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Effects of protectant and rehydration conditions on the survival rate and malolactic fermentation efficiency of freeze-dried Lactobacillus plantarum JH287

Applied microbiology and biotechnology, 2016-09, Vol.100 (18), p.7853-7863

2016

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Molecular Regulation of Betulinic Acid on α3β4 Nicotinic Acetylcholine Receptors

Molecules (Basel, Switzerland), 2021-05, Vol.26 (9), p.2659

2021

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Isolation and Investigation of Potential Non-Saccharomyces Yeasts to Improve the Volatile Terpene Compounds in Korean Muscat Bailey A Wine

Microorganisms (Basel), 2020-10, Vol.8 (10), p.1552

2020

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Rv3133c/dosR is a transcription factor that mediates the hypoxic response of Mycobacterium tuberculosis

Molecular microbiology, 2003-05, Vol.48 (3), p.833-843

2003

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Differential Regulation of Human Serotonin Receptor Type 3A by Chanoclavine and Ergonovine

Molecules (Basel, Switzerland), 2021-02, Vol.26 (5), p.1211

2021

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Development of Korean Indigenous Low-Temperature-Tolerant Yeast for Enhancing the Flavor of Yakju

Fermentation (Basel), 2021-12, Vol.7 (4), p.260

2021

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The Antimutagenic and Antioxidant Activity of Fermented Milk Supplemented with Cudrania tricuspidata Powder

Foods, 2020-11, Vol.9 (12), p.1762

2020

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Differential Damage in Bacterial Cells by Microwave Radiation on the Basis of Cell Wall Structure

Applied and Environmental Microbiology, 2000-05, Vol.66 (5), p.2243-2247

2000

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Development of air-blast dried non-Saccharomyces yeast starter for improving quality of Korean persimmon wine and apple cider

International journal of food microbiology, 2019-02, Vol.290, p.193-204

2019

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Effect of air-blast drying and the presence of protectants on the viability of yeast entrapped in calcium alginate beads with an aim to improve the survival rate

Applied microbiology and biotechnology, 2017, Vol.101 (1), p.93-102

2017

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Role of non-Saccharomyces yeasts in Korean wines produced from Campbell Early grapes: Potential use of Hanseniaspora uvarum as a starter culture

Food microbiology, 2013-05, Vol.34 (1), p.207-214

2013

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Antioxidative activity of resveratrol and its derivatives isolated from seeds of Paeonia lactiflora

Bioscience, biotechnology, and biochemistry, 2002-09, Vol.66 (9), p.1990-1993

2002

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Characteristics of a novel bacterial polysaccharide consisted of glucose and mannose as major components

Food hydrocolloids, 2013-03, Vol.30 (2), p.512-518

2013

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Co-fermentation of grape must by Issatchenkia orientalis and Saccharomyces cerevisiae reduces the malic acid content in wine

Biotechnology letters, 2008-09, Vol.30 (9), p.1633-1638

2008

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Antisense-mediated inhibition of acid trehalase (ATH1) gene expression promotes ethanol fermentation and tolerance in Saccharomyces cerevisiae

Biotechnology letters, 2005-12, Vol.27 (23-24), p.1855-1859

2005

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Fermentation Characteristics of Unripe Citrus unshiu Vinegar Production Using Acetic Acid Bacteria Isolated from Traditional Fermented Vinegars

Preventive Nutrition and Food Science, 2024, 29(2), , pp.220-227

2024

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Cloning and Characterization of a Catechol-Degrading Gene Cluster from 3,4-dichloroaniline Degrading Bacterium Pseudomonas sp. KB35B

Journal of agricultural and food chemistry, 2007-06, Vol.55 (12), p.4722-4727

2007

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Overexpressed Acetohydroxyacid Reductoisomerase (ILV5) Gene in Saccharomyces cerevisiae Reduces Diacetyl Contents in Korean Campbell Early and Muscat Bailey A Grape Wines

Applied Biological Chemistry, 2012, 55(6), , pp.799-801

2012

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Three Glycoproteins with Antimutagenic Activity Identified in Lactobacillus plantarum KLAB21

Applied and Environmental Microbiology, 2001-08, Vol.67 (8), p.3445-3449

2001

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IMPROVING BREAD QUALITY USING CO-CULTURES OF SACCHAROMYCES CEREVISIAE, TORULASPORA DELBRUECKII JK08, AND PICHIA ANOMALA JK04

Italian journal of food science, 2016-01, Vol.28 (2), p.298

2016

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Occurrence of Issatchenkia orientalis exhibiting inhibitory effects against soybean lipoxygenase in Korean nuruk

