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      KCI등재후보 SCOPUS

      전해수 및 유기산처리에 의한 양상치에 오염된 Listeria monocytogenes의 생육저해 = Effect of Electrolyzed Water and Organic Acids on the Growth Inhibition of Listeria monocytogenes on Lettuce

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      https://www.riss.kr/link?id=A75590194

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      참고문헌 (Reference)

      1 "and practical applications. International symposium on biotechnology current status & prospects" Korea University 3-9, 1997

      2 "Surface sterillization effect of electrolyzed acid water on vegetable." 1996

      3 "Roles of oxidation-reduction potential in electrolyzed oxidizing and chemically modified water for the inactivation of food related pathogen. J. Food Prot. 63" 19-24, 2000

      4 "Preservation methods for minimally processed refrigerated fruits and vegetables" 66-134, 1994

      5 "Microbiological spoilage and pathogens in minimally processed refrigerated fruits and vegetables" 269-312, 1994

      6 "Initial control of microorganism in Kimchi by the modified preparation method of seasoning mixture and the pretreatment of electrolyzed acid-water. Korean J. Food Sci. Technol." 1104-1110, 1996

      7 "Fundamentals of water disinfection. J. water SRT-Aqua 40" 346-356, 1991

      8 "Efficacy of electrolyzed oxidizing water for inactivating Escherichia coli O157" and listeria mo (and listeria mo): 4276-4279, 1999

      9 "Efficacy of electrolyzed oxidizing and chemically modified water on different types of foodborne pathogens. Int. J. Food Microbiol. 61" 199-207, 2000

      10 "Effects of single or combined treatments of ozone and organic acids on the inactivation of microorganism in enoki mushroom. J Korean Soc Food Sci Nutr. November 9" wonkwang university 73-, 2002

      1 "and practical applications. International symposium on biotechnology current status & prospects" Korea University 3-9, 1997

      2 "Surface sterillization effect of electrolyzed acid water on vegetable." 1996

      3 "Roles of oxidation-reduction potential in electrolyzed oxidizing and chemically modified water for the inactivation of food related pathogen. J. Food Prot. 63" 19-24, 2000

      4 "Preservation methods for minimally processed refrigerated fruits and vegetables" 66-134, 1994

      5 "Microbiological spoilage and pathogens in minimally processed refrigerated fruits and vegetables" 269-312, 1994

      6 "Initial control of microorganism in Kimchi by the modified preparation method of seasoning mixture and the pretreatment of electrolyzed acid-water. Korean J. Food Sci. Technol." 1104-1110, 1996

      7 "Fundamentals of water disinfection. J. water SRT-Aqua 40" 346-356, 1991

      8 "Efficacy of electrolyzed oxidizing water for inactivating Escherichia coli O157" and listeria mo (and listeria mo): 4276-4279, 1999

      9 "Efficacy of electrolyzed oxidizing and chemically modified water on different types of foodborne pathogens. Int. J. Food Microbiol. 61" 199-207, 2000

      10 "Effects of single or combined treatments of ozone and organic acids on the inactivation of microorganism in enoki mushroom. J Korean Soc Food Sci Nutr. November 9" wonkwang university 73-, 2002

      11 "Effects of different disinfection treatments on the natural microbiota of lettuce." 1697-1700 : 2003

      12 "Effects of chlorine and pH on efficacy of electrolyzed water for inactivating Escherichia coli O157" 13-18, 2003

      13 "Effect of mild heat pre-treatment with alkaline electrolyzed water on the efficacy of acidic electrolyzed water against Escherichia coli O157 H7 and Salmonella on Lettuce. Food Microbiol." 559-566, 2004

      14 "Effect of chlorine treatment on cut watercress and onion." 415-424, 1995

      15 "Bacteriological survey on ready-to-use sliced carrots. Lebensm. Wiss. Technol. 27" 487-490, 1994

      16 "Bactericidal activity of electrolyzed acid water from solution containing sodium chloride at low concentration in comparison with that at high concentration. J. Microbiological methods." naaka : 285-293, 2002

      17 "Antimicrobial effect of electrolyzed water for inactivating Campylobacter jejuni during poultry washing. J. Food Microbiol. 72" 77-83, 2002

      18 "Antimicrobial effect of electrolyzed water combined with organic acids on the inactivation of microorganisms in minimally processed vegetables. 2004 Annual Meeting and International Symposium. J Korean Soc Food Sci Nutr" 381-, 2004

      19 "An outbreak of Escherichia coli O157 H7 infections associated with leaf lettuce consumption. Western Montana p.258. In 36th Interscience Conference on Antimicrobial Agents and Chemotherapy. New Orleans" 1996

      20 "A survey on consumption pattern of minimally processed fruits and vegetables." 267-274, 1998

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      공동연구자 (7)

      유사연구자 (20) 활용도상위20명

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      학술지 이력

      학술지 이력
      연월일 이력구분 이력상세 등재구분
      2023 평가예정 해외DB학술지평가 신청대상 (해외등재 학술지 평가)
      2020-01-01 평가 등재학술지 유지 (해외등재 학술지 평가) KCI등재
      2013-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2010-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2008-11-27 학술지명변경 한글명 : 한국식품저장유통학회 -> 한국식품저장유통학회지 KCI등재
      2007-01-01 평가 등재학술지 선정 (등재후보2차) KCI등재
      2006-01-01 평가 등재후보 1차 PASS (등재후보1차) KCI등재후보
      2005-06-08 학술지등록 한글명 : 한국식품저장유통학회
      외국어명 : 미등록
      KCI등재후보
      2005-03-08 학회명변경 한글명 : 한국농산물저장유통학회 -> 한국식품저장유통학회
      영문명 : Korean Society Of Postharvest Science & Technology Of Agricultural Products -> The Korean Society of Food Preservation
      KCI등재후보
      2004-07-01 평가 등재후보학술지 선정 (신규평가) KCI등재후보
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      학술지 인용정보

      학술지 인용정보
      기준연도 WOS-KCI 통합IF(2년) KCIF(2년) KCIF(3년)
      2016 0.78 0.78 0.89
      KCIF(4년) KCIF(5년) 중심성지수(3년) 즉시성지수
      0.91 0.9 1.636 0.11
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