발행물

전체 논문

81

11

Changes in physicochemical characteristics and microbial populations during storage of lactic acid bacterial fermented vegetable yogurt
Yeong-Soo Park, Yong-Suk Kim, Dong-Hwa Shin
Food Science and Biotechnology, 2003

12

Volatile constituents from the leaves of Callicarpa japonica Thunb, and their antibacterial activities
Yong-Suk Kim, Dong-Hwa Shin
Journal of Agricultural and Food Chemistry, 2004

13

High temperature soybean fermentation using microbial strains isolated at high temperatures
Na-Young Lee, Yong-Suk Kim, Myung-Woo Byun, Dong-Hwa Shin
Food Science and Biotechnology, 2004

14

Antimicrobial synergistic effects of linolenic acid in combination with preservatives against food-borne bacteria
Ji-Young Lee, Yong-Suk Kim, Dong-Hwa Shin
Food Science and Biotechnology, 2004

15

Bactericidal effect of the extracts of Polygonum cuspidatum on Bacillus cereus
Yong-Suk Kim, Hyeng-Hyoi Kim, Mi-Ji Yoo, Dong-Hwa Shin
Food Science and Biotechnology, 2004

16

The extension of the shelf life of cooked rice by the treatment with the plant extracts and olatile constituents
Yong-Suk Kim, Byung-Cheol Oh, Dong-Hwa Shin
Food Science and Biotechnology, 2004

17

Optimum fermentation conditions for making of a new type vegetable yogurt
Yeong-Soo Park, Do-Youn Jeong, Yong-Suk Kim, Dong-Hwa Shin
Food Science and Biotechnology, 2004

18

Volatile components and antibacterial effects of simultaneous steam distillation and solvent extracts from the leaves of Styrax japonica S, et Z
Yong-Suk Kim, Dong-Hwa Shin
Food Science and Biotechnology, 2004

19

Food Science and Biotechnology, 2004

20

Identification and characteristics of microorganism isolated from spoiled red bean paste
Cheol-Seung Hwang, Hyeng-Hyoi Kim, Byung-Cheol Oh, Yong-Suk Kim, Dong-Hwa Shin
Food Science and Biotechnology, 2004