Whon TW - Search Results

1

Effects of total microbiota-containing backslop from 450-day-fermented kimchi on microbe and metabolite dynamics.

Kim D, Park SE, Pak J, Kim JY, Whon TW, Cho KM, Kwak S, Son HS, Roh SW. Kim D, et al. Among authors: whon tw. Food Chem. 2024 Dec 9;468:142420. doi: 10.1016/j.foodchem.2024.142420. Online ahead of print. Food Chem. 2024. PMID: 39693884

2

Microbial niches in raw ingredients determine microbial community assembly during kimchi fermentation.

Song HS, Whon TW, Kim J, Lee SH, Kim JY, Kim YB, Choi HJ, Rhee JK, Roh SW. Song HS, et al. Among authors: whon tw. Food Chem. 2020 Jul 15;318:126481. doi: 10.1016/j.foodchem.2020.126481. Epub 2020 Feb 25. Food Chem. 2020. PMID: 32126467

3

Long-term population dynamics of viable microbes in a closed ecosystem of fermented vegetables.

Kim JY, Park SE, Kim EJ, Seo SH, Whon TW, Cho KM, Kwon SJ, Roh SW, Son HS. Kim JY, et al. Among authors: whon tw. Food Res Int. 2022 Apr;154:111044. doi: 10.1016/j.foodres.2022.111044. Epub 2022 Feb 19. Food Res Int. 2022. PMID: 35337585

4

Does kimchi deserve the status of a probiotic food?

Cha J, Kim YB, Park SE, Lee SH, Roh SW, Son HS, Whon TW. Cha J, et al. Among authors: whon tw. Crit Rev Food Sci Nutr. 2024;64(19):6512-6525. doi: 10.1080/10408398.2023.2170319. Epub 2023 Jan 30. Crit Rev Food Sci Nutr. 2024. PMID: 36718547 Free article. Review.

5

Comprehensive elucidation of the terroir of Korean kimchi through the study of recipes, metabolites, microbiota, and sensory characteristics.

Lee DY, Park SH, Park SE, Kim EJ, Kim HW, Seo SH, Cho KM, Kwon SJ, Whon TW, Min SG, Choi YJ, Roh SW, Seo HY, Son HS. Lee DY, et al. Among authors: whon tw. Food Res Int. 2023 Apr;166:112614. doi: 10.1016/j.foodres.2023.112614. Epub 2023 Feb 17. Food Res Int. 2023. PMID: 36914329

6

Impact of essential and optional ingredients on microbial and metabolic profiles of kimchi.

Lee DY, Kim EJ, Park SE, Cho KM, Kwon SJ, Roh SW, Kwak S, Whon TW, Son HS. Lee DY, et al. Among authors: whon tw. Food Chem X. 2024 Apr 2;22:101348. doi: 10.1016/j.fochx.2024.101348. eCollection 2024 Jun 30. Food Chem X. 2024. PMID: 38623504 Free PMC article.

7

Unraveling microbial fermentation features in kimchi: from classical to meta-omics approaches.

Lee SH, Whon TW, Roh SW, Jeon CO. Lee SH, et al. Among authors: whon tw. Appl Microbiol Biotechnol. 2020 Sep;104(18):7731-7744. doi: 10.1007/s00253-020-10804-8. Epub 2020 Aug 4. Appl Microbiol Biotechnol. 2020. PMID: 32749526 Review.

8

Role of combinated lactic acid bacteria in bacterial, viral, and metabolite dynamics during fermentation of vegetable food, kimchi.

Jung MJ, Kim J, Lee SH, Whon TW, Sung H, Bae JW, Choi YE, Roh SW. Jung MJ, et al. Among authors: whon tw. Food Res Int. 2022 Jul;157:111261. doi: 10.1016/j.foodres.2022.111261. Epub 2022 Apr 18. Food Res Int. 2022. PMID: 35761573

9

Machine learning model for predicting age in healthy individuals using age-related gut microbes and urine metabolites.

Seo SH, Na CS, Park SE, Kim EJ, Kim WS, Park C, Oh S, You Y, Lee MH, Cho KM, Kwon SJ, Whon TW, Roh SW, Son HS. Seo SH, et al. Among authors: whon tw. Gut Microbes. 2023 Jan-Dec;15(1):2226915. doi: 10.1080/19490976.2023.2226915. Gut Microbes. 2023. PMID: 37351626 Free PMC article.

10

In-depth metataxonomic investigation reveals low richness, high intervariability, and diverse phylotype candidates of archaea in the human urogenital tract.

Kim YB, Whon TW, Kim JY, Kim J, Kim Y, Lee SH, Park SE, Kim EJ, Son HS, Roh SW. Kim YB, et al. Among authors: whon tw. Sci Rep. 2023 Jul 20;13(1):11746. doi: 10.1038/s41598-023-38710-9. Sci Rep. 2023. PMID: 37474649 Free PMC article.

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