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Food Chemistry|January 10, 2026
Molecularly imprinted polymer-based field-effect transistor for real-time, highly selective, and sensitive aflatoxin B1 monitoring in foodIan John L Castro, Subramanian Siva, Gajanan A Bodkhe, et al.IEEE ... International Conference on Rehabilitation Robotics : [Proceedings]|July 11, 2025
Design Evaluation of a Passive Ankle Exoskeleton for Gait TrainingMac Camardo, Leah O'Shea, Valentino Wilson, et al.Foods (Basel, Switzerland)|February 15, 2022
Physicochemical, Microbial, and Volatile Compound Characteristics of <i>Gochujang</i>, Fermented Red Pepper Paste, Produced by Traditional Cottage IndustriesSrinivasan Ramalingam, Ashutosh Bahuguna, SeMi Lim, et al.Journal of Microbiology and Biotechnology|November 8, 2016
Aflatoxin B<sub>1</sub> Detoxification by <i>Aspergillus oryzae</i> from Meju, a Traditional Korean Fermented Soybean StarterKyu Ri Lee, Sun Min Yang, Sung Min Cho, et al.Foods (Basel, Switzerland)|October 23, 2021
Quantification of Biogenic Amines in 35 Korean Cottage Industry Traditional <i>Gochujang</i> (Fermented Red Pepper Paste) ProductsSrinivasan Ramalingam, Ashutosh Bahuguna, SeMi Lim, et al.Scientific Reports|March 11, 2022
Visual guidance can help with the use of a robotic exoskeleton during human walkingMyunghee Kim, Hyeongkeun Jeong, Prakyath Kantharaju, et al.Food Research International (Ottawa, Ont.)|March 4, 2023
Degradation mechanism of aflatoxin B1 and aflatoxin G1 by salt tolerant Bacillus albus YUN5 isolated from 'doenjang', a traditional Korean foodVishal Kumar, Ashutosh Bahuguna, Jong Suk Lee, et al.International Journal of Food Microbiology|December 15, 2022
Correlation between the microbiome and pack burst spoilage of Allium sativum supplemented fermented hot pepper pasteSrinivasan Ramalingam, Ashutosh Bahuguna, Ah-Ryeong Joe, et al.Scientific Reports|June 29, 2022
Foot contact forces can be used to personalize a wearable robot during human walkingMichael Jacobson, Prakyath Kantharaju, Hyeongkeun Jeong, et al.Journal of Fungi (Basel, Switzerland)|February 25, 2022
Aflatoxin Reduction and Retardation of Aflatoxin Production by Microorganisms in <i>Doenjang</i> during a One-Year FermentationVishal Kumar, Ashutosh Bahuguna, Srinivasan Ramalingam, et al.Pageof 11