76. Hwa-Young Lee, Jun Her, Woo-Ju Kim, Sang-Oh Kim, Sang-Soon Kim*. 2026.10. Application of machine learning for the prediction of Bacillus cereue growth: A study on the integration of mathematical models. International Journal of Food Microbiology. 459: 111901

75. Gi Seong Choi, Sang-Soon Kim*. In press. Ecology, Transmission, and control of Listeria monocytogenes from a one health perspective. Korean Journal of Food Science and Technology.

74. Joo-Ho Lee, Sang-Oh Kim, Sang Jun Lee, Sang-Soon Kim*. In press. Current evidence and a conceptual framework for data-driven quality managment and traceability in plant-based and cultivated meat: A Review. Food Science and Preservation. 

73. Ju-Hui Lee, Sang-Soon Kim*. 2026.07. Inactivation of foodborne pathogens with combined essential oil treatments and identification of antibacterial mechanism using transcriptomic analysis. Food Bioscience. 81:109104

72. Dongchan Choi, Youngsang You, Sang Jun Lee, Sang-Soon Kim*. 2026.06.  A study on extended HACCP and preventive control systems for novel foods through comparison of global regulations. Korean Journal of Food Science and Technology. 3: 269-276

71. Hyeonjun Moon, Sang-Soon Kim*. 2026.05. Effects of alternative sweeteners on lactic acid bacteria growth and the antibacterial mechanisms of their cell-free supernatants: Transcriptomic insights into Escherichia coli O157:H7 inhibition. Food Bioscience. 79:108765 

70. Chanyong Seo, Sang-Soon Kim, Heonyong Park, Youngsik Seo, Myounghyeon Kyoung, Sujeong Jang, Hong Ja Kim, Yun Je Song, Yong Ki Cho, Sunyoung Sohn, Hyewon Han, Nam-Wuk Baek. 2026.03. Improving resistance to biliary stent occlusion by surface hydrophilization and amidation through plasma treatment to the inner surface of polyethylene tubes. Biointerphases. 21(2): 021001

69. Min-Kyung Ahn, Sang-Soon Kim*. 2026.01. Transcriptomic and phenotypic adaptations of foodborne pathogens to environmental and bactericidal stresses: A comprehensive review. Food Bioscience. 75: 108146

68. Min-Kyung Ahn, Dong-Chan Choi, Joo-Ho Lee, Sa Jun Lee, Sang-Soon Kim*. 2025.12. A comparative study on global regulations of plant-based meat and cultivated meat: implications for improvement of the Korean regulatory freamework. Safe Food. 20(4). 55-62

67. Myounghyeon Kyoung, Jae-Ik Lee, Sang-Soon Kim*. 2025.09. Effects of UVC Treatment on biofilms of Escherichia coli strains formed at different temperatures and maturation periods. Foods. 14: 3091.

66. Jae-Ik Lee, Sang-Soon Kim, Young-Ju Kim, Dong-Hyun Kang*. 2025.06. Higher susceptibility of E. coli O157:H7 and carbapenem-resistant E. coli biofilm to the amalgam lamp compared to the conventional LP lamp and mechanism identification using transcriptome analysis. Food and Bioprocess Technology. 18:7933-7942

65. Sang-Soon Kim*. 2025.06. A review of the impact of foodborne pathogen infection on pregnant women: Focus on Listeria monocytogenes. Korean Journal of Food Science and Technology. 57(3): 1-8

64. Juhui Lee, Hyeonjun Moon, Ji-In Noh, Hye-Rim Park, Sang-Soon Kim*. 2025.04. Metagenomic analysis of raw milk and the inactivation of foodborne pathogen using ultraviolet-C. Foods. 14: 1414

63. Hyeonjun Moon, Myounghyeon Kyoung, Ji-In Noh, Sang-Soon Kim*. 2025.04 Identification of Campylobacter spp. isolated from raw chicken samples and genome characterization through complete genome sequencing analysis. Korean Journal of Food Science and Technology. 2: 1-11.

62. Sang-Soon Kim*. 2025.03. Application of comparative genomics for the development of PCR primers for the detection of harmful or beneficial microorganisms in food: mini-review. Foods. 14: 1060. 

