H. Yoon, A. Han, J. Y. Paek, S. Y. Lee. 2019. Evaluation of non-isothermal inactivation on survivals of pathogenic bacteria by predictive models. LWT Food Science and Technology. (In press).
A. Huq, S. Akter, S. Y. Lee. 2019. Mucilaginibacter formosus sp. nov., a bacterium isolated from road-side soil. Antonie van Leeuwenhoek (In press).
H. Yoon, S. G. Moon, C. Choi, B. Y. Ryu, S. Y. Lee. 2019. Detection of viable but nonculturable Vibrio parahaemolyticus induced by prolonged cold-starvation using propidium monoazide real-time polymerase chain reaction. Letters in Applied Microbiology (In press).
H. Yoon, S. Y. Lee. 2019. Characteristics of viable-but-nonculturable Vibrio parahaemolyticus induced by nutrient-deficiency at cold temperature. Critical Reviews in Food Science and Nutrition (In press).
H. Yoon, S. Y. Lee. 2018. Review: Comparison of the effectiveness of decontaminating strategies for fresh fruits and vegetables and related limitations. Critical Reviews in Food Science and Nutrition. 58(18): 3189-3208.
Song, J. H. Yoon, Y. S. Choi, A. Han, J. Y. Kim, J. H. Kim, J. E. Hyun, Y. M. Bae, C. Choi, K. H. Park, S. Y. Lee. 2019. Evaluation of the microbial contamination of fresh produces and their cultivation environments from farms in Korea. Food Science and Biotechnology (In press).
E. Hyun, S. Y. Lee. 2018. Effect of modified atmosphere packaging to preserving various types of fresh produce. Journal of Food Safety. 38(1): e12376.
E. Hyun, J. H. Kim, Y. S. Choi, E. M. Kim, J. C. Kim, S. Y. Lee. 2018. Evaluation of microbial quality of dried foods stored at different relative humidity and temperature, and the effect of packaging methods. Journal of Food Safety, 38(2): e12433.
M. Bae, J. H. Yoon, J. Y. Kim, S. Y. Lee. 2018. Identifying the mechanism of Escherichia coli O157:H7 survival by the addition of salt in the treatment with organic acids. Journal of Applied Microbiology. 124(1): 241-253.
A. Huq, S. Akter, S. Y. Lee. 2018. Flavobacterium chungangensis sp. nov., a Bacterium Isolated from Soil of Chinese Cabbage Garden. Current Microbiology. 75(7): 842-848.
A. Huq, S. Akter, M. Z. Siddiqi, S. R. Balusamy, S. Natarajan, J. H. Yoon, S. Y. Lee. 2018. Sphingobium tyrosinilyticum sp. nov., a tyrosine hydrolyzing bacterium isolated from Korean radish garden. Archives of Microbiology. 200(8): 1143-1149.
E. Hyun, J. H. Yoon, S. Y. Lee. 2018. Response surface modeling for the inactivation of Bacillus cereus on cooked spinach by natural antimicrobials at various temperatures Journal of Food Safety. 28(5): e12484.
H. Yoon, J. E. Hyun, H. Song, J. Y. Kim, J. H. Kim, S. Y. Lee. 2018. Food residuals on the food-contacting surfaces of stainless steel and polypropylene influence the efficacy of ultraviolet-light in killing food-borne pathogens. Journal of Food Safety. 38(5): e12506.
M. Bae, S. Y. Lee. 2017. Antagonism by salt addition on treatment with short chain fatty acids with one carboxylic acid against Escherichia coli O157:H7. Food Control. 73: 1327-1333.
H. Whang, J. H. Yoon, Y. M. Bae, M. R. Choi, S. Y. Lee, K. H. Park. 2017. Effect of the precutting process on sanitizing treatments for reducing pathogens in vegetables. Food Science and Biotechnology. 26(2): 531-536.
M. Bae, S. Y. Lee. 2017. Effect of salt addition on acid resistance response of Escherichia coli O57:H7 against acetic acid. Food Microbiology. 65: 74-82.
