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Biogenic amine formation and bacterial contribution in fish, squid and shellfish

Food chemistry, 2009-09, Vol.116 (1), p.87-95

2009

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Bacterial Production and Control of Biogenic Amines in Asian Fermented Soybean Foods

Foods, 2019-02, Vol.8 (2), p.85

2019

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Protective effects of kaempferol (3,4',5,7-tetrahydroxyflavone) against amyloid beta peptide (Abeta)-induced neurotoxicity in ICR mice

Bioscience, biotechnology, and biochemistry, 2010, Vol.74 (2), p.397-401

2010

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Quantitative analysis of volatile flavor components in Korean alcoholic beverage and Japanese sake using SPME-GC/MS

Food Science and Biotechnology, 2016, 25(4), , pp.979-985

2016

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Validation of an HPLC Analytical Method for Determination of Biogenic Amines in Agricultural Products and Monitoring of Biogenic Amines in Korean Fermented Agricultural Products

한국독성학회지, 2015, 31(3), , pp.299-305

2015

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ability of Schisandra chinensis fruit to inhibit the growth of foodborne pathogenic bacteria and the viability and heat resistance of Bacillus cereus spores

International journal of food science & technology, 2015-10, Vol.50 (10), p.2193-2200

2015

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Potential of a lactic acid bacterial starter culture with gamma-aminobutyric acid (GABA) activity for production of fermented sausage

Food Science and Biotechnology, 2017, 26(5), , pp.1333-1341

2017

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Tyramine reduction by tyrosine decarboxylase inhibitor in Enterococcus faecium for tyramine controlled cheonggukjang

Food Science and Biotechnology, 2018, 27(1), , pp.87-93

2018

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Effects of Calcium and Manganese on Sporulation of Bacillus Species Involved in Food Poisoning and Spoilage

Foods, 2019-04, Vol.8 (4), p.119

2019

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Inhibition of biogenic amine formation in a salted and fermented anchovy by Staphylococcus xylosus as a protective culture

Food control, 2009-09, Vol.20 (9), p.796-801

2009

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Effects of food additives on biogenic amine formation in Myeolchi-jeot, a salted and fermented anchovy ( Engraulis japonicus)

Food chemistry, 2009-05, Vol.114 (1), p.168-173

2009

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Inhibitory effect of Poncirus trifoliate on acetylcholinesterase and attenuating activity against trimethyltin-induced learning and memory impairment

Bioscience, biotechnology, and biochemistry, 2009-05, Vol.73 (5), p.1105-1112

2009

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Inhibitory effects of garlic and other spices on biogenic amine production in Myeolchi-jeot, Korean salted and fermented anchovy product

Food control, 2009-05, Vol.20 (5), p.449-454

2009

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The ability of zinc to inhibit the sporulation and viability of Clostridium sporogenes and growth of other bacteria

International journal of food science & technology, 2011-07, Vol.46 (7), p.1494-1501

2011

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Fungal mycoflora and mycotoxins in Korean polished rice destined for humans

International journal of food microbiology, 2005-09, Vol.103 (3), p.305-314

2005

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Reduction of soybean oligosaccharides and properties of α- d-galactosidase from Lactobacillus curvatus R08 and Leuconostoc mesenteriodes JK55

Food microbiology, 2008, Vol.25 (6), p.815-823

2008

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Lactic Acid Bacterial Starter Culture with Antioxidant and γ-Aminobutyric Acid Biosynthetic Activities Isolated from Flatfish-Sikhae Fermentation

Journal of medicinal food, 2015-12, Vol.18 (12), p.1371

2015

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Identification and Antioxidant Activity of Novel Chlorogenic Acid Derivatives from Bamboo (Phyllostachys edulis)

Journal of agricultural and food chemistry, 2001-10, Vol.49 (10), p.4646-4655

2001

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Properties and safety aspects of Enterococcus faecium strains isolated from Chungkukjang, a fermented soy product

Food science & technology, 2008-01, Vol.41 (5), p.925-933

2008

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Paenibacillus tyraminigenes sp. nov. isolated from Myeolchi-jeotgal, a traditional Korean salted and fermented anchovy