61. Tae-Sung Kim, Hye-Rim Park, Ji-In Noh, Youngjae Shin* , Sang-Soon Kim,* . 2024.12. Antibacterial effect of parsnip (Pastinaca sativa) against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes . Korean Journal of Food Science and Technology. 56: 808-813 

60. Ji-Yeon Lee, Eun-Ae Kwon, Sang-Soon Kim*. 2024.06. Inactivation of Cronobacter sakazakii in powdered infant formula with probiotics and metagenomic analysis. Food Science and Biotechnology. 33:1985-1996 

59. Jun Hee Leem, Sang-Oh Kim, Sang-Soon Kim*. 2024.04. Impact of COVID-19 restrictions on incidence of foodborne diseases in South Korea, Mini-review. Korean Journal of Food Science and Technology. 56: 142-147 

58. Jae-Ik Lee, Sang-Soon Kim*, Dong-Hyun Kang*. 2024.04. Evaluation of the bactericidal efficacy of gallic acid activated by vacuum-UV amalgam lamp. Food and Bioprocess Technology. 17: 917-924

57. Hyeonjun Moon, Chul-Woo Joo, Sang-Oh Kim, Sang-Soon Kim*. 2023.12.Investigation of the foodborne pathogen inactivation efficacy of commercial baby bottle and knife sterilizer. Korean Journal of Food Science and Technology. 55(6): 657-662

56. Su-Min Park, Sang-Oh Kim, Sang-Soon Kim*. 2023.12. Inactivation of Escherichia coli O157:H7 inoculated on various type spoons using multipurpose sterilizer. Korean Journal of Food Science and Technology. 55(6): 677-680

55. Jae-Ik Lee, Sang-Soon Kim, Dong-Hyun Kang*. 2023.12. Enhanced Inactivation of Cronobacter sakazakii on Various Surfaces through Bubble Water Assisted 405 nm Light and Folic Acid Treatment. Food Bioscience. 56: 103080

54. Jae-Ik Lee, Sang-Soon Kim, Dong-Hyun Kang*. 2023. 12. Characteristics of Staphylococcus aureus biofilm matured in tryptic soy broth, low-fat milk, or whole milk samples along with inactivation by 405 nm light combined with folic acid. Food Microbiology. 116: 104350

53. Jin-Joo Lee, Sang-Oh Kim*, Sang-Soon Kim,*. 2023.08. Microbiota analysis of 14 cheese samples imported to South Korea. Korean Journal of Food Science and Technology. 55(4): 370-377

52. Hwa-Young Lee, Sang-Soon Kim. 2023. 06. Antimicrobial Characteristics of pomegranates pericarp and quality Characteristics of pomegranates pericarp salt. Safe Food. 18(1): 13-21.

51. Jin-Joo Lee, Sang-Oh Kim*, Sang-Soon Kim,*. 2023.06. Microbiological safety and physicochemical analyses of cheese samples imported to South Korea
. Korean Journal of Food Science and Technology. 55:266-270

50. Hyeonjun Moon, Jaehoon Jung*, Sang-Soon Kim,*. 2023.04. Complete genome sequence of Paenibacillus macerans isolated from red pepper powder . Korean Journal of Food Science and Technology. 55:187−191

49. Jin-Joo Lee, Sang-Soon Kim*,Sang-Oh Kim*. 2023.04. Analysis of recent (2015-2020) imported food data in South Korea with recall cases . Korean Journal of Food Science and Technology. 55:183−186

48. Jae-Ik Lee, Sang-Soon Kim, Kang, D.H.*. 2023.01. Transcriptomic and phenotypic changes of Cronobacter sakazakii  ATCC 29544 grown under desiccation stress.  LWT-Food Science and Technology . 173. 114279.

47. Hyorin Yoo, Sang-Oh Kim, Sang-Soon Kim.*. 2022.12. Inactivation trends of Bacillus cereus and Listeria monocytogenes grown in tryptic soy broth to the early stationary phase and subjected to ultraviolet irradiation. Korean Journal of Food Science and Technology. 54(6). 671-675.

46. Jae-Ik Lee, Sang-Soon Kim, Kang, D.H.*. 2022.12. Stress response of Salmonella Montevideo adapted to red pepper powders at various humidities and resistance to near-infrared heating. Food Research International.  162. 111972.

45. Jae-Ik Lee, Sang-Soon Kim, Jeong-Woong Park, Kang, D.H.*. 2022.08. Detection of Salmonella enterica serovar Montevideo in food products using specific PCR primers developed by comparative genomics. LWT-Food Science and Technology. 165. 113677.

44. Jae-Ik Lee, Sang-Soon Kim, Kang, D.H.*. 2022.07. The combined effect of folic acid and 365-405 nm light emitting diode for inactivation of foodborne pathogens and its bactericidal mechanisms. International Journal of Food Microbiology. 373. 109704.