Applied Biological Chemistry, 2013, 56(2), , pp.247-250

2013

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Optimization of air-blast drying process for manufacturing Saccharomyces cerevisiae and non-Saccharomyces yeast as industrial wine starters

AMB Express, 2016-12, Vol.6 (1), p.105-105, Article 105

2016

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Characterization and application of Torulaspora delbrueckii JK08 and Pichia anomala JK04 as baker's yeasts

Journal of food and nutrition research, 2015-06, Vol.54 (3), p.205-217

2015

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Effects of concentration of Jerusalem artichoke powder on the quality of artichoke-enriched bread fermented with mixed cultures of Saccharomyces cerevisiae, Torulaspora delbrueckii JK08 and Pichia anomala JK04

Emirates Journal of Food and Agriculture, 2016-04, Vol.28 (4), p.242

2016

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Effects of phosphorylated cross-linked resistant corn starch on the intestinal microflora and short chain fatty acid formation during in vitro human fecal batch culture

Food Science and Biotechnology, 2013, 22(6), , pp.1649-1654

2013

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Effects of protectant and rehydration conditions on the survival rate and malolactic fermentation efficiency of freeze-dried Lactobacillus plantarum JH287

Molecular Regulation of Betulinic Acid on α3β4 Nicotinic Acetylcholine Receptors

Isolation and Investigation of Potential Non-Saccharomyces Yeasts to Improve the Volatile Terpene Compounds in Korean Muscat Bailey A Wine

Rv3133c/dosR is a transcription factor that mediates the hypoxic response of Mycobacterium tuberculosis

Differential Regulation of Human Serotonin Receptor Type 3A by Chanoclavine and Ergonovine

Development of Korean Indigenous Low-Temperature-Tolerant Yeast for Enhancing the Flavor of Yakju

The Antimutagenic and Antioxidant Activity of Fermented Milk Supplemented with Cudrania tricuspidata Powder

Differential Damage in Bacterial Cells by Microwave Radiation on the Basis of Cell Wall Structure

Development of air-blast dried non-Saccharomyces yeast starter for improving quality of Korean persimmon wine and apple cider

Effect of air-blast drying and the presence of protectants on the viability of yeast entrapped in calcium alginate beads with an aim to improve the survival rate

Role of non-Saccharomyces yeasts in Korean wines produced from Campbell Early grapes: Potential use of Hanseniaspora uvarum as a starter culture

Antioxidative activity of resveratrol and its derivatives isolated from seeds of Paeonia lactiflora

Characteristics of a novel bacterial polysaccharide consisted of glucose and mannose as major components

Co-fermentation of grape must by Issatchenkia orientalis and Saccharomyces cerevisiae reduces the malic acid content in wine

Antisense-mediated inhibition of acid trehalase (ATH1) gene expression promotes ethanol fermentation and tolerance in Saccharomyces cerevisiae

Fermentation Characteristics of Unripe Citrus unshiu Vinegar Production Using Acetic Acid Bacteria Isolated from Traditional Fermented Vinegars

Cloning and Characterization of a Catechol-Degrading Gene Cluster from 3,4-dichloroaniline Degrading Bacterium Pseudomonas sp. KB35B

Overexpressed Acetohydroxyacid Reductoisomerase (ILV5) Gene in Saccharomyces cerevisiae Reduces Diacetyl Contents in Korean Campbell Early and Muscat Bailey A Grape Wines

Three Glycoproteins with Antimutagenic Activity Identified in Lactobacillus plantarum KLAB21

IMPROVING BREAD QUALITY USING CO-CULTURES OF SACCHAROMYCES CEREVISIAE, TORULASPORA DELBRUECKII JK08, AND PICHIA ANOMALA JK04

Occurrence of Issatchenkia orientalis exhibiting inhibitory effects against soybean lipoxygenase in Korean nuruk

Optimization of air-blast drying process for manufacturing Saccharomyces cerevisiae and non-Saccharomyces yeast as industrial wine starters

Characterization and application of Torulaspora delbrueckii JK08 and Pichia anomala JK04 as baker's yeasts

Effects of concentration of Jerusalem artichoke powder on the quality of artichoke-enriched bread fermented with mixed cultures of Saccharomyces cerevisiae, Torulaspora delbrueckii JK08 and Pichia anomala JK04

Effects of phosphorylated cross-linked resistant corn starch on the intestinal microflora and short chain fatty acid formation during in vitro human fecal batch culture

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