Publications

C.Y. Woo, Y.J. Kim, J.M. Kang, and J.W. Kang. (2026). Valorization of Spent Black Tea Polyphenols as a Functional Coating for Probiotic Protection and Colitis Alleviation. Food & Function. In press. (IF 6.3, Q1, Top 18.9% ) 

G. Na and J.W. Kang*. (2025). Sustainable agar-based film with zinc oxide/carbon quantum dot (ZnO/CQD) nanocomposite for photocatalytic antimicrobial and antioxidant packaging of chicken breast. Food Hydrocolloids, 168, 111568. (IF 11.0, Q1, Top 2.3%) 

J.H. Lim, G. Na, J.W. Kang*. (2025). A green nanocoating approach to Lactobacillus plantarum using tea residue-derived phenolic compounds and cellulose nanocrystals. Food Hydrocolloids, 167, 111469. (IF 11.0, Q1, Top 2.3%) 

Y. Kim, M. Shin, G. Jeong, and J.W. Kang*. (2025). Inactivation of the extracellular antibiotic resistance gene by titanium dioxide wrapped with carbon quantum dots under ultraviolet A irradiation. Journal of Water Process Engineering, 75, 107967. (IF 6.3, Q1, Top 5.5%)

C.Y. Woo, G.H. Lee, K.J. Lim, and J.W. Kang*. (2025). Utilizing onion peel extract as photosensitizer combined with 405 nm blue light to control Salmonella Typhimurium on eggshells. Journal of Food Science, 90(3), e70167. (IF 3.2, Q2, Top 39.3%)

G. Na and J.W. Kang*. (2025). Green synthesis of ZnO/CQD nanocomposite using chestnut shell and evaluating its photocatalytic antimicrobial activity under visible light. Food Research International, 205, 115948. (IF 7.0, Q1, Top 7.5%)

H.S. Hong, H.J. Park, J.M. Lee, Z.Y. Chen, T.W. Kim, Y.S. Seo, J.W. Kang*, and Y.K. Seo. (2025). Bioactive carbon dots from clove residue: Synthesis, characterization, and osteogenic properties. Biomedicines, 13(2), 527. (IF 3.9, Q1, Top 24.0%) *Co-corresponding

Y.S. Seo and J.W. Kang*. (2025). Synthesis and characterization of clove residue-derived carbon quantum dots: Application in Pickering emulsion with enhanced antibacterial properties. Chemical Engineering Journal, 503, 158247. (IF 13.3, Q1, Top 3.7%)

J.H. Lim and J.W. Kang*. (2024). Assessing biofilm formation and resistance of Vibrio parahaemolyticus on UV-aged microplastics in aquatic environments. Water Research, 254, 121379. (IF 12.8, Q1, Top 1.0%)

J.W. Kang*, J.Y. Kim, and D.H. Kang. (2024). Synthesis of carbon quantum dot synthesized using spent coffee ground as a biomass exhibiting visible-light-driven antimicrobial activity against foodborne pathogens. Journal of Food Engineering, 365, 111820. (IF 5.5, Q1, Top 18.3%) 

M. Shin, G. Na, J.W. Kang*, and D.H. Kang. (2024). Application of combined treatment of peracetic acid and ultraviolet-C for inactivating pathogens in water and on surface of apples. International Journal of Food Microbiology, 411, 110519. (IF 5.4, Q1, Top 21.8%) *Co-corresponding

S. Jyung, J.W. Kang*, and D.H. Kang. (2023). Inactivation of Listeria monocytogenes through the synergistic interaction between plasma-activated water and organic acid. Food Research International, 167, 112687. (IF 7.425, Q1, Top 9.0%) *Co-corresponding

B.J. Kil, Y.J. Pyung, H. Park, J.W. Kang*, C.H. Yun, and C.S. Huh. (2023). Probiotic potential of Saccharomyces cerevisiae GILA with alleviating intestinal inflammation in a dextran sulfate sodium induced colitis mouse model. Scientific Reports, 13(1), 6687. (IF 4.997, Q2, Top 25.7%)

M. Shin, J.W. Kang*, and D.H. Kang. (2023). A study on antibiotic resistance gene degradation in fresh produce using peracetic acid combined with an ultraviolet-C light-emitting-diode. Food Control, 145, 109478. (IF 6.652, Q1, Top 13.9%) *Co-corresponding

S. Jyung, J.W. Kang*, and D.H. Kang. (2022). L. monocytogens exhibited less cell membrane damage, lipid peroxidation, and intracellular reactive oxygen species accumulation after plasma-activated water treatment compared to E. coli O157:H7 and S. Typhimurium. Food Microbiology, 108, 104098. (IF 5.516, Q1, Top 14.7%) *Co-corresponding

Y.M. Kim, M. Shin, J.W. Kang*, and D.H. Kang. (2022). Effect of sub-lethal treatment of carvacrol and thymol on virulence potential and resistance to several bactericidal treatments of Staphylococcus aureus. Journal of Food Safety, 42(5), e13004. (IF 1.953, Q3, Top 71.3%) *Co-corresponding

