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Journal of the Science of Food and Agriculture
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December 18, 2015
Microbial community, and biochemical and physiological properties of Korean traditional black raspberry (Robus coreanus Miquel) vinegar
Nho-Eul Song, Sung-Ho Cho, Sang-Ho Baik
Food Science and Biotechnology
|
April 9, 2019
Application of indigenous <i>Saccharomyces cerevisiae</i> to improve the black raspberry (<i>Rubus coreanus</i> Miquel) vinegar fermentation process and its microbiological and physicochemical analysis
Nho-Eul Song, Do-Youn Jeong, Sang-Ho Baik
The Journal of General and Applied Microbiology
|
February 19, 2019
Isolation and molecular identification for autochthonous starter Saccharomyces cerevisiae with low biogenic amine synthesis for black raspberry (Rubus coreanus Miquel) wine fermentation
Nho-Eul Song, Chan-Mi Lee, Sang-Ho Baik
Brazilian Journal of Microbiology : [Publication of the Brazilian Society for Microbiology]
|
March 19, 2016
Bacteria isolated from Korean black raspberry vinegar with low biogenic amine production in wine
Nho-Eul Song, Hyoun-Suk Cho, Sang-Ho Baik
Analytical and Bioanalytical Chemistry
|
October 22, 2025
Optimized method for analyzing volatile compounds in edible yeast using headspace SPME-GC-MS
Nho-Eul Song, Jeonghyun Yun, Sunhee Kang, et al.
Microorganisms
|
August 26, 2023
Probiotic Properties of <i>Pediococcus pentosaceus</i> JBCC 106 and Its Lactic Acid Fermentation on Broccoli Juice
Sang-Kyu Park, Hao Jin, Nho-Eul Song, et al.
Microorganisms
|
November 27, 2021
Probiotic Properties of Lactic Acid Bacteria with High Conjugated Linoleic Acid Converting Activity Isolated from <i>Jeot-Gal</i>, High-Salt Fermented Seafood
Nho-Eul Song, Na-Jeong Kim, Young-Hun Kim, et al.
Food Research International (Ottawa, Ont.)
|
March 1, 2021
Analysis of volatile compounds in rooibos tea (Aspalathus linearis) using different extraction methods and their relationship with human sensory perception
Nho-Eul Song, Mina K Kim, Kwang-Geun Lee, et al.
Microorganisms
|
September 28, 2023
Isolation of <i>Latilactobacillus curvatus</i> with Enhanced Nitric Oxide Synthesis from Korean Traditional Fermented Food and Investigation of Its Probiotic Properties
Hao Jin, Sang-Kyu Park, Yong-Gun Yun, et al.
Experimental and Therapeutic Medicine
|
July 5, 2017
Oral administration of lactobacilli isolated from <i>Jeotgal</i>, a salted fermented seafood, inhibits the development of 2,4-dinitrofluorobenzene-induced atopic dermatitis in mice
Mi-Sung Park, Nho-Eul Song, Sang-Ho Baik, et al.
Page
of 3
Search research articles
Search
Showing results (1-10 of 24) with videos related to
Sort By:
Page
of 3
Journal of the Science of Food and Agriculture
|
December 18, 2015
Microbial community, and biochemical and physiological properties of Korean traditional black raspberry (Robus coreanus Miquel) vinegar
Nho-Eul Song, Sung-Ho Cho, Sang-Ho Baik
Food Science and Biotechnology
|
April 9, 2019
Application of indigenous <i>Saccharomyces cerevisiae</i> to improve the black raspberry (<i>Rubus coreanus</i> Miquel) vinegar fermentation process and its microbiological and physicochemical analysis
Nho-Eul Song, Do-Youn Jeong, Sang-Ho Baik
The Journal of General and Applied Microbiology
|
February 19, 2019
Isolation and molecular identification for autochthonous starter Saccharomyces cerevisiae with low biogenic amine synthesis for black raspberry (Rubus coreanus Miquel) wine fermentation
Nho-Eul Song, Chan-Mi Lee, Sang-Ho Baik
Brazilian Journal of Microbiology : [Publication of the Brazilian Society for Microbiology]
|
March 19, 2016
Bacteria isolated from Korean black raspberry vinegar with low biogenic amine production in wine
Nho-Eul Song, Hyoun-Suk Cho, Sang-Ho Baik
Analytical and Bioanalytical Chemistry
|
October 22, 2025
Optimized method for analyzing volatile compounds in edible yeast using headspace SPME-GC-MS
Nho-Eul Song, Jeonghyun Yun, Sunhee Kang, et al.
Microorganisms
|
August 26, 2023
Probiotic Properties of <i>Pediococcus pentosaceus</i> JBCC 106 and Its Lactic Acid Fermentation on Broccoli Juice
Sang-Kyu Park, Hao Jin, Nho-Eul Song, et al.
Microorganisms
|
November 27, 2021
Probiotic Properties of Lactic Acid Bacteria with High Conjugated Linoleic Acid Converting Activity Isolated from <i>Jeot-Gal</i>, High-Salt Fermented Seafood
Nho-Eul Song, Na-Jeong Kim, Young-Hun Kim, et al.
Food Research International (Ottawa, Ont.)
|
March 1, 2021
Analysis of volatile compounds in rooibos tea (Aspalathus linearis) using different extraction methods and their relationship with human sensory perception
Nho-Eul Song, Mina K Kim, Kwang-Geun Lee, et al.
Microorganisms
|
September 28, 2023
Isolation of <i>Latilactobacillus curvatus</i> with Enhanced Nitric Oxide Synthesis from Korean Traditional Fermented Food and Investigation of Its Probiotic Properties
Hao Jin, Sang-Kyu Park, Yong-Gun Yun, et al.
Experimental and Therapeutic Medicine
|
July 5, 2017
Oral administration of lactobacilli isolated from <i>Jeotgal</i>, a salted fermented seafood, inhibits the development of 2,4-dinitrofluorobenzene-induced atopic dermatitis in mice
Mi-Sung Park, Nho-Eul Song, Sang-Ho Baik, et al.
Page
of 3