Publications

RESEARCH PAPERS

  • Jeon YJ, Myung GE, Min, SC. 2022. In-package cold plasma treatment enhances the antimicrobial efficacy of malic acid-incorporated whey protein edible coating against Salmonella and Listeria monocytogenes in steamed fish paste. Food Packaging and Shelf Life, 33, 100905.
  • In JW, Jeong HE, Min SC. 2022. Material requirements for printing cookie dough using a fused deposition modeling 3D printer. Food Science and Biotechnology. 31(7).
  • Lee HS, Kim NY, Min SC. 2022. Inactivation of Salmonella in steamed fish cake using an in-package combined treatment of cold plasma and ultraviolet-activated zinc oxide. Food Control, 108772.
  • Kim YE, Min SC. 2022. Consecutive treatments of cold plasma and intense pulsed light for microbial decontamination of fresh cabbage slices in plastic containers. International Journal of Food Microbiology, 369, 109626.
  • Kim EH, Song AY, Min SC. 2022. Fabrication of edible gelatin-based films by heat pressing. Korean Journal of Food Science and Technology, 54(2), 179-184.
  • Kang JH, Han JY, Lee HS, Ryu SM, Kim SB, Cho SW, Min SC. 2021. Plasma-activated water effectively decontaminates steamed rice cake. LWT, 112838.
  • In JW, Jeong HE, Song SH, Min SC. 2021. Determination of Material Requirements for 3D Gel Food Printing Using a Fused Deposition Modeling 3D Printer. Foods, 10(10), 2272.
  • Jeong HE, Oh YA, Min SC. 2021. Application of cold plasma treatment as a method to improve the physical properties of defatted mustard meal-based edible films. Korean Journal of Food Science and Technology, 53(5), 634-639.
  • Kang JH, Jeon YJ, Min SC. 2021. Effects of packaging parameters on the microbial decontamination of Korean steamed rice cakes using in-package atmospheric cold plasma treatment. Food Science and Biotechnology, 30(12), 1535-1542.
  • Kim YE, Min SC. 2021. Inactivation of Salmonella in ready-to-eat cabbage slices packaged in a plastic container using an integrated in-package treatment of hydrogen peroxide and cold plasma. Food Control, 130, 108392.
  • Bang IH, Kim YE, Min SC. 2021. Preservation of mandarins using a microbial decontamination system integrating calcium oxide solution washing, modified atmosphere packaging, and dielectric barrier discharge cold plasma treatment. Food Packaging and Shelf Life, 29, 100682.
  • Lee ES, Jeon YJ, Min SC. 2021. Microbial Inactivation and Quality Preservation of Chicken Breast Salad Using Atmospheric Dielectric Barrier Discharge Cold Plasma Treatment. Foods, 10(6), 1214.
  • Lee SY, In JW, Chung MS, Min SC. 2021. Microbial decontamination of particulate food using a pilot-scale atmospheric plasma jet treatment system. Journal of Food Engineering, 294, 110436.
  • Kang JH, Bai JW, Min SC. 2021. Inactivation of indigenous microorganisms and Salmonella in Korea rice cakes by in-package cold plasma treatment. International Journal of Environmental Research and Public Health, 18(7), 3360.
  • Lee SY, Lee WK, Lee JW, Chung MS, Oh SW, Shin JK, Min SC. 2021. Microbial Decontamination of Rice Germ Using a Large-Scale Plasma Jet-Pulsed Light-Ultraviolet-C Integrated Treatment System. Food and Bioprocess Technology, 14(3), 542-553.
  • Bang IH, In JW, Min SC. 2021. Inactivation of Salmonella on black peppercorns using an integrated ultraviolet-C and cold plasma intervention. Food Control, 107498.
  • Lee ES, Cheigh CI, Kang JH, Lee SY, Min SC. 2020. Evaluation of in-package atmospheric dielectric barrier discharge cold plasma treatment as an intervention technology for decontaminating bulk ready-to-eat chicken breast cubes in plastic containers. Applied Sciences, 10(18), 6301.
  • Bang IH, In JW, Min SC. 2020. Inactivation of Salmonella on black peppercorns using an integrated ultraviolet-C and cold plasma intervention. Food Control, 107498.
  • Lee SY, Park HH, Min SC. 2020. Pulsed light plasma treatment for the inactivation of Aspergillus flavus spores, Bacillus pumilus spores, and Escherichia coli O157: H7 in red pepper flakes. Food Control, 107401.
