Editorial: The Microbiological Functionality and Safety of Fermented Foods

por Mah, Jae-Hyung, Ruiz-Capillas, Claudia
Publicado 2022

Occurrence and Reduction of Biogenic Amines in Kimchi and Korean Fermented Seafood Products

por Park, Young Kyoung, Lee, Jae Hoan, Mah, Jae-Hyung
Publicado 2019

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

GC-MS/MS Method for Determination of Polycyclic Aromatic Hydrocarbons in Herbal Medicines

por Park, Jwahaeng, Kim, Kyuyeob, Ryu, Dayoun, Whang, Jin-Hee, Mah, Jae-Hyung
Publicado 2023

Validation of an HPLC Analytical Method for Determination of Biogenic Amines in Agricultural Products and Monitoring of Biogenic Amines in Korean Fermented Agricultural Products

por Yoon, Hyeock, Park, Jung Hyuck, Choi, Ari, Hwang, Han-Joon, Mah, Jae-Hyung
Publicado 2015

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

Effects of Calcium and Manganese on Sporulation of Bacillus Species Involved in Food Poisoning and Spoilage

por Sinnelä, Martti Tapani, Park, Young Kyoung, Lee, Jae Hoan, Jeong, KwangCheol Casey, Kim, Young-Wan, Hwang, Han-Joon, Mah, Jae-Hyung
Publicado 2019

High Prevalence of Cefotaxime Resistant Bacteria in Grazing Beef Cattle: A Cross Sectional Study

por Markland, Sarah, Weppelmann, Thomas A., Ma, Zhengxin, Lee, Shinyoung, Mir, Raies A., Teng, Lin, Ginn, Amber, Lee, Choonghee, Ukhanova, Maria, Galindo, Sebastian, Carr, Chad, DiLorenzo, Nicolas, Ahn, Soohyoun, Mah, Jae-Hyung, Kim, Hae-Yeong, Mai, Volker, Mobley, Ray, Morris, J. Glenn, Jeong, KwangCheol Casey
Publicado 2019