top of page
본 사이트는
.com
사이트 제작 도구로 제작되었습니다. 지금 나만의 사이트를 만들어보세요.시작하기
Journal Publications (SCIE)
(First author or Corresponding author*)

  1. Im, Y.H., Ha, J.W.*. 2024. The synergistic bactericidal effect of simultaneous 222 nm krypton-chlorine excilamp and 307 nm UVB light treatment on sliced cheese and its mechanisms. Food Microbiology. 122: 104552. (IF: 5.3, JCR Top 18.9%)
     

  2. Khalil T., Haroon M., Miskeen S., Sammi S., Jahangir M., Najeeb S., Nisar K., Khan A., Liaquat M., Khan I.*, Ha, J.W.*. 2024. Potato chip varietal analysis: a comparative evaluation based on potato cultivars. Potato Research. In press. (IF: 2.9)
     

  3. Jee, D.Y., Cha, S.Y., Ha, J.W.*. 2023. Evaluation of low-energy X-rays as an alternative to chlorine washing to control internalized foodborne pathogens in lettuce. Journal of Food Safety. e13094. (IF: 2.4)
     

  4. Seok, J.H., Ha, J.W.*. 2023. Susceptibility of Listeria monocytogenes and Staphylococcus aureus grown under high salt conditions to X-ray irradiation. Food and Bioprocess Technology. 16: 2800-2812. (IF: 5.6, JCR Top 18.7%)
     

  5. Jee, D.Y., Ha, J.W.*. 2023. Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on stainless steel by synergistic effects of tap water-based neutral electrolyzed water and lactic acid. Food Microbiology. 112: 104233. (IF: 6.374, JCR Top 15.03%)
     

  6. Khalid N., Sammi S., Miskeen S., Khan I., Inam-u-llah, Liaquat M., Anwar K., Khan A., Shah A.M., Shah A.S., Al-Judaibi A.A.M., Ha J.W.*, Jahangir M.*. 2023. Impact of salicylic acid and calcium chloride on quality attributes of peach stored at refrigeration temperature. Food Science and Biotechnology. 32: 1281-1296. (co-corresponding authors, IF: 3.231)
     

  7. Lee, J.I., Cha, S.Y., Lee, C.G., Ha, J.W.*, Park, S.J.*. 2022. Application of bottom ash from cattle manure combustion for removing fluoride and inactivating pathogenic bacteria in wastewater. Chemical Engineering Research and Design. 187: 319-331. (co-corresponding authors, IF: 4.119)
     

  8. Cha, M.Y., Ha, J.W.*. 2022. Low-energy X-ray irradiation effectively inactivates major foodborne pathogen biofilms on various food contact surfaces. Food Microbiology. 106: 104054. (IF: 6.374, JCR Top 15.03%)
     

  9. Lim, J.S., Ha, J.W.*. 2022. Growth temperature-induced changes in resistance of Listeria monocytogenes and Yersinia enterocolitica to X-ray irradiation. Food Microbiology. 105: 104029. (IF: 6.374, JCR Top 15.03%)
     

  10. Jeong, Y.J., Ha, J.W.*. 2022. Synergistic antimicrobial effect of UV-A irradiation and malic acid combination treatment against foodborne pathogens on spinach and the underlying mechanism. Food and Bioprocess Technology. 15: 379-390. (IF: 5.581, JCR Top 22.73%)
     

  11. Jee, D.Y., Ha, J.W.*. 2021. Synergistic interaction of tap water-based neutral electrolyzed water combined with UVA irradiation to enhance microbial inactivation on stainless steel. Food Research International. 150: 110773. (IF: 6.475, JCR Top 5.9%)
     

  12. Lim, J.S., Ha, J.W.*. 2021. Growth-inhibitory effect of X-ray irradiation on gram-negative and gram-positive pathogens in apple, orange, and tomato juices. Food and Bioprocess Technology. 14: 1909-1919. (IF: 4.465, JCR Top 23.43%)
     

  13. Lim, J.S., Ha, J.W.*. 2021. Growth temperature influences the resistance of Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium on lettuce to X-ray irradiation. Food Microbiology. 99: 103825. (IF: 5.516, JCR Top 14.34%)
     

  14. Cho, G.L., Ha, J.W.*. 2021. Synergistic effect of citric acid and xenon light for inactivating foodborne pathogens on spinach leaves. Food Research International. 142: 110210. (IF: 6.475, JCR Top 5.9%)
     