International journal of food microbiology, 2008-10, Vol.127 (3), p.209-214

2008

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Reduction of tyramine by addition of Schizandra chinensis baillon in Cheonggukjang

Journal of medicinal food, 2012-12, Vol.15 (12), p.1109

2012

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Biogenic amines in Jeotkals, Korean salted and fermented fish products

Food chemistry, 2002-11, Vol.79 (2), p.239-243

2002

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Impact of Sodium Copper Chlorophyllin on Mercury absorption Using an in Vitro digestion with Human Intestinal Cell Model

Food science and biotechnology, 2008-06, Vol.17 (3), p.564-568

2008

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Grape seed extract regulates androgen receptor-mediated transcription in prostate cancer cells through potent anti-histone acetyltransferase activity

Journal of medicinal food, 2011-01, Vol.14 (1-2), p.9

2011

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Subacute Toxicity Study of 40 kGy Irradiated Ready-to-Eat Bulgogi

Journal of food science and nutrition (Pusan, Korea : 2003), 2011-03, Vol.16 (1)

2011

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Biogenic amine formation and bacterial contribution in fish, squid and shellfish

Bacterial Production and Control of Biogenic Amines in Asian Fermented Soybean Foods

Protective effects of kaempferol (3,4',5,7-tetrahydroxyflavone) against amyloid beta peptide (Abeta)-induced neurotoxicity in ICR mice

Quantitative analysis of volatile flavor components in Korean alcoholic beverage and Japanese sake using SPME-GC/MS

Validation of an HPLC Analytical Method for Determination of Biogenic Amines in Agricultural Products and Monitoring of Biogenic Amines in Korean Fermented Agricultural Products

ability of Schisandra chinensis fruit to inhibit the growth of foodborne pathogenic bacteria and the viability and heat resistance of Bacillus cereus spores

Potential of a lactic acid bacterial starter culture with gamma-aminobutyric acid (GABA) activity for production of fermented sausage

Tyramine reduction by tyrosine decarboxylase inhibitor in Enterococcus faecium for tyramine controlled cheonggukjang

Effects of Calcium and Manganese on Sporulation of Bacillus Species Involved in Food Poisoning and Spoilage

Inhibition of biogenic amine formation in a salted and fermented anchovy by Staphylococcus xylosus as a protective culture

Effects of food additives on biogenic amine formation in Myeolchi-jeot, a salted and fermented anchovy ( Engraulis japonicus)

Inhibitory effect of Poncirus trifoliate on acetylcholinesterase and attenuating activity against trimethyltin-induced learning and memory impairment

Inhibitory effects of garlic and other spices on biogenic amine production in Myeolchi-jeot, Korean salted and fermented anchovy product

The ability of zinc to inhibit the sporulation and viability of Clostridium sporogenes and growth of other bacteria

Fungal mycoflora and mycotoxins in Korean polished rice destined for humans

Reduction of soybean oligosaccharides and properties of α- d-galactosidase from Lactobacillus curvatus R08 and Leuconostoc mesenteriodes JK55

Lactic Acid Bacterial Starter Culture with Antioxidant and γ-Aminobutyric Acid Biosynthetic Activities Isolated from Flatfish-Sikhae Fermentation

Identification and Antioxidant Activity of Novel Chlorogenic Acid Derivatives from Bamboo (Phyllostachys edulis)

Properties and safety aspects of Enterococcus faecium strains isolated from Chungkukjang, a fermented soy product

Paenibacillus tyraminigenes sp. nov. isolated from Myeolchi-jeotgal, a traditional Korean salted and fermented anchovy

Reduction of tyramine by addition of Schizandra chinensis baillon in Cheonggukjang

Biogenic amines in Jeotkals, Korean salted and fermented fish products

Impact of Sodium Copper Chlorophyllin on Mercury absorption Using an in Vitro digestion with Human Intestinal Cell Model

Grape seed extract regulates androgen receptor-mediated transcription in prostate cancer cells through potent anti-histone acetyltransferase activity

Subacute Toxicity Study of 40 kGy Irradiated Ready-to-Eat Bulgogi

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