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Antimicrobial Activity of Bacillus amyloliquefaciens EMD17 Isolated from Cheonggukjang and Potential Use as a Starter for Fermented Soy Foodsopen access

Lee, Jae Yong; Shim, Jae Min; Yao, Zhuang; Liu, Xiaoming; Lee, Kang Wook; Kim, Hyun-Jin; Ham, Kyung-Sik; Kim, Jeong Hwan

ArticleIssue Date2016CitationFOOD SCIENCE AND BIOTECHNOLOGY, v.25, no.2, pp 525 - 532PublisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
SCIESCOPUS
Chemometric Discrimination of Korean and Chinese Kimchi Using Untargeted Metabolomicsopen access

Nguyen, Quynh-An; Kim, Dong-Shin; Kim, Hyo-Dong; Kim, Kyu-Bin; Ham, Kyung-Sik; Lee, Yonghoon; Kim, Hyun-Jin

ArticleIssue Date2025CitationMetabolites, v.15, no.10PublisherMultidisciplinary Digital Publishing Institute (MDPI)
SCIESCOPUSKCI
Effect of sea salt on the fatty liver induced by a high fat dietopen access

Chanmuang, Saoraya; Son, Ye-Jin; Nguyen, Quynh-An; Kim, Dong-Shin; Choi, Hyo-Kyoung; Song, Ji-Hye; Park, Soo-Hyun; Sangar, Madhuri; Ham, Kyung-Sik; Jo, Sang-Mi, et al.

ArticleIssue Date2025CitationApplied Biological Chemistry, v.68, no.1, pp 1 - 14Publisher한국응용생명화학회
SCISCIESCOPUS
Effects of Different Salt Treatments on the Fermentation Metabolites and Bacterial Profiles of Kimchi

Kim, Dong Wook; Kim, Bo-Min; Lee, Hyeon-Jeong; Jang, Gwang-Ju; Song, Seong Hwa; Lee, Jae-In; Lee, Sang Bong; Shim, Jae Min; Lee, Kang Wook; Kim, Jeong Hwan, et al.

ArticleIssue Date2017CitationJOURNAL OF FOOD SCIENCE, v.82, no.5, pp 1124 - 1131PublisherWILEY
SCIESCOPUS
Fusion of elemental and molecular fingerprints for accurate classification of kimchi by country of origin

Kumar, Sandeep; Oh, Yujin; Jung, Hyemin; Ham, Kyung-Sik; Kim, Hyun-Jin; Han, Song-Hee; Nam, Sang-Ho; Lee, Yonghoon

ArticleIssue Date2025CitationJournal of Analytical Atomic Spectrometry, v.40, no.8, pp 2222 - 2231PublisherRoyal Society of Chemistry
SCIESCOPUSKCI
GC/MS-based metabolomic analysis of the radish water kimchi, Dongchimi, with different salts

Jang, Gwang-Ju; Kim, Dong Wook; Gu, Eun-Ji; Song, Seong Hwa; Lee, Jae-In; Lee, Sang Bong; Kim, Jeong-Hwan; Ham, Kyung-Sik; Kim, Hyun-Jin

ArticleIssue Date2015CitationFOOD SCIENCE AND BIOTECHNOLOGY, v.24, no.6, pp 1967 - 1972PublisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
SCIESCOPUSKCI
Identification of four new angiotensin I-converting enzyme inhibitory peptides from fermented anchovy sauceopen access

Kim, Hyun-Jin; Kang, Seong-Gook; Jaiswal, Lily; Li, Jinglei; Choi, Ju-Hee; Moon, Sang-Mi; Cho, Jeong-Yong; Ham, Kyung-Sik

ArticleIssue Date2016CitationAPPLIED BIOLOGICAL CHEMISTRY, v.59, no.1, pp 25 - 31PublisherSPRINGER SINGAPORE PTE LTD
SCISCIESCOPUS
Isolation of lactic acid bacteria with probiotic potentials from kimchi, traditional Korean fermented vegetable

Lee, Kang Wook; Shim, Jae Min; Park, Seon-Kyung; Heo, Ho-Jin; Kim, Hyun-Jin; Ham, Kyung-Sik; Kim, Jeong Hwan

ArticleIssue Date2016CitationLWT - Food Science and Technology, v.71, pp 130 - 137PublisherAcademic Press
SCIESCOPUS
Protective Effects of Fermented Glasswort (Salicornia herbacea L.) on Aged Gut Induced by D-Galactose in Ratsopen access

Song, Doyoung; Sangpreecha, Neeracha; Chanmuang, Saoraya; Park, Yang-Kyun; Ham, Kyung-Sik

ArticleIssue Date2023CitationApplied Sciences-basel, v.13, no.14PublisherMDPI
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