  15. Seok, J.H., Ha, J.W.*. 2021. Synergistic mechanism and enhanced inactivation exhibited by UVA irradiation combined with citric acid against pathogenic bacteria on sliced cheese. Food Control. 124: 107861. (IF: 5.548, JCR Top 12.85%)
     

  16. Lim, J.S., Ha, J.W.*. 2021. Effect of acid adaptation on the resistance of Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium to X-ray irradiation in apple juice. Food Control. 120: 107489. (IF: 5.548, JCR Top 12.85%)
     

  17. Jeon, M.J., Ha, J.W.*. 2020. Bactericidal and synergistic effects of X-ray irradiation and gallic acid against foodborne pathogens on lettuce. Food Microbiology. 92: 103584. (IF: 4.155, JCR Top 17.63%)
     

  18. Jeon, M.J., Ha, J.W.*. 2020. Synergistic bactericidal effect and mechanism of X-ray irradiation and citric acid combination against food-borne pathogens on spinach leaves. Food Microbiology. 91: 103543. (IF: 4.155, JCR Top 17.63%)
     

  19. Cho, G.L., Ha, J.W.*. 2020. Erythrosine B (Red dye No. 3): a potential photosensitizer for the photodynamic inactivation of foodborne pathogens in tomato juice. Journal of Food Safety. e12813. (Top cited article 2020-2021)
     

  20. Jeon, M.J., Ha, J.W.*. 2020. Inactivating foodborne pathogens in apple juice by combined treatment with fumaric acid and ultraviolet-A light, and mechanisms of their synergistic bactericidal action. Food Microbiology. 87: 103387. (IF: 4.155, JCR Top 17.63%)
     

  21. Park, J.S., Ha, J.W.*. 2020. Synergistic antimicrobial effect of X-ray and curcumin against Listeria monocytogenes on sliced cheese. Food Control. 110: 106986. (IF: 4.258, JCR Top 13.31%)
     

  22. Jeong, Y.J., Ha, J.W.*. 2019. Simultaneous effects of UV-A and UV-B irradiation on the survival of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in buffer solution and apple juice. Journal of Food Protection. 82: 2065-2070. 
     

  23. Park, J.S., Ha, J.W.*. 2019. Ultrasound treatment combined with fumaric acid for inactivating food-borne pathogens in apple juice and its mechanisms. Food Microbiology. 84: 103277. (IF: 4.089, JCR Top 10.0%)
     

  24. Jeong, Y.J., Ha, J.W.*. 2019. Combined treatment of UV-A radiation and acetic acid to control foodborne pathogens on spinach and characterization of their synergistic bactericidal mechanisms. Food Control. 106: 106698. (IF: 4.248, JCR Top 7.78%)
     

  25. Song, W.J., Chung, H.Y., Ha, J.W.*, Kang, D.H.*. 2019. Microbial quality of reduced-sodium napa cabbage kimchi and its processing. Food Science & Nutrition. 7: 628-635. (co-corresponding authors)
     

  26. Cho, G.L., Ha, J.W.*. 2019. Application of X-ray for inactivation of foodborne pathogens in ready-to-eat sliced ham and mechanism of the bactericidal action. Food Control. 96: 343-350. (IF: 4.248, JCR Top 7.78%)
     

  27. Park, J.S., Ha, J.W.*. 2019. X-ray irradiation inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes on sliced cheese and its bactericidal mechanisms. International Journal of Food Microbiology. 289: 127-133. (IF: 4.006, JCR Top 11.48%)
     

  28. Jeon, M.J., Ha, J.W.*. 2018. Efficacy of UV-A, UV-B, and UV-C irradiation on inactivation of foodborne pathogens in different neutralizing buffer solutions. LWT-Food Science and Technology. 98: 591-597.
     

  29. Ha, J.W., Kang, D.H. 2018. Effect of intermittent 222 nm krypton-chlorine excilamp irradiation on microbial inactivation in water. Food Control. 90: 146-151.
     

  30. Park, I.K., Ha, J.W., Kang, D.H. 2017. Investigation of optimum ohmic heating conditions for inactivation of Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes in apple juice. BMC Microbiology. 17: 117. (co-first authors)
     

  31. Ha, J.W., Lee, J.I., Kang, D.H. 2017. Application of a 222-nm krypton-chlorine excilamp to control foodborne pathogens on sliced cheese surfaces and characterization of the bactericidal mechanisms. International Journal of Food Microbiology. 243: 96-102.
     

