Hwang IM - Search Results

1

Temperature impact on microbial and metabolic profiles in kimchi fermentation.

Jung S, Hwang IM, Lee JH. Jung S, et al. Among authors: hwang im. Heliyon. 2024 Feb 28;10(5):e27174. doi: 10.1016/j.heliyon.2024.e27174. eCollection 2024 Mar 15. Heliyon. 2024. PMID: 38468946 Free PMC article.

2

Rapid Quantitative Analysis of Metabolites in Kimchi Using LC-Q-Orbitrap MS.

Jeong JY, Bae M, Kim MJ, Jang HY, Jung S, Lee JH, Hwang IM. Jeong JY, et al. Among authors: hwang im. ACS Omega. 2023 Jan 17;8(4):3896-3904. doi: 10.1021/acsomega.2c06303. eCollection 2023 Jan 31. ACS Omega. 2023. PMID: 36743029 Free PMC article.

3

Transcriptional analysis of the molecular mechanism underlying the response of Lactiplantibacillus plantarum to lactic acid stress conditions.

Jang HY, Kim MJ, Bae M, Hwang IM, Lee JH. Jang HY, et al. Among authors: hwang im. Heliyon. 2023 May 25;9(6):e16520. doi: 10.1016/j.heliyon.2023.e16520. eCollection 2023 Jun. Heliyon. 2023. PMID: 37303574 Free PMC article.

4

Elemental Analysis of Kimchi Cabbage Leaves, Roots, and Soil and Its Potential Impact on Human Health.

Hwang IM, Jung S, Jeong JY, Kim MJ, Jang HY, Lee JH. Hwang IM, et al. ACS Omega. 2023 Jun 1;8(23):20892-20899. doi: 10.1021/acsomega.3c01672. eCollection 2023 Jun 13. ACS Omega. 2023. PMID: 37323378 Free PMC article.

5

Exploring the influence of garlic on microbial diversity and metabolite dynamics during kimchi fermentation.

Jang HY, Kim MJ, Jeong JY, Hwang IM, Lee JH. Jang HY, et al. Among authors: hwang im. Heliyon. 2024 Jan 19;10(2):e24919. doi: 10.1016/j.heliyon.2024.e24919. eCollection 2024 Jan 30. Heliyon. 2024. PMID: 38312694 Free PMC article.

6

Comparative Analysis of N-Lactoyl-phenylalanine and 3-Phenyllactic Acid Production in Lactic Acid Bacteria from Kimchi: Metabolic Insights and Influencing Factors.

Kim HS, Jung S, Kim MJ, Jeong JY, Hwang IM, Lee JH. Kim HS, et al. Among authors: hwang im. J Agric Food Chem. 2024 Dec 11;72(49):27177-27186. doi: 10.1021/acs.jafc.4c07158. Epub 2024 Nov 28. J Agric Food Chem. 2024. PMID: 39606886

7

Effective approach to organic acid production from agricultural kimchi cabbage waste and its potential application.

Kim HM, Park JH, Choi IS, Wi SG, Ha S, Chun HH, Hwang IM, Chang JY, Choi HJ, Kim JC, Park HW. Kim HM, et al. Among authors: hwang im. PLoS One. 2018 Nov 20;13(11):e0207801. doi: 10.1371/journal.pone.0207801. eCollection 2018. PLoS One. 2018. PMID: 30458042 Free PMC article.

8

Proteomic evaluation of kimchi, a traditional Korean fermented vegetable, and comparison of kimchi manufactured in China and Korea.

Lee HW, Yoon SR, Yang JS, Lee HM, Kim SJ, Lee JY, Hwang IM, You SY, Ha JH. Lee HW, et al. Among authors: hwang im. J Food Sci Technol. 2021 Jan;58(1):389-396. doi: 10.1007/s13197-020-04777-9. Epub 2020 Sep 17. J Food Sci Technol. 2021. PMID: 33505084 Free PMC article.

9

Utilization of coffee waste as a sustainable feedstock for high-yield lactic acid production through microbial fermentation.

Kim S, Kim JC, Kim YY, Yang JE, Lee HM, Hwang IM, Park HW, Kim HM. Kim S, et al. Among authors: hwang im. Sci Total Environ. 2024 Feb 20;912:169521. doi: 10.1016/j.scitotenv.2023.169521. Epub 2023 Dec 22. Sci Total Environ. 2024. PMID: 38141985

10

Dietary intake assessment of macro, trace, and toxic elements via consumption of kimchi in South Korea.

Hwang IM, Yang JS, Jung JH, Lee HW, Lee HM, Seo HY, Khan N, Jamila N, Kim KS, Kim SH. Hwang IM, et al. J Sci Food Agric. 2019 Nov;99(14):6474-6481. doi: 10.1002/jsfa.9926. Epub 2019 Aug 13. J Sci Food Agric. 2019. PMID: 31294829

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