Hun‐Gu Sagong

Combined effect of ultrasound and organic acids to reduce Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on organic fresh lettuce

Hun‐Gu Sagong, Sun‐Young Lee, Pahn‐Shick Chang et al. · International Journal of Food Microbiology · 2011 · 324 citations · Full text

Organic Fresh Lettuce, Microbial Contamination, Foodborne Illness +7

Radio-frequency heating to inactivate Salmonella Typhimurium and Escherichia coli O157:H7 on black and red pepper spice

Sung-Youn Kim, Hun‐Gu Sagong, Sang Ho Choi et al. · International Journal of Food Microbiology · 2011 · 116 citations

Foodborne Pathogens, Radiofrequency Heating, Salmonella Typhimurium +7

Effect of continuous ohmic heating to inactivate Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice and tomato juice

Saeun Lee, Hun‐Gu Sagong, Sangryeol Ryu et al. · Journal of Applied Microbiology · 2012 · 92 citations

Combined effects of ultrasound and surfactants to reduce Bacillus cereus spores on lettuce and carrots

Hun‐Gu Sagong, Ho-Lyeong Cheon, Sang‐Oh Kim et al. · International Journal of Food Microbiology · 2012 · 76 citations

Microbial Contamination, Bacillus Cereus Spores, Combined Effects +6

Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in Orange and Tomato Juice Using Ohmic Heating

Hun‐Gu Sagong, Sang‐Hyun Park, Young Jin Choi et al. · Journal of Food Protection · 2011 · 44 citations

Microbial Contamination, Foodborne Pathogens, Foodborne Illness +9