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Functional Properties of Microorganisms in Fermented Foods

Frontiers in microbiology, 2016-04, Vol.7, p.578-578

2016

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Korean Food Systems: Secrets of the K-Diet for Healthy Aging

1st, 2023

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Fermented Foods of Korea and Their Functionalities

Fermentation (Basel), 2022-11, Vol.8 (11), p.645

2022

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Shotgun metagenomics of Cheonggukjang, a fermented soybean food of Korea: Community structure, predictive functionalities and amino acids profile

Food research international, 2022-01, Vol.151, p.110904-110904, Article 110904

2022

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Improved cognitive performance following supplementation with a mixed-grain diet in high school students: A randomized controlled trial

Nutrition (Burbank, Los Angeles County, Calif.), 2012-02, Vol.28 (2), p.165-172

2012

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Antimicrobial Synergistic Effect of Linolenic Acid and Monoglyceride against Bacillus cereus and Staphylococcus aureus

Journal of agricultural and food chemistry, 2002-03, Vol.50 (7), p.2193-2199

2002

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Effect of γ-irradiation on pathogens inoculated into ready-to-use vegetables

Food microbiology, 2006-10, Vol.23 (7), p.649-656

2006

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The isoflavonoid aglycone-rich fractions of Chungkookjang, fermented unsalted soybeans, enhance insulin signaling and peroxisome proliferator-activated receptor-γ activity in vitro

BioFactors (Oxford), 2006, Vol.26 (4), p.245-258

2006

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Mixed grain containing giant embryonic brown rice improves postprandial glycaemic response in healthy subjects

Nutrition & dietetics, 2016-04, Vol.73 (2), p.132-138

2016

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Class fields generated by coordinates of elliptic curves

Open mathematics (Warsaw, Poland), 2022-10, Vol.20 (1), p.1145-1158

2022

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On some extensions of Gauss’ work and applications

Open mathematics (Warsaw, Poland), 2020-12, Vol.18 (1), p.1915-1934

2020

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On a problem of Hasse and Ramachandra

Open mathematics (Warsaw, Poland), 2019-03, Vol.17 (1), p.131-140

2019

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Isolation and Characterization of Lactic Acid Bacteria from Feces of Newborn Baby and from Dongchimi

Journal of agricultural and food chemistry, 2002-04, Vol.50 (9), p.2531-2536

2002

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Quality Characteristics of Kochujang Prepared with Different Meju Fermented with Aspergillus sp. and Bacillus subtilis

Food science and biotechnology, 2008-06, Vol.17 (3), p.527-533

2008

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On special values of generators of modular function fields

Journal of mathematical analysis and applications, 2024-02, Vol.530 (2), p.127741, Article 127741

2024

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Metabolism of Isoflavone Derivatives During Manufacturing of Traditional Meju and Doenjang

Food Science and Biotechnology, 2008, 17(2), , pp.442-445

2008

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On some arithmetic properties of Siegel functions

Mathematische Zeitschrift, 2010-01, Vol.264 (1), p.137-177

2010

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Volatile Constituents from the Leaves of Callicarpa japonica Thunb. and Their Antibacterial Activities

Journal of agricultural and food chemistry, 2004-02, Vol.52 (4), p.781-787

2004

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A modularity criterion for Klein forms, with an application to modular forms of level 13

Journal of mathematical analysis and applications, 2011-03, Vol.375 (1), p.28-41

2011

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Growth Inhibitory Effects of Kimchi (Korean Traditional Fermented Vegetable Product) against Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus

Journal of food protection, 2008-02, Vol.71 (2), p.325-332

2008

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Isolation and Identification of Bacillus cereus from Fermented Red Pepper-Soybean Paste(Kochujang), and Its Heat Resistance Characteristics

Food Science and Biotechnology, 2008, 17(1), , pp.123-129

2008

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Volatile components and antibacterial effects of pine needle (Pinus densiflora S. and Z.) extracts

Food microbiology, 2005-01, Vol.22 (1), p.37-45

2005

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Isolation and Identification of Bacillus sp. with High Protease and Amylase Activity from Sunchang Traditional Kochujang

Food science and biotechnology, 2008-06, Vol.17 (3), p.519-526

2008

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MoNetExplorer: A Visual Analytics System for Analyzing Dynamic Networks With Temporal Network Motifs

IEEE transactions on visualization and computer graphics, 2024-10, Vol.30 (10), p.6725-6739

2024

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Effect of Irradiation on the Microbial Content of Ready-to-Use Cooked Carrot

Food science and biotechnology, 2007-02, Vol.16 (1), p.138-141

2007

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Functional Properties of Microorganisms in Fermented Foods

Korean Food Systems: Secrets of the K-Diet for Healthy Aging

Fermented Foods of Korea and Their Functionalities

Shotgun metagenomics of Cheonggukjang, a fermented soybean food of Korea: Community structure, predictive functionalities and amino acids profile

Improved cognitive performance following supplementation with a mixed-grain diet in high school students: A randomized controlled trial

Antimicrobial Synergistic Effect of Linolenic Acid and Monoglyceride against Bacillus cereus and Staphylococcus aureus

Effect of γ-irradiation on pathogens inoculated into ready-to-use vegetables

The isoflavonoid aglycone-rich fractions of Chungkookjang, fermented unsalted soybeans, enhance insulin signaling and peroxisome proliferator-activated receptor-γ activity in vitro

Mixed grain containing giant embryonic brown rice improves postprandial glycaemic response in healthy subjects

Class fields generated by coordinates of elliptic curves

On some extensions of Gauss’ work and applications

On a problem of Hasse and Ramachandra

Isolation and Characterization of Lactic Acid Bacteria from Feces of Newborn Baby and from Dongchimi

Quality Characteristics of Kochujang Prepared with Different Meju Fermented with Aspergillus sp. and Bacillus subtilis

On special values of generators of modular function fields

Metabolism of Isoflavone Derivatives During Manufacturing of Traditional Meju and Doenjang

On some arithmetic properties of Siegel functions

Volatile Constituents from the Leaves of Callicarpa japonica Thunb. and Their Antibacterial Activities

A modularity criterion for Klein forms, with an application to modular forms of level 13

Growth Inhibitory Effects of Kimchi (Korean Traditional Fermented Vegetable Product) against Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus

Isolation and Identification of Bacillus cereus from Fermented Red Pepper-Soybean Paste(Kochujang), and Its Heat Resistance Characteristics

Volatile components and antibacterial effects of pine needle (Pinus densiflora S. and Z.) extracts

Isolation and Identification of Bacillus sp. with High Protease and Amylase Activity from Sunchang Traditional Kochujang

MoNetExplorer: A Visual Analytics System for Analyzing Dynamic Networks With Temporal Network Motifs

Effect of Irradiation on the Microbial Content of Ready-to-Use Cooked Carrot

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