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Characteristics of Bacterial Strains with Desirable Flavor Compounds from Korean Traditional Fermented Soybean Paste ( Doenjang )

Molecules (Basel, Switzerland), 2021-08, Vol.26 (16), p.5067

2021

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Comparative Study on the Characteristics of Weissella cibaria CMU and Probiotic Strains for Oral Care

Molecules (Basel, Switzerland), 2016-12, Vol.21 (12), p.1752-1752

2016

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Bioactive compounds of probiotic Saccharomyces cerevisiae strains isolated from cucumber jangajji

Journal of functional foods, 2019-07, Vol.58, p.324-329

2019

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Engineering Bacillus subtilis J46 for efficient utilization of galactose through adaptive laboratory evolution

AMB Express, 2024-01, Vol.14 (1), p.14-13, Article 14

2024

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Consumer Preference of Traditional Korean Soy Sauce ( Ganjang ) and Its Relationship with Sensory Attributes and Physicochemical Properties

Foods, 2023-06, Vol.12 (12), p.2361

2023

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Short communication: Physicochemical features and microbial community of milk kefir using a potential probiotic Saccharomyces cerevisiae KU200284

Journal of dairy science, 2019-12, Vol.102 (12), p.10845-10849

2019

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Microbial community analysis of viable cells and genomes in kyejang, a traditional Korean fermented beverage

Food science & technology, 2021-04, Vol.141, p.110956, Article 110956

2021

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Production of β-glucan, glutathione, and glutathione derivatives by probiotic Saccharomyces cerevisiae isolated from cucumber jangajji

Food science & technology, 2019-02, Vol.100, p.114-118

2019

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The Effect of Vacuum Films on Physicochemical and Microbiological Characteristics of Hanwoo (Korean Native Cattle)

Food science of animal resources, 2023-05, Vol.43 (3), p.441-453

2023

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Optimization of ultrasonic extraction of phenolic antioxidants from green tea using response surface methodology

Molecules (Basel, Switzerland), 2013-10, Vol.18 (11), p.13530-13545

2013

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Physiological Characteristics and Anti-Diabetic Effect of Pediococcus pentosaceus KI62

Food science of animal resources, 2021-03, Vol.41 (2), p.274-287

2021

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Physiological Characteristics and Anti-Diabetic Effect of Pediococcus pentosaceus KI62

한국축산식품학회지, 2021, 41(2), , pp.274-287

2021

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Complete genome sequence of Leuconostoc garlicum KCCM 43211 producing exopolysaccharide

Journal of biotechnology, 2017-03, Vol.246, p.40-44

2017

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In Vitro Antidiabetic and Antiobesity Activities of Traditional Kochujang and Doenjang and Their Components

Preventive Nutrition and Food Science, 2019, 24(3), , pp.274-282

2019

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Effect of Fermentation Temperature on the Volatile Composition of Kimchi

Journal of food science, 2016-11, Vol.81 (11), p.C2623-C2629

2016

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Untargeted Metabolomics reveals Doenjang metabolites affected by manufacturing process and microorganisms

Food research international, 2022-07, Vol.157, p.111422, Article 111422

2022

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Study on the Hurdle Technique for the Reduction of Bacillus cereus Spores in Doenjang and Gochujang

Han'guk Sikp'um Yŏngyang Kwahakhoe chi, 2012, Vol.41 (12), p.1842-1846

2012

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The Effect of Vacuum Films on Physicochemical and Microbiological Characteristics of Hanwoo (Korean Native Cattle)

Food science of animal resources, 2023-05, Vol.43 (3), p.441-453

2023

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Inactivation of pathogens inoculated into prepared seafood products for manufacturing kimbab, steamed rice rolled in dried seaweed, by gamma irradiation

Journal of food protection, 2005-02, Vol.68 (2), p.396-402

2005

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High yield ultrasonication extraction method for Undaria pinnatifida sporophyll and its anti-inflammatory properties associated with AP-1 pathway suppression

