Sea Cheol Min (Sea C Min)

Publication Activity (10 Years)

Years Active: 2017-2024
Publications (10 Years): 26

Top Topics

Escherichia Coli

Magnetic Resonance Imaging

Top Venues

Food science and biotechnology

Journal of food science

Foods (Basel, Switzerland)

International journal of environmental research and public health

This page only lists publications with an associated author ORCID identifier.

Publications

Ye Eun Kim, Ga Eun Myung, Ye Jeong Jeon, Sea Cheol Min
Integrated in-package treatment of hydrogen peroxide and cold plasma for microbial inactivation of cabbage slices. Food science and biotechnology 33 (7) (2024)
Ha Eun Jeong, Chang Joo Lee, Sea Cheol Min
Improvement of jelly 3D printing using ultrasound treatment and calcium chloride. Food science and biotechnology 33 (11) (2024)
Ye Eun Kim, Ga Eun Myung, Ye Jeong Jeon, Sea Cheol Min
Integrated in-package treatment of hydrogen peroxide and cold plasma for microbial inactivation of cabbage slices. Food science and biotechnology 33 (7) (2024)
Ha Eun Jeong, Chang Joo Lee, Sea Cheol Min
Improvement of jelly 3D printing using ultrasound treatment and calcium chloride. Food science and biotechnology 33 (11) (2024)
Ye Eun Kim, Ga Eun Myung, Ye Jeong Jeon, Sea Cheol Min
Integrated in-package treatment of hydrogen peroxide and cold plasma for microbial inactivation of cabbage slices. Food science and biotechnology 33 (7) (2024)
Jiwon In, Minyoung Kwak, Sea Cheol Min
Application of xanthan and locust bean gum mix or sorbitol in the jelly formulation to improved jelly 3D printing using a fused deposition modeling printer. Food science and biotechnology 33 (1) (2023)
Jiwon In, Minyoung Kwak, Sea Cheol Min
Application of xanthan and locust bean gum mix or sorbitol in the jelly formulation to improved jelly 3D printing using a fused deposition modeling printer. Food science and biotechnology 33 (1) (2023)
Jiwon In, Minyoung Kwak, Sea Cheol Min
Application of xanthan and locust bean gum mix or sorbitol in the jelly formulation to improved jelly 3D printing using a fused deposition modeling printer. Food science and biotechnology 33 (1) (2023)
Velu Manikandan, Sea Cheol Min
Biofabrication of carbon quantum dots and their food packaging applications: a review. Food science and biotechnology 32 (9) (2023)
Velu Manikandan, Sea Cheol Min
Biofabrication of carbon quantum dots and their food packaging applications: a review. Food science and biotechnology 32 (9) (2023)
Jiwon In, Sera Im, Sea Cheol Min
Cold plasma treatment to improve jelly production using a fused deposition modeling 3D printer. Food science and biotechnology 32 (1) (2022)
Jiwon In, Haeun Jeong, Sea Cheol Min
Material requirements for printing cookie dough using a fused deposition modeling 3D printer. Food science and biotechnology 31 (7) (2022)
Jiwon In, Sera Im, Sea Cheol Min
Cold plasma treatment to improve jelly production using a fused deposition modeling 3D printer. Food science and biotechnology 32 (1) (2022)
Joo Hyun Kang, Jaewoo Bai, Sea Cheol Min
Inactivation of Indigenous Microorganisms and Salmonella in Korean Rice Cakes by In-Package Cold Plasma Treatment. International journal of environmental research and public health 18 (7) (2021)
Joo Hyun Kang, Ye Jeong Jeon, Sea Cheol Min
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) (2021)
Eun Song Lee, Ye Jeong Jeon, Sea Cheol Min
Microbial Inactivation and Quality Preservation of Chicken Breast Salad Using Atmospheric Dielectric Barrier Discharge Cold Plasma Treatment. Foods (Basel, Switzerland) 10 (6) (2021)
Jiwon In, Haeun Jeong, Sanghoon Song, Sea Cheol Min
Determination of Material Requirements for 3D Gel Food Printing Using a Fused Deposition Modeling 3D Printer. Foods (Basel, Switzerland) 10 (10) (2021)
Ha Young Choi, In Hee Bang, Joo Hyun Kang, Sea Cheol Min
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) (2019)
Su Yeon Kim, Seung Young Lee, Sea Cheol Min
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) (2019)
Joo Hyun Kang, Si Hyeon Roh, Sea Cheol Min
Inactivation of Potato Polyphenol Oxidase Using Microwave Cold Plasma Treatment. Journal of food science 84 (5) (2019)
Su Yeon Kim, Joo Hyun Kang, Jin Ho Jo, Sea Cheol Min
Development of a Gulfweed-Based Edible Coating Using High-Pressure Homogenization and Its Application to Smoked Salmon. Journal of food science 83 (12) (2018)
Jung Eun Kim, Yeong Ji Oh, Ah Young Song, Sea Cheol Min
Preservation of red pepper flakes using microwave-combined cold plasma treatment. Journal of the science of food and agriculture 99 (4) (2018)
Seung Jo Lee, In Hee Bang, Hyuk-Joon Choi, Sea Cheol Min
Pasteurization of mixed mandarin and Hallabong tangor juice using pulsed electric field processing combined with heat. Food science and biotechnology 27 (3) (2018)
Mee Yeon Won, Sea Cheol Min
Coating Satsuma mandarin using grapefruit seed extract-incorporated carnauba wax for its preservation. Food science and biotechnology 27 (6) (2018)
Ah Young Song, Ha Young Choi, Eun Song Lee, Jaejoon Han, Sea Cheol Min
Development of Anti-Insect Microencapsulated Polypropylene Films Using a Large Scale Film Coating System. Journal of food science 83 (4) (2018)
Jin Sung Won, Seung Jo Lee, Hyeon Hwa Park, Kyung Bin Song, Sea Cheol Min
Edible Coating Using a Chitosan-Based Colloid Incorporating Grapefruit Seed Extract for Cherry Tomato Safety and Preservation. Journal of food science 83 (1) (2017)