Zobrazeno 1 - 10
of 38
pro vyhledávání: '"Woo Suk Bang"'
Autor:
Se-Hun Kim, Ramachandran Chelliah, Sudha Rani Ramakrishnan, Ayyappasamy Sudalaiyadum Perumal, Woo-Suk Bang, Momna Rubab, Eric Banan-Mwine Daliri, Kaliyan Barathikannan, Fazle Elahi, Eunji Park, Hyeon Yeong Jo, Su-Bin Hwang, Deog Hwan Oh
Publikováno v:
Frontiers in Cellular and Infection Microbiology, Vol 10 (2021)
Campylobacter spp. are the leading global cause of bacterial colon infections in humans. Enteropathogens are subjected to several stress conditions in the host colon, food complexes, and the environment. Species of the genus Campylobacter, in collect
Externí odkaz:
https://doaj.org/article/5315d563ed2f4338a01c0f6eba54a7c2
Autor:
Su-jin Kim, Woo-Suk Bang
Publikováno v:
Journal of Food Hygiene and Safety. 38:31-36
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cf7801b97d0ea3329f7d292e7948ecd6
https://doi.org/10.13103/jfhs.2023.38.1.31
https://doi.org/10.13103/jfhs.2023.38.1.31
Publikováno v:
Journal of Food Hygiene and Safety. 37:225-231
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::75a81a39349143c45b46b5ed1a977641
https://doi.org/10.13103/jfhs.2022.37.4.225
https://doi.org/10.13103/jfhs.2022.37.4.225
Publikováno v:
Journal of Food Hygiene and Safety. 37:232-237
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::79727a4a6ebea9e1b24a9bf708200070
https://doi.org/10.13103/jfhs.2022.37.4.232
https://doi.org/10.13103/jfhs.2022.37.4.232
Publikováno v:
Current Topic in Lactic Acid Bacteria and Probiotics. 8:1-16
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c8103ee468c1137904a892f6ad13c16a
https://doi.org/10.35732/ctlabp.2022.8.1.1
https://doi.org/10.35732/ctlabp.2022.8.1.1
Publikováno v:
Foods, Vol 10, Iss 2, p 372 (2021)
Koji is an intermediate fermentation agent, made by inoculating known microorganisms in grains, such as rice, beans, and barley, to hydrolyze starch or protein. The quality of koji can influence the final quality of doenjang. This study aimed to inve
Externí odkaz:
https://doaj.org/article/2649f015701e4d00b514dfd51a5d0553
Publikováno v:
Foods, Vol 10, Iss 1, p 54 (2020)
The objective of this study was to determine the influence of roasting conditions on the volatile flavor profiles and functional properties of shiitake mushrooms. Six different roasting temperatures between 80 °C and 180 °C with 20 °C increments w
Externí odkaz:
https://doaj.org/article/9d5ec430a04046b1b8d7a3af45b78443
Publikováno v:
Molecules, Vol 19, Iss 6, Pp 7138-7151 (2014)
Cirsium setidens is a wild perennial plant species found in Korea that may have anti-oxidative, anti-adipogenic, and hepatoprotective activities. However, details of the toxicology of C. setidens remain unknown. This study was performed to evaluate t
Externí odkaz:
https://doaj.org/article/d25a00a68d824680b2b809e82df1e3d1
Publikováno v:
Food Research International. 164:112372
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6c0c6334aadf0e0b39400c1cce37ee1e
https://doi.org/10.1016/j.foodres.2022.112372
https://doi.org/10.1016/j.foodres.2022.112372
Publikováno v:
Food Control. 84:513-521
The objective of this study was to evaluate the anti-biofilm effect of 405-nm light-emitting diodes (LEDs) against Listeria monocytogenes in salmon exudate at 4, 15, and 25 °C, and to compare the susceptibility of LED-illuminated and non-illuminated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4b364a9496b846a6e5df88b84ac08340
https://doi.org/10.1016/j.foodcont.2017.09.006
https://doi.org/10.1016/j.foodcont.2017.09.006