  32. Ha, J.W., Back, K.H., Kim, Y.H., Kang, D.H. 2016. Efficacy of UV-C irradiation for inactivation of food-borne pathogens on sliced cheese packaged with different types and thicknesses of plastic films. Food Microbiology. 57: 172-177.
     

  33. Ha, J.W., Kang, D.H. 2015. Combining lactic acid spray with NIR radiant heating to inactivate Salmonella enterica serovar Enteritidis on almond and pine nut kernels. Applied and Environmental Microbiology. 81(13): 4517-4524.
     

  34. Ha, J.W., Kang, D.H. 2015. Enhanced inactivation of food-borne pathogens in ready-to-eat sliced ham by NIR heating combined with UV-C irradiation and mechanism of the synergistic bactericidal action. Applied and Environmental Microbiology. 81(1): 2-8.
     

  35. Back, K.H., Ha, J.W., Kang, D.H. 2014. Effect of hydrogen peroxide vapor treatment for inactivating Salmonella Typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes on organic fresh lettuce. Food Control. 44: 78-85. (co-first authors)
     

  36. Ha, J.W., Kang, D.H. 2014. Inactivation kinetics of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in ready-to-eat sliced ham by near-infrared heating at different radiation intensity. Journal of Food Protection. 77(7): 1224-1228.
     

  37. Kim S.O., Ha, J.W., Park K., Chung M., Kang, D.H. 2014. Infrared sensor-based aerosol sanitization system for controlling Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on fresh produce. Journal of Food Protection. 77(6): 977-980. (co-first authors)
     

  38. Ha, J.W., Kang, D.H. 2014. Synergistic bactericidal effect of simultaneous near-infrared radiant heating and UV radiation against Cronobacter sakazakii in powdered infant formula. Applied and Environmental Microbiology. 80(6): 1858-1863.
     

  39. Ha, J.W., Kang, D.H. 2013. Simultaneous near-infrared radiant heating and ultraviolet radiation for inactivating Escherichia coli O157:H7 and Salmonella Typhimurium in powdered red pepper (Capsicum annum L.). Applied and Environmental Microbiology. 79(21): 6568-6575.
     

  40. Ha, J.W., Kim, S.Y. Ryu, S.R., Kang, D.H. 2013. Inactivation of Salmonella enterica serovar Typhimurium and Escherichia coli O157:H7 in peanut butter cracker sandwiches by radio-frequency heating. Food Microbiology. 34(1): 145-150.
     

  41. Ha, J.W., Kang, D.H. 2012. Evaluation of near-infrared pasteurization in controlling Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes in ready-to-eat sliced ham. Applied and Environmental Microbiology. 78(18): 6458-6465.

Journal Publications (Domestic)
(First author or Corresponding author*)

  1. Lim, J.S., Ha, J.W.*. 2020. (Review) The potential of X-ray irradiation as a new pasteurization technology for food. Food Science and Industry. 53(3): 264-276.

Patents

■ Patent registration (등록 특허)

  1. “Method for effective microorganism sterilization with the intermittent application of 222㎚ KrCl excimer lamp irradiation”, Ha, J.W., Kang, D.H., Korea Patent, 10-2092339 (2020)

  2. “Sterilization device for nuts”, Ha, J.W., Kang, D.H., Korea Patent, 10-1790183 (2017)

  3. "Slice ham sterilization apparatus ", Ha, J.W., Kang, D.H., Korea Patent, 10-1674077 (2016)

  4. "Sterilization device for powdered infant formula ", Ha, J.W., Kang, D.H., Korea Patent, 10-1626316 (2016)

  5. "Sterilization device for powdered red pepper", Ha, J.W., Kang, D.H., Korea Patent, 10-1468638-0000 (2014)
     

■ Patent application (출원 특허)

  1. “Antimicrobial composition comprising tap water-based neutral electrolyzed water and lactic acid aqueous solution”, Jee, D.Y., Ha, J.W., Korea Patent, 10-2022-0102285 (2022)

Technology Transfer

▶ 국내등록특허 제10-1626316호 (조제분유 살균장치), 주식회사 웅지전자 기술이전 (2016. 12)

​

​

bottom of page