  • Bang IH, Kim YE, Lee SY, Min SC. 2020. Microbial decontamination of black peppercorns by simultaneous treatment with cold plasma and ultraviolet C. Innovative Food Science & Emerging Technologies, 102392.
  • Lee HS, Park HH, Min SC. 2020. Microbial decontamination of red pepper powder using pulsed light plasma. Journal of Food Engineering, 284:110075.
  • Roh SH, Oh YJ, Lee SY, Kang JH, Min SC. 2020. Inactivation of Escherichia coli O157: H7, Salmonella, Listeria monocytogenes, and Tulane virus in processed chicken breast via atmospheric in-package cold plasma treatment. LWT-Food Science and Technology, 109429.
  • Bang IH, Lee ES, Lee HS, Min SC. 2020. Microbial decontamination system combining antimicrobial solution washing and atmospheric dielectric barrier discharge cold plasma treatment for preservation of mandarins. Postharvest Biology and Technology. 162:111102.
  • Kang JH, Choi HY, Park HH, Min SC. 2020. Effects of washing and packaging combined treatments on the quality of satsuma mandarins during storage. LWT – Food Science and Technology. 121:108982.
  • Han JY, Song WJ, Kang JH, Min SC, Eom S, Hong EJ, Ryu S, Kim SB, Cho S, Kang DH. 2020. Effect of cold atmospheric pressure plasma-activated water on the microbial safety of Korean rice cake. LWT – Food Science and Technology. 120, 108918.
  • Kim SY, Lee SY, Min SC. 2019. Improvement of the antioxidant activity, water solubility, and dispersion stability of prickly pear cactus fruit extracts using argon cold plasma treatment. Journal of Food Science. 84(10):2876-2882.
  • Choi HY, Bang IH, Kang JH, Min SC. 2019. Development of a microbial decontamination system combining washing with highly activated calcium oxide solution and antimicrobial coating for improvement of mandarin storability. Journal of Food Science. 84(8):2190-2198.
  • Kang JH, Roh SH, Min SC. 2019. Inactivation of potato polyphenol oxidase using microwave cold plasma treatment. Journal of Food Science. 84(5): 1122-1128.
  • Roh SH, Lee SY, Park HH, Lee ES, Min SC. 2019. Effects of the treatment parameters on the efficacy of the inactivation of Salmonella contaminating boiled chicken breast by in-package atmospheric cold plasma treatment. International Journal of Food Microbiology 293: 24-33.
  • Kim JE, Oh YJ, Min SC. 2019. Preservation of red pepper flakes using microwave combined cold plasma treatment. Journal of the Science of Food and Agriculture 99: 1577-1585.
  • Kim SY, Bang IH, Min SC. 2019. Effects of packaging parameters on the inactivation of Salmonella contaminating mixed vegetables in plastic packages using atmospheric dielectric barrier discharge cold plasma treatment. Journal of Food Engineering. 242: 55-67.
  • Kim SY, Kang JH, Jo JH, Min SC. 2018. Development of a gulfweed‐based edible coating using high‐pressure homogenization and its application to smoked salmon. Journal of Food Science 83(12): 3027-3034.
  • Won MY, Min SC. 2018. Coating Satsuma mandarin using grapefruit seed extract–incorporated carnauba wax for its preservation. Food Science and Biotechnology 27(6), 1649-1658.
  • Bang IH, Lee SY, Han KS, Min SC. 2018. Microbial decontamination of black pepper powder using a commercial-scale intervention system combining ultraviolet-C and plasma treatments. Food Engineering Progress 22(4), 386-391.
  • Min SC, Roh SH, Niemira BA, Boyd G, Sites JE, Fan X, Sokorai K, Jin TZ. 2018. In-package atmospheric cold plasma treatment of bulk grape tomatoes for microbiological safety and preservation. Food Research International 108, 378-386.
  • Song AY, Choi HY, Lee ES, Han J, Min SC. 2018. Development of Anti‐Insect Microencapsulated Polypropylene Films Using a Large Scale Film Coating System. Journal of Food Science 83(4), 1011-1016.
  • Kim JH, Min SC. 2018. Moisture vaporization-combined helium dielectric barrier discharge-cold plasma treatment for microbial decontamination of onion flakes. Food Control 84, 321-329.
  • Lee SJ, Bang IH, Choi HJ, Min SC. 2018. Pasteurization of mixed mandarin and hallabong tangor juice using pulsed electric field processing combined with heat. Food Science and Biotechnology 27(3), 669-675.
