59. Jun Hee Leem, Sang-Oh Kim, Sang-Soon Kim*. In press. Impact of COVID-19 restrictions on incidence of foodborne diseases in South Korea, Mini-review. Korean Journal of Food Science and Technology.
58. Ji-Yeon Lee, Eun-Ae Kwon, Sang-Soon Kim*. In press. Inactivation of Cronobacter sakazakii in powdered infant formula with probiotics and metagenomic analysis. Food Science and Biotechnology.
57. 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
56. 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
55. 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
54. 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
53. 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
52. 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
51. 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.
50. 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
49. 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
48. 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
47. 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.
46. Hyorin Yoo, Sang-Oh Kim, Sang-Soon Kim.*. 2022.12. Ultraviolet C irradiation of Bacillus cereus and Listeria monocytogenes grown in tryptic soy broth to early stationary phase. Korean Journal of Food Science and Technology. 54(6). 671-675.
45. 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.
44. 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.
43. 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.
42. 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
41. 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.
40. 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.
39. 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
38. 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
37. 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.
36. 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.
35. 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.
34. 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.
33. 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)
32. 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.
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