Myoung-Dong Kim

8PUBLICATIONS
0CO-AUTHORS
FermentationFood packaging, preservation and processingEnvironmental biogeochemistryWood fibre processingFood engineering
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Publications (8)

|Jul 31, 2026
Enhanced aroma compound production by new Saccharomyces cerevisiae isolates for bread and rice hydrolysate medium fermentations.

|Jul 31, 2026
Co-fermentation of Saccharomyces cerevisiae and Pichia fermentans enhances the flavor of bread.

|Mar 02, 2026
Characterization of flavor compound production in beer fermentation by Saccharomyces cerevisiae NIYL33999.

Chan-Haeng Lee, Jeong-Ah Yoon, Young-Ho Seo

|Nov 10, 2025
Comparative analysis of the Pediococcus damnosus NIB 608 genome to identify genes related to stress and spoilage in beer.

Se-Young Kwun, Jeong-A Yoon, Hye-Jin Hong

|May 12, 2025
Isolation of xylanase-producing yeast Pseudozyma tsukubaensis from chrysanthemum.

Jeong-Ah Yoon, Eun-Hee Park, Yi-Yong Yoon

|Mar 20, 2025
Distillation method influences flavor characteristics of Soju.

Jeong-Ah Yoon, Myoung-Dong Kim

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