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SCISCIESCOPUS
Antifungal Activity of Glyceollins Isolated from Soybean Elicited with Aspergillus sojae

Kim, Hyo Jung; Suh, Hwa-Jin; Lee, Choong Hwan; Kim, Jeong Hwan; Kang, Sun Chul; Park, Sunmin; Kim, Jong-Sang

ArticleIssue Date2010CitationJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, v.58, no.17, pp 9483 - 9487PublisherAMER CHEMICAL SOC
SCISCIESCOPUS
Antioxidant Activity of Glyceollins Derived from Soybean Elicited with Aspergillus sojae

Kim, Hyo Jung; Suh, Hwa-Jin; Kim, Jeong Hwan; Park, Sunmin; Joo, Young Chul; Kim, Jong-Sang

ArticleIssue Date2010CitationJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, v.58, no.22, pp 11633 - 11638PublisherAMER CHEMICAL SOC
SCIESCOPUSKCI
Biotransformation of Free Isoflavones by Bacillus Species Isolated from Traditional Cheonggukjang

Lim, Ji Sun; Jang, Chan Ho; Lee, In Ae; Kim, Hyo Jung; Lee, Choong Hwan; Kim, Jeong Hwan; Park, Chun-Seok; Kwon, Dae Young; Lim, Jinkyu; Hwang, Young-Hyun, et al.

ArticleIssue Date2009CitationFOOD SCIENCE AND BIOTECHNOLOGY, v.18, no.4, pp 1046 - 1050PublisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
SCIESCOPUSKCI
Cloning and Expression of a bpr Gene Encoding Bacillopeptidase F from Bacillus amyloliquefaciens CH86-1

Kwon, Gun-Hee; Park, Jae-Yong; Kim, Jong-Sang; Lim, Jinkyu; Park, Cheon-Seok; Kwon, Dae Young; Kim, Jeong Hwan

ArticleIssue Date2011CitationJOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY, v.21, no.5, pp 515 - 518PublisherKOREAN SOC MICROBIOLOGY & BIOTECHNOLOGY
SCIESCOPUS
Conversion of sucrose into isomaltulose by Enterobacter sp FMB1, an isomaltulose-producing microorganism isolated from traditional Korean food

Cho, Mee-Hyun; Park, Sang-Eun; Lim, Jin Kyu; Kim, Jong-Sang; Kim, Jeong Hwan; Kwon, Dae Young; Park, Cheon-Seok

ArticleIssue Date2007CitationBiotechnology Letters, v.29, no.3, pp 453 - 458PublisherKluwer Academic Publishers
SCISCIESCOPUSKCI
Estrogenic Activity of Glyceollins Isolated from Soybean Elicited with Aspergillus sojae

Kim, Hyo Jung; Suh, Hwa-Jin; Kim, Jeong Hwan; Kang, Sun Chul; Park, Sunmin; Lee, Choong Hwan; Kim, Jong-Sang

ArticleIssue Date2010CitationJOURNAL OF MEDICINAL FOOD, v.13, no.2, pp 382 - 390PublisherMARY ANN LIEBERT, INC
SCIESCOPUS
Excess copper induced physiological and proteomic changes in germinating rice seeds

Ahsan, Nagib; Lee, Dong-Gi; Lee, Sang-Hoon; Kang, Kyu Young; Lee, Jeung Joo; Kim, Pil Joo; Yoon, Ho-Sung; Kim, Jong-Sang; Lee, Byung-Hyun

ArticleIssue Date2007CitationCHEMOSPHERE, v.67, no.6, pp 1182 - 1193PublisherPERGAMON-ELSEVIER SCIENCE LTD
SCISCIESCOPUS
Garlic Sprouting Is Associated with Increased Antioxidant Activity and Concomitant Changes in the Metabolite Profile

Zakarova, Alexandra; Seo, Ji Yeon; Kim, Hyang Yeon; Kim, Jeong Hwan; Shin, Jung-Hye; Cho, Kye Man; Lee, Choong Hwan; Kim, Jong-Sang

