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Scientific Reports|February 20, 2026
Optimizing brown rice liquefaction and saccharification using response surface methodology for grain ethanol productionSo-Won Jang, Hwan Hee Yu, Jong-Chan Kim, et al.
Food Science and Biotechnology|February 20, 2025
Fermentation characteristics and anti-hypolipidemic effect of barley wine from co-fermentation with yeast and lactic acid bacteriaSo-Won Jang, Hyeon Hwa Oh, Do-Youn Jeong, et al.
Foods (Basel, Switzerland)|August 14, 2025
Quality Status and Skin-Related Functional Properties of Traditional Korean Fermented VinegarsHwan Hee Yu, So-Won Jang, Eungyeong Kim, et al.
Food Science and Biotechnology|August 15, 2024
Antioxidant activity and anti-inflammatory effect of solvent fractions from Chinese cabbage roots (Brassica rapa L. ssp. pekinensis)Byung-Min Oh, Hyeon Hwa Oh, Kyung Eun Moon, et al.
Foods (Basel, Switzerland)|August 28, 2025
Changes in Physicochemical Properties and Antioxidant Activities of Persimmon Wine During FermentationSo-Won Jang, Hwan Hee Yu, Da-Sol Jung, et al.
Food Science and Biotechnology|April 8, 2024
Lactic acid bacteria-malted vinegar: fermentation characteristics and anti-hyperlipidemic effectSo-Won Jang, Hyeon Hwa Oh, Kyung Eun Moon, et al.
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