Zobrazeno 1 - 10
of 35
pro vyhledávání: '"Cheong-tae Kim"'
Publikováno v:
Journal of Microbiology and Biotechnology. 31:447-455
Strains of four Bacillus spp. were respectively inoculated into sterilized soybeans and the free amino acid profiles of the resulting cultures were analyzed to discern their metabolic traits. After 30 days of culture, B. licheniformis showed the high
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::80550bc1c6ef3ac441bce85eb33defd1
https://doi.org/10.4014/jmb.2012.12051
https://doi.org/10.4014/jmb.2012.12051
Publikováno v:
Journal of Microbiology and Biotechnology. 29:191-199
We inoculated different combinations of three starter candidates of Bacillus licheniformis, Staphylococcus succinus, and Tetragenococcus halophilus, into sterilized soybeans to predict their contributions to volatile compounds production through soyb
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::19b239bcc586cb31edd945b34cdc76a0
https://doi.org/10.4014/jmb.1811.11012
https://doi.org/10.4014/jmb.1811.11012
Publikováno v:
Journal of microbiology and biotechnology. 31(3)
Strains of four
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::85226483c8599b311ee399f554fdfa30
https://pubmed.ncbi.nlm.nih.gov/33526757
https://pubmed.ncbi.nlm.nih.gov/33526757
Autor:
Sojeong Heo, Cheong-Tae Kim, Do-Won Jeong, Jong-Hoon Lee, Yeongmin Oh, Hyundong Lee, Keuncheol Jeong, Ganghun Heo
Publikováno v:
LWT. 122:108996
Bacterial starters Enterococcus faecium and Staphylococcus succinus were introduced into the manufacture of doenjang, a Korean fermented soybean paste, together with a fungal starter to determine the effect of bacterial starters on flavor production
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::290e661c7f7b4e4232e0115e6f774cf5
https://doi.org/10.1016/j.lwt.2019.108996
https://doi.org/10.1016/j.lwt.2019.108996
Autor:
Dongho Lee, Jin Won Lee, Kwon Woo Park, Cheong Tae Kim, Kwang Won Lee, Ji Sun Oh, Chung Oui Hong, Mi Hyun Nam
Publikováno v:
Planta Medica. 82:46-57
During hyperglycemia, the first step toward the formation of advanced glycation end products is the nonenzymatic glycation between the carbonyl group of a sugar and the primary amino group of a protein. Advanced glycation end products are then produc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1f2e243c89ae8ec23cf604b72a2c2123
https://doi.org/10.1055/s-0035-1557829
https://doi.org/10.1055/s-0035-1557829
Autor:
Haeng-Suk Jeong, Soo Hyun Park, Cheong-Tae Kim, Myeong-Ae Yu, Jong-Kyung Lee, Jeong-Eun Lee, Byeong-Keun Kim, Joong-Ho Kwon, Chul-Young Kim
Publikováno v:
Food Analytical Methods. 8:718-727
Thermo-luminescence (TL) method was employed to identify irradiated garlic or ginger powder mixed at different proportions into the food base. The identification of irradiation was carried out by analyzing the shapes of the glow curves and the TL rat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0bf11f5ae388a624312f752a56929fee
https://doi.org/10.1007/s12161-014-9928-1
https://doi.org/10.1007/s12161-014-9928-1
Publikováno v:
European Journal of Lipid Science and Technology. 116:1354-1362
This study aimed to investigate the triacylglycerol (TAG) composition of Asian sesame oils and to differentiate the geographic origins of the oils using the analytical data in combination with canonical discriminant analysis (CDA). The TAG compositio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5ddece66168cca01378b7a7ca5e1e9d3
https://doi.org/10.1002/ejlt.201400089
https://doi.org/10.1002/ejlt.201400089
Publikováno v:
Journal of Microbiology and Biotechnology. 24:648-660
Doenjang, a traditional Korean fermented soybean paste, is made by mixing and ripening meju with high salt brine (approximately 18%). Meju is a naturally fermented soybean block prepared by soaking, steaming, and molding soybean. To understand living
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2ec6b3f67618d2b829d205f4f59d5767
https://doi.org/10.4014/jmb.1401.01009
https://doi.org/10.4014/jmb.1401.01009
Autor:
Dae-Won Kang, Anitha Kunhikrishnan, Young-Jun Kim, Won-Il Kim, Cheong-Tae Kim, Ji-Young Kim, Doo-Ho Kim, Young-Ja Lee
Publikováno v:
Food Science and Biotechnology. 22:1509-1513
Determination of As species in rice is necessary because inorganic As species (arsenate (AsV) and arsenite (AsIII)) are more toxic than organic As (monomethylarsonic acid (MMA) and dimethylarsinic acid (DMA)). This study evaluated the As species in K
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6260dc11a38328ecca5a03170161b52f
https://doi.org/10.1007/s10068-013-0245-z
https://doi.org/10.1007/s10068-013-0245-z