Food science & technology, 2015-12, Vol.64 (2), p.1315-1322

2015

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Anti-diabetic effect of Ganjang and Doenjang in different aging periods

Korean Journal of Food Preservation, 2019-06, Vol.26 (3), p.300-307

2019

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Complete genome sequence of Paenibacillus xylanexedens PAMC 22703, a xylan-degrading bacterium

Marine genomics, 2021-02, Vol.55, p.100788-100788, Article 100788

2021

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Protein Extraction from Porcine Myocardium Using Ultrasonication

Journal of food science, 2017-05, Vol.82 (5), p.1059-1065

2017

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Effect of Temperature and Inosine Monophosphate on Spore Germination of Artificially Inoculated Bacillus cereus in Traditional Korean Fermented Sauces

Korean Journal of Food Science and Technology, 2014-08, Vol.46 (4), p.522-525

2014

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Development of Sauces Made from Gochujang Using the Quality Function Deployment Method: Focused on U.S. and Chinese Markets

Han'guk Sikp'um Yŏngyang Kwahakhoe chi, 2015-09, Vol.44 (9), p.1388-1398

2015

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Characteristics of Bacterial Strains with Desirable Flavor Compounds from Korean Traditional Fermented Soybean Paste ( Doenjang )

Comparative Study on the Characteristics of Weissella cibaria CMU and Probiotic Strains for Oral Care

Bioactive compounds of probiotic Saccharomyces cerevisiae strains isolated from cucumber jangajji

Engineering Bacillus subtilis J46 for efficient utilization of galactose through adaptive laboratory evolution

Consumer Preference of Traditional Korean Soy Sauce ( Ganjang ) and Its Relationship with Sensory Attributes and Physicochemical Properties

Short communication: Physicochemical features and microbial community of milk kefir using a potential probiotic Saccharomyces cerevisiae KU200284

Microbial community analysis of viable cells and genomes in kyejang, a traditional Korean fermented beverage

Production of β-glucan, glutathione, and glutathione derivatives by probiotic Saccharomyces cerevisiae isolated from cucumber jangajji

The Effect of Vacuum Films on Physicochemical and Microbiological Characteristics of Hanwoo (Korean Native Cattle)

Optimization of ultrasonic extraction of phenolic antioxidants from green tea using response surface methodology

Physiological Characteristics and Anti-Diabetic Effect of Pediococcus pentosaceus KI62

Physiological Characteristics and Anti-Diabetic Effect of Pediococcus pentosaceus KI62

Complete genome sequence of Leuconostoc garlicum KCCM 43211 producing exopolysaccharide

In Vitro Antidiabetic and Antiobesity Activities of Traditional Kochujang and Doenjang and Their Components

Effect of Fermentation Temperature on the Volatile Composition of Kimchi

Untargeted Metabolomics reveals Doenjang metabolites affected by manufacturing process and microorganisms

Study on the Hurdle Technique for the Reduction of Bacillus cereus Spores in Doenjang and Gochujang

The Effect of Vacuum Films on Physicochemical and Microbiological Characteristics of Hanwoo (Korean Native Cattle)

Inactivation of pathogens inoculated into prepared seafood products for manufacturing kimbab, steamed rice rolled in dried seaweed, by gamma irradiation

High yield ultrasonication extraction method for Undaria pinnatifida sporophyll and its anti-inflammatory properties associated with AP-1 pathway suppression

Anti-diabetic effect of Ganjang and Doenjang in different aging periods

Complete genome sequence of Paenibacillus xylanexedens PAMC 22703, a xylan-degrading bacterium

Protein Extraction from Porcine Myocardium Using Ultrasonication

Effect of Temperature and Inosine Monophosphate on Spore Germination of Artificially Inoculated Bacillus cereus in Traditional Korean Fermented Sauces

Development of Sauces Made from Gochujang Using the Quality Function Deployment Method: Focused on U.S. and Chinese Markets

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