  • Won JS, Lee SJ, Park HH, Song KB, Min SC. 2018. Edible coating using a chitosan-based colloid incorporating grapefruit seed extract for cherry tomato safety and preservation. Journal of Food Science 83, 138-146.
  • Kim JE, Choi HS, Lee DU, Min SC. 2017. Effects of processing parameters on the inactivation of Bacillus cereus spores on red pepper (Capsicum annum L.) flakes by microwave-combined cold plasma treatment. International Journal of Food Microbiology 263, 61-66.
  • Min SC, Roh SH, Niemira BA, Boyd G, Sites JE, Uknalis J, Fan X. 2017. In-package inhibition of E. coli O157:H7 on bulk Romaine lettuce using cold plasma. Food Microbiology 65, 1-6.
  • Kim HS, Min SC. 2017. Effects of microwave-discharged cold plasma on synthesis and characteristics of citrate derivatives of corn starch granules. Food Science and Biotechnology 26, 697-706.
  • Kim SY, Min SC. 2017. Development of antimicrobial edible films and coatings: a review. Food Science and Industry 50(2), 37-51.
  • Oh YJ, Song AY, Min SC. 2017. Inhibition of Salmonella Typhimurium on radish sprouts using nitrogen-cold plasma. International Journal of Food Microbiology 248, 66-71.
  • Kim JH, Min SC. 2017. Microwave-powered cold plasma treatment for improving microbiological safety of cherry tomato against Salmonella. Postharvest Biology and Technology 127, 21-26.
  • Kim JE, Oh YJ, Won MY, Lee KS, Min SC. 2017. Microbial decontamination of onion powder using microwave-powered cold plasma treatments. Food Microbiology 62, 112-123.
  • Kim JH, Min SC. 2017. Development and shelf-life determination of senior-friendly strawberry jelly. Korean Journal of Food Science and Technology 49 (2), 181-185.
  • Zong Y, Han JH, Oh YJ, Min SC. 2017. Release profile and antimicrobial activity of nisin control-released from agar gel foods. Korean Society for Food Engineering 21(1), 36-41.
  • Won MY, Lee SJ, Min SC. 2017. Mandarin preservation by microwave-powered cold plasma treatment. Innovative Food Science and Emerging Technologies 39, 25-32.
  • Oh YA, Oh YJ, Song AY, Won JS, Song KB, Min SC. 2017. Comparison of effectiveness of edible coatings using emulsions containing lemongrass oil of different size droplets on grape berry safety and preservation. LWT - Food Science and Technology 75, 742-750.
  • Min SC, Roh SH, Boyd G, Sites JE, Uknalis J, Fan X, Niemira BA. 2017. Inactivation of Escherichia coli O157:H7 and aerobic microorganisms in Romaine lettuce packaged in a commercial polyethylene terephthalate container using atmospheric cold plasma. Journal of Food Protection 80(1), 35-43.
  • Han SH, Suh HJ, Hong KB, Min SC. 2016. Oral toxicity of cold plasma-treated edible films for food coating. Journal of Food Science 81(12), T3052-T3057.
  • Lee IG, Min SC, Kim HS, Han GJ, Kim MH. 2016. Prevention of quality deterioration in concentrated strawberry puree by employing pH regulators during heat treatment. Journal of the Korean Society of Food Science and Nutrition 45(10), 1518-1524.
  • Won MY, Choi HY, Lee KS, Min SC. 2016. Helium dielectric barrier discharge-cold plasma treatment for microbiological safety and preservation of onion powder. Korean Journal of Food Science and Technology 48(5), 486-491.
  • Lee IG, Min SC, Kim HS, Han GJ, Kim MH. 2016. Prevention of quality deterioration of concentrated blueberry juice by means of pH regulators during thermal treatment. Korean Journal of Food Science and Technology 48(5), 496-501.
  • Lee IG, Min SC, Kim HS, Han GJ, Kim MH. 2016. Quality deterioration suppressing effects of pH regulators during heat treatment of concentrated blueberry puree. Korean Journal of Food and Cookery Science 32(5), 549-558.
  • Park SM, Kang JH, Son HJ, Oh DH, Min SC, Song KB. 2016. Combined treatments of chestnut shell extract, fumaric acid, and mild heat to inactivate foodborne pathogens inoculated on beetroot (Beta vulgaricus L.) leaves. Food Science and Biotechnology 25(4), 1217-1220.
