Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Ah-ryeong Joe"'
Autor:
Ashutosh Bahuguna, Vishal Kumar, Gajanan Bodkhe, Srinivasan Ramalingam, SeMi Lim, Ah-ryeong Joe, Jong Suk Lee, So-Young Kim, Myunghee Kim
Publikováno v:
Foods, Vol 12, Iss 22, p 4084 (2023)
The typical Korean diet contains a significant quantity of doenjang owing to its unique taste and health benefits. However, the presence of anti-nutritional and toxic substances, such as biogenic amines and microbial pathogens, in doenjang has result
Externí odkaz:
https://doaj.org/article/5ca61c1748c243b7b974e5cfc25f3993
Autor:
Srinivasan Ramalingam, Ashutosh Bahuguna, SeMi Lim, Ah-Ryeong Joe, Jong-Suk Lee, So-Young Kim, Myunghee Kim
Publikováno v:
Foods, Vol 11, Iss 3, p 375 (2022)
Gochujang, fermented red pepper paste, is a grain-based Korean traditional food. The quality of gochujang produced by cottage industries is not well-documented. Thus, the present study aimed to analyze the quality of gochujang from 35 traditional cot
Externí odkaz:
https://doaj.org/article/60a883d17dac49c8992a02dcc20c3ea8
Autor:
Srinivasan Ramalingam, Ashutosh Bahuguna, SeMi Lim, Ah-ryeong Joe, Jong-Suk Lee, So-Young Kim, Myunghee Kim
Publikováno v:
Foods, Vol 10, Iss 10, p 2370 (2021)
Traditional gochujang is well known for its distinguished flavor and taste. However, the safety of cottage industry gochujang products is uncertain, particularly, in terms of biogenic amine (BA) content which is not yet documented. The present study
Externí odkaz:
https://doaj.org/article/0bd2ba69a32840aaa2fdf8ea167b3bc7
Autor:
Ashutosh Bahuguna, Ah-ryeong Joe, Vishal Kumar, Jong Suk Lee, Sung-Youn Kim, Ji-Young Moon, Soon-Kil Cho, Hyunjeong Cho, Myunghee Kim
Publikováno v:
Microorganisms, Vol 8, Iss 10, p 1568 (2020)
The identification of microorganisms in closely related groups is challenging. The present work focused on the different molecular methodology for the accurate microbial identification in the five commercially available organic agriculture materials
Externí odkaz:
https://doaj.org/article/a87ab82beb5f4c4688c498381f5b0165
Autor:
Srinivasan Ramalingam, Ashutosh Bahuguna, Ah-ryeong Joe, SeMi Lim, Jong Suk Lee, So-Young Kim, Myunghee Kim
Publikováno v:
International journal of food microbiology. 387
Gochujang (fermented hot pepper paste) products are well known for their distinct, spicy flavor. However, frequent pack burst spoilage of gochujang products occurs during transportation and storage because of microbial aerogenesis, resulting in consi
Autor:
Srinivasan, Ramalingam, Ashutosh, Bahuguna, SeMi, Lim, Ah-Ryeong, Joe, Jong-Suk, Lee, So-Young, Kim, Myunghee, Kim
Publikováno v:
Foods (Basel, Switzerland). 11(3)
Autor:
Myunghee Kim, Jong Suk Lee, Ah-ryeong Joe, Srinivasan Ramalingam, Ashutosh Bahuguna, SeMi Lim, So-Young Kim
Publikováno v:
Foods
Volume 10
Issue 10
Foods, Vol 10, Iss 2370, p 2370 (2021)
Volume 10
Issue 10
Foods, Vol 10, Iss 2370, p 2370 (2021)
Traditional gochujang is well known for its distinguished flavor and taste. However, the safety of cottage industry gochujang products is uncertain, particularly, in terms of biogenic amine (BA) content which is not yet documented. The present study
Autor:
Sungyoun Kim, Myunghee Kim, Soon-Kil Cho, Ah-ryeong Joe, Hyunjeong Cho, Jong Suk Lee, Ashutosh Bahuguna, Ji-Young Moon, Vishal Kumar
Publikováno v:
Microorganisms, Vol 8, Iss 1568, p 1568 (2020)
Microorganisms
Volume 8
Issue 10
Microorganisms
Volume 8
Issue 10
The identification of microorganisms in closely related groups is challenging. The present work focused on the different molecular methodology for the accurate microbial identification in the five commercially available organic agriculture materials