Yang JH - Search Results

1

Investigation of Metabolite Differences in Salted Shrimp Varieties during Fermentation.

Lim JY, Choi YJ, Yu H, Choi JY, Yang JH, Chung YB, Park SH, Min SG, Lee MA. Lim JY, et al. Among authors: yang jh. ACS Omega. 2023 Dec 6;8(50):47735-47745. doi: 10.1021/acsomega.3c06046. eCollection 2023 Dec 19. ACS Omega. 2023. PMID: 38144087 Free PMC article.

2

Microbial Community Structure of Korean Cabbage Kimchi and Ingredients with Denaturing Gradient Gel Electrophoresis.

Hong SW, Choi YJ, Lee HW, Yang JH, Lee MA. Hong SW, et al. Among authors: yang jh. J Microbiol Biotechnol. 2016 Jun 28;26(6):1057-62. doi: 10.4014/jmb.1512.12035. J Microbiol Biotechnol. 2016. PMID: 26907755 Free article.

3

Changes in quality properties of kimchi based on the nitrogen content of fermented anchovy sauce, Myeolchi Aekjeot, during fermentation.

Choi YJ, Lee HW, Yang JH, Hong SW, Park SH, Lee MA. Choi YJ, et al. Among authors: yang jh. Food Sci Biotechnol. 2018 Mar 26;27(4):1145-1155. doi: 10.1007/s10068-018-0349-6. eCollection 2018 Aug. Food Sci Biotechnol. 2018. PMID: 30263845 Free PMC article.

4

Effects of different drying methods on physicochemical properties, volatile profile, and sensory characteristics of kimchi powder.

Park JY, Yang JH, Lee MA, Jeong S, Yoo S. Park JY, et al. Among authors: yang jh. Food Sci Biotechnol. 2018 Dec 8;28(3):711-720. doi: 10.1007/s10068-018-0526-7. eCollection 2019 Jun. Food Sci Biotechnol. 2018. PMID: 31093428 Free PMC article.

5

Fabrication of Gold Nanoparticles and Cinnamaldehyde-Functionalized Paper-Based Films and Their Antimicrobial Activities against White Film-Forming Yeasts.

Lee SY, Kim EH, Kim TW, Chung YB, Yang JH, Park SH, Lee MA, Min SG. Lee SY, et al. Among authors: yang jh. ACS Omega. 2023 Feb 21;8(9):8256-8262. doi: 10.1021/acsomega.2c06323. eCollection 2023 Mar 7. ACS Omega. 2023. PMID: 36910935 Free PMC article.

6

Influence of salt concentration on Kimchi cabbage (Brassica rapa L. ssp. pekinensis) mass transfer kinetics and textural and microstructural properties during osmotic dehydration.

Yang HI, Min SG, Lee SY, Yang JH, Lee MA, Park SH, Eun JB, Chung YB. Yang HI, et al. Among authors: yang jh. J Food Sci. 2023 Apr;88(4):1610-1622. doi: 10.1111/1750-3841.16514. Epub 2023 Mar 15. J Food Sci. 2023. PMID: 36922723

7

Effect of the addition of maltodextrin on metabolites and microbial population during kimchi fermentation.

Park SJ, Lee MJ, Choi YJ, Lee MA, Min SG, Seo HY, Chung YB, Yang JH, Park SH. Park SJ, et al. Among authors: yang jh. J Food Sci Technol. 2023 Aug;60(8):2153-2159. doi: 10.1007/s13197-023-05742-y. Epub 2023 Apr 18. J Food Sci Technol. 2023. PMID: 37273568 Free PMC article.

8

Changes in bacterial composition and metabolite profiles during kimchi fermentation with different garlic varieties.

Choi YJ, Lim JY, Kang MJ, Choi JY, Yang JH, Chung YB, Park SH, Min SG, Lee MA. Choi YJ, et al. Among authors: yang jh. Heliyon. 2024 Jan 9;10(2):e24283. doi: 10.1016/j.heliyon.2024.e24283. eCollection 2024 Jan 30. Heliyon. 2024. PMID: 38293374 Free PMC article.

9

Effect of Mollusca shell extracts on inhibition of kimchi over-acidification.

Lee MJ, Park SJ, Oh SJ, Yun YR, Choi YJ, Kim EH, Lee MA, Min SG, Yang JH, Chung YB, Park SH. Lee MJ, et al. Among authors: yang jh. Heliyon. 2024 Mar 19;10(6):e28164. doi: 10.1016/j.heliyon.2024.e28164. eCollection 2024 Mar 30. Heliyon. 2024. PMID: 38545191 Free PMC article.

10

Microbial Dynamics and Metabolite Profiles in Different Types of Salted Seafood (Jeotgal) During Fermentation.

Lim JY, Choi YJ, Choi JY, Yang JH, Chung YB, Park SH, Min SG, Lee MA. Lim JY, et al. Among authors: yang jh. ACS Omega. 2024 Aug 12;9(33):35798-35808. doi: 10.1021/acsomega.4c04410. eCollection 2024 Aug 20. ACS Omega. 2024. PMID: 39184488 Free PMC article.

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