Eun Bi Jeon
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View article: Novel ready-to-eat rice containing seaweed and shellfish with potential application as space food: overall food quality and antioxidant efficacy
Novel ready-to-eat rice containing seaweed and shellfish with potential application as space food: overall food quality and antioxidant efficacy Open
Although ready-to-eat (RTE) foods are gaining popularity owing to their convenience, enhancing their nutritional value remains challenging. In this study, RTE-packaged rice intended for space food applications, fortified with green laver (…
View article: Impact of sea salt concentration and salting time on <i>Bacillus cereus</i> contamination and on the physicochemical qualities of napa cabbage (Brassica rapa subsp. Pekinensis)
Impact of sea salt concentration and salting time on <i>Bacillus cereus</i> contamination and on the physicochemical qualities of napa cabbage (Brassica rapa subsp. Pekinensis) Open
This study examined the effects of varying sea salt concentrations (60, 80, 100, 120, and 140 g/L) and immersion period (6, 8, and 10 h) in brine on the viability of natural microbiota (total viable counts, coliforms, and Bacillus cereus) …
View article: Application of non-thermal floating electrode-dielectric barrier discharge plasma for Salmonella Enteritidis reduction and quality assessment in chicken breasts and skin
Application of non-thermal floating electrode-dielectric barrier discharge plasma for Salmonella Enteritidis reduction and quality assessment in chicken breasts and skin Open
View article: Corrigendum to “UV-C treatment for hepatitis A Virus inactivation in Ulva Lactuca edible seaweed” [Applied Food Research, volume 4, article number 100647]
Corrigendum to “UV-C treatment for hepatitis A Virus inactivation in Ulva Lactuca edible seaweed” [Applied Food Research, volume 4, article number 100647] Open
View article: Modeling the growth of Bacillus cereus in Napa cabbage (Brassica rapa subsp. pekinensis) across different sea salt concentrations
Modeling the growth of Bacillus cereus in Napa cabbage (Brassica rapa subsp. pekinensis) across different sea salt concentrations Open
Bacillus cereus is common in nature and can contaminate food through soil and air. Root vegetables like Napa cabbage are especially prone to soil contamination. B. cereus toxins are mainly linked to ready-to-eat foods, such as raw napa cab…
View article: UV-C treatment for hepatitis A Virus inactivation in Ulva lactuca edible seaweed
UV-C treatment for hepatitis A Virus inactivation in Ulva lactuca edible seaweed Open
The presence of hepatitis A virus (HAV) contamination stands as a notable contributing factor to acute hepatitis, sometimes leading to acute liver failure. HAV transmission is predominantly associated with the ingestion of water and food c…
View article: Quality characteristics and antioxidant activity of the Korean traditional rice-oat wine “Makgeolli” supplemented with green seaweed Codium fragile
Quality characteristics and antioxidant activity of the Korean traditional rice-oat wine “Makgeolli” supplemented with green seaweed Codium fragile Open
View article: Comprehensive analysis of predominant pathogenic bacteria and viruses in seafood products
Comprehensive analysis of predominant pathogenic bacteria and viruses in seafood products Open
Given the growing global demand for seafood, it is imperative to conduct a comprehensive study on the prevalence and persistence patterns of pathogenic bacteria and viruses associated with specific seafood varieties. This assessment thorou…
View article: Antiviral activity of high pressure processing of Korean fermented clam jeotgal against human norovirus GII.4 infectivity
Antiviral activity of high pressure processing of Korean fermented clam jeotgal against human norovirus GII.4 infectivity Open
Human norovirus can accumulate in shellfish in contaminated waters through their filter-feeding mechanism, and they can retain the virus for extended periods. It is important to note that this bioaccumulation can pose a risk to human healt…
View article: The Efficacy of Floating Electrode-Dielectric Barrier Discharge Plasma against Staphylococcus aureus and Salmonella Typhimurium on Fried Fish Paste
The Efficacy of Floating Electrode-Dielectric Barrier Discharge Plasma against Staphylococcus aureus and Salmonella Typhimurium on Fried Fish Paste Open
In this study, we evaluated the antibacterial effect of floating electrode–dielectric barrier discharge (FE-DBD) plasma (1.1 kV, 43 kHz, N2 1.5 m/s, 1–60 min) against Staphylococcus aureus and Salmonella Typhimurium in fried fish paste. In…
