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Food Science and Biotechnology
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March 1, 2019
Strain improvement of <i>Aspergillus sojae</i> for increased l-leucine aminopeptidase and protease production
Jaeho Lim, Yong-Ho Choi, Byung-Serk Hurh, et al.
Biomolecules
|
January 8, 2025
A Novel Ginsenoside-Transforming α-L-Rhamnosidase from <i>Bifidobacterium</i>: Screening, Characterization and Application
Chang-Hao Cui, Doohang Shin, Byung-Serk Hurh, et al.
Journal of Microbiology and Biotechnology
|
November 24, 2016
Characterization of <i>Aspergillus sojae</i> Isolated from Meju, Korean Traditional Fermented Soybean Brick
Kyung Min Kim, Jaeho Lim, Jae Jung Lee, et al.
Journal of Microbiology (Seoul, Korea)
|
June 29, 2019
Whole genome analysis of Aspergillus sojae SMF 134 supports its merits as a starter for soybean fermentation
Kang Uk Kim, Kyung Min Kim, Yong-Ho Choi, et al.
Food Chemistry
|
August 14, 2018
Investigation on the formations of volatile compounds, fatty acids, and γ-lactones in white and brown rice during fermentation
Sang Mi Lee, Hyeon Ji Lim, Ji Won Chang, et al.
Bioscience, Biotechnology, and Biochemistry
|
November 9, 2013
Comparative volatile profiles in soy sauce according to inoculated microorganisms
Kyung Eun Lee, Sang Mi Lee, Yong Ho Choi, et al.
Journal of Food Science
|
May 16, 2018
Development of Safe and Flavor-Rich Doenjang (Korean Fermented Soybean Paste) Using Autochthonous Mixed Starters at the Pilot Plant Scale
Eun Jin Lee, Jiye Hyun, Yong-Ho Choi, et al.
Journal of Food Science
|
December 8, 2016
Volatile Compounds Produced by Lactobacillus paracasei During Oat Fermentation
Sang Mi Lee, Jieun Oh, Byung-Serk Hurh, et al.
Microorganisms
|
November 27, 2024
Heat-Killed <i>Lactobacillus paracasei</i> SMB092 Reduces Halitosis by Stimulating the Expression of β-Defensins in Oral Keratinocytes
Won-Ju Kim, Gyubin Jung, Taewook Kim, et al.
Archives of Pharmacal Research
|
January 22, 2014
Metabolite profiling of enzymatically hydrolyzed and fermented forms of Opuntia ficus-indica and their effect on UVB-induced skin photoaging
Dong-Woon Cho, Dae-Eung Kim, Dae-Hee Lee, et al.
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Search research articles
Search
Showing results (1-10 of 17) with videos related to
Sort By:
Page
of 2
Food Science and Biotechnology
|
March 1, 2019
Strain improvement of <i>Aspergillus sojae</i> for increased l-leucine aminopeptidase and protease production
Jaeho Lim, Yong-Ho Choi, Byung-Serk Hurh, et al.
Biomolecules
|
January 8, 2025
A Novel Ginsenoside-Transforming α-L-Rhamnosidase from <i>Bifidobacterium</i>: Screening, Characterization and Application
Chang-Hao Cui, Doohang Shin, Byung-Serk Hurh, et al.
Journal of Microbiology and Biotechnology
|
November 24, 2016
Characterization of <i>Aspergillus sojae</i> Isolated from Meju, Korean Traditional Fermented Soybean Brick
Kyung Min Kim, Jaeho Lim, Jae Jung Lee, et al.
Journal of Microbiology (Seoul, Korea)
|
June 29, 2019
Whole genome analysis of Aspergillus sojae SMF 134 supports its merits as a starter for soybean fermentation
Kang Uk Kim, Kyung Min Kim, Yong-Ho Choi, et al.
Food Chemistry
|
August 14, 2018
Investigation on the formations of volatile compounds, fatty acids, and γ-lactones in white and brown rice during fermentation
Sang Mi Lee, Hyeon Ji Lim, Ji Won Chang, et al.
Bioscience, Biotechnology, and Biochemistry
|
November 9, 2013
Comparative volatile profiles in soy sauce according to inoculated microorganisms
Kyung Eun Lee, Sang Mi Lee, Yong Ho Choi, et al.
Journal of Food Science
|
May 16, 2018
Development of Safe and Flavor-Rich Doenjang (Korean Fermented Soybean Paste) Using Autochthonous Mixed Starters at the Pilot Plant Scale
Eun Jin Lee, Jiye Hyun, Yong-Ho Choi, et al.
Journal of Food Science
|
December 8, 2016
Volatile Compounds Produced by Lactobacillus paracasei During Oat Fermentation
Sang Mi Lee, Jieun Oh, Byung-Serk Hurh, et al.
Microorganisms
|
November 27, 2024
Heat-Killed <i>Lactobacillus paracasei</i> SMB092 Reduces Halitosis by Stimulating the Expression of β-Defensins in Oral Keratinocytes
Won-Ju Kim, Gyubin Jung, Taewook Kim, et al.
Archives of Pharmacal Research
|
January 22, 2014
Metabolite profiling of enzymatically hydrolyzed and fermented forms of Opuntia ficus-indica and their effect on UVB-induced skin photoaging
Dong-Woon Cho, Dae-Eung Kim, Dae-Hee Lee, et al.
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of 2