43. Jae-Ik Lee, Sang-Soon Kim, Kang, D.H.*. 2022.07. Development of DNA probes to detect Cronobacter sakazakii based on comparative genomics and its application in food samples. Food Control. 137. 108853

42. Sang-Soon Kim, Sang-Oh Kim*. 2022.04. Impact and prospect of the fourth industrial revolution in food safety: mini-review. Food Science and Biotechnology.  31. 399-406.

41. Ki-Ok Jeong, Sang-Soon Kim, Sang-Hyun Park, Dong-Hyun Kang*. 2022.03. Inactivation of Salmonella enterica serovar Typhimurium and Staphylococcus aureus in rice by radio-frequency heating. Journal of Food Protection. 85(3). 380-383.

40. Seung-Wook Kwon, Eun-Ae Kwon, Yong-Gun Hong, Sang-Soon Kim*. 2022. 01. Germination of Bacillus cereus ATCC 14579 spore at various conditions and inactivation of the germinated cells with microwave heating and UVC treatment in milk samples. LWT-Food Science and Technology. 154. 112702

39. Yong-Gun Hong, Jin-Joo Lee, Sang-Soon Kim*. 2021.12. Development of improved selective media for differentiation of diarrheal- and emetic-type Bacillus cereus. Korean Journal of Food Science and Technology. 53(6). 815-818

38. Sang-Soon Kim, Seokwon Lim,  Sang-Oh Kim*. 2021. 12. Real-time analysis and predictability of the health functional food market using big data. Food Science and Biotechnology.  30(13). 1667-1674.

37. Sang-Hyun Park, Sang-Soon Kim, Dong-Hyun Kang*. 2021.12. Development of sustained release formulations of chlorine dioxide gas for inactivation of foodborne pathogens on produce. Food Science and Technology International. 27(8): 726-733.

36. Eun-Ae Kown, Jae-Ik Lee, Jeong Woong Park, Sang-Soon Kim*. 2021.05. Application of comparative genomics in the development of DNA probes to detect Bacillus cereus and Bacillus subtilis. LWT-Food Science and Technology. 142. 110996. 

35. Sang-Oh Kim, Sang-Soon Kim*. 2021.02. Recent (2011–2017) foodborne outbreak cases in the Republic of Korea compared to the United States: a review. Food Science and Biotechnology. 1-10.    

34. Sang-Oh Kim, Sang-Soon Kim*. 2021.02. Bacterial pathogen detection by conventional culture based and recent alternative (PCR, isothermal amplification, ELISA, bacteriophage amplification, and gold nanoparticle aggregation) methods in food samples: A review.  Journal of Food Safety. 41. e12870. (Top cited article 2021-2022)

33. Seung-Wook Kwon, Sang-Soon Kim*. 2021.02. Recent (2010-2019) foodborne outbreaks caused by viruses in the Republic of Korea along with their detection and inactivation methods. Korean Journal of Food Science and Technology. 53(1). 1-11.  

32. 고지수, 김민재, 이준형, 임하연, 박수진, 김상순*. 2020.12. 석류를 첨가한 크림치즈의 항균력 및 품질특성. 식품저장과 가공산업 (식품저장유통학회 산업지) 19(2), 113-119.

31. Yong-Gun Hong, Jin-Joo Lee, Seung-Wook Kwon, Sang-Soon Kim*. 2020. 12.  Biochemical property identification of 10 strains of Bacillus thuringiensis and 10 strains of Bacillus cereus (7 strains of non-emetic and 3 strains of emetic type) by API test . Korean Journal of Food Science and Technology 52(6), 678-684.

30. Minjung Shin, Sang-Soon Kim*, Dong-Hyun Kang*. 2020. 12. Application of ohmic heating for inactivation of microbiological hazards in food products (Review article) . Journal of Food Safety.40.e12787

29. Ki-Ok Jeong, Sang-Soon Kim, Sang-Hyun Park, Dong-Hyun Kang*. 2020. 11. Inactivation of Escherichia coli, Salmonella enterica serova Typhimurium, and Bacillus cereus in roasted grain powder by Radio Frequecy Heating. Journal of Applied Microbiology. 129. 1227-1237.

28. Minjung Shin, Sang-Soon Kim, Dong-Hyun Kang*. 2020.09. Combined treatment with a 222-nm krypton-chlorine excilamp and a 280-nm LED-UVC for inactivation of Salmonella Typhimurium and Listeria monocytogenes. LWT-Food Science and Technology. 131. 109715. 

