Full list is available at https://scholar.google.com/citations?user=2sXr7ysAAAAJ&hl=en

• Su-Yeon Kang, Eun-Rae Cho, Do-Kyun Kim, and Dong-Hyun Kang* 2026. Effect of fat content on the inactivation of foodborne pathogens in pork sausage using 915 MHz microwave heating, Food Control, 187, 112091.

• Ha-Eon Kim, Hyeon-Woo Kim, and Do-Kyun Kim* 2026. Mechanistic insights into the photodynamic inactivation of foodborne pathogens by UVA-mediated protocatechuic acid, Food Research International, 229, 118471.

• Jaesung Rim, Do-Kyun Kim* 2025. Bactericidal action of syringic acid and mild heat involving stress response in foodborne pathogens, Food Bioscience 74, 107995

• Se-Rim Lee, and Do-Kyun Kim* 2025. Analysis of ammonium persulfate-induced ultrasound inactivation of Escherichia coli O157: H7 under stress adaptations, Innovative Food Science and Emerging Technologies 106, 104302.

• Min-Ju Kang, and Do-KyunKim* 2025. Photodynamic inactivation of pathogenic bacteria using chlorogenic acid and UV-A (365 nm) irradiation, International Journal of Food Microbiology443, 111394.

• Sang-Jun Han, Dong-Hyun Kang, and Do-KyunKim* 2025. A novel approach to pathogen control in raw almonds: Mechanistic study of resuscitation inhibition in enhanced near-infrared heating system with Naringenin, Innovative Food Science and Emerging Technologies 104, 104142.

• Young-Eun Cho, Dong-Hyun Kang, and Do-KyunKim* 2025. Inactivation Efficacy of Combination Treatment of Propyl Gallate and UVA LED for Escherichia coliO157:H7 in Apple Juice, Journal of Food Science90, e70488.

• Ha-Eon Kim, and Do-Kyun Kim* 2025. Advanced disinfection system using a 172 nm excimer lamp and citric acid for Escherichia coli O157:H7, Food Research International220, 117065.

• Young-Eun Cho, Jong-Gwan Kim, and Do-KyunKim* 2025. Bioconversion of cabbage juice: Enhanced S-Methylmethionine via non-thermal treatment and lactic acid bacteria fermentation, Food Bioscience64, 105860.

• Sangjun Han, and Do-KyunKim* 2025. Synergistic effect of Naringenin and Mild Heat for inactivation of E. coliO157:H7, S. Typhimurium, L. monocytogenes, and S. aureus in peptone water and cold brew coffee, International Journal of Food Microbiology430, 111051.

• Naeun Koh, and Do-KyunKim* 2025. Synergistic antibacterial effect of 405 nm blue light-emitting diodes (LEDs) and gelatin film for inactivation of Escherichia coliO157:H7 and SalmonellaTyphimurium on stainless steel and fresh fruit peel. International Journal of Food Microbiology427, 110961.

• Min-Ju Kang, Ji-Hyeon Ha, Su-Ji Park, Ji-Sun Choi, and Do-KyunKim* 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 Bioscience62, 105505.

• Se-Rim Lee, and Do-KyunKim* 2024. Synergistic antimicrobial effects of ammonium persulfate, ultrasound, and mild heat on Staphylococcus aureus under varied conditions, Food Bioscience62, 105406.

• Min-Ju Kang, and Do-KyunKim* 2024. Synergistic antimicrobial action of chlorogenic acid and ultraviolet-A (365 nm) irradiation; mechanisms and effects on DNA integrity. Food Research International196, 115132.

• Se-Rim Lee, Sebin Jo, Subin Kim, Yeawon Oh, and Do-KyunKim* 2024. Synergistic efficacy of ultrasound and ammonium persulfate in inactivating Escherichia coliO157:H7 in buffered peptone water and orange juice. International Journal of Food Microbiology 419, 110749.

• 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.