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Immunoliposome-based immunomagnetic concentration and separation assay for rapid detection of Cronobacter sakazakii

Biosensors & bioelectronics, 2016-03, Vol.77, p.986-994

2016

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Engineered botulinum neurotoxin B with improved efficacy for targeting human receptors

Nature communications, 2017-07, Vol.8 (1), p.53-53, Article 53

2017

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Targeting protein and peptide therapeutics to the heart via tannic acid modification

Nature biomedical engineering, 2018-05, Vol.2 (5), p.304-317

2018

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Detection of Cronobacter Genus in Powdered Infant Formula by Enzyme-linked Immunosorbent Assay Using Anti-Cronobacter Antibody

Frontiers in microbiology, 2016-07, Vol.7, p.1124-1124

2016

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Safety, quality, and microbial community analysis of salt-fermented shrimp (Saeu-jeot) in South Korea

Heliyon, 2024-02, Vol.10 (4), p.e26006, Article e26006

2024

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Evaluating the Antagonistic Activity of Lactic Acid Bacteria in Cadaverine Production by Vibrio Strains during Co-Culture

Fermentation (Basel), 2024-07, Vol.10 (7), p.356

2024

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Knockin mouse models demonstrate differential contributions of synaptotagmin-1 and -2 as receptors for botulinum neurotoxins

PLoS pathogens, 2021-10, Vol.17 (10), p.e1009994-e1009994

2021

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Development of sandwich enzyme-linked immunosorbent assay for the detection of Cronobacter muytjensii (formerly called Enterobacter sakazakii)

Microbiology and immunology, 2012-07, Vol.56 (7), p.472-479

2012

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Changes in the Quality and Nontargeted Metabolites of Salt-Fermented Shrimp (Saeu-jeot) Based on Fermentation Time

Fermentation (Basel), 2023-09, Vol.9 (10), p.889

2023

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Microbiological Analysis of Manufacturing Processes and Microbial Hazard Assessment of Quality and Safety of Commercial Salted Shrimp (Saeu-jeot)

Fishes, 2024-04, Vol.9 (4), p.118

2024

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Determination of Indicators for Dry Aged Beef Quality

Food science of animal resources, 2019-12, Vol.39 (6), p.934-942

2019

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Effect of activated carbon-based two-stage adsorption on biogenic amine reduction and quality of anchovy fish sauce at industrial scale

Food chemistry, 2024-11, Vol.458, p.140169, Article 140169

2024

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Changes in the physicochemical properties and metabolites of Myeolchi-jeot (salted-fermented anchovy) based on fermentation time

Food science & technology, 2023-03, Vol.177, p.114456, Article 114456

2023

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One-pot pyro synthesis of a nanosized-LiMn2O4/C cathode with enhanced lithium storage properties

RSC advances, 2019-08, Vol.9 (42), p.24030-24038

2019

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Identification of Microbial Flora in Dry Aged Beef to Evaluate the Rancidity during Dry Aging

Processes, 2021-11, Vol.9 (11), p.2049

2021

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One-pot pyro synthesis of a nanosized-LiMn 2 O 4 /C cathode with enhanced lithium storage properties

RSC advances, 2019-08, Vol.9 (42), p.24030-24038

2019

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Determination of five alcohol compounds in fermented Korean foods via simple liquid extraction with dimethyl-sulfoxide followed by gas chromatography-mass spectrometry for Halal food certification

Food science & technology, 2016-12, Vol.74, p.563-570

2016

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Determination of Capsaicinoids in Red Pepper Products from South Korea by High-Performance Liquid Chromatography with Fluorescence Detection

Analytical letters, 2018-06, Vol.51 (9), p.1291-1303

2018

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Quality Characteristics and Volatile Compounds Analysis of Commercial Cold Filling Apple Juice in Korea

Han'guk Sikp'um Yŏngyang Kwahakhoe chi, 2022-02, Vol.51 (2), p.187-194

2022

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Determination of Indicators for Dry Aged Beef Quality

한국축산식품학회지, 2019, 39(6), , pp.934-942

2019

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One-pot pyro synthesis of a nanosized-LiMnO/C cathode with enhanced lithium storage properties

