria monocytogenes. LWT-Food Science and Technology. 131. 109715.
27. Won Choi, Sang-Soon Kim. 2020.09. Outbreaks, Germination, and Inactivation of Bacillus cereus in Food Products: A Review (Review article) . Journal of Food Protection. 83. 1480-1487
26. Sang-Soon Kim, Youngjae Shin*. 2020.09. Antibacterial and in vitro antidementia effects of aronia (Aronia melanocarpa) leaf extracts. Food Science and Biotechnology. 29(9). 1295-1300.
25. Eun-Rae Cho, Sang-Soon Kim, Dong-Hyun Kang*. 2020.07. Inactivation Kinetics and Membrane Potential of Pathogens in Soybean Curd Subjected to Pulsed Ohmic Heating Depending on Applied Voltage and Duty Ratio. Applied and Environmental Microbiology. 86(14).e00656-20
24. Youngsik Seo, Keunchun Park, Yonggun Hong, Eun Sik Lee, Sang-Soon Kim, Yong-Tae Jung, Heonyong Park, Chian Kwon, Young-Sik Cho, Young-Duk Huh*. 2020.06. Reactive-oxygen-species-mediated mechanism for photoinduced antibacterial and antiviral activities of Ag3PO4. Journal of Analytical Science and Technology. 11-21.
23. Sang-Soon Kim, Won Choi, Sang-Hyun Park, Dong-Hyun Kang*. 2020. 04. Mathematical modeling of ohmic heating for inactivation of acid-adapted foodborne pathogens in tomato juice. International Journal of Food Engineering. 16(4).1-11.
22. Sang-Soon Kim, Jihun Park, Heesoo Park, Haknyeong Hong, Dong-Hyun Kang*. 2020. 02. Combined ohmic heating and krypton-chlorine excilamp treatment for the inactivation of Listeria monocytogenes, Salmonella Typhimurium, and Escherichia coli O157:H7 in apple juice. Journal of Food Safety (0149-6085). Wiley. 40.e12706.
21. Won Choi, Sang-Soon Kim, Sang-Hyun Park, Jun-Bae Ahn, Dong-Hyun Kang*. 2020. 01. Numerical analysis of rectangular type batch ohmic heater to identify the cold point. Food Science & Nutrition (2048-7177). Wiley.8.648-658.
20. Sang-Soon Kim, Soo-Hwan Kim, Sang-Hyun Park, Dong-Hyun Kang*. 2020. 01. Inactivation of Bacillus cereus spores on stainless steelby combined superheated steam and UV-C irradiation treatment. Journal of Food Protection. 83(1). 13-16.
19. Sang-Soon Kim, Minjung Shin, Jun-Won Kang, Do-Kyun Kim, Dong-Hyun Kang*. 2020. 01. Application of the 222 nm krypton-chlorine excilamp and 280 nm UVC light-emitting diode for the inactivation of Listeria monocytogenes and Salmonella Typhimurium in water with various turbidities. LWT-Food Science and Technology. 117. 108458.
18. Jae-Ik Lee, Sang-Soon Kim, Kang, D.H.*. 2019.01. Susceptibility of Escherichia coli O157:H7 grown at low temperature to the krypton-chlorine excilamp. Scientific Reports (2045-2322). Nature publishing group.9:563. https://doi.org/10.1038/s41598-018-37060-1
17. Youngje Jo, Hyeryeon Bae, Sang-Soon Kim, Choongjin Ban, Sang Oh Kim, Young Jin Choi*. 2019.04. Inactivation of Bacillus cereus ATCC 14579 spore on garlic with combination treatments of germinant compounds and superheated steam. Journal of Food Protection. 82(4):691-695. https://doi.org/10.4315/0362-028X.JFP-18-401
16. Sang-Soon Kim, Sang-Hyun Park, Soo-Hwan Kim, Dong-Hyun Kang*. 2019.08. Synergistic effect of ohmic heating and UV-C irradiation for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in buffered peptone water and tomato juice. Food Control. 102(1):69-75. https://doi.org/10.1016/j.foodcont.2019.03.011
15. Sang-Hyun Park, Won Choi, Sang-Soon Kim, Dong-Hyun Kang*. 2019. 09. CFD simulation for designing a chlorine gaseous sanitizer treatment system. Food and Bioproducts Processing (0960-3085). ELSEVIER. 117(1). 388-395. https://doi.org/10.1016/j.fbp.2019.08.008
14. Soo-Hwan Kim, Sang-Hyun Park, Sang-Soon Kim, Dong-Hyun Kang*. 2019. 09. Inactivation of Staphylococcus aureus biofilms on food contact surfaces by superheated steam treatment. Journal of Food Protection. 82(9). 1496-1500. https://doi.org/10.4315/0362-028X.JFP-18-572