Das, J. K. Patra, S. Y. Lee, C. Kim, J. G. Park, K. H. Baek. 2017. Analysis of metabolomic profile of fermented Orostachys japonicas A. Berger by capillary electrophoresis time of flight mass spectrometry. PLOS ONE. 17(7): e0181280.
H. Yoon, Y. M. Bae, S. Y. Lee. 2017. Effects of varying concentrations of sodium chloride and acidic conditions on the behavior of Vibrio parahaemolyticus and Vibrio vulnificus cold-starved in artificial sea water microcosm. Food Science and Biotechnology. 26(3): 829-839.
Jo, H. M. Oh, Y. Yoon, S. Y. Lee, J. H. Ha, W. I. Kim, H. Y. Kim, S. Han, S. R. Kim. 2017. Enrichment broth for the detection of Campylobacter jejuni and Campylobacter coli in fresh produce and poultry. Journal of Food Protection. 80(11): 1842-1850.
S. Lee, Y. M. Bae, S. K. Moon, S. Y. Lee. 2017. Survival of Staphylococcus aureus with different characteristics (antibiotic susceptibility, presence of ica gene, and colony morphology) in biofilm on stainless steel. Journal of Food Safety. 37(3): e12328.
김지연, 배영민, 현정은, 김은미, 김종찬, 이선영. 2017. 여러 상대습도에 저장된 건조분말 식품의 미생물적 품질 변화. 동아시아식생활학회지. 27(5): 576-582.
Y. Lee, D. H. Kang, 2016. Survival mechanism of Escherichia coli O157:H7 in the combined treatment of acetic acid and salt. Food Microbiology. 55: 95-104.
R. Kim, Y. M. Bae, J. H. Hwang, S. Y. Lee. 2016. Biofilm formation and cell surface properties of Staphylococcus aureus isolates from various sources. Food Science and Biotechnology. 25(2): 643-648.
A. Kim, S. Y. Lee, S. Y. Lee. 2016. Quality characteristics of steamed rice bread prepared with different contents of proteolytic enzyme. Journal of the Korean Society for Applied Biological Chemistry, 59(1): 95-102.
H. Yoon, Y. M. Bae, S. Y. Lee. 2016. Evaluation of diluents and a selective agar for enumerating the viable number of Vibrio spp. in mackerels. Journal of Food Safety. 36(3): 332-340.
R. Kim, Y. M. Bae, S. Y. Lee. 2016. Effect of environmental condition on biofilm formation and related characteristics of Staphylococcus aureus. Journal of Food Safety. 36(3): 412-422.
S. Lee, Y. M. Bae, A. Han, S. Y. Lee. 2016. Development of Congo-red Broth Method for the Detection of Biofilm-forming or Slime-producing Staphylococcus sp. LWT-Food Science and Technology. 73: 707-714.
H. Yoon, J. H. Hwang, A. Han, Y. S. Choi, J. E. Hyun, S. Y. Lee. 2016. Evaluation of the microbiological quality of Jacopevers and Plaices in Korea, 2015-2016. Food Science and Biotechnology. 25(6): 1677-1681.
현정은, 황진하, 최연선, 한아름, 윤재현, 배영민, 이호, 김철, 이명구, 심명국, 임경현, 이선영. 2016. 복합항균제제를 첨가한 생면의 미생물학적 및 이화학적 품질 특성. 동아시아식생활학회지. 26(5): 435-444.
윤재현, 배영민, 오세욱, 이선영. 2016. 활어회의 미생물학적 안전성. Safe Food. 11: 3-9. (기획논단)
현정은, 이선영. 2016. 농산물 안전성 이슈 및 농산물 안전관리 필요성. Foodservice safety. (기획논단)
E. Hyun, Y. M. Bae, J. H. Yoon, S. Y. Lee. 2015. Preservative effectiveness of essential oils in Vapor Phase Combined with Modified Atmosphere Packaging against Spoilage Bacteria on Fresh Cabbage. Food Control. 51: 307-313.
E. Hyun, Y. M. Bae, Hana Song, J. H. Yoon, S. Y. Lee. 2015. Antibacterial effect of various essential oils against pathogens and spoilage microorganisms in fresh produce. Journal of Food Safety. 35: 206-219.
H. Son, J. E. Hyun, J. W. Lee, S. Y. Lee, B. K Moon. 2015. Combined application of anti-browning, heat treatment and modified-atmosphere packaging to extend the shelf life of fresh-cut lotus root. Journal of Food Science. 80(6): C1178-C1187.
M. Bae, S. Y. Lee. 2015. Combined effects of organic acids and salt depending on type of acids and pathogens in laboratory media and acidified pickle. Journal of Applied Microbiology. 119: 455-464.
H. Yoon, Y. M. Bae, S. Y. Lee. 2015. Predictive modeling on the growth of Staphylococcus aureus inoculated on Korean style cooked foods stored at various temperatures. Journal of the Korean Society for Applied Biological Chemistry. 58(5): 693-701.
S. Lee, Y. M. Bae, S. Y. Lee, S. Y. Lee. 2015. Biofilm Formation of Staphylococcus aureus on various surfaces and their resistance to chlorine sanitizer. Journal of Food Science. 80(10): M2279-2286.
Y. Choi, Y. M. Bae, S. Y. Lee. 2015. Cell Surface Properties and Biofilm Formation of Pathogenic Bacteria. Food Science and Biotechnology. 24(6): 1-8.
L. Park, B. D. Hwang, S. Y. Lee, W. T. Kim. Y. H. Choi, Y. Ch. Chang, W. J. Kim, S. K Moon. 2015. p21WAF1 is required for interleukin-16-induced migration and invasion of vascular smooth muscle cells via the p38MAPK/Sp-1/MMP-9 pathway. PLOS ONE. 10(11): e0142153. 1-17.
H. Yoo, N. Y. Choi, Y. M. Bae, J. S. Lee, S. Y. Lee. 2014. Development of a selective agar plate for the detection of Campylobacter spp. In fresh produce. International Journal of Food Microbiology. 189: 67-74.
H. Yoon, Y. M. Bae, S. W. Oh, S. Y. Lee. 2014. Effect of sodium chloride on the survival of Shigella flexneri in acidified laboratory media and cucumber puree. Journal of Applied Microbiology. 117: 1700-1708. .
M. Bae, L. Zheng, J. E. Hyun, K. S. Jung, S. Heu, S. Y. Lee. 2014. Growth characteristics and biofilm formation of various spoilage bacteria isolated from fresh produce. Journal of Food Science. 79(10): 2072-2080.
H. Yoon, Y. M. Bae, S. Y. Jung, M. H. Cha, K. Ryu, K. H. Park, S. Y. Lee. 2014. Predictive Modeling for the Growth of Listeria monocytogenes and Salmonella Typhimurium on Fresh-cut Cabbage at Various Temperatures. Journal of the Korean Society for Applied Biological Chemistry. 57(5): 631-638.
S. Lee, Y. M. Bae, J. H. Yoon, B. R. Kim, J. H. Yoo, J. E. Hyun, S. Y. Jung, M. H. Cha, K. Ryu, K. H. Park, S. Y. Lee. 2014. Evaluation of food safety performance and food storage condition in restaurants against climate change. Journal of Food Hygiene and Safety. 29(3): 195-201.
Y. Jung, Y. M. Bae, J. H. Yoon, B. R. Kim, J. H. Yoo, J. E. Hyun, J. S. Lee, M. H. Cha, K. Ryu, K. H. Park, S. Y. Lee. 2014. Survey on perception and performance of restaurant employees on food safety management against climate change in Seoul, Korea. Journal of East Asian Society of Dietary Life. 24(3): 432-439.
H. Jang, J. Park, S. H. Kim, S. Y. Lee. B. K Moon. 2014. Quality characteristics of Yackwa with red ginseng mare powder. Korean J. Food cook. Sci. 30(6): 800-805.
Y. Jung, Y. M. Bae, S. W. Oh, B. C. Lee, S. Y. Lee. 2014. Consumption and microbiological safety of sliced raw fish. Safe Food. 9(3): 33-43.
H. Jung, N. Y. Choi, S. Y. Lee. 2013. Biofilm formation and expolysaccharide (EPS) production by Cronobacter sakazakii depending on environmental conditions. Food Microbiology. 34: 70-80.
Zheng, Y. M. Bae, K. S. Jung, S. Heu, S. Y. Lee. 2013. Antimicrobial activity of natural antimicrobial substances against spoilage bacteria isolated from fresh produce. Food Control. 32: 665-672.
Y. Choi B. R. Kim, Y. M. Bae, S. Y. Lee. 2013. Biofilm formation, attachment, and cell hydrophobicity of foodborne pathogens under varied environmental conditions. Journal of Korean Society for Applied Biological Chemistry. 56: 207-220.
J. Hong, Y. M. Bae. B. K. Moon, S. Y. Lee. 2013. Inhibitory Effect of Cinnamon Powder on Pathogen Growth in Laboratory Media and Oriental-Style Rice Cakes (Sulgidduk). Journal of Food Protection. 76(1): 133-138.
H. Yoon, Y. M. Bae, K. S. Jung, S. Heu, S. Y. Lee. 2013. Combined effect of calcium oxide and sonication to reduce foodborne pathogens on fresh produce. Food Science and Biotechnology. 22(1): 275-278.
Q. Tian, Y. M. Bae, S. Y. Lee. 2013. Survival of foodborne pathogens at different relative humidity and temperature and the effect of sanitizers on apples with different surface condition. Food Microbiology. 35: 21-26.
G. Sagong, H. L. Cheon, S. H. Kim, S. Y. Lee, K. H. Park, M. S. Chung, Y. J. Choi, D. H. Kang. 2013. Combined effects of ultrasound and surfactants to reduce Bacillus cereus spores on lettuce and carrots. International Journal of Food Microbiology. 160: 367-372.
Y. Jung, L. Zheng, K. S. Jung, S. Heu, S. Y. Lee. 2013. Isolation and identification of spoilage bacteria on organic and conventional fresh produce in Korea. Journal of Food Hygiene and Safety. 28(4): 306-311.
M. Bae, S. Y. Lee. 2012. Inhibitory effects of UV, dry heat, and a combination of UV and dry heat against pathogenic biofilm on stainless steel and polypropylene surface. Journal of Food Science. 71(1): M61-M64.
R. Choi, S. Y. Lee, S. G. Heu, S. Y. Ryu, D. H. Kang. 2012. Effect of Aerosolized Malic Acid against Foodborne Pathogens on Organic Spinach and Lettuce. Food Control. 24: 171-176.
Q. Tian, Y. M. Bae, N. Y. Choi, D. H. Kang, S. Heu, S. Y. Lee. 2012. Survivals and growth of foodborne pathogens on minimally processed vegetables at 4°C and 15°C. Journal of Food Science. 71(1): M48-M50.
J. Kim, Y. M. Bae, S. Y. Lee. 2012. Stress response of acid-adapted Cronobacter sakazakii against subsequent acidic pH, mild heat, and organic acids. Food Science and Biotechnology. 21(1): 205-210.
M. Bae, S. Y. Baek, S. Y. Lee. 2012. Resistance of pathogenic bacteria on the surface of stainless steel depending different attachment form and efficacy of chemical sanitizers. International Journal of Food Microbiology. 153: 465-473.
M. Bae, B. R. Kim, S. Y. Lee, M. H. Cha, K. H. Park, M. S. Chung, K. Ryu. 2012. Growth and predictive model of Bacillus cereus on blanched spinach with or without seasoning at various temperatures. Food Science and Biotechnology. 21(2): 503-508.
Y. Choi, S. Y. Baek, J. H. Yoon, M. R. Choi, D. H. Kang, and S. Y. Lee. 2012. Efficacy of an aerosolized hydrogen peroxide-based sanitizer on the reduction of pathogenic bacteria on a stainless steel surface. Food Control. 27: 57-63.
M. Bae, S. H. Lee, J. H. Yoo, S. Y. Lee. 2012. Survival and Growth of Foodborne Pathogens on Commercial Dish Sponge/clothes and Inhibitory Effects of Sanitizers. Food Science and Technology Research. 18(3): 437-443.
Y. Kim, D. Lee, Y. J Hong, Y. M. Bae, I. K. Hwang, S. Y. Lee, B. K. Moon. 2012. Efficacies of cleaning methods for decontaminating Vibrio parahaemolyticus on the surface of cutting boards cross-contaminated from grated fish fillet. Journal of Food Safety. 32:459-466).
R. Choi, Q. Liu, S. Y. Lee, J. H. Jin, S. Ryu, D. H. Kang. 2012. Inactivation of Escherichia coli O157:H7, Salmonella typhimurium and Listeria monocytogenes in apple juice with gaseous ozone. Food Microbiology. 32:191-195.
김보람, 유진희, 정규석, 허성기, 이선영. 2012. 다양한 유래에서 분리된 황색포도상구균에 대한 유기산과 천연항균물질의 저해효과. 한국식품위생안전성학회지. 27(4): 449-455.
G. Sagong, S. Y. Lee, P. S. Chang, S. G. Heu, S. Y. Ryu, Y. J. Choi, D. H. Kang. 2011. Combined effect of ultrasound and organic acid to reduce Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in organic fresh lettuce. International Journal of Food Microbiology. 145(1): 287-292.
Y. Lee, S. Y. Kim, D. Lee, Y. J. Hong, Y. M. Bae, N. Y. Choi, B. K. Moon. 2011. Comparison of sanitizing methods for reduction of attached microorganisms on various kitchen cutting boards. Journal of Korean Society for Applied Biological Chemistry. 54(6): 926-932.
M. Bae, N. Y. Choi, S. Heu, D. H. Kang, S. Y. Lee. 2011. Inhibitory effects of organic acids combined with modified atmosphere packaging on foodborne pathogens on cabbage. Journal of Korean Society for Applied Biological Chemistry. 54(6): 993-997.
배영민, 홍유진, 강동현, 허성기, 이선영. 2011. 한국에 유통중인 신선편이 채소류의 미생물 품질 및 병원성세균의 오염도 조사. 한국식품과학회지. 43(2): 161-168.
Y. Lee, M. S. Rhee, R. H. Dougtherty, D. H. Kang. 2010. Antagonistic effect of acetic acid and salt for inactivating Escherichia coli O157:H7 in cucumber puree. Journal of Applied Microbiology. 108: 1361-1368.
Y. Lee. 2010. Survival and growth of Escherichia coli on various commercial dish sponge/cloths and inhibitory effect of UV sterilization with or without moderate heat. Journal of Food Safety. 30(3): 721-731.
M. Bae and S. Y. Lee. 2010. Effect of pre-exposure to sodium chloride on the resistance of pathogens to thermal and acid stresses. Journal of Food Safety. 30(4): 1016-1025.
J. Jung, and S. Y. Lee. 2010. Microbial growth in dry grain food (Sunsik) beverages prepared with water, milk, soymilk, or honey-water. Journal of Food Science. 75(4): M239-M242.
Y. Lee, S. Y. Ryu, D. H. Kang. 2010. Treatment of chlorous acid to inhibit spores of Alicyclobacillus acidoterrestris in aqueous suspension and on apples. Letters in Applied Microbiology. 51: 164-169.
배영민, 이선영. 2010. 밥을 재료로 한 복합조리식품의 상온에서 유통기간 연장을 위한 마이크로파 살균처리 및 포장기술 효과 조사. 한국조리과학회지. 26(2): 165-170.
Y. Lee, S. Y. Gwon, H. H. Jin, B. K. Moon. 2009. Inhibitory effect of commercial green tea and rosemary leaf powders on the growth of foodborne pathogens in laboratory media and oriental-style rice cakes. Journal of Food Protection. 72(5): 1107-1111.
Y. Baek, H. H. Jin, S. Y. Lee. 2009. Inhibitory effect of organic acids against Enterobacter sakazakii in laboratory media and liquid foods. Food Control. 20: 867-872.
Y. Lee, D. H. Kang. 2009. Combined effects of heat, acetic acid, and salt for inactivating E. coli O157:H7 in laboratory media. Food Control. 20: 1006-1012.
배영민, 허성기, 이선영. 2009. 재질 표면에 오염된 여러 병원성 세균에 대한 건열살균 및 살균소독제의 저해효과. 한국식품영양과학회지. 38(9): 1265-1270.
R. Choi, D. H. Kang, S. Heu, S. Y. Lee. 2009. Effect of Chlorine Dioxide and Commercial Chlorine Sanitizer on Inhibiting Foodborne Pathogens and on Preventing the Formation of Chemically Injured Cells on Radish Sprouts. Food Quality and Culture, 3(1): 34-39.
김승주, 정진호, 탁홍민, 백승엽, 이선영. 2009. 여러 조건에 따른 Bacillus cereus 포자 형성과 포자의 열저항성 평가. 한국식품위생안전성학회지. 24(3): 256-261.
R. Choi, S. W. Oh, and S. Y. Lee. 2008. Efficacy of chemical sanitizers in reducing levels of foodborne pathogens and forming injured cells on cabbage. Journal of the Korean Society of Food Science and Nutrition. 37(10): 1337-1342.
Y. Lee, H. H. Jin. 2008. Inhibitory activity of natural antimicrobial compounds alone or in combination with nisin against Enterobacter sakazakii. Letters in Applied Microbiology. 47: 315-321.
Y. Lee, S. Y. Baek. 2008. Effect of chemical sanitizer combined with modified atmosphere packaging on inhibiting Escherichia coli O157:H7 in commercial spinach. Food Microbiology. 25: 582-587.
R. Choi, S. Y. Lee. 2008. Inhibitory effect of chlorine dioxide and commercial chlorine sanitizer against foodborne pathogens on lettuce. Korean Journal of Food and Cookery Science. 24(4): 445-451.
H. Kang, S. Y. Lee. 2008. Evaluating commercial spray applications of lactic acid, hot water, and acidified sodium chlorite for the reduction of Escherichia coli on beef carcasses. Food Quality and Culture. 2(1): 55-60.
H. Jin, S. Y. Lee. 2007. Combined effect of aqueous chlorine dioxide and modified atmosphere packaging on inhibiting Salmonella Typhimurium and Listeria monocytogenes in mungbean sprouts. Journal of Food Science. 72: M441-M445.
Y. Lee, S. S. Chang, J. H. Shin, D. H. Kang. 2007. Membrane filtration method for enumeration and isolation of Alicyclobacillus spp. from apple juice. Letters in Applied Microbiology. 45: 540-546.
Y. Lee, J. H. Jung, H. H. Jin, Y. H. Kim, S. W. Oh. 2007. Inhibitory effect of aerosolized commercial sanitizers against foodborne pathogens. Journal of Food Hygiene and Safety. 22: 235-242
H. Jin, S. Y. Lee. 2007. Effects of various food ingredients on inhibiting Escherichia coli O157:H7 by lactic acid in laboratory media. Chung-Ang Journal of Human Ecology. 26: 35-40.
H. Jin, S. Y. Lee. 2007. Inhibitory activities of natural extracts against foodborne pathogens and food spoilage microorganisms. Chung-Ang Journal of Human Ecology. 25: 33-40.
Y. Lee, H. J. Chung, J. H. Shin, R. H. Dougherty, D. H. Kang. 2006. Survival and growth of foodborne pathogens during cooking and storage of oriental-style rice cakes. Journal of Food Protection. 69: 3037-3042.
H. Shin, S. Y. Lee, R. H. Dougherty, B. Rasco, D. H. Kang. 2006. Combined effect of mild heat and acetic acid treatment for inactivating Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Typhimurium in an asparagus puree. Journal of Applied Microbiology. 101: 1140-1151.
Y. Lee, H. J. Chung, D. H. Kang. 2006. Combined treatment of high pressure and heat on killing spores of Alicyclobacillus acidoterrestris in apple juice concentrate. Journal of Food Protection. 69: 1056-1060.
Y. Lee, G. I. Dancer, S. S. Chang, M. S. Rhee, D. H. Kang. 2006. Efficacy of chlorine dioxide gas against Alicyclobacillus acidoterrestris spores on apple surfaces. International Journal of Food Microbiology. 108: 364-368
Y. Lee, S. W. Oh, H. J. Chung, J. I. Reyes-de-Corcuera, J. R. Powers, D. H. Kang. 2006. Reduction of Salmonella enterica serovar Enteritidis on the surface of raw shelled almonds by exposure to steam. Journal of Food Protection. 69: 591-595.
Y. Lee. 2006. Usefulness of probiotics against Helicobacter pylori. Food Safety. 1: 44-52.
Y. Lee, S. Y. Lee, B. H. Lee, B. K. Moon, S. N. Rho. 2005. Inactivation of microbes using ultrasound. Chung-Ang Journal of Human Ecology. 22: 67-74.
Y. Lee, D. H. Kang. 2005. Longevity studies of Escherichia coli on apples from trees. Internet Journal of Food Safety. 5: 35-40.
Y. Lee, M. Costello, D. H. Kang. 2004. Efficacy of chlorine dioxide gas as a sanitizer of lettuce leaves. Journal of Food Protection. 67: 1371-1476.
Y. Lee, V. N. Hillers, S. M. McCurdy, D. H. Kang. 2004. Comparison of cleaning methods for reduction of attached microorganisms from consumer-style thermometers. Journal of Rapid Methods and Automation in Microbiology. 12: 225-233.
Y. Lee. 2004. Microbial safety of pickled fruits and vegetables and hurdle technology. Internet Journal of Food Safety. 4: 21-32.
Y. Lee. 2004. Irradiation as a method for decontaminating food. Internet Journal of Food Safety. 3: 32-35.
S. Rhee, S. Y. Lee, R. H. Dougherty, D. H. Kang. 2003. Antimicrobial effects of mustard flour and acetic acid against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium. Applied and Environmental Microbiology. 69: 2959-2963.
S. Rhee, S. Y. Lee, V. N. Hillers, S. M. McCurdy, D. H. Kang. 2003. Evaluation of consumer-style cooking methods for reduction of Escherichia coli O157:H7 in ground beef. Journal of Food Protection. 66: 1030-1034.
Y. Lee, R. H. Dougherty, and D. H. Kang. 2002. Effect of high pressure treatment combined heat on killing spores of Alicyclobacillus acidoterrestris in apple juices. Applied and Environmental Microbiology. 68: 4158-4161.
Y. Lee, K. M. Yun, J. Fellman, and D. H. Kang. 2002. Inhibition of Salmonella Typhimurium and Listeria monocytogenesin mungbean sprouts by chlorous acid. Journal of Food Protection. 65: 1088-1092.
Y. Lee, D. H, Kang. 2001. Suitability of overlay method for recovery of heat-injured Listeria monocytogenes and Salmonella Typhimurium. Food Science and Biotechnology. 10: 323-326.
S. Y. Kim, Y. M. Lee, S. Y. Lee, Y. S. Lee, J. H. Kim, C. Ahn, B. C. Kang, G. E. Ji. 2001. Synergistic effect of citric acid and pediocin K1, a bacteriocin produced by Pediococcus sp. K1, on inhibition of Listeria monocytogenes. Journal of Microbiology and Biotechnology. 11: 831-837.
