Yohan Yoon, Ph.D.
Affiliations: | 2006 | Colorado State University, Fort Collins, CO |
Area:
Microbiology Biology, Food Science and Technology AgricultureGoogle:
"Yohan Yoon"Parents
Sign in to add mentor| John N. Sofos | grad student | 2006 | Colorado State | |
| (Autoinducer-2-based quorum sensing of foodborne pathogenic bacteria under food related conditions.) | ||||
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Publications
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| Park S, Park E, Yoon Y. (2021) Comparisons of Non-thermal Decontamination Methods to Improve the Safety for Raw Beef Consumption. Journal of Food Protection |
| Lee H, Lee S, Kim S, et al. (2019) The risk of aerotolerant Campylobacter jejuni strains in poultry meat distribution and storage. Microbial Pathogenesis |
| Choi Y, Lee S, Kim HJ, et al. (2018) Serotyping and Genotyping Characterization of Pathogenic Escherichia coli Strains in Kimchi and Determination of Their Kinetic Behavior in Cabbage Kimchi During Fermentation. Foodborne Pathogens and Disease |
| Yoon Y, Geornaras I, Mukherjee A, et al. (2013) Effects of cooking methods and chemical tenderizers on survival of Escherichia coli O157:H7 in ground beef patties. Meat Science. 95: 317-22 |
| Kim SR, Yoon Y, Kim WI, et al. (2012) Comparison of sample preparation methods for the recovery of foodborne pathogens from fresh produce. Journal of Food Protection. 75: 1213-8 |
| Simpson Beauchamp C, Dourou D, Geornaras I, et al. (2012) Transfer, attachment, and formation of biofilms by Escherichia coli O157:H7 on meat-contact surface materials. Journal of Food Science. 77: M343-7 |
| Yoon Y, Geornaras I, Scanga JA, et al. (2011) Probabilistic models for the prediction of target growth interfaces of Listeria monocytogenes on ham and turkey breast products. Journal of Food Science. 76: M450-5 |
| Dourou D, Beauchamp CS, Yoon Y, et al. (2011) Attachment and biofilm formation by Escherichia coli O157:H7 at different temperatures, on various food-contact surfaces encountered in beef processing. International Journal of Food Microbiology. 149: 262-8 |
| Yoon Y, Mukherjee A, Geornaras I, et al. (2011) Inactivation of Escherichia coli O157:H7 during cooking of non-intact beef treated with tenderization/marination and flavoring ingredients Food Control. 22: 1859-1864 |
| Yoon Y, Sofos JN. (2010) Absence of association of autoinducer-2-based quorum sensing with heat and acid resistance of Salmonella. Journal of Food Science. 75: M444-8 |