ArticleIssue Date2014CitationJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, v.62, no.8, pp 1875 - 1880PublisherAMER CHEMICAL SOC
SCIESCOPUSKCI
Improvement of Fibrinolytic Activity of Bacillus subtilis 168 by Integration of a Fibrinolytic Gene into the Chromosome

Jeong, Seon-Ju; Park, Ji Yeong; Lee, Jae Yong; Lee, Kang Wook; Cho, Kye Man; Kim, Gyoung Min; Shin, Jung-Hye; Kim, Jong-Sang; Kim, Jeong Hwan

ArticleIssue Date2015CitationJOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY, v.25, no.11, pp 1863 - 1870PublisherKOREAN SOC MICROBIOLOGY & BIOTECHNOLOGY
SCIESCOPUSKCI
Induction of Glyceollins by Fungal Infection in Varieties of Korean Soybean

Lee, Mee Ryung; Kim, Joo Yeon; Chun, Jiyeon; Park, Sunmin; Kim, Hyo Jung; Kim, Jong-Sang; Jeong, Jong-Il; Kim, Jeong Hwan

ArticleIssue Date2010CitationJOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY, v.20, no.8, pp 1226 - 1229PublisherKOREAN SOC MICROBIOLOGY & BIOTECHNOLOGY
SCIESCOPUSKCI
Metabolism of isoflavone derivatives during manufacturing of traditional Meju and Doenjang

Jang, Chan Ho; Park, Chun Seok; Lim, Jin Kyu; Kim, Jeong Hwan; Kwon, Dae Young; Kim, Yong-Suk; Shin, Dong Hwa; Kim, Jong-Sang

ArticleIssue Date2008CitationFOOD SCIENCE AND BIOTECHNOLOGY, v.17, no.2, pp 442 - 445PublisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
SCIESCOPUSKCI
Properties of a Bacteriocin Produced by Bacillus subtilis EMD4 Isolated from Ganjang (Soy Sauce)

Liu, Xiaoming; Lee, Jae Yong; Jeong, Seon-Ju; Cho, Kye Man; Kim, Gyoung Min; Shin, Jung-Hye; Kim, Jong-Sang; Kim, Jeong Hwan

ArticleIssue Date2015CitationJOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY, v.25, no.9, pp 1493 - 1501PublisherKOREAN SOC MICROBIOLOGY & BIOTECHNOLOGY
SCISCIESCOPUS
Simultaneous Enhancement of Free Isoflavone Content and Antioxidant Potential of Soybean by Fermentation with Aspergillus oryzae

Nam, Dae Hwan; Kim, Hyo Jung; Lim, Ji Sun; Kim, Kyoung Heon; Park, Cheon-Seok; Kim, Jeong Hwan; Lim, Jinkyu; Kwon, Dae Young; Kim, In-Ho; Kim, Jong-Sang

ArticleIssue Date2011CitationJOURNAL OF FOOD SCIENCE, v.76, no.8, pp H194 - H200PublisherWILEY
SCIESCOPUSKCI
Soy products fermented with sprouted garlic have increased neuroprotective activities and restore cognitive functionsopen access

Woo, Ji Eun; Seo, Ji Yeon; Kim, Jeong Hwan; Shin, Jung-Hye; Cho, Kye Man; Kim, Jong-Sang

ArticleIssue Date2016CitationFOOD SCIENCE AND BIOTECHNOLOGY, v.25, no.1, pp 301 - 309PublisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
SCIESCOPUSKCI
Use of restriction fragment length polymorphism analysis to differentiate fungal strains in Sunchang meju

Jung, Jong-Hyun; Seo, Dong-Ho; Bhoo, Sung-Hee; Ha, Suk-Jin; Kim, Jong-Sang; Kim, Jeong Hwan; Kwon, Dae Young; Cha, Jaeho; Park, Cheon-Seok

ArticleIssue Date2008CitationFOOD SCIENCE AND BIOTECHNOLOGY, v.17, no.4, pp 888 - 891PublisherKOREAN SOC FOOD SCIENCE TECHNOLOGY
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