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Browsing by Ahn, M.J.Author

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SCOPUSKCI
Changes in phytoestrogen contents and antioxidant activities during fermentation of soybean-powder milks prepared from different soybean cultivars by Lactobacillus plantarum P1201open access

Hwang, C.E.; Haque, M.A.; Lee, J.H.; Ahn, M.J.; Lee, H.Y.; Lee, B.W.; Lee, Y.-Y.; Lee, C.; Kim, B.J.; Park, J.-Y., et al.

ArticleIssue Date2016CitationKorean Journal of Microbiology, v.52, no.2, pp 202 - 211PublisherMicrobiological Society of Korea
SCOPUSKCI
Changes in quality characteristics and antioxidant activity of bitter melon (Momordica charantia L.) pickle during ageing

Lee, H.Y.; Park, K.S.; Joo, O.S.; Hwang, C.E.; Ahn, M.J.; Jeong, Y.S.; Hong, S.Y.; Kwon, O.K.; Kang, S.S.; Yuk, H.J., et al.

ArticleIssue Date2015CitationJournal of the Korean Society of Food Science and Nutrition, v.44, no.3, pp 401 - 411PublisherKorean Society of Food Science and Nutrition
SCOPUSKCI
Free radical scavenging effect and oxidative stress protective activity of domestic processed Polygoni Multiflori Radix

Kim, H.Y.; Kim, J.Y.; Cho, E.J.; Choi, J.M.; Hwang, C.E.; Lee, H.Y.; Ahn, M.J.; Lee, J.H.; Kim, Y.-G.; Ko, K.H., et al.

ArticleIssue Date2015CitationJournal of the Korean Society of Food Science and Nutrition, v.44, no.6, pp 809 - 815PublisherKorean Society of Food Science and Nutrition
SCOPUSKCI
Microbial diversity in the enrichment cultures from the fermented beverage of plant extract using ribosomal RNA sequence analysisopen access

Lee, C.K.; Kim, B.; Kang, Y.M.; Lee, H.Y.; Hwang, C.E.; Ahn, M.J.; Seo, W.T.; Cho, K.M.

ArticleIssue Date2014CitationKorean Journal of Microbiology, v.50, no.4, pp 351 - 359PublisherMicrobiological Society of Korea
SCOPUSKCI
Molecular diversity of endobacterial communities in edible part of King oyster mushroom (Pleurotus eryngii) based on 16S rRNAopen access

Lee, C.K.; Haque, M.A.; Choi, B.R.; Lee, H.Y.; Hwang, C.E.; Ahn, M.J.; Cho, K.M.

ArticleIssue Date2015CitationKorean Journal of Microbiology, v.51, no.2, pp 148 - 155PublisherMicrobiological Society of Korea
SCOPUSKCI
Physicochemical characteristics and volatile flavor compounds of produced mixture wine with kiwi and permission fruits using wild yeast, Saccharomyces cerevisiae Y28open access

Lee, H.Y.; Seo, W.T.; Jeong, S.H.; Hwang, C.E.; Ahn, M.J.; Lee, A.R.; Shin, J.H.; Lee, J.Y.; Jo, H.K.; Cho, K.M.

ArticleIssue Date2016CitationKorean Journal of Microbiology, v.52, no.1, pp 98 - 109PublisherMicrobiological Society of Korea
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