27. Won Choi, Sang-Soon Kim. 2020.09. Outbreaks, Germination, and Inactivation of Bacillus cereus in Food Products: A Review (Review article) . Journal of Food Protection. 83. 1480-1487

26. Sang-Soon Kim, Youngjae Shin*. 2020.09. Antibacterial and in vitro antidementia effects of aronia (Aronia melanocarpa) leaf extracts. Food Science and Biotechnology. 29(9). 1295-1300.  

25. Eun-Rae Cho, Sang-Soon Kim, Dong-Hyun Kang*. 2020.07. Inactivation Kinetics and Membrane Potential of Pathogens in Soybean Curd Subjected to Pulsed Ohmic Heating Depending on Applied Voltage and Duty Ratio. Applied and Environmental Microbiology. 86(14).e00656-20

24. Youngsik Seo, Keunchun Park, Yonggun Hong, Eun Sik Lee, Sang-Soon Kim, Yong-Tae Jung, Heonyong Park, Chian Kwon, Young-Sik Cho, Young-Duk Huh*. 2020.06. Reactive-oxygen-species-mediated mechanism for photoinduced antibacterial and antiviral activities of Ag3PO4. Journal of Analytical Science and Technology. 11-21. 

23. Sang-Soon Kim, Won Choi, Sang-Hyun Park, Dong-Hyun Kang*. 2020. 04. Mathematical modeling of ohmic heating for inactivation of acid-adapted foodborne pathogens in tomato juice. International Journal of Food Engineering. 16(4).1-11.

22. Sang-Soon Kim, Jihun Park, Heesoo Park, Haknyeong Hong, Dong-Hyun Kang*. 2020. 02. Combined ohmic heating and krypton-chlorine excilamp treatment for the inactivation of Listeria monocytogenes, Salmonella Typhimurium, and Escherichia coli O157:H7 in apple juice. Journal of Food Safety (0149-6085). Wiley. 40.e12706.

21. Won Choi, Sang-Soon Kim, Sang-Hyun Park, Jun-Bae Ahn, Dong-Hyun Kang*. 2020. 01. Numerical analysis of rectangular type batch ohmic heater to identify the cold point. Food Science & Nutrition (2048-7177). Wiley.8.648-658. 

20. Sang-Soon Kim, Soo-Hwan Kim, Sang-Hyun Park, Dong-Hyun Kang*. 2020. 01. Inactivation of Bacillus cereus spores on stainless steelby combined superheated steam and UV-C irradiation treatment. Journal of Food Protection. 83(1). 13-16. 

19. Sang-Soon Kim, Minjung Shin, Jun-Won Kang, Do-Kyun Kim, Dong-Hyun Kang*. 2020. 01. 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-Food Science and Technology. 117. 108458. 

18. Jae-Ik Lee, Sang-Soon Kim, Kang, D.H.*. 2019.01. Susceptibility of Escherichia coli O157:H7 grown at low temperature to the krypton-chlorine excilamp. Scientific Reports (2045-2322). Nature publishing group.9:563. https://doi.org/10.1038/s41598-018-37060-1

17. Youngje Jo, Hyeryeon Bae, Sang-Soon Kim, Choongjin Ban, Sang Oh Kim, Young Jin Choi*. 2019.04. Inactivation of Bacillus cereus ATCC 14579 spore on garlic with combination treatments of germinant compounds and superheated steam. Journal of Food Protection. 82(4):691-695. https://doi.org/10.4315/0362-028X.JFP-18-401 

16. Sang-Soon Kim, Sang-Hyun Park, Soo-Hwan Kim, Dong-Hyun Kang*. 2019.08. Synergistic effect of ohmic heating and UV-C irradiation for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in buffered peptone water and tomato juice. Food Control. 102(1):69-75. https://doi.org/10.1016/j.foodcont.2019.03.011

15. Sang-Hyun Park, Won Choi, Sang-Soon Kim, Dong-Hyun Kang*.  2019. 09. CFD simulation for designing a chlorine gaseous sanitizer treatment system. Food and Bioproducts Processing (0960-3085). ELSEVIER. 117(1). 388-395. https://doi.org/10.1016/j.fbp.2019.08.008

14. Soo-Hwan Kim, Sang-Hyun Park, Sang-Soon Kim, Dong-Hyun Kang*. 2019. 09. Inactivation of Staphylococcus aureus biofilms on food contact surfaces by superheated steam treatment. Journal of Food Protection. 82(9). 1496-1500. https://doi.org/10.4315/0362-028X.JFP-18-572  