  • Min SC, Roh SH, Niemira BA, Sites JE, Boyd G, Lacombe A. 2016. Dielectric barrier discharge atmospheric cold plasma inhibits Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, and Tulane virus in Romaine lettuce. International Journal of Food Mocrobiology 237, 114-120.
  • Lee SJ, Kim MH, Han GJ, Min SC. 2016. Muffin development using blueberry powder and shelf life determination of modified atmosphere packaged blueberry muffin. Korean Society for Food Engineering 20(3), 223-231.
  • Kim HG, Min SC, Oh DH, Koo JJ, Song KB. 2016. Combined treatment of chlorine dioxide gas, mild heat, and fumaric acid on inactivation of Listeria monocytogenes and quality of Citrus unshiu Marc. during storage. Journal of the Korean Society of Food Science and Nutrition 45(8), 1233-1238.
  • Son HJ, Kang JH, Oh DH, Min SC, Song KB. 2016. Combined treatment of fumaric acid with mild heat to inactivate microorganisms on fresh spinach during storage. Journal of Applied Biological Chemistry 59(1), 69-74.
  • Oh YA, Roh SH, Min SC. 2016. Cold plasma treatments for improvement of the applicability of defatted soybean meal-based edible film in food packaging. Food Hydrocolloids 58, 150-159.
  • Song AY, Oh YA, Roh SH, Kim JH, Min SC. 2016. Cold oxygen plasma treatments for the improvement of the physicochemical and biodegradable properties of polylactic acid films for food packaging. Journal of Food Science 81(1), E86-E96.
  • Kang HJ, Won MY, Lee SJ, Min SC. 2015. Plasticization and moisture sensitivity of potato peel-based biopolymer films. Food Science and Biotechnology 24(5), 1703-1710.
  • Song AY, Oh YJ, Kim JE, Song KB, Oh DH, Min SC. 2015. Cold plasma treatment for microbial safety and preservation of fresh lettuce. Food Science and Biotechnology 24(5), 1717-1724.
  • Lee H, Kim JE, Chung MS, Min SC. 2015. Cold plasma treatment for the microbiological safety of cabbage, lettuce, and dried figs. Food Microbiology 51, 74-80.
  • Won JS, Kim MH, Han GJ, Noh BS, Min SC. 2015. Preservation of strawberry juice by dynamic high-pressure processing. Korean Journal of Food Science and Technology 47, 480-485.
  • Oh YJ, Lee H, Kim JE, Lee SH, Cho HY, Min SC. 2015. Cold plasma treatment application to improve microbiological safety of infant milk powder and onion powder. Korean Journal of Food Science and Technology 47(4), 486-491.
  • Lee H, Kim JE, Min SC. 2015. Quantitative risk assessments of the effect of an edible defatted soybean meal-based antimicrobial film on the survival of Salmonella on ham. Journal of Food Engineering 158, 30-38.
  • Won YC, Min SC, Lee DU. 2015. Accelerated drying and improved color properties of red pepper by pretreatment of pulsed electric fields. Drying Technology 33(8), 926-932.
  • Jo HJ, Park KM, Na JH, Min SC, Park KH, Chang PS, Han J. 2015. Development of anti-insect food packaging film containing a polyvinyl alcohol and cinnamon oil emulsion at a pilot plant scale. Journal of Stored Products Research 61, 114-118.
  • Won JS, Min SC. 2015. Improvement of Orange Juice Preservation by Dynamic High-Pressure Processing. Korean Society for Food Engineering 19(4), 377-384.
  • Lee HB, Oh YA, Min SC. 2015. Prediction of the coating requirements for smoked salmon protection against Listeria monocytogenes using a defatted mustard meal-based antimicrobial edible film containing thiocyanates. LWT - Food Science and Technology 61(1), 231-237.
  • Song AY, Oh YA, Oh SJ, Min SC. 2015. Cold plasma treatment effects on the physicochemical and biodegradable properties of a corn biomass-containing polyester film. Korean Journal of Food Science and Technology 47(2), 224- 232.
  • Lee J, Min SC, Song KB. 2015. Effects of edible coating on the quality change in ‘Hongro’ apples during storage. Journal of Applied Biological Chemistry 58(1), 61-64.
  • Oh YA, Song AY, Min SC. 2015. Development of microencapsulated cinnamon oil-coated polypropylene film using a pilot-plant scale film coating system. Food Engineering Progress 19(1), 28-32.
  • Han JH, Patel D, Kim JE, Min SC. 2015. Microbial inhibition in mozzarella cheese using rosemary and thyme oils in combination with sodium diacetate. Food Science and Biotechnology 24(1), 75-84.
