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Scientific Reports|May 26, 2018
Ochratoxin A reduction ability of biocontrol agent Bacillus subtilis isolated from Korean traditional fermented food KimchiShruti Shukla, Jung Hyun Park, Soo Hyun Chung, et al.Foods (Basel, Switzerland)|October 31, 2020
Effects of Radishes, Apples, and Pears on the Lactic Acid Bacteria and Nutritional and Functional Qualities of Flavored Soy SauceAshutosh Bahuguna, Il Guk Jo, Jong Suk Lee, et al.Nutrients|April 23, 2022
Can Low-Dose of Dietary Vitamin E Supplementation Reduce Exercise-Induced Muscle Damage and Oxidative Stress? A Meta-Analysis of Randomized Controlled TrialsMyunghee Kim, Hyeyoon Eo, Josephine Gahyun Lim, et al.Foods (Basel, Switzerland)|August 29, 2024
The Effect of One-Year Fermentation of Maesil Fruit (Prunus mume) Sugar Syrup on Amygdalin Level: A Natural Toxic CompoundSrinivasan Ramalingam, Vishal Kumar, Ashutosh Bahuguna, et al.Frontiers in Pharmacology|August 29, 2018
Comparative Diminution of Patulin Content in Apple Juice With Food-Grade Additives Sodium Bicarbonate, Vinegar, Mixture of Sodium Bicarbonate and Vinegar, Citric Acid, Baking Powder, and Ultraviolet IrradiationMinkyeong Kim, Shruti Shukla, Youngsook Oh, et al.Scientific Reports|January 24, 2023
Muscle coordination and recruitment during squat assistance using a robotic ankle-foot exoskeletonHyeongkeun Jeong, Parian Haghighat, Prakyath Kantharaju, et al.Journal of Food Science and Technology|February 3, 2018
Development of lotus root fermented sugar syrup as a functional food supplement/condiment and evaluation of its physicochemical, nutritional and microbiological propertiesShruti Shukla, Juyeon Park, Jung Hyun Park, et al.Proceedings. Biological Sciences|July 31, 2009
Dynamic arm swinging in human walkingSteven H Collins, Peter G Adamczyk, Arthur D KuoNature|April 2, 2015
Reducing the energy cost of human walking using an unpowered exoskeletonSteven H Collins, M Bruce Wiggin, Gregory S SawickiScientific Reports|January 25, 2020
Effect of Rhizopus nigricans (Rhizopus stolonifera)-based novel starter culture on quality and safety attributes of doenjang, a traditional Korean soybean fermented food productShruti Shukla, Ashutosh Bahuguna, Hae-Kyong Park, et al.Pageof 17