View article: Application of Sodium Hypochlorite for Human Norovirus and Hepatitis A Virus Inactivation in Groundwater
Application of Sodium Hypochlorite for Human Norovirus and Hepatitis A Virus Inactivation in Groundwater Open
In this study, the effect of NaOCl (10–200 ppm of Cl2) on the inactivation of human norovirus (HuNV) GII.4 and hepatitis A virus (HAV) in groundwater was investigated using PMA/RTqPCR. Initially, 4.00 log copies/μL of HuNV GII.4 or 5.50 l…
View article: Efficacy of Floating-Dielectric Barrier Discharge Plasma against Staphylococcus aureus and Salmonella Typhimurium on Fried Fish Paste
Efficacy of Floating-Dielectric Barrier Discharge Plasma against Staphylococcus aureus and Salmonella Typhimurium on Fried Fish Paste Open
In this study, we evaluated the antibacterial effect against Staphylococcus aureus and Salmonella Typhimurium in fried fish paste using floating electrode-dielectric barrier discharge (FE-DBD) plasma (1.1 kV, 43 kHz, N2 1.5 m/s, 1-60 min).…
View article: Inactivation of Human Norovirus GII.4’s Infectivity in Fresh Oysters (Crassostrea gigas) through Thermal Treatment in Association with Propidium Monoazide
Inactivation of Human Norovirus GII.4’s Infectivity in Fresh Oysters (Crassostrea gigas) through Thermal Treatment in Association with Propidium Monoazide Open
The current study investigated the effects of heat treatment (85 °C or 100 °C for 5–20 min) on human norovirus (HuNoV) GII.4’s capsid stability in fresh oysters. In addition, propidium monoazide (PMA) was used in viral samples to distingui…
View article: Quality Characteristics and Antioxidant Activity of the Korean Traditional Rice-Oat Wine “<em>Makgeolli</em>” Supplemented with <em>Codium fragile</em>, a Green Seaweed
Quality Characteristics and Antioxidant Activity of the Korean Traditional Rice-Oat Wine “<em>Makgeolli</em>” Supplemented with <em>Codium fragile</em>, a Green Seaweed Open
This study developed Makgeolli (Korean traditional alcoholic beverage) by adding raw 20% Codium fragile (Cf), a green seaweed, to a mixed base consisting of rice and oats (1:1 ratio) (COM) and analyzed its quality characteristics and antio…
View article: Modeling the Growth of Bacillus Cereus in Napa Cabbage (Brassica Rapa Subsp. Pekinensis) Across Different Sea Salt Concentrations
Modeling the Growth of Bacillus Cereus in Napa Cabbage (Brassica Rapa Subsp. Pekinensis) Across Different Sea Salt Concentrations Open
View article: Application of High-Pressure Processing (or High Hydrostatic Pressure) for the Inactivation of Human Norovirus in Korean Traditionally Preserved Raw Crab
Application of High-Pressure Processing (or High Hydrostatic Pressure) for the Inactivation of Human Norovirus in Korean Traditionally Preserved Raw Crab Open
Human norovirus (HuNoV) is a common cause of outbreaks linked to food. In this study, the effectiveness of a non-thermal method known as high-pressure processing (HPP) on the viable reduction of an HuNoV GII.4 strain on raw crabs was evalu…
View article: Inhibition of Listeria monocytogenes Cocktail Culture Biofilms on Crab and Shrimp Coupons and the Expression of Biofilm-Related Genes
Inhibition of Listeria monocytogenes Cocktail Culture Biofilms on Crab and Shrimp Coupons and the Expression of Biofilm-Related Genes Open
Listeria monocytogenes, a bacterium that is transmitted by tainted food, causes the infection listeriosis. In this study, quercetin was tested for its antibacterial properties and effectiveness as a food additive in preventing the growth o…
View article: Effect of Dielectric Barrier Discharge Plasma against Listeria monocytogenes Mixed-Culture Biofilms on Food-Contact Surfaces
Effect of Dielectric Barrier Discharge Plasma against Listeria monocytogenes Mixed-Culture Biofilms on Food-Contact Surfaces Open
Listeria monocytogenes is a major foodborne pathogen. Various methods can be used to control biofilms formed by foodborne pathogens. Recently, the food industry has become interested in plasma, which can be used as a non-thermal technology…
View article: Antiviral Efficacy of Dielectric Barrier Discharge Plasma against Hepatitis A Virus in Fresh Oyster Using PMA/RT-qPCR
Antiviral Efficacy of Dielectric Barrier Discharge Plasma against Hepatitis A Virus in Fresh Oyster Using PMA/RT-qPCR Open
The hepatitis A virus (HAV), which can be a threat to humans, can be found in oysters. Oysters need sterilization technology that does not cause quality changes because they are eaten raw. Therefore, in this study, antiviral effects and qu…
