ScholarWorks@중앙대학교

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이선영 프로필 사진

이선영
Sun Young, Lee

생명공학대학

Web Of Science Scopus ORCID
2007
2026

연도별 연구 활동 현황

자료유형

발행연도

2006 ~ 2026
2006 2026

키워드

언어

전체 158건 중 1번부터 10번까지의 결과를 표시합니다.

2026
Article
Evaluation of antimicrobial activity of natural antimicrobials against antibiotic-sensitive and resistant phytopathogens
  • 2026-06
  • Food Science and Biotechnology
  • The Korean Society of Food Science and Technology
Article
Closed refrigerated display cabinets can significantly improve microbiological safety and sensory quality of perishable foods
  • Jang, A-Ra ; 
  • Yoon, Jae-Hyun ; 
  • Choo, Euijin ; 
  • Joung, Hyunwoo ; 
  • Kim, Youhyeon ; 
  • ... Lee, Sun-Young
  • 2026-02
  • Food Science and Biotechnology
  • KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
Article
Evaluation of base ingredients for edible coating of fresh-cut apples to preserve the quality during cold storage
  • 2026-02
  • Food Science and Biotechnology
  • KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
2025
Article
Evaluation of pathogenic bacteria growth and food quality during cold storage in Korean seasoning vegetables subjected to minimal processing
  • 2025-12
  • Food Science and Biotechnology
  • KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
Article
최근 10년간(2014-2023) 한국과 일본의 식중독 발생 및 원인 비교 분석
  • 2025-08
  • 한국식품위생안전성학회지
  • 한국식품위생안전성학회
Article
Salt can antagonize the lethal effect of weak organic acids against Escherichia coli O157:H7 inoculated in laboratory culture media and acidic/acidified foods
  • 2025-07
  • Food Research International
  • Elsevier Ltd
Article
The habituation to different concentrations of salt may variably influence the ability of Cronobacter sakazakii, Salmonella enterica serovar Enteritidis, Bacillus cereus, and Staphylococcus aureus to resist acid, bile salt, and heat stresses
  • 2025-06
  • Food Microbiology
  • Academic Press
Article
Gompertz-derived growth kinetics of Salmonella enterica serovar Bareilly inoculated in precooked ingredients for Gimbap
  • 2025-06
  • Food Science and Biotechnology
  • KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
Article
Biofilm formation, slime production, and antibiotic susceptibility properties of the Bacillus cereus group isolated from fresh vegetables in the Republic of Korea
  • 2025-04
  • Food Science and Biotechnology
  • KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
Article
Induction of a viable but nonculturable state in Vibrio parahaemolyticus by a high concentration of salt and its impact on fatty acid composition profile and membrane potential
  • 2025-01
  • LWT - Food Science and Technology
  • Academic Press
1

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