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Browsing by Hong, S.Y.Author

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Activity enhancement of Cel5Z from Pectobacterium chrysanthemi PY35 by removing C-terminal region

Park, S.R.; Cho, S.J.; Kim, M.K.; Ryu, S.K.; Lim, W.J.; An, C.L.; Hong, S.Y.; Kim, J.H.; Kim, H.; Yun, H.D.

ArticleIssue Date2002CitationBiochemical and Biophysical Research Communications, v.291, no.2, pp 425 - 430
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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
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Changes in yeast diversity and volatile flavor compounds during fermentation of mugwort sugar extractsopen access

Hong, S.Y.; Jeong, W.J.; Lee, H.Y.; Lee, J.H.; Hwang, C.E.; Kim, S.C.; Joo, O.S.; Cho, K.M.

ArticleIssue Date2018CitationKorean Journal of Food Preservation, v.25, no.7, pp 863 - 873PublisherKorean Society of Food Preservation
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Cloning of the cel8Y gene from Pectobacterium chrysanthemi PY35 and its comparison to cel genes of soft-rot Pectobacterium

Cho, S.J.; Park, S.R.; Kim, M.K.; Lim, W.J.; Ryu, S.K.; An, C.L.; Hong, S.Y.; Kim, H.; Cho, Y.U.; Yun, H.D.

ArticleIssue Date2002CitationMolecules and Cells, v.13, no.1, pp 28 - 34
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Enhanced biological effect of fermented soy-powder milk with lactobacillus brevis increasing in γ-aminobutyric acid and isoflavone aglycone contentsopen access

Hwang, C.E.; Kim, S.C.; Lee, J.H.; Hong, S.Y.; Cho, K.M.

ArticleIssue Date2018CitationJournal of Applied Biological Chemistry, v.61, no.3, pp 245 - 255PublisherKorean Society for Applied Biological Chemistry
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Enhanced digestive enzyme activity and anti-adipogenic of fermented soy-powder milk with probiotic Lactobacillus plantarum P1201 through an increase in conjugated linoleic acid and isoflavone aglycone contentopen access

Hwang, C.E.; Lee, D.H.; Kim, B.; Joo, O.S.; Kim, S.C.; Lee, J.H.; Hong, S.Y.; Choi, A.R.; Cho, K.M.

ArticleIssue Date2018CitationKorean Journal of Food Preservation, v.25, no.4, pp 461 - 470PublisherKorean Society of Food Preservation
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Evaluation of a novel bifunctional xylanase-cellulase constructed by gene fusion

An, J.M.; Kim, Y.K.; Lim, W.J.; Hong, S.Y.; An, C.L.; Shin, E.C.; Cho, K.M.; Choi, B.R.; Kang, J.M.; Lee, S.M., et al.

ArticleIssue Date2005CitationEnzyme and Microbial Technology, v.36, no.7, pp 989 - 995PublisherElsevier Inc.
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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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Phylogenetic analysis of protozoa in the rumen contents of cow based on the 18S rDNA sequencesopen access

Shin, E.C.; Cho, K.M.; Lim, W.J.; Hong, S.Y.; An, C.L.; Kim, E.J.; Kim, Y.K.; Choi, B.R.; An, J.M.; Kang, J.M., et al.

ArticleIssue Date2004CitationJournal of Applied Microbiology, v.97, no.2, pp 378 - 383
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추출용매에 따른 영지버섯(Ganoderma lucidum)의 항산화 및 소화효소 저해활성open access

Joo, O.S.; Hwang, C.E.; Hong, S.Y.; Sin, E.C.; Nam, S.H.; Cho, K.M.

ArticleIssue Date2018CitationFood Science and Preservation, v.25, no.1, pp 124 - 135Publisher한국식품저장유통학회
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