  • Han JH, Patel D, Kim JE, Min SC. 2014. Retardation of Listeria monocytogenes growth in mozzarella cheese using antimicrobial sachets containing rosemary oil and thyme oil. Journal of Food Science 79(11), E2272-E2278.
  • Kim IH, Song AY, Han J, Park KH, Min SC. 2014. Indian meal moth (Plodia interpunctella) - resistant food packaging film development using microencapsulated cinnamon oil. Journal of Food Science 79(10), E2023-E2030.
  • Kim IH, Oh YA, Lee H, Song KB, Min SC. 2014. Grape berry coatings of lemongrass oil-incorporating nanoemulsion. LWT - Food Science and Technology 58(1), 1-10.
  • Lee SM, Baik MY, Kim HS, Min SC, Kim BY. 2014. Effect of high pressure homogenization on Biji paste and optimization of bread fortified with dietary fiber. Food Engineering Progress 18(2), 1-7.
  • Kim JE, Lee DU, Min SC. 2014. Microbial decontamination of red pepper powder by cold plasma. Food Microbiology 38, 128-136.
  • Jo WS, Song, HY, Song NB, Lee JH, Min SC, Song KB. 2014. Quality and microbial safety of 'Fuji' apples coated with carnauba-shellac wax containing lemongrass oil. LWT - Food Science and Technology 55, 490-497.
  • Lee H, Min SC. 2014. Development of antimicrobial defatted soybean meal-based edible films incorporating the lactoperoxidase system by heat pressing. Journal of Food Engineering 120, 183-190.
  • Kim JE, Kim IH, Min SC. 2013. Microbial decontamination of vegetables and spices using cold plasma treatments. Korean Journal of Food Science and Technology 45(6), 735-741.
  • Jo HJ, Park KM, Min SC, Na JH, Park KH, Han JJ. 2013. Development of an anti-insect sachet using a polyvinyl alcohol-cinnamon oil polymer strip against Plodia interpunctella. Journal of Food Science 78(11), E1713-E1720.
  • Lee H, Min SC. 2013. Antimicrobial edible defatted soybean meal-based films incorporating the lactoperoxidase system. LWT - Food Science and Technology 54, 42-50.
  • Kim IH, Lee H, Kim JE, Song KB, Lee YS, Chung DS, Min SC. 2013. Plum coatings of lemongrass oil-incorporating carnauba wax-based nano emulsion. Journal of Food Science 78, E1551-E1559.
  • Janjarasskul T, Min SC, Krochta JM. 2013. Triggering mechanisms for oxygen-scavenging function of ascorbic acid-incorporated whey protein isolate films. Journal of the Science of Food and Agriculture 93(12), 2939-2944.
  • Song HY, Jo WS, Song NB, Min SC, Song KB. 2013. Quality change of apple slices coated with Aloe vera gel during storage. Journal of Food Science 78(6), C817-C822.
  • Kim SJ, Min SC, Shin HJ, Lee YJ, Cho AR, Kim SY, Han J. 2013. Evaluation of the antioxidant activities and nutritional properties of ten edible plant extracts and their application to fresh ground beef. Meat Science 93, 715-722.
  • Kim IH, Han J, Na JH, Chang PS, Chung MS, Park KH, Min SC. 2013. Insect-resistant food packaging film development using cinnamon oil and microencapsulation technologies. Journal of Food Science 78(2), E229-E237.
  • Tammineni N, Unlu G, Min SC. 2013. Development of antimicrobial potato peel waste-based edible films with oregano essential oil to inhibit Listeria monocytogenes on cold-smoked salmon. International Journal of Food Science & Technology 48(1), 211-214.
  • Kim D, Min SC. 2012. Trout skin gelatin-based edible film development. Journal of Food Science 77(9), E240-E246.
  • Kim IH, Yang HJ, Noh BS, Chung SJ, Min SC. 2012. Development of a defatted mustard meal-based composite film and its application to smoked salmon to retard lipid oxidation. Food Chemistry 133(4), 1501-1509.
  • Kim SH, Choi YJ, Lee HN, Lee SH, Ahn JB, Boh BS, Min SC. 2012. Physicochemical properties of jujube powder from air, vacuum, and freeze drying and their correlations. Journal of the Korean Society for Applied Biological Chemistry 55, 271-279.
  • Lee HB, Noh BS, Min SC. 2012. Listeria monocytogenes inhibition by defatted mustard meal-based edible films. International Journal of Food Microbiology 153(1-2), 99-105.
  • Hendrix KM, Morra MJ, Lee HB, Min SC. 2012. Defatted mustard seed meal-based biopolymer film development. Food Hydrocolloids 26(1), 118-125.
