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Browsing by Haque, M.A.Author

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Changes in physicochemical property and lactic acid bacterial community during kimchi fermentation at different temperaturesopen access

Lee, H.Y.; Haque, M.A.; Cho, K.M.

ArticleIssue Date2020CitationJournal of Applied Biological Chemistry, v.63, no.4, pp 429 - 437PublisherKorean Society for Applied Biological Chemistry
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
Comparison of γ-aminobutyric acid and isoflavone aglycone contents, to radical scavenging activities of high-protein soybean sprouting by lactic acid fermentation with Lactobacillus brevisopen access

Hwang, C.E.; Haque, M.A.; Lee, J.H.; Joo, O.S.; Kim, S.C.; Lee, H.Y.; Um, B.S.; Park, K.S.; Cho, K.M.

ArticleIssue Date2018CitationKorean Journal of Food Preservation, v.25, no.1, pp 7 - 18PublisherKorean Society of Food Preservation
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
Origin of lactic acid bacteria in mulkimchi fermentationopen access

Hwang, C.E.; Haque, M.A.; Hong, S.Y.; Kim, S.C.; Cho, K.M.

ArticleIssue Date2019CitationJournal of Applied Biological Chemistry, v.62, no.4, pp 441 - 446PublisherKorean Society for Applied Biological Chemistry
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