13. Sang-Soon Kim, Jae-Ik Lee, Dong-Hyun Kang*. 2019.09. Resistance of Escherichia coli O157:H7 ATCC 35150 to ohmic heating as influenced by growth temperature and sodium chloride concentration in salsa. Food Control. 103(1):119-125. https://doi.org/10.1016/j.foodcont.2019.03.037

12. Jegon Lee, Sang-Soon Kim, Kyujeong Sim, Kang, D.H., and Youn, H.J.*. 2018. 01. Application of inorganic particles modified with polyvinylamine to produce antibacterial paper. BioResources (1930-2126). NC State University. 13(1):241-255. https://doi.org/10.15376/biores.13.1.241-255

11. Sang-Soon Kim, Sang-Hyun Park, Kang, D.H.*. 2018. 07. Application of continuous-type pulsed ohmic heating system for inactivation of foodborne pathogens in buffered peptone water and tomato juice. LWT - Food Science and Technology. 93(1):316-322. https://doi.org/10.1016/j.lwt.2018.03.032

10. Jun-Won Kang, Sang-Soon Kim, Kang, D.H.*. 2018. 07. Inactivation dynamics of 222 nm krypton-chlorine excilamp irradiation on Gram-positive and Gram-negative foodborne pathogenic bacteria. Food Research International (0963-9969). ELSEVIER.109:325-333. https://doi.org/10.1016/j.foodres.2018.04.018

9. Sang-Soon Kim and Kang, D.H.*. 2017. 03. Synergistic effect of carvacrol and ohmic heating for inactivation of E. coli O157:H7, S. Typhimurium, L. monocytogenes, and MS-2 bacteriophage in salsa. Food Control (0956-7135) . ELSEVIER. 73(1):300-305. https://doi.org/10.1016/j.foodcont.2016.08.022

8. Sang-Soon Kim, Won Choi and Kang, D.H.*. 2017. 05. Application of low frequency pulsed ohmic heating for inactivation of foodborne pathogens and MS-2 phage in buffered peptone water and tomato juice. Food Microbiology (0740-0020). ELSEVIER 63(1):22-27. https://doi.org/10.1016/j.fm.2016.10.021.

7. Sang-Soon Kim and Kang, D.H.*. 2017. 10. Combination treatment of ohmic heating with various essential oil components for inactivation of food-borne pathogens in buffered peptone water and salsa. Food Control. 80(1):29-36. https://doi.org/10.1016/j.foodcont.2017.04.001

6. Sang-Soon Kim, Youngje Jo and Kang, D.H.* 2017. 12. Combined inhibitory effect of milk fat and lactose for inactivation of foodborne pathogens by ohmic heating. LWT-Food Science and Technology. 86(1):159-165. https://doi.org/10.1016/j.lwt.2017.07.043

5. Sang-Soon Kim, Hye-Jung Sung, Hyo-Sun Kwak, In-Sun Joo, Jeong-Su Lee, Gwang-Pyo Ko, and Kang, D.H.* 2016. 09. Effect of power levels on inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in tomato paste using 915 MHz microwave and ohmic heating. Journal of Food Protection. 79:1616-1622. https://doi.org/10.4315/0362-028X.JFP-16-044 

4. Ji-Yeon Lee, Sang-Soon Kim and Dong-Hyun Kang.*. 2015. 06. Effect of pH for inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium and Listeria monocytogenes in orange juice by ohmic heating. LWT-Food Science and Technology (0023-6348). ELSEVIER. 62(1):83-88. https://doi.org/10.1016/j.lwt.2015.01.020

3. Sang-Soon Kim and Kang, D.H.*. 2015. 06. Comparative effects of ohmic and conventional heating for inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium and Listeria monocytogenes. Journal of Food Protection (0362-028X). International Association for Food Protection. 78(6):1208-1214. https://doi.org/10.4315/0362-028X.JFP-14-544 

2. Sang-Soon Kim, and Kang, D.H.*. 2015. 08. Effect of milk fat content on the performance of ohmic heating for inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium and Listeria monocytogenes. Journal of Applied Microbiology (1364-5072). Society for applied microbiology. 119(2):475-486. https://doi.org/10.1111/jam.12867|

1. Sang-Soon Kim, and Kang, D.H.*. 2015.12. Comparison of pH effects on ohmic heating and conventional heating for inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium and Listeria monocytogenes in orange juice. LWT-Food Science and Technology. 64(2):860-866. https://doi.org/10.1016/j.lwt.2015.06.056