  • Krishna M, Nindo CI, Min SC. 2012. Development of fish gelatin edible films using extrusion and compression molding. Journal of Food Engineering 108, 337-344.
  • Lee H, Min SC. 2012. Development of Hijiki-based edible films using high-pressure homogenization. Korean Journal of Food Science and Technology 44(2), 162-167.
  • Lee H, Song AY, Min SC. 2012. Microwave-powered cold plasma treatments to reduce microbial contamination in cabbage, hot pepper powder, and ramen seasoning powder. Journal of Natural Science 24, 65-74.
  • Kim DY, Park JW, Noh BS, Min SC. 2012. Development of edible laminate-composite films using defatted mustard meal and whey protein isolate. Korean Journal of Food Science and Technology 44(6), 711-715.
  • Min SC, Zhang HQ, Yang HJ. 2011. Thermoformed container wall thickness effects on orange juice quality. Journal of Food Processing and Preservation 35, 758-766.
  • Janjarasskul T, Min SC, Krochta JM. 2011. Storage stability of ascorbic acid incorporated in edible whey protein films. Journal of Agriculture and Food Chemistry 59, 12428-12432.
  • Lee H, Paek HJ, Min SC. 2011. Defatted soybean meal-based edible film development. Food engineering progress 15, 305-310.
  • Lee YJ, Min SC, Na JH, Han J. 2011. Demand for insect-proof packaging technology in food application. Safe Food 6(3), 24-30.
  • You YS, Han JG, Lee HN, Park SI, Min SC. 2011. Studies on the development of biodegradable plastics and their safety and degradability. Food Engineering Progress 15(3), 257-261.
  • Lee HB, Noh YE, Yang HJ, Min SC. 2011. Inhibition of foodborne pathogens on polystyrene, sausage casings, and smoked salmon using non-thermal plasma treatments. Korean Journal of Food Science and Technology 43(4), 513-517.
  • King RE, Min DB, Min SC. 2011. Study of α-, γ-, and δ-tocopherols in the oxidative stability of lard. Food Science and Biotechnology 20(3), 817-822.
  • Lee HB, Yang HJ, Ahn JB, Lee YS, Min SC. 2011. Zizyphus jujube-based edible film development by the depolymerization processes. Korean Journal of Food Science and Technology 43(3), 321-328.
  • Yang HJ, Noh BS, Min SC. 2011. Effects of a carbohydrase mixture, ultrasound, and irradiation treatments on the physical properties of defatted mustard meal-based edible films. Korean Journal of Food Science and Technology 43(1), 30-38.
  • Yang HJ, Min SC. 2010. Absorption of D-limonene in orange juice into a laminated food package studied with a solid phase micro-extraction method. Food Engineering Progress 14(4), 354-358.
  • Kang HJ, Min SC. 2010. Potato peel-based biopolymer film development using high-pressure homogenization, irradiation, and ultrasound. LWT - Food Science and Technology 43, 903-909.
  • Lee HB, Yang HJ, Min SC. 2010. Food process by product-based biopolymer films. Food Science and Industry 43(1), 64-69.
  • Lee HB, Noh BS, Min SC. 2010. Application of food packaging. Food Science and Industry 43(3), 14-21.
  • lani SS, Dasse F, Bastarrachea L, Dhawan S, Hendrix KM, Min SC. 2009. Apple peel-based edible film development using a high-pressure homogenization. Journal of Food Science 74(7), E372-E381.
  • Min SC, Choi YJ. 2009. Microbial modeling in quantitative risk assessment for the hazard analysis and critical control point (HACCP) system: a review. Food Science and Biotechnology 18(2), 279-293.
  • Min SC, Janjarasskul T, Krochta JM. 2009. Tensile and moisture barrier properties of whey protein-beeswax layered composite films. Journal of the Science of Food and Agriculture 89(2), 251-257.
  • Min SC. 2009. Antimicrobial and sustainable biopolymer films for food packaging. Food and Machinery 6(1), 14-17.
  • Min SC, Krochta JM, Rumsey TR. 2008. Diffusion of the antimicrobial lysozyme from a whey protein coating on smoked salmon. Journal of Food Engineering 84(1), 39-47.
  • Han JH, Hwang HM, Min SC, Krochta JM. 2008. Coating of peanuts with edible whey protein film containing α-tocopherol and ascorbyl palmitate. Journal of Food Science 73(8), E349-E355.