RSC advances, 2019-08, Vol.9 (42), p.243-2438

2019

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Standardization of Manufacturing Process and Storage Condition for Pre-processed Foodstuffs (Pre-processed Namul: Peeled Balloon Flower Roots and Parboiled Bracken)

Han'guk Sikp'um Yŏngyang Kwahakhoe chi, 2012, Vol.41 (11), p.1611-1618

2012

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Selection and characterization of Cheonggukjang (fast fermented soybean paste)-originated bacterial strains with a high level of S-adenosyl-L-methionine production and probiotics efficacy

Journal of medicinal food, 2014-11, Vol.17 (11), p.1170-1176

2014

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Characterization and use of microbial communities in Doenjang to control the unpleasant odor of Ginkgo epicarp

Food Science and Biotechnology, 2014, 23(6), , pp.1959-1964

2014

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Edible Culture Media from Cereals and Soybeans for Pre-cultivation of Lactic Acid Bacteria

Han'guk Sikp'um Yŏngyang Kwahakhoe chi, 2013-06, Vol.42 (6), p.991-995

2013

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Immunoliposome-based immunomagnetic concentration and separation assay for rapid detection of Cronobacter sakazakii

Engineered botulinum neurotoxin B with improved efficacy for targeting human receptors

Targeting protein and peptide therapeutics to the heart via tannic acid modification

Detection of Cronobacter Genus in Powdered Infant Formula by Enzyme-linked Immunosorbent Assay Using Anti-Cronobacter Antibody

Safety, quality, and microbial community analysis of salt-fermented shrimp (Saeu-jeot) in South Korea

Evaluating the Antagonistic Activity of Lactic Acid Bacteria in Cadaverine Production by Vibrio Strains during Co-Culture

Knockin mouse models demonstrate differential contributions of synaptotagmin-1 and -2 as receptors for botulinum neurotoxins

Development of sandwich enzyme-linked immunosorbent assay for the detection of Cronobacter muytjensii (formerly called Enterobacter sakazakii)

Changes in the Quality and Nontargeted Metabolites of Salt-Fermented Shrimp (Saeu-jeot) Based on Fermentation Time

Microbiological Analysis of Manufacturing Processes and Microbial Hazard Assessment of Quality and Safety of Commercial Salted Shrimp (Saeu-jeot)

Determination of Indicators for Dry Aged Beef Quality

Effect of activated carbon-based two-stage adsorption on biogenic amine reduction and quality of anchovy fish sauce at industrial scale

Changes in the physicochemical properties and metabolites of Myeolchi-jeot (salted-fermented anchovy) based on fermentation time

One-pot pyro synthesis of a nanosized-LiMn2O4/C cathode with enhanced lithium storage properties

Identification of Microbial Flora in Dry Aged Beef to Evaluate the Rancidity during Dry Aging

One-pot pyro synthesis of a nanosized-LiMn 2 O 4 /C cathode with enhanced lithium storage properties

Determination of five alcohol compounds in fermented Korean foods via simple liquid extraction with dimethyl-sulfoxide followed by gas chromatography-mass spectrometry for Halal food certification

Determination of Capsaicinoids in Red Pepper Products from South Korea by High-Performance Liquid Chromatography with Fluorescence Detection

Quality Characteristics and Volatile Compounds Analysis of Commercial Cold Filling Apple Juice in Korea

Determination of Indicators for Dry Aged Beef Quality

One-pot pyro synthesis of a nanosized-LiMnO/C cathode with enhanced lithium storage properties

Standardization of Manufacturing Process and Storage Condition for Pre-processed Foodstuffs (Pre-processed Namul: Peeled Balloon Flower Roots and Parboiled Bracken)

Selection and characterization of Cheonggukjang (fast fermented soybean paste)-originated bacterial strains with a high level of S-adenosyl-L-methionine production and probiotics efficacy

Characterization and use of microbial communities in Doenjang to control the unpleasant odor of Ginkgo epicarp

Edible Culture Media from Cereals and Soybeans for Pre-cultivation of Lactic Acid Bacteria

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