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

• 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.
• 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.
• 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.
• Do-Kyun Kim, and Kang, D.H. 2020. Effect of surface characteristics on the bacterial efficacy of UVC LEDs. Food Control 108, 106869.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.

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