View article: Inactivation of Human Norovirus GII.4 and Vibrio parahaemolyticus in the Sea Squirt (Halocynthia roretzi) by Floating Electrode-Dielectric Barrier Discharge Plasma
Inactivation of Human Norovirus GII.4 and Vibrio parahaemolyticus in the Sea Squirt (Halocynthia roretzi) by Floating Electrode-Dielectric Barrier Discharge Plasma Open
Human norovirus (HNoV) GII.4 and Vibrio parahaemolyticus may be found in sea squirts. Antimicrobial effects of floating electrode-dielectric barrier discharge (FE-DBD) plasma (5–75 min, N2 1.5 m/s, 1.1 kV, 43 kHz) treatment were examined. …
View article: Effects of dietary intake behavior, food supply, nutrition, and health during the COVID-19 outbreak
Effects of dietary intake behavior, food supply, nutrition, and health during the COVID-19 outbreak Open
The coronavirus disease 2019 (COVID-19) pandemic, which began in 2019, has far-reaching ramifications, including economic losses and health challenges that still affect various parts of the world. During our review, we learned that the ent…
View article: Development of predictive growth models of Aeromonas hydrophila on raw tuna Thunnus orientalis as a function of storage temperatures
Development of predictive growth models of Aeromonas hydrophila on raw tuna Thunnus orientalis as a function of storage temperatures Open
This study developed predictive growth models for Aeromonas hydrophila on raw tuna as a function of storage temperatures (2–15 °C). At these storage temperatures, the primary models fit well (R2; 0.97–0.98) with the Baranyi model to obtain…
View article: Application of dielectric barrier discharge plasma for the reduction of non-pathogenic Escherichia coli and E. coli O157:H7 and the quality stability of fresh oysters (Crassostrea gigas)
Application of dielectric barrier discharge plasma for the reduction of non-pathogenic Escherichia coli and E. coli O157:H7 and the quality stability of fresh oysters (Crassostrea gigas) Open
This study focuses on the efficacy of dielectric barrier discharge (DBD) plasma treatment (1.1 kV, 3 mm distance, N2 1.5 L/min) as a non-thermal intervention to reduce non-pathogenic Escherichia coli and E. coli O157:H7 in oysters (Crassos…
View article: Microbiological Investigation of the Frozen-Raw Sliced Fishes for Sushi Manufacturing
Microbiological Investigation of the Frozen-Raw Sliced Fishes for Sushi Manufacturing Open
View article: Inactivation of Human Norovirus GII. 4 on Oyster Crassostrea gigas by Electron Beam Irradiation
Inactivation of Human Norovirus GII. 4 on Oyster Crassostrea gigas by Electron Beam Irradiation Open
View article: Virucidal Effects of Dielectric Barrier Discharge Plasma on Human Norovirus Infectivity in Fresh Oysters (Crassostrea gigas)
Virucidal Effects of Dielectric Barrier Discharge Plasma on Human Norovirus Infectivity in Fresh Oysters (Crassostrea gigas) Open
This study investigates the effects of dielectric barrier discharge (DBD) plasma treatment (1.1 kV, 43 kHz, N2 1.5 L/min, 10~60 min) on human norovirus (HuNoV) GII.4 infectivity in fresh oysters. HuNoV viability in oysters was assessed by …
View article: The Efficiency of Atmospheric Dielectric Barrier Discharge Plasma against Escherichia coli and Bacillus cereus on Dried Laver (Porphyra tenera)
The Efficiency of Atmospheric Dielectric Barrier Discharge Plasma against Escherichia coli and Bacillus cereus on Dried Laver (Porphyra tenera) Open
This study investigated the effects of atmospheric dielectric barrier discharge (DBD) plasma (1.1 kV, 43 kHz, 5–30 min, N2: 1.5 L/m) on the reduction of Escherichia coli and Bacillus cereus on dried laver. The reductions of E. coli and B. …
View article: Synergistic Effects of Mild Heating and Dielectric Barrier Discharge Plasma on the Reduction of Bacillus Cereus in Red Pepper Powder
Synergistic Effects of Mild Heating and Dielectric Barrier Discharge Plasma on the Reduction of Bacillus Cereus in Red Pepper Powder Open
The synergistic efficacy of a combined treatment of mild heat (MH) and dielectric barrier discharge (DBD) plasma in Bacillus cereus-contaminated red pepper powder was tested. A cocktail of three strains of B. cereus (NCCP 10623, NCCP 14579…
View article: Predictive Growth Models of Bacillus cereus on Dried Laver Pyropia pseudolinearis as Function of Storage Temperature
Predictive Growth Models of Bacillus cereus on Dried Laver Pyropia pseudolinearis as Function of Storage Temperature Open
View article: Microbial Contamination in Cololabis saira and Vegetables Distributed through Online Markets
Microbial Contamination in Cololabis saira and Vegetables Distributed through Online Markets Open