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Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|February 12, 2010
Determination of biogenic amines in Korean traditional fermented soybean paste (Doenjang)Shruti Shukla, Hae-Kyong Park, Jong-Kyu Kim, et al.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 <i>Maesil</i> Fruit (<i>Prunus mume</i>) 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.Scientific 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.Scientific Reports|September 14, 2017
Development of novel Meju starter culture using plant extracts with reduced Bacillus cereus counts and enhanced functional propertiesShruti Shukla, Juyeon Park, Jung Hyun Park, et al.Pageof 11