  • Min SC , Evrendilek GA, Zhang HQ. 2007. Pulsed electric fields (PEF): processing system, microbial and enzyme inactivation, and shelf life extension of foods. IEEE Transactions on Plasma Sciences 35(1), 59-73.
  • Min SC, Krochta JM. 2007. Ascorbic acid-containing whey protein film-coatings for control of peanut oxidation. Journal of Agriculture and Food Chemistry 55(8), 2964-2969.
  • Min SC, Krochta JM, Rumsey TR. 2007. Diffusions of thiocyanate and hypothiocyanite in whey protein films incorporating the lacto peroxidase system. Journal of Food Engineering 80(4), 1116-1124.
  • Min SC, Min DB. 2006. The hazard analysis and critical control point (HACCP) system and its implementation in an aseptic thermal juice processing scheme: a review. Food Science and Biotechnology 15(5), 651-663.
  • Min SC, Harris LJ, Krochta JM. 2006. Inhibition of Salmonella enterica and Escherichia coli O157:H7 on roasted turkey by edible whey protein coatings incorporating the lactoperoxidase system. Journal of Food Protection 69(4), 784-793.
  • Min SC, Harris LJ, Han JH, Krochta JM. 2005. Listeria monocytogenes inhibition by whey protein films and coatings incorporating lysozyme. Journal of Food Protection 68(11), 2317-2325.
  • Min SC, Harris LJ, Krochta JM. 2005. Antimicrobial effects of lactoferrin, lysozyme, and the lactoperoxidase system and edible whey protein films incorporating the lactoperoxidase system against Salmonella enterica and Escherichia coli O157:H7. Journal of Food Science 70(7), M332-M338.
  • Min SC, Harris LJ, Krochta JM. 2005. Listeria monocytogens inhibition by whey protein films and coatings incorporating the lactoperoxidase system. Journal of Food Science 70(7), M317-M324.
  • Min SC, Krochta JM. 2005. Inhibition of Penicillium commune by edible whey protein films incorporating lactoferrin, lactoferrin hydrolysate, and lacto peroxidase systems. Journal of Food Science 70(2), M87-M94.
  • Min SC, Yu Y, St. Martin S. 2005. Effect of soybean varieties and growing locations on the physical and chemical properties of soymilk and tofu. Journal of Food Science 70(1), C8-C12.
  • Min SC, Yu Y, Yoo S, St. Martin S. 2005. Effect of soybean varieties and growing locations on the flavor of soymilk. Journal of Food Science 70(1), C1-C7.
  • Sheung KM, Min SC, Sastry SK, Min DB. 2004. Dynamic head space analyses of orange juice flavor compounds and their absorption into packaging materials. Journal of Food Science 69(7), C549-C556.
  • Min SC, Min SK, Zhang QH. 2003. Inactivation kinetics of tomato juice lipoxygenase by pulsed electric fields. Journal of Food Science 68(6), 1995-2001 .
  • Lee JY, Min SC, Choe EO, Min DB. 2003. Formation of volatile compounds in soy flour by singlet oxygen oxidation during storage under light. Journal of Food Science 68(6), 1933-1937.
  • Min SC, Zhang QH. 2003. Effects of commercial-scale pulsed electric field processing on the flavor and colar of tomato juice. Journal of Food Science 68(5), 1600-1606.
  • Min SC, Mistry BS, Lee HO. 2003. Improvement of oxidation and emulsion stability of model salad dressing by glucose oxidase-catalase. Journal of Food Science 68(4), 1272-1275.
  • Min SC, Jin ZT, Min SK, Yeom H, Zhang QH. 2003. Commercial-scale pulsed electric field processing of orange juice. Journal of Food Science 68(4), 1265-1271.
  • Min SC, Jin ZT, Zhang QH. 2003. Commercial scale pulsed electric field processing of tomato juice. Journal of Agriculture and Food Chemistry 51(11), 3338-3344.
  • Kang JH, Lee JH, Min SC, Min DB. 2003. Changes of volatile compounds, lactic acid bacteria, pH, and headspace gases in Kimchi, a traditional korean fermented vegetable product. Journal of Food Science 68(3), 849-854.
  • Yoo SR , Min S, Prakash A, Min DB. 2003. Off-odor study with γ -irradiated orange juice using sensory and volatile compound analyses. Journal of Food Science 68(4), 1260-1264.
  • Min SC, Laura R, Zhang QH. 2002. Water activity and the inactivation of Enterobacter cloacae inoculated in chocolate liquor and a model system by pulsed electric field treatment. Journal of Food Processing and Preservation 26, 323-337.