13. Sang-Soon Kim, Jae-Ik Lee, Dong-Hyun Kang*. 2019.09. Resistance of Escherichia coli O157:H7 ATCC 35150 to ohmic heating as influenced by growth temperature and sodium chloride concentration in salsa. Food Control. 103(1):119-125. https://doi.org/10.1016/j.foodcont.2019.03.037
12. Jegon Lee, Sang-Soon Kim, Kyujeong Sim, Kang, D.H., and Youn, H.J.*. 2018. 01. Application of inorganic particles modified with polyvinylamine to produce antibacterial paper. BioResources (1930-2126). NC State University. 13(1):241-255. https://doi.org/10.15376/biores.13.1.241-255
11. Sang-Soon Kim, Sang-Hyun Park, Kang, D.H.*. 2018. 07. Application of continuous-type pulsed ohmic heating system for inactivation of foodborne pathogens in buffered peptone water and tomato juice. LWT - Food Science and Technology. 93(1):316-322. https://doi.org/10.1016/j.lwt.2018.03.032
10. Jun-Won Kang, Sang-Soon Kim, Kang, D.H.*. 2018. 07. Inactivation dynamics of 222 nm krypton-chlorine excilamp irradiation on Gram-positive and Gram-negative foodborne pathogenic bacteria. Food Research International (0963-9969). ELSEVIER.109:325-333. https://doi.org/10.1016/j.foodres.2018.04.018
9. Sang-Soon Kim and Kang, D.H.*. 2017. 03. Synergistic effect of carvacrol and ohmic heating for inactivation of E. coli O157:H7, S. Typhimurium, L. monocytogenes, and MS-2 bacteriophage in salsa. Food Control (0956-7135) . ELSEVIER. 73(1):300-305. https://doi.org/10.1016/j.foodcont.2016.08.022
8. Sang-Soon Kim, Won Choi and Kang, D.H.*. 2017. 05. Application of low frequency pulsed ohmic heating for inactivation of foodborne pathogens and MS-2 phage in buffered peptone water and tomato juice. Food Microbiology (0740-0020). ELSEVIER 63(1):22-27. https://doi.org/10.1016/j.fm.2016.10.021.
7. Sang-Soon Kim and Kang, D.H.*. 2017. 10. Combination treatment of ohmic heating with various essential oil components for inactivation of food-borne pathogens in buffered peptone water and salsa. Food Control. 80(1):29-36. https://doi.org/10.1016/j.foodcont.2017.04.001
6. Sang-Soon Kim, Youngje Jo and Kang, D.H.* 2017. 12. Combined inhibitory effect of milk fat and lactose for inactivation of foodborne pathogens by ohmic heating. LWT-Food Science and Technology. 86(1):159-165. https://doi.org/10.1016/j.lwt.2017.07.043
5. Sang-Soon Kim, Hye-Jung Sung, Hyo-Sun Kwak, In-Sun Joo, Jeong-Su Lee, Gwang-Pyo Ko, and Kang, D.H.* 2016. 09. Effect of power levels on inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in tomato paste using 915 MHz microwave and ohmic heating. Journal of Food Protection. 79:1616-1622. https://doi.org/10.4315/0362-028X.JFP-16-044
4. Ji-Yeon Lee, Sang-Soon Kim and Dong-Hyun Kang.*. 2015. 06. Effect of pH for inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium and Listeria monocytogenes in orange juice by ohmic heating. LWT-Food Science and Technology (0023-6348). ELSEVIER. 62(1):83-88. https://doi.org/10.1016/j.lwt.2015.01.020
3. Sang-Soon Kim and Kang, D.H.*. 2015. 06. Comparative effects of ohmic and conventional heating for inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium and Listeria monocytogenes. Journal of Food Protection (0362-028X). International Association for Food Protection. 78(6):1208-1214. https://doi.org/10.4315/0362-028X.JFP-14-544
2. Sang-Soon Kim, and Kang, D.H.*. 2015. 08. Effect of milk fat content on the performance of ohmic heating for inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium and Listeria monocytogenes. Journal of Applied Microbiology (1364-5072). Society for applied microbiology. 119(2):475-486. https://doi.org/10.1111/jam.12867|
1. Sang-Soon Kim, and Kang, D.H.*. 2015.12. Comparison of pH effects on ohmic heating and conventional heating for inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium and Listeria monocytogenes in orange juice. LWT-Food Science and Technology. 64(2):860-866. https://doi.org/10.1016/j.lwt.2015.06.056