Tyrosinase Inhibitory Activity of Soybeans Fermented with Bacillus subtilis Capable of Producing a Phenolic Glycoside, Arbutin

por Jin, Young Hun, Jeon, Ah Ran, Mah, Jae-Hyung
Publicado 2020

Reduction in Biogenic Amine Content in Baechu (Napa Cabbage) Kimchi by Biogenic Amine-Degrading Lactic Acid Bacteria

por Lee, Junsu, Jin, Young Hun, Pawluk, Alixander Mattay, Mah, Jae-Hyung
Publicado 2021

Effect of Calcium and Manganese Supplementation on Heat Resistance of Spores of Bacillus Species Associated With Food Poisoning, Spoilage, and Fermentation

por Sinnelä, Martti Tapani, Pawluk, Alixander Mattay, Jin, Young Hun, Kim, Dabin, Mah, Jae-Hyung
Publicado 2021

The Occurrence of Biogenic Amines and Determination of Biogenic Amine-Producing Lactic Acid Bacteria in Kkakdugi and Chonggak Kimchi

por Jin, Young Hun, Lee, Jae Hoan, Park, Young Kyung, Lee, Jun-Hee, Mah, Jae-Hyung
Publicado 2019

Bacterial Production and Control of Biogenic Amines in Asian Fermented Soybean Foods

por Mah, Jae-Hyung, Park, Young Kyoung, Jin, Young Hun, Lee, Jun-Hee, Hwang, Han-Joon
Publicado 2019

Formation of Biogenic Amines in Pa (Green Onion) Kimchi and Gat (Mustard Leaf) Kimchi

por Lee, Jun-Hee, Jin, Young Hun, Park, Young Kyoung, Yun, Se Jin, Mah, Jae-Hyung
Publicado 2019

Evaluation of Bioactive Compounds and Antioxidative Activity of Fermented Green Tea Produced via One- and Two-Step Fermentation

por Xu, Huiling, Hong, Jong Hyoung, Kim, Dabin, Jin, Young Hun, Pawluk, Alixander Mattay, Mah, Jae-Hyung
Publicado 2022

The Role of Enterococcus faecium as a Key Producer and Fermentation Condition as an Influencing Factor in Tyramine Accumulation in Cheonggukjang

por Park, Young Kyoung, Jin, Young Hun, Lee, Jun-Hee, Byun, Bo Young, Lee, Junsu, Jeong, KwangCheol Casey, Mah, Jae-Hyung
Publicado 2020