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International Journal of Food Microbiology|December 20, 2011
Development of a screening method for biogenic amine producing Bacillus sppMi Chang, Hae Choon ChangBiotechnology Letters|September 19, 2008
Analysis of pYC2, a cryptic plasmid in Lactobacillus sakei BM5 isolated from kimchiEun Ju Yang, Hae Choon ChangJournal of Food Science|May 25, 2010
Improvements in the quality and shelf life of kimchi by fermentation with the induced bacteriocin-producing strain, Leuconostoc citreum GJ7 as a starterJi Yoon Chang, Hae Choon ChangFood Science and Biotechnology|September 29, 2018
Isolation of antifungal activity of <i>Leuconostoc mesenteroides</i> TA from kimchi and characterization of its antifungal compoundsSeol Hwa Lee, Hae Choon ChangJournal of Food Science|May 4, 2011
Growth inhibition of foodborne pathogens by kimchi prepared with bacteriocin-producing starter cultureJi Yoon Chang, Hae Choon ChangBiotechnology Letters|November 13, 2010
Construction and evaluation of shuttle vector, pGYC4α, based on pYC2 from Lactobacillus sakeiEun Ju Yang, Hae Choon ChangBiotechnology Letters|January 15, 2009
Identification of a replicon from pCC3, a cryptic plasmid from Leuconostoc citreum C4 derived from kimchi, and development of a new host-vector systemJi Yoon Chang, Hae Choon ChangFoods (Basel, Switzerland)|May 5, 2021
Rice Bran Fermentation Using <i>Lactiplantibacillus plantarum</i> EM as a Starter and the Potential of the Fermented Rice Bran as a Functional FoodSong-Hee Moon, Hae-Choon ChangMicroorganisms|August 6, 2020
Characterization of <i>Weissella koreensis</i> SK Isolated from Kimchi Fermented at Low Temperature (around 0 °C) Based on Complete Genome Sequence and Corresponding PhenotypeSo Yeong Mun, Hae Choon ChangFoods (Basel, Switzerland)|July 2, 2021
Rice Bran Fermented with Kimchi-Derived Lactic Acid Bacteria Prevents Metabolic Complications in Mice on a High-Fat and -Cholesterol DietSihoon Park, Hae-Choon Chang, Jae-Joon LeePageof 23