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Publications (SCI / SCIE)

First author or Corresponding author (*), JCR 2023 Impact Factor

2025

  1. Young-Eun Cho, Jong-Gwan Kim, and Do-Kyun Kim* 2025. Bioconversion of cabbage juice: Enhanced S-Methylmethionine via non-thermal treatment and lactic acid bacteria fermentation, Food Bioscience 64, 105860(IF 4.8, Q1)

  2. Sangjun Han, and Do-Kyun Kim* 2025. Synergistic effect of Naringenin and Mild Heat for inactivation of E. coli O157:H7, S. Typhimurium, L. monocytogenes, and S. aureus in peptone water and cold brew coffee, International Journal of Food Microbiology 430, 111051(IF 5.0, Q1)

  3. Naeun Koh, and Do-Kyun Kim* 2025. Synergistic antibacterial effect of 405 nm blue light-emitting diodes (LEDs) and gelatin film for inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium on stainless steel and fresh fruit peel. International Journal of Food Microbiology 427, 110961. (IF 5.0, Q1)

2024

  1. Min-Ju Kang, Ji-Hyeon Ha, Su-Ji Park, Ji-Sun Choi, and Do-Kyun Kim* 2024. Assessment of the efficacy of bacterial inactivation by combination treatment with peracetic acid and UVC light-emitting diode and elucidation of the bactericidal mechanism, Food Bioscience 62, 105505. (IF 4.8, Q1)

  2. Se-Rim Lee, and Do-Kyun Kim* 2024. Synergistic antimicrobial effects of ammonium persulfate, ultrasound, and mild heat on Staphylococcus aureus under varied conditions, Food Bioscience 62, 105406. (IF 4.8, Q1)

  3. Min-Ju Kang, and Do-Kyun Kim* 2024. Synergistic antimicrobial action of chlorogenic acid and ultraviolet-A (365 nm) irradiation; mechanisms and effects on DNA integrity. Food Research International 196, 115132(IF 7.0, Q1, Top 10%) 

  4. Se-Rim Lee, Sebin Jo, Subin Kim, Yeawon Oh, and Do-Kyun Kim* 2024. Synergistic efficacy of ultrasound and ammonium persulfate in inactivating Escherichia coli O157:H7 in buffered peptone water and orange juice. International Journal of Food Microbiology 419, 110749. (IF 5.0, Q1)

2022

  1. Do-Kyun Kim*, Min-Jung Shin, Hyun-Sik Kim, and Kang D.H.* 2022. Inactivation efficacy of combination treatment of blue light-emitting diodes (LEDs) and riboflavin to control E. coli O157:H7 and S. Typhimurium in apple juice. Innovative Food Science and Emerging Technologies 78, 103014(IF 6.8, Q1, Top 10%) 

2021

  1. Do-Kyun Kim, and Kang, D.H.* 2021. Efficacy of light-emitting diodes emitting 395, 405, 415, and 425 nm blue light for bacterial inactivation and the microbicidal mechanism. Food Research International 141, 110105. (IF 7.0, Q1, Top 10%)

  2. Do-Kyun Kim, and Kang, D.H.* 2021. Investigation of a new UVC LEDs array continuous type water disinfection system for inactivating Escherichia coli O157:H7 according to flow rate and electrical energy efficiency analysis. Food Control 199, 107470. (IF 5.6, Q1)

2020

  1. Do-Kyun Kim, and Kang, D.H.* 2020. Inactivation efficacy of a sixteen UVC LED module to control foodborne pathogens on selective media and sliced deli meat and spinach surfaces. LWT-Food Science and Technology 130, 109422. (IF 6.0, Q1)

  2. Do-Kyun Kim, and Kang, D.H.* 2020. Effect of surface characteristics on the bacterial efficacy of UVC LEDs. Food Control 108, 106869. (IF 5.6, Q1

~2018

  1. Do-Kyun Kim, and Kang, D.H.* 2018. Elevated inactivation efficacy of a pulsed UVC light-emitting Diode system for foodborne pathogens on selective media and food surfaces. Applied and Environmental Microbiology 84:20 1-11. (IF 3.9)

  2. Do-Kyun Kim, and Kang, D.H.* 2018. UVC LED irradiation effectively inactivates aerosolized viruses, bacteria, and fungi in a chamber-type air disinfection system. Applied and Environmental Microbiology 84:17 1-11. (IF 3.9)

  3. Do-Kyun Kim§ , Soo-Ji Kim§ , and Kang, D.H.* 2017. Bactericidal effect of 266 to 279 nm wavelength UVC-LEDs for inactivation of Gram positive and Gram negative foodborne pathogenic bacteria and yeasts. Food Research International 97:280-287. (IF 7.0, Q1, Top 10%)

  4. Do-Kyun Kim, Soo-Ji Kim, and Kang, D.H.* 2017. Inactivation modeling of human enteric virus surrogates, MS2, Qβ, and ΦX174, in water using UVC-LEDs, a novel disinfecting system. Food Research International 91:115-123. (IF 7.0, Q1, Top 10%)

  5. Joo-Yeon Shin, Soo-Ji Kim, Do-Kyun Kim, and Kang, D.H.* 2016. Fundamental characteristics of deep-UV light-emitting diodes and their application to control foodborne pathogens. Applied and Environmental Microbiology 82:2-10. (IF 3.9)

  6. Soo-Ji Kim§, Do-Kyun Kim§, and Kang, D.H.* 2016. Using UVC light-emitting diodes at wavelengths of 266 to 279 nanometers to inactivate foodborne pathogens and pasteurize sliced cheese. Applied and Environmental Microbiology 82:11-17. (IF 3.9)

  7. Soo-Ji Kim§, Do-Kyun Kim§, and Kang, D.H.* 2016. Evaluation of micro-organism-detaching efficacy from meat samples by spindle or stomacher treatment and quality analysis of suspensions. Journal of Applied Microbiology 120:946-954. (IF 3.2)

  8. Do-Kyun Kim§, Soo-Ji Kim§, and Kang D.H.* 2015. Comparison of a 4-section spindle and stomacher for efficacy of detaching microorganisms from fresh vegetables. Journal of Food Protection 78:1380-1386. (IF 2.1)

 

§ The authors contributed equally to articles (co-first author).

Patents

Patent application (특허출원/등록)​

  1. Rak-Jun Choi, Dong-Hyun Kang, Do-Kyun Kim. Disinfection system. Korea Patent 10-2605276 (Nov 2023)

  2. Dong-Hyun Kang, Min-Jung Shin, Jun-Won Kang, Do-Kyun Kim. Fruit vegetable cleaning and Sterilization system. Korea Patent 10-2619961 (Dec 2023)

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