J.W. Kang* and D.H. Kang. (2021). Effect of amino acid-derived nitrogen and/or sulfur doping on the visible-light-driven antimicrobial activity of carbon quantum dots: A comparative study. Chemical Engineering Journal, 420, 129990. (IF 10.652, Q1, Top 2.8%) 

J.W. Kang*, H.Y. Lee, and D.H. Kang. (2021). Synergistic bactericidal effect of hot water with citric acid against Escherichia coli O157:H7 biofilm formed on stainless steel. Food Microbiology, 95, 103676. (IF 4.155, Q1, Top 18.0%) 

J.W. Kang*, W.J. Kim, and D.H. Kang. (2020). Synergistic effect of 222-nm krypton-chlorine excilamp and mild heating combined treatment on inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in apple juice. International Journal of Food Microbiology, 329, 108665. (IF 4.006, Q1, Top 11.9%)

J.W. Kang*, H.N. Hong, and D.H. Kang. (2020). Application of a Krypton-Chlorine Excilamp To Control Alicyclobacillus acidoterrestris Spores in Apple Juice and Identification of Its Sporicidal Mechanism. Applied and Environmental Microbiology, 86(11), e00159-20. (IF 4.077, Q1, Top 20.4%)

S.S. Kim, M. Shin, J.W. Kang*, D.K. Kim, and D.H. Kang. (2020). Application of the 222 nm krypton-chlorine excilamp and 280 nm UVC light-emitting diode for the inactivation of Listeria monocytogenes and Salmonella Typhimurium in water with various turbidities. LWT, 117, 108458. (IF 3.714, Q1, Top 17.0%)

J.W. Kang*, J.I. Lee, S.Y. Jeong, Y.M. Kim, and D.H. Kang. (2019). Effect of 222-nm krypton-chloride excilamp treatment on inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium on alfalfa seeds and seed germination. Food Microbiology, 82, 171–176. (IF 4.090, Q1, Top 6.8%) 

J.W. Kang* and D.H. Kang. (2019). Decontamination Effect of the Spindle and 222-Nanometer Krypton-Chlorine Excimer Lamp Combination against Pathogens on Apples (Malus domestica Borkh.) and Bell Peppers (Capsicum annuum L.). Applied and Environmental Microbiology, 85(12), e00006-19. (IF 3.633, Q1, Top 24.4%) 

J.W. Kang* and D.H. Kang. (2019). Increased Resistance of Salmonella enterica Serovar Typhimurium and Escherichia coli O157:H7 to 222-Nanometer Krypton-Chlorine Excilamp Treatment by Acid Adaptation. Applied and Environmental Microbiology, 85(6), e02221-18. (IF 3.633, Q1, Top 24.4%) 

J.W. Kang* and D.H. Kang. (2019). The synergistic bactericidal mechanism of simultaneous treatment with a 222-nanometer krypton-chlorine excilamp and a 254-nanometer low-pressure mercury lamp. Applied and Environmental Microbiology, 85(1), e01952-18. (IF 3.633, Q1, Top 24.4%) 

S.H. Park, J.W. Kang*, and D.H. Kang. (2018). Inactivation of foodborne pathogens on fresh produce by combined treatment with UV-C radiation and chlorine dioxide gas, and mechanisms of synergistic inactivation. Food Control, 92, 331–340. (IF 3.496, Q1, Top 9.2%) 

J.W. Kang*, S.S. Kim, and D.H. Kang. (2018). Inactivation dynamics of 222 nm krypton-chlorine excilamp irradiation on Gram-positive and Gram-negative foodborne pathogenic bacteria. Food Research International, 109, 325–333. (IF 3.086, Q1, Top 16.2%) 

S.H. Park, J.W. Kang*, and D.H. Kang. (2018). Inactivation of foodborne pathogens on fresh produce by combined treatment with UV-C radiation and chlorine dioxide gas, and mechanisms of synergistic inactivation. Food Control, 92, 331–340. (IF 3.496, Q1, Top 9.2%) 

J.W. Kang*, S.S. Kim, and D.H. Kang. (2018). Inactivation dynamics of 222 nm krypton-chlorine excilamp irradiation on Gram-positive and Gram-negative foodborne pathogenic bacteria. Food Research International, 109, 325–333. (IF 3.086, Q1, Top 16.2%) 

J.W. Kang* and D.H. Kang. (2017). Antimicrobial efficacy of vacuum impregnation washing with malic acid applied to whole paprika, carrots, king oyster mushrooms and muskmelons. Food Control, 82, 126–135. (IF 3.388, Q1, Top 11.2%) 

J.W. Kang* and D.H. Kang. (2016). Enhanced antimicrobial effect of organic acid washing against foodborne pathogens on broccoli by vacuum impregnation. International Journal of Food Microbiology, 217, 85–93. (IF 3.082, Q1, Top 9.8%)