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KCI
2단계 단행복발효에 의해 생산된 품종별 감식초의 이화학적 특성

이윤주; 류재하; 서원택

ArticleIssue Date2018Citation농업생명과학연구, v.52, no.2, pp 107 - 122Publisher경상국립대학교 농업생명과학연구원
A Study on the Production of Domestic Wheat (Keumkangmil) Vinegar with Mugwort

서원택

ConferenceIssue Date2013Location대한민국
SCIESCOPUS
Analysis of microbial communities in local cultivars of astringent persimmon (Diospyros kaki) fruits grown in Gyeongnam Province of Koreaopen access

Choi, J. E.; Choi, S. H.; Lee, J. S.; Lee, K. C.; Kang, S. M.; Kim, J. I.; Choi, M. S.; Kim, H. G.; Seo, W. T.; Lee, K. Y., et al.

ArticleIssue Date2018CitationJOURNAL OF ENVIRONMENTAL BIOLOGY, v.39, no.2, pp 237 - 246PublisherTRIVENI ENTERPRISES
SCOPUSKCI
Anti-oxidant and immune enhancement effects of Artemisia argyi H. fermented with lactic acid bacteria

Lee, Ji Yun; Kim, Ji Hyun; Choi, Ji Myung; Kim, Hyemee; Seo, Weon Taek; Cho, Eun Ju; Kim, Hyun Young

ArticleIssue Date2023CitationJournal of Applied Biological Chemistry, v.66, no.1, pp 492 - 502Publisher한국응용생명화학회
SCOPUS
Apigenin ameliorates oxidative stress-induced neuronal apoptosis in SH-SY5Y cellsopen access

Kim, Y.J.; Cho, E.J.; Lee, A.Y.; Seo, W.T.

ArticleIssue Date2021CitationMicrobiology and Biotechnology Letters, v.49, no.2, pp 138 - 147PublisherKorean Society for Microbiolog and Biotechnology
SCIESCOPUSKCI
Bacterial diversity in a Korean traditional soybean fermented foods (Doenjang and Ganjang) by 16S rRNA gene sequence analysis

Cho, Kye Man; Seo, Weon Taek

ArticleIssue Date2007CitationFOOD SCIENCE AND BIOTECHNOLOGY, v.16, no.2, pp 320 - 324PublisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
Change of Antioxidant Activities during Soy-yogurt Fermentation with a Potential Probiotic Lactobacillus plantarum P1201 by Soybean Cultivars

서원택

ConferenceIssue Date2013Location대한민국
Change of microbial diversity during kanjang fermentation based on partial sequence of 26S rRNA

서원택

ConferenceIssue Date2012Location대한민국
Change of Yeast Communities during Fermentation of Mugwort Extract Beverage Using 26S rRNA Sequence

서원택

ConferenceIssue Date2013Location대한민국
SCIESCOPUSKCI
Changes in Phenolic Compounds (Isoflavones and Phenolic acids) and Antioxidant Properties in High-Protein Soybean (Glycine max L., cv. Saedanbaek) for Different Roasting Conditions

Lee, Jin Hwan; Lee, Byong Won; Kim, Balo; Kim, Hyun Tae; Ko, Jong Min; Baek, In-Yeoul; Seo, Weon Taek; Kang, Young Min; Cho, Kye Man

ArticleIssue Date2013CitationJOURNAL OF THE KOREAN SOCIETY FOR APPLIED BIOLOGICAL CHEMISTRY, v.56, no.5, pp 605 - 612PublisherKOREAN SOC APPLIED BIOLOGICAL CHEMISTRY
SCIESCOPUS
Changes of phytochemical constituents (isoflavones, flavanols, and phenolic acids) during cheonggukjang soybeans fermentation using potential probiotics Bacillus subtilis CS90

Cho, Kye Man; Lee, Jin Hwan; Yun, Han Dae; Ahn, Byung Yong; Kim, Hoon; Seo, Weon Taek

ArticleIssue Date2011CitationJOURNAL OF FOOD COMPOSITION AND ANALYSIS, v.24, no.3, pp 402 - 410PublisherACADEMIC PRESS INC ELSEVIER SCIENCE
Changes physiochemical and antioxidant activity of lactic acidfermented Artemisia argyi H. by addition of sugars

김지현; 김난경; 배원열; 서원택; 김현영

ConferenceIssue Date2022Location대한민국; Daegu, Korea
SCOPUSKCI
Characteristics of fermented vinegar using mulberry and its antioxidant activityopen access

Bang, S.-I.; Gwon, G.H.; Cho, E.J.; Lee, A.Y.; Seo, W.T.

ArticleIssue Date2020CitationKorean Journal of Food Preservation, v.27, no.5, pp 651 - 662PublisherKorean Society of Food Preservation
SCIESCOPUS
Chemical composition and antimicrobial activity of Chamaecyparis obtusa leaf essential oil

Yang, Jae-Kyung; Choi, Myung-Suk; Seo, Weon-Taek; Rinker, Danny Lee; Han, Sang Woo; Cheong, Gang-Won

ArticleIssue Date2007CitationFITOTERAPIA, v.78, no.2, pp 149 - 152PublisherELSEVIER SCIENCE BV
Chemometric approach to fatty acid profiles in soybean cultivars by principal component analysis (PCA)

서원택

ConferenceIssue Date2012Location대한민국
SCOPUSKCI
Chemometric approach to fatty acid profiles in soybean cultivars by principal component analysis (PCA)open access

Eui-Cheol Shin; Chung Eun Hwang; Lee, B.W.; Kim, H.T.; Ko, J.N.M.; Baek, I.Y.; Lee, Y.-B.; Jin Sang Choi; Cho, E.J.; Weon Taek Seo, et al.

ArticleIssue Date2012CitationPreventive Nutrition and Food Science, v.17, no.3, pp 184 - 191Publisher한국식품영양과학회
Cloning and characterization of organophosphorus hydrolase (OpdA) of the isolated Leuconostoc mesenteroides WCP307 from kimchi

서원택

ConferenceIssue Date2012Location대한민국
Comparison of antioxidant activity effect of an Korean soybean cultivars by roasting processing

서원택

ConferenceIssue Date2012Location대한민국
SCIESCOPUSKCI
Culture-independent analysis of yeast diversity in Korean traditional fermented soybean foods (doenjang and kanjang) based on 26S rRNA sequence

Haque, Md. Azizul; Seo, Weon Taek; Hwang, Chung Eun; Lee, Hee Yul; Ahn, Min Ju; Cho, Kye Man

ArticleIssue Date2015CitationJOURNAL OF THE KOREAN SOCIETY FOR APPLIED BIOLOGICAL CHEMISTRY, v.58, no.3, pp 377 - 385PublisherKOREAN SOC APPLIED BIOLOGICAL CHEMISTRY
SCOPUS
Determination of phytochemical contents and biological activities from the fruits of elaeagnus multiflora

Lee, J.H.; Seo, W.T.; Cho, K.M.

ArticleIssue Date2011CitationJournal of Food Science and Nutrition, v.16, no.1, pp 29 - 36
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