P. Grotheer, S. Valles, A. Simonne, J.M. Kim, and M.R. Marshall. 2011. Polyphenol oxidase inhibitor(s) from German cockroach (Blattella germanica) extract. Journal of Food Biochemistry. 2011 (printing)

Jong-Whan Rhim, S.M. Koh, J.M. Kim. 2011. Effect of freezing temperature on rehydration and water vapor adsorption characteristics of freeze-dried rice porridge. Journal of Food Engineering. 104: 484-491.

Wei-Yea Hsu, Amarat Simonne, Alexandra Weissman, and Jeong-mok Kim, Antimicrobial Activity of Greater Galangal [Alpiniagalanga(Linn.)Swartz.] Flowers. 2010. Food Science and Biotechnology. 19(4): 873-880

Jeongmok Kim and Richard Linton. 2008. Identification of a non-pathogenic surrogate organism for chlorine dioxide (ClO2) gas treatment. Food Microbiology. 25(4): 597-606.

Wen-Xian Du, Chia-Min Lin, Tush-Shi Huang, Jeongmok Kim, Maurice R. Marshall, and Cheng-i Wei. 2002. Potential application of the electronic nose for quality assessment of Salmon fillets under various storage conditions.  J. Food Sci. 67 (1): 307-313.

Wen-Xian Du, Jeongmok Kim, John. A. Cornell, Tung-shi Huang, Maurice R. Marshall, and Cheng-i Wei. 2001. Microbiological, sensory, and electronic nose evaluation of Yellowfin Tuna under various storage conditions. J. Food Prot. 64 (12): 2027-2036.

Alberto J. Lung, Chia-Min Lin, Jeongmok Kim, Maurice  R. Marshall, Roger A. Nordstedt , Neal P. Thompson and Cheng-i Wei.  2001. Destruction of Escherichia coli O157:H7 and Salmonella enteritidis in cow manure composting.  J. Food Prot. 64 (9):1309-1314.

Wen-Xian Du, Tung-shi Huang, Jeongmok Kim, Maurice R. Marshall, and Cheng-i Wei. 2001. Chemical, microbiological, and AromaScan evaluation of mahi-mahi fillets under various storage conditions. J. Agric. Food Chem. 49 (1):527-534.

Marshall, M.R., J.M. Kim, and C.I. Wei. Enzymatic browning in fruits, vegetables and seafoods. FAO 2000. http://www.fao.org/ag/ags/agsi/ENZYMEFINAL/Enzymatic%20Browning.html

 Chia-Min Lin, Jeongmok Kim, Wen-Xian Du, and Cheng-I Wei. 2000. Bactericidal activity of isothiocyanate against pathogens on fresh produce.  J. Food Prot. 63 (1):25-30.

 Jeongmok Kim, Tung-Shi Huang, Maurice R. Marshall, and Cheng-I Wei. 1999. Chlorine dioxide treatment of seafoods to reduce bacterial loads.  J. Food Sci. 64 (6):1089-1093.

 Jeongmok Kim, Maurice R. Marshall, Wen-Xian Du, W. Steve. Otwell, and Cheng-I Wei. 1999. Determination of chlorate and chlorite and mutagenicity of seafood treated  with aqueous chlorine dioxide. J. Agric. Food Chem. 47(9):3586-3591.

 Jeongmok Kim, Wen-Xian Du, W. Steve Otwell, Maurice R. Marshall, and Cheng-I Wei. 1998. Nutrients in salmon and red grouper fillets as affected by chlorine dioxide (ClO2) treatment. J. Food Sci. 63 (4):629-633.

 Jeongmok Kim, Yangsoon Lee, Sean F. O'Keefe and Cheng-I Wei. 1997. Effect of chlorine dioxide treatment on lipid oxidation and fatty acid composition in salmon and red grouper fillets. J. Am. Oil Chem. Soc. 74 (5):539-542

 J. M. Kim, M. R. Marshall, and C. I. Wei. 1995. Antibacterial activity of some essential oil components against five selected foodborne pathogens. J. Agric. Food Chem. 43 (11):2839-2845

 J. M. Kim, M. R. Marshall, J. A. Cornell, J. F. Preston, and C. I. Wei. 1995.  Antibacterial activity of carvacrol, citral, and geraniol against Salmonella typhimurium in culture medium and on fish cubes. J. Food Sci. 60 (6):1364-1368, 1374

 C. I. Wei, T. S. Huang, J. M. Kim, W. F. Lin, M. L. Tamplin, and J. A. Bartz. 1995. Growth and survival of Salmonella montevideo on tomatoes and its disinfection by chlorinated water. J. Food Prot. 58 (8):829-836