BOOK CHAPTERS

2019

  • Park HJ, Kim SU, Kim JM, Kim HG, Min SC, Bae HJ, Shin YJ, O SJ, Lee SJ, Lee CS, Jeon DH. 2019. Food Packaging, Seoul, Korea: Soohaksa.

2016

  • Byeon YR, Ko SH, Min SC, Lee DU, Chung MS, Cho HY, Choi MJ, Choi YJ, Han JJ. 2016. Essence Food Process Engineering. Paju, Gyeonggi, Korea: Jigu publishing Co.

2015

  • Noh BS, Kim SS, Jang PS, Lee .HK, Park WJ, Song KB, Lee HS, Lee SB, Hwang KB, Min SC, Shim HH. 2015. Food Processing & Preservation, Seoul, Korea: Soohaksa.

2013

  • Lee SJ, Goh SH, Kim BY, Rew GH, Min SG, Min SC, Park KH, Park HJ, Lee JH, Choi YJ. 2013. Computer Based Food Engineering Practice, Seoul, Korea: Soohaksa

2012

  • Han JH, Lee DS, Min SC, Chung MS. 2012. Eco-design of food and beverage packaging. In: Yam KL and Lee DS, editors. E an JH, editor. Emerging Food Packaging Technologies: Principles and Practice: Principles and practice. Cambridge, UK: Woodhead Publishing Ltd.

2009

  • Min SC, Kim YT, Han JH. 2009. Packaging and the shelf life of cereals and snack foods. In: Robertson GL, editor. Food Packaging and Shelf Life. Boca Raton FL, USA: Taylor and Francis Group, LLC.

2007

  • Min SC, Zhang QH. 2007. Packaging for high pressure processing, irradiation, and pulsed electric field processing. In: Han JH, editor. Advances in packaging for Nonthermal Processes. Oxford, UK: Blackwell Publishing.
  • Min SC, Krochta JM. 2007. Edible coatings containing bioactive antimicrobial agents. In: Han JH, editor. Advances in Packaging for Nonthermal Processes. Oxford, UK: Blackwell Publishing.

2005

  • Min SC, Krochta JM. 2005. Antimicrobial films and coatings for fresh fruits and vegetables. In: Jongen W., editor. Improving the Safety of Fresh Fruit and Vegetables. Abington Cambridge, UK: Woodhead Publishing Ltd(CRC).
  • Min SC, Zhang QH. 2005. Packaging for non-thermal processing. In: Han JH., editor. Innovations in Food Packaging. London, UK: Academic Press, Elsevier Ltd.