ScholarWorks@Gyeongsang National University: Park, Shin Young

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Park, Shin Young (박신영)

해양과학대학 (해양식품생명의학부)

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Tel 0557729143
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.:8||biofilm:8||FEDBD plasma:6||food safety:6||quality:6||Bacillus cereus:6||Staphylococcus aureus:5||Antioxidant activity:5||Escherichia coli:5||quercetin:5||Vibrio parahaemolyticus:5||RTqPCR:5||DBD plasma:4||Makgeolli:4||Foodborne pathogenic bacteria:4||gene expression:4||Predictive growth model:4||Listeria monocytogenes:4||Oyster:3||human norovirus GII.4:3||Fermentation:3||Synergistic effect:3||Foodborne pathogenic:3||Quality:3||Microbial contamination:3||Salmonella Typhimurium:3||propidium monoazide:3||Microbiological hazard analysis:3||Aeromonas hydrophila:3||hand gloves:3||Codium fragile:3||stainless steel:2||Propidium monoazide:2||temperature:2||Quality characteristics:2||Dried blackmouth angler:2||Raw tuna:2||Katsuobushi:2||Dried laver:2||Alcohol:2||hepatitis A virus:2||Antioxidant:2||human norovirus:2||inactivation:2||Chemical analysis:2||Baranyi model:2||oyster:2||Yield:2||Pathogenic bacteria:2||Semisulcospira libertine:2||Sensorial quality:2||Aspergillus flavus:2||red pepper powder:2||Dielectric barrier discharge (DBD) plasma:2||Sodium hypochlorite:2||Chlorine:2||rubber:2||sea squirt:2||Soybean curd:2||dielectric barrier discharge plasma:2||Human norovirus GII.4:2||Storage temperature:2||electron beam:2||Hunter color:2||Hunter colors:1||Imported jeotgal:1||Jogaejeotgal:1||Key words : Antifungal effect:1||Key words : Food safety:1||Key words : Lowheat treatment temperature:1||Key words : NaOCl:1||Key words : Raw seafood soup:1||Key words : Scallop(Argopecten irradians):1||Key words : Sea squirt:1||Key words : Shellfish jeotgal:1||Key words : Snail:1||Kimchi:1||Kimchi cabbage:1||Korean traditional wine:1||Lactic acid bacteria:1||Lettuce:1||Lotus leaf:1||Lowheat treatment time:1||Lowtemperature heating:1||MNV1:1||Microbial safety:1||Microbiological analysis:1||Microbiological hazards:1||Microbiological property:1||Microbiological safety:1||Murine norovirus1:1||Mussel:1||NaOCl/irradiation:1||Napa cabbage:1||Nonthermal atmospheric plasma:1||Nonthermal process:1||Online market:1||Online marketplace:1||PMA/sarkosyl:1||Pathogens:1||Penicillium citrinum:1||Peroxyacetic acid:1||Physicochemical property:1||Physicochemical quality:1||Porridge:1||Poultry:1||Predictive Growth Model:1||Predictive growth models:1||Propidium monoazide/Sarkosyl:1||Protein:1||Radiation dosage:1||Radioactivity:1||Red pepper powder:1||Riceoat Makgeolli:1||Room temperature distribution:1||Safety assessment:1||Safety evaluation:1||Salmon:1||Salmonella enterica subsp. enterica Serovar Typhimurium:1||Salmonella enterica serovar Typhimurium:1||Salmonella typhimurium biofilm:1||Salted and fermented squid:1||Sanitary indicative microorganism:1||Sanitization:1||Sargassum horneri:1||Sea salt concentrations:1||Seaweeds Ulva Lactuca:1||Sediment removal treatment:1||Sensory evaluation:1||ShabuShabu meal kit:1||Shell color:1||Shell thickness:1||Shortneck clam:1||Sodium lauroyl sarcosinate:1||Sterilization:1||Storage temperatures:1||Sweet pumpkin:1||Synergistic effects:1||Tap water:1||Temperature:1||Thermal treatment:1||Tomography:1||Total viable bacteria:1||UVC:1||UVC irradiation:1||Ultrasound:1||Ultrasound/Chlorine:1||V. parahaemolyticus:1||Vacuumpacked frozen fish fillets:1||Vegetables:1||Vibrio vulnificus:1||Vitamin B1:1||Weibull model:1||Wooden chopping board:1||Xray:1||Xray computed:1||Xray irradiation:1||Xray/ClO2:1||Y. enterocolitica:1||Yeast and mold:1||Yersinia enterocolitica:1||antioxidant:1||antioxidants:1||antivirus efficacy:1||ascidian tunic:1||bioactivities:1||biofilms:1||clam jeotgal:1||combination:1||crab:1||crab shells:1||crab surface:1||crabs:1||dietary patterns:1||disinfection:1||dried laver:1||firstorder kinetics:1||fish (as food):1||flavourzyme:1||food pathogen:1||food supply:1||foodcontact surfaces:1||foodborne bacteria:1||foodborne illnesses:1||foodborne viruses:1||fried fish paste:1||fucoidan:1||gamma ray:1||glycosaminoglycans:1||groundwater:1||hair follicle:1||hair growth:1||health:1||heat treatment:1||high pressure processing:1||highpressure processing:1||human norovirus GII:1||lettuce:1||microbial contamination:1||murine norovirus1:1||nonthermal processes:1||nonthermalplasma:1||norovirus:1||nutrition:1||pH:1||peptide:1||physicochemical quality:1||potential:1||predictive growth model:1||propidium monoazide/sarkosyl:1||protein:1||quinoa:1||quorum sensing:1||raw crab:1||relative expression:1||relative humidity:1||roasted coffee beans:1||seafood:1||sensorial quality:1||shellfish:1||shrimp:1||shrimp shells:1||shrimps:1||sodium hypochlorite:1||sodium lauroyl sarcosinate:1||suspension:1||mild heating:1||4:1||5Dvalue:1||6 mice:1||Abdomen:1||Alaska pollock:1||Alcohol contents:1||Antimicrobials:1||Antioxidant activities:1||Antioxidant effects:1||Antioxidants:1||Appendicitis:1||Aspergillus parasiticus:1||Atmospheric Plasma:1||Atmospheric plasma:1||Bacteria:1||Biofilm:1||Biofilms:1||Bread:1||C57BL:1||COVID19:1||Chemical contamination:1||Chemical hazards:1||Chinese cabbage:1||Clam:1||Codium fragile powder:1||Cold packs:1||Cold plasma:1||Coliforms:1||Cultured frozen abalone:1||Dvalue:1||Decontamination:1||Domestic jeotgal:1||Dried file fish:1||Dried filefish fillet:1||Dried sea mustard:1||Dried squid:1||E. coli:1||E. coli O157:H7:1||E.coli:1||Electron beam:1||Enteromorpha prolifera:1||Food poisoning:1||Fresh oyster:1||Freshness:1||Fried fish cake:1||Fried fish paste:1||Frozenraw sliced fishes:1||Geotjeori:1||Gloiopeltis furcata juice:1||Glycogen:1||Gochujang:1||Gompertz equation:1||Gramnegative bacteria:1||Grampositive bacteria:1||Green onion:1||Ground water:1||Gwamegi:1||Heavy metal:1||Hepatitis a virus:1||High hydrostatic pressure:1||Hijiki(Sargassum fusiforme):1||Home meal replacement:1||Human norovirus:1||

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