Volatile components and antibacterial effects of pine needle (Pinus densiflora S, and Z.) extracts
Yong-Suk Kim, Dong-Hwa Shin
Food Microbiology, 2005
22
Volatile constituents from the leaves of Polygonum cuspidatum S. et Z, and their anti-bacterial activities
Yong-Suk Kim, Cheol-Seung Hwang, Dong-Hwa Shin
Food Microbiology, 2005
23
Growth inhibition on the strain isolated from spoiled red bean paste
Cheol-Seung Hwang, Yong-Suk Kim, Dong-Hwa Shin
Food Science and Biotechnology, 2005
24
Identification, characteristics, and growth inhibition of the strain isolated from spoiled wet noodle
Hyeong-Hyoi Kim, Eun-Jeong Jeong, Do-Yeong Jeong, Yong-Suk Kim, Dong-Hwa Shin
Food Science and Biotechnology, 2005
25
Changes in microorganisms, enzyme activities, and gas formation by the addition of mustard powder on kochujang with different salt concentration
Ji-Young Oh, Yong-Suk Kim, Dong-Hwa Shin
Food Science and Biotechnology, 2006
26
Antibacterial effects of natural essential oils from ginger and mustard against Vibrio species inoculated on sliced raw flatfish
Mi-Ji Yoo, Yong-Suk Kim, Dong-Hwa Shin
Food Science and Biotechnology, 2006
27
Quality characteristics of kochujang meju prepared with Aspergillus species and Bacillus subtilis
Byoung-Hak Oh, Yong-Suk Kim, Pyeong-Hwa Jeong, Dong-Hwa Shin
Food Science and Biotechnology, 2006
28
Change of isoflavone content during manufacturing of Cheonggukjang, a traditional Korean fermented soy food
Ho Jang, Jin Kyu Lim, Jeong Hwan Kim, Cheon Seok Park, Dae Young Kwon, Yong-Suk Kim, Dong-Hwa Shin, Jong-Sang Kim
Food Science and Biotechnology, 2006
29
The isoflavonoid aglycone-rich fractions of Chungkookjang, fermented unsalted soybeans, enhance insulin signaling and peroxisome proliferator-activated receptory activity in vitro
Dae Young Kwon, Jin Sun Jang, Ji Eun Lee, Yong-Suk Kim, Dong-Hwa Shin, Sunmin Park
BioFactors, 2006
30
Growth inhibitory effects of kimchi (Korean traditional fermented vegetable product) against eus, Listeria monocytogenes, and Staphylococcus aureus