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  1. 1
    Biogenic amine reduction by food additives in Cheonggukjang, a Korean fermented soybean paste, fermented with tyramine-producing heterogeneous bacterial species

    Biogenic amine reduction by food additives in Cheonggukjang, a Korean fermented soybean paste, fermented with tyramine-producing heterogeneous bacterial species by Dabin Kim, Young Hun Jin, Jae-Hyung Mah

    Published 2024-02-01
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  2. 2
    Tyrosinase Inhibitory Activity of Soybeans Fermented with <i>Bacillus subtilis</i> Capable of Producing a Phenolic Glycoside, Arbutin

    Tyrosinase Inhibitory Activity of Soybeans Fermented with <i>Bacillus subtilis</i> Capable of Producing a Phenolic Glycoside, Arbutin by Young Hun Jin, Ah Ran Jeon, Jae-Hyung Mah

    Published 2020-12-01
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  3. 3
    Reduction in Biogenic Amine Content in <i>Baechu</i> (Napa Cabbage) Kimchi by Biogenic Amine-Degrading Lactic Acid Bacteria

    Reduction in Biogenic Amine Content in <i>Baechu</i> (Napa Cabbage) Kimchi by Biogenic Amine-Degrading Lactic Acid Bacteria by Junsu Lee, Young Hun Jin, Alixander Mattay Pawluk, Jae-Hyung Mah

    Published 2021-12-01
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  4. 4
    Effect of Calcium and Manganese Supplementation on Heat Resistance of Spores of Bacillus Species Associated With Food Poisoning, Spoilage, and Fermentation

    Effect of Calcium and Manganese Supplementation on Heat Resistance of Spores of Bacillus Species Associated With Food Poisoning, Spoilage, and Fermentation by Martti Tapani Sinnelä, Alixander Mattay Pawluk, Young Hun Jin, Dabin Kim, Jae-Hyung Mah

    Published 2021-10-01
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  5. 5
    The Occurrence of Biogenic Amines and Determination of Biogenic Amine-Producing Lactic Acid Bacteria in <i>Kkakdugi</i> and <i>Chonggak</i> Kimchi

    The Occurrence of Biogenic Amines and Determination of Biogenic Amine-Producing Lactic Acid Bacteria in <i>Kkakdugi</i> and <i>Chonggak</i> Kimchi by Young Hun Jin, Jae Hoan Lee, Young Kyung Park, Jun-Hee Lee, Jae-Hyung Mah

    Published 2019-02-01
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  6. 6
    Evaluation of Bioactive Compounds and Antioxidative Activity of Fermented Green Tea Produced via One- and Two-Step Fermentation

    Evaluation of Bioactive Compounds and Antioxidative Activity of Fermented Green Tea Produced via One- and Two-Step Fermentation by Huiling Xu, Jong Hyoung Hong, Dabin Kim, Young Hun Jin, Alixander Mattay Pawluk, Jae-Hyung Mah

    Published 2022-07-01
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  7. 7
    Lactic Acid Fermented Green Tea with <i>Levilactobacillus brevis</i> Capable of Producing γ-Aminobutyric Acid

    Lactic Acid Fermented Green Tea with <i>Levilactobacillus brevis</i> Capable of Producing γ-Aminobutyric Acid by Young Hun Jin, Jong Hyoung Hong, Jun-Hee Lee, Hyeock Yoon, Alixander Mattay Pawluk, Se Jin Yun, Jae-Hyung Mah

    Published 2021-07-01
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  8. 8
    The Role of <i>Enterococcus faecium</i> as a Key Producer and Fermentation Condition as an Influencing Factor in Tyramine Accumulation in <i>Cheonggukjang</i>

    The Role of <i>Enterococcus faecium</i> as a Key Producer and Fermentation Condition as an Influencing Factor in Tyramine Accumulation in <i>Cheonggukjang</i> by Young Kyoung Park, Young Hun Jin, Jun-Hee Lee, Bo Young Byun, Junsu Lee, KwangCheol Casey Jeong, Jae-Hyung Mah

    Published 2020-07-01
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