Young-Wook Chin

7PUBLICATIONS
6CO-AUTHORS
Food engineeringFood chemistry and food sensory scienceBioprocessing, bioproduction and bioproductsAnimal protection (incl. pests and pathogens)Food packaging, preservation and processing
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Publications (7)

|Jan 25, 2025
Optimization of Medium Composition and Fluidized Bed Drying Conditions for Efficient Production of Dry Yeast.

Hyun-Jin Kang, Hwan Hee Yu, Chang-Won Cho

|Jan 08, 2025
Investigation of Microbial Community of Korean Soy Sauce (Ganjang) Using Shotgun Metagenomic Sequencing and Its Relationship with Sensory Characteristics.

Young-Wook Chin, Sang-Pil Hong, Sang-Dong Lim

|Sep 28, 2023
Degradation of Bisphenol A by Bacillus subtilis P74 Isolated from Traditional Fermented Soybean Foods.

Young Kyoung Park, Young-Wook Chin

|Jun 28, 2023
Consumer Preference of Traditional Korean Soy Sauce (Ganjang) and Its Relationship with Sensory Attributes and Physicochemical Properties.

Yang Soo Byeon, JeongAe Heo, Kwon Park

|Oct 23, 2021
Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review.

Hwan Hee Yu, Young-Wook Chin, Hyun-Dong Paik

|Apr 03, 2021
Combinatorial Effects of Protective Agents on Survival Rate of the Yeast Starter, Saccharomyces cerevisiae 88-4, after Freeze-Drying.

Young-Wook Chin, Saerom Lee, Hwan Hee Yu

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Frequent Collaborators

1 joint publications

Hae Won Jang

1 joint publications

Hyun-Dong Paik

1 joint publications

Yang Soo Byeon

